Caramel Apple Oatmeal Cookie Cheesecake Pie
Serves: 8
For the Crust
  • 1 C graham cracker crumbs
  • ½ C quick oats
  • 3 tbsp brown sugar
  • ⅛ tsp salt
  • ¼ C butter, melted
  • 2 tsp vanilla extract
For the Caramel Layer
  • ¾ C brown sugar
  • ⅓ C butter
  • ⅓ C half & half or whipping cream
For the Cheesecake Filling
  • 12 oz ⅓ of the fat cream cheese
  • 1 C confectioner's sugar
  • 1 tsp vanilla extract
  • 1 C finely chopped apples
  • 8 oz frozen whipped topping, thawed
  1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
  2. Stir together graham cracker crumbs, oats, brown sugar, salt, butter, and vanilla extract. Press into prepared pie plate.
  3. Bake for 8 minutes or until light golden brown. Remove to a wire rack to cool.
  4. While crust is baking, prepare caramel by bringing brown sugar, butter, and whipping cream to a boil over medium high heat. Stir occasionally to prevent scorching. Reduce heat to medium and boil for 8 minutes, stirring constantly to prevent scorching.
  5. Remove from heat and stir for a couple of minutes to cool. Spread ⅓ cup of the caramel on top of pie crust. Place in refrigerator or allow to cool completely on the counter.
  6. While cooling, prepare filling. Beat together cream cheese, confectioner's sugar, and vanilla extract until creamy. Stir in chopped apples. Gently fold in whipped topping.
  7. Pour filling into cooled crust. Refrigerate for 4 hours or until set.
  8. Drizzle with remaining caramel before serving. If caramel has set, warm up for a few seconds in the microwave and stir in another teaspoon of half & half or whipping cream.
Recipe by A Kitchen Addiction at