Crust and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 ½ teaspoons ground cinnamon
½ cup butter, softened
1 tablespoon butter, melted
Filling
1 package (8 oz) cream cheese, softened
¼ cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 egg
1 can apple pie filling (premium with more fruit).
½ teaspoon ground cinnamon
Directions
Heat oven to 350°F.
Spray 9-inch glass pie plate with cooking spray
In large bowl, stir together cookie mix and 1 1/2 teaspoons cinnamon. Add 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press half (about 2 cups) of the crumbly mixture in bottom of pie plate and up the side . Bake 10 minutes.
Meanwhile, add 1 tablespoon melted butter to remaining crumbly mixture; toss to combine. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and flour; blend well. Add vanilla and egg; beat until smooth. In another small bowl, mix apple pie filling and 1/2 teaspoon cinnamon.
Spread cream cheese mixture in cookie crust. Spoon apple pie filling over cream cheese mixture. Distribute crumbly mixture over top of cheese cake.
Bake 33 to 38 minutes or until top of cheesecake golden brown. Cool 1 hour. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.
Drizzle each serving with caramel sauce.
Easy Caramel Sauce Recipe
Ingredients
2 cup light brown sugar, packed ( no substitutes )
8 tablespoons unsalted butter *
1/2 teaspoon sea salt or to taste
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (10-15 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to liquify it again.
My Own Little Corner 