Oh, the holidays! Curling up beside the fire with our cuddly pup and a cup of tea are just a couple of the little things I love about it. We’ve been constantly on the go so we are incredibly grateful for the moments we get to sit and relax and enjoy the cheery vibes together. At the same time, this time of year can make you go a tad bonkers with that shopping list that’s a mile long. Lucky for you, this Snickerdoodle Cream Cheese Pie recipe is quick, easy, and sooooo delicious! I don’t really fancy traditional pie recipes. Hate pecan pie, don’t care for pumpkin, and I have PTSD from buttermilk because of a spoiled milk incident from my childhood (it was terrible). Anything sweet and bound to give me diabetes is what I liveeee for!! This recipe is perfect for that, but also isn’t too sugary either. You can add apples or peaches to the middle of the pie as well, I’ll explain below in the recipe. I just like it plain, but it’s completely up to you. Let me know what twists you make to this recipe in the comments below! Enjoy xx
Snickerdoodle Cream Cheese Apple Pie
- One 1lb 1.5oz pouch of Snickerdoodle Cookie Mix
- 1/2 cup of butter, softened
Cream Cheese Filling:
- 1 eight ounce package of cream cheese, softened
- 1/4 cup of sugar
- 1 tablespoon of flour
- 1 teaspoon of vanilla extract
- 1 egg
- 1/2 teaspoon of cinnamon
- (Optional) Apple pie filling, chopped
Preheat your oven to 350 degrees. Then, grease or spray Pam on a 9-inch glass pie plate.
Pour the pouch of cookie mix into a bowl. Add the 1/2 cup of butter and work with a pastry blender until you have crumbs (this is where I messed up once, so careful to not let the butter fully be melted). Press 2 cups of the crumbs into the bottom and sides of the pie plate, forming the crust. Bake 10 minutes, then set aside.
Add 1 tablespoon of melted butter to the remaining crumbs and toss to combine.
Beat the cream cheese in a medium bowl until smooth then add the sugar and flour. Mix well and add the vanilla and egg, then beat until smooth.
(Optional, for apple filling) Place the apple pie filling into a small bowl, add the 1/2 Teaspoon cinnamon, stir to combine.
Spread the cream cheese mixture into the bottom of the crust. Spoon the chopped up apples/peaches over cream cheese layer, if desired.
Then, sprinkle the crumble mixture on top. Bake for about 35 minutes then let it chill for about 3 hours before serving.
I found the original recipe from Bunny’s Warm Oven at this post here. There are many other wonderful recipes from her as well!
Let me know how you all liked it!