2 8 oz. Packages of Cream cheesesoften at room temperature
1 21oz.Can of Apple Pie Filling
Heat oven to 350 degrees. Spray bottom and sides of 13×9 pan with cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake for 10 minutes.
While the crumbs are baking; in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. Then pour pie filling over the cream cheese mixture, making sure to smooth out the filling so that it evenly covers the cheesecake mixture. Sprinkle with cinnamon and nutmeg, then sprinkle reserve crumbs over the top of the apple pie filling (covering all the filling).
Bake for 35 to 40 minutes longer or until light golden brown. Cool for another 30 minutes then refrigerate to chill for about 2 hours. Cut the bars to desired size. Store covered in the refrigerator up to 3 days.
Room temperature - Make sure that the cream cheese and egg is at room temperature before mixing.
Cool - Let the cheesecake cool completely before cutting into the bars.
Fruit - You can use any variety of canned fruit in jelly for this recipe!
Nuts - If you like nuts you can add in chopped pecans in the streusel topping before baking.