Apple Crumble Cheesecake Pie

Preheat your oven to 375 degrees F. and prepare a 9” pie dish by spraying generously with non-stick spray.

Roll out your refrigerated crust, and place in the pie plate. Fold the edges of the crust as desired.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 5-6 minutes until completely smooth.

Add the granulated sugar and vanilla and mix until just combined.

Add the egg last and mix until just combined, being careful not to overmix.

Pour the cheesecake filling on top of the prepared crust.

Spoon the apple pie filling over top of the cheesecake layer.

In a medium bowl. Mix all the topping ingredients. Sprinkle over the apple pie filling.

Bake the pie for 40 minutes. About halfway through, add a piece of aluminum foil on top of the pie to keep from browning too much.

Remove the pie from the oven and allow to cool on a wire rack for one hour. Refrigerate 2-3 hours until completely chilled.

Serve with ice cream and caramel drizzle if desired!