Salted Caramel Apple Cheesecake Shooters

Updated at: Thu, 17 Aug 2023 01:43:27 GMT

Step 1

Unroll one pie crust on a floured surface. Spread the softened butter over the entire crust. Sprinkle with sugar and cinnamon. Cut the piecrust into 1 inch squares and place on a greased cookie sheet. Bake at 4:50 for about 6 to 8 minutes until very lightly golden. Do not overcook. Let cool and set. aside to use later. Place the caramel cookies in a Ziploc bag and crush into fine crumbs. You can also do this in a food processor as well. Pour 1 tablespoon of the crushed cookies into each shooter. Set aside the rest of the crushed cookies to be used later. Pour the apple pie filling in a food processor and pulsate until finely chopped. In a bowl combined the apple pie filling and cheesecake filling and mix until well combined. Spoon or pipe the apple cheesecake filling into each shooter, on top of the crust, to about a half inch from top of shooter. Next place the cool whip and 1 cup of crushed cookies in a bowl and mix well. Spoon or pipe the Cool Whip mixture on top of the apple pie filling. Finish it off by placing two pie crust squares on top of the coolwhip. If you’re using 5 oz cups you will get about 16 shooter. You can use 3 oz cups and get more if you have more people.

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