20 minutes active, 4 hours inactive to prepare serves 6-8
INGREDIENTS
1 package snickerdoodle cookie mix
1/2 cup (1 stick) butter, softened
1 tablespoon butter, melted
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
1 egg
1 1/2 cups apple pie filling
1/2 teaspoon cinnamon
PREPARATION
Preheat oven to 350°F and lightly grease a 9-inch pie dish with nonstick spray.
In a large mixing bowl, stir together the cooke mix with the softened butter until crumbly. Press 2 cups of the crumbs into the bottom and sides of prepared dish. Bake 10 minutes and set aside.
Add the melted butter to the remaining cookie crumbs and mix together. Set aside.
In a separate medium bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and flour, mixing until well combined. Add vanilla and egg, and beat until smooth and creamy. Set aside.
In a small bowl, mix together apple pie filling and cinnamon. Set aside.
Assemble the pie by spreading the cheesecake mixture onto the cookie crust in pie dish. Top with apple pie filling, then crumble remaining cookie crumb mixture over the top.
Bake until golden brown, 35-45 minutes. Cool completely, then chill in refrigerator 3 hours before serving. Enjoy!