Caramel Apple Crisp Cheesecake Bars by CK
Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping
Preheat your oven to 350F.Prepare one 9×13-inch glass pan by greasing thoroughly with butter or baking spray,or light-colored metal baking pan with foil,(be sure to cover the sides, you are going to use this to lift the bars).In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.Press inside the bottom of a 9×13-inch baking pan. Bake for 5 minutes. Remove from oven to cool. Meanwhile, in an electric mixer blend together cream cheese,brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. Once well combined, pour on top of your crust.To start your apple layer, arrange the thinly sliced apple on top of the cream
cheese mixture in a single layer.Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

EASY PUMPKIN PIE BITES by GKT
2 pre-made, ready to roll pie crusts
1 (8 oz) package cream cheese, softened to room temperature
1 c. pumpkin puree
1/2 c. sugar
2 eggs + 1 egg for egg wash
1 tsp. vanilla
1 tsp. pumpkin pie spice
whipped cream
Preheat oven to 350. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approximately 3″ diameter) cut at least 24 rounds out (12 from each pie crust). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice. Spoon mixture in to each mini pie crust almost up to the top. Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon before serving. Keep refrigerated. (Pies will be puffy when they come out of the oven, but will sink back down when cooled.)