Ingredients
1 refrigerated pie crust
2 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
1 tsp. pure vanilla extract
3 apples, diced
3 tbsp. unsalted butter
1/3 c. brown sugar
1/2 tsp. cinnamon
1 tsp. cornstarch
5 oatmeal cookies, crumbled
Jarred caramel, for drizzling
Preparation
Step 1Preheat oven to 350°. Step 2Using the mouth of a large glass, press down onto the rolled-out pie crust, twisting to create mini crusts. Place pie dough discs in the wells of a greased muffin tin. Bake until lightly golden, 8 to 10 minutes, then set aside to cool.Step 3Make the cheesecake filling: Beat cream cheese until light and fluffy. Slowly beat in sweetened condensed milk and vanilla, scraping down the sides as necessary until combined. Spoon filling into pie cups, filling 2/3 of the way. Refrigerate until set, 1 to 1 1/2 hours.Step 4Make the apple topping: Sauté apples in butter, brown sugar, and cinnamon until softened, 3 to 4 minutes. Add cornstarch, stirring until combined (this will thicken the sauce). Spoon sautéed apples into each cheesecake cup, filling it to the top. Step 5Top each with crumbled cookies and a drizzle of caramel.
