Snickerdoodle Cream Cheese Apple Pie

Snickerdoodle Cream Cheese Apple Pie is to die for! It takes so many fun combinations and makes this a great dessert that gets everyone at the party talking about it! This snickerdoodle apple pie is made with a snickerdoodle cookie crust. A layer of cream cheese graces the center. I’ve had my taste of cream cheese apple pies, but mixing this with the snickerdoodle is so much fun! In the center of the snickerdoodle apple pie, the cream cheese is with the chopped apple pie filling. The crumb topping is made with…yes Snickerdoodle Cookie Dough! This pie is so unbelievably good, I couldn’t keep my hands off it! Which is a great thing, unless you are having friends or family over and have to share. Seriously though, we have all had so many types of pie, it is fun to do this extra special one every once in a while.

Ingredients:
one 1lb 1.5 oz pouch Snickerdoodle Cookie Mix
½ cup butter, softened

Cream Cheese Filling:
1 eight ounce package cream cheese, softened
¼ cup sugar
1 tablespoon flour
1 teaspoon vanilla
1 egg
1¼ cups apple pie filling, chopped
½ teaspoon cinnamon

Instructions:
Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside. Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine. Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. Mix until well incorporated. Add vanilla and egg, beat until the batter is smooth. Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine. Spread the creamed cheese mixture into the bottom of the cookie crust. Spoon the chopped up canned apples over the cream cheese layer. Try to get more of the apple and less of the thickened filling onto the top of the cream cheese. Sprinkle the crumble mixture over the apples evenly. Bake about 35 minutes or until top is golden brown. Let cool completely, refrigerate the pie at least 3 hours before serving.

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