Thanksgiving is a favorite holiday of mine. My family always spends the week in Destin, FL where the weather is bathing suit worthy during the day and the sunsets are my iPhone screen saver for the rest of the year.
I am not even close to a Betty Crocker type momma. In fact, this is one of my first baking experiences to date…
If you are reading along with my journey, you know that I am diving into some new challenges so… here we go!
If you are like me and cooking does not come naturally, make sure you add more nostalgia to the experience and invite your family along on the ride when trying this recipe!
That way, regardless if the end result is stellar or if comes out little disappointing, you can all share in the credit and always remember the experience.
My husband Patrick pitched in on dicing the apples, Lucas and Christian crumbled up all of oatmeal cookies and I had plenty of taste testers throughout the process!
Although baking (especially in a condo without my regular tools & kitchen essentials) can be extremely stressful for me, I had so much fun with my family on this little project!
I am admittedly a huge fan of savory during Thanksgiving. The dishes I look most forward to are the casseroles, dressing and leftover turkey sandwiches on Bunny Bread.
If you’re like me, and can do without sweets most of the time, this recipe might be right up your alley! I am a HUGE fan of cheesecake and this recipe includes that delicious filling with hot apple pie, crumbled oatmeal cookies, and caramel drizzle on top!
YUM!
The great thing about this recipe is that the dessert comes in bite size servings so there’s no reason to say no.
And when your guests taste this treat, they will not be sorry they took a bite!
Hot Apple Pie & Caramel Cheesecake Beach Bites
Ingredients
- 1 refrigerated pie crust
- 2 8 oz cream cheese packages softened
- 1 14 oz can sweetened condensed milk
- 1 tsp pure vanilla extract
- 3 apples diced
- 3 tbsp unsalted butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1 tsp cornstarch
- 5 oatmeal cookies crumbled
- caramel syrup for drizzling
Instructions
- Preheat oven to 350 degrees.
- Using the mouth of a small glass, 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.
- Make 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.
- Make 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.
- Top each with crumbled cookies and a drizzle of caramel.
If you are still looking for something to contribute to the table, and the major dishes have already been taken care of, try this dessert out!
If I can pull it off I know you can!!
This Thanksgiving I will be hoping you are surrounded by loving friends and family.
I will be hoping that you are strengthening connections and building bridges. I will be praying that you find forgiveness and hold onto love and patience for your family above all other emotions.
I will be praying that you thrive through this season and make the most of this special time with your family!
Happy Thanksgiving Ya’ll! And Cheers!
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