Spiced Oatmeal Apple Cream Cheese Pie

Fall…..yes, I do know it technically begins on the 22nd of September this year, but in my home, we’re already there!  It has been raining alllll day, all week rather, the outside air is in the 80’s and my apple cinnamon candles are lit.

Speaking of apples and cinnamon, how about we make a pie! 😉  This really could be an all year delight, but I try to save it just for Fall.  To best describe this dessert, I’d say it’s a cheesecake, meets apple pie, meets crumble.  I mean really…have you ever heard of a mashup more yummy?? Though best of all, it’s insanely easy!  This pie is just short of a “dump recipe”.  Could you peel, season and cook down your own apples?  Sure!…but why??  With the hecticness of the many holidays approaching, keep your life easy and stress free with my family favorite, Spiced Oatmeal Apple Cream Cheese Pie!

 

The Starting Lineup

• 17.5 oz bag of oatmeal cookie mix (or snickerdoodle/sugar, if preferred)
• 1/2 cup of butter (cube a cold stick), plus 1 Tablespoon, melted
• 1/2 teaspoon cinnamon
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 TBSP flour
• 1 tsp pure vanilla extract
• 1 egg, large
• 21oz can apple pie filling

DIRECTIONS

1. Preheat the oven to 350 degrees.  Spray a 9″ pie dish with non-stick spray.
2. In a large bowl, combine the cookie mix with the cubed stick of butter; using your hands, mix, working for almost “crumbs”.  Press about 2 cups into the bottom and up the sides of the greased pie dish.  *About 1+ cup of the cookie crumbs should be left over for the topping. 
3. Bake the crust for 10 minutes and set aside.
4. In a large bowl or stand-mixer, beat the softened cream cheese until smooth, while adding in the sugar and flour.  Next, beat in the vanilla and egg, till creamy.
5. In your now par-baked and slightly cooled cookie crust, spread in the cream cheese filling.  Top with the can of apple pie filling.  Combine the tablespoon of melted butter with the remaining cookie crumbles and sprinkle over the pie evenly.
6. Bake for 35 minutes, until golden brown.  Cool and refrigerate for at least 4 hours or overnight before serving.  *Cover with foil, not plastic wrap, when refrigerating.  This ensures less condensation, so that the crust and crumble do not become soggy.