These Pumpkin Cheesecake – Apple Pies have a sweet graham cracker crust topped generously with pumpkin cheesecake, then piled with mouthwatering apple pie filling all sealed to perfection with a delicious pie crust,
Crush graham crackers in zip close bag till fine crumbs. Add sugar and butter, and mix well. Press 1 – 2 tbsp of crumbs into bottom of custard cups.
In a large bowl combine, cream cheese, sweetened milk, sugar, and vanilla. Beat with mixer until smooth. Add pumpkin, cinnamon, nutmeg, all spice, and eggs. Beat again until combined. Pour 1/3 – 1/2 cup of pumpkin cheesecake mix into custard cups.
Fill remainder of cups with apple pie filling.
Cut pre made pie crust into strips. Lay three strips of dough going left to right about 1/2 inch apart. Lay three more strips on top going top to bottom about 1/2 inch apart. Should create a checkered pattern on top of pie. Sprinkle with sugar.
Bake for 35-40 minutes. Remove from oven and let cool to room temp. Serve at room temp or cover and refrigerate till cold (2 hours or overnight).
I used 4oz custard cups to make these. This can also work to make one large cheesecake/pie in a 9" deep dish pie pan. Just increase bake time accordingly.