Apple Cheese Pizza



12 Fresh or Parbaked Pizza Crusts
1 1/2 c. (12 oz.)Cream Cheese Filling (See recipe below)
1 1/2 c.(14 oz.)Musselmans Diced Apple Pizza Topping
1/2 c. (2 oz.)Streusel Topping (See recipe below)
Bake at 500 F. 7 -9 min.

Cream Cheese Filling
4 lb. 8 oz. (9 c.) Yield,
Makes enough filling for: 36 (6-inch) pizzas or 6 (12-inch) pizzas or 4 (16-inch) pizzas.
7 (8 oz.) pkg. Cream cheese, softened
2 c. Sugar, granulated
5 Eggs, large

Streusel Topping
1 lb., 4 oz. (3 1/2 c.)  Yield
Makes enough topping for: 50 (6-inch) pizzas or 7 (12-inch) pizzas or 4 (16-inch) pizzas.
1 c. packed Brown Sugar
1  1/2 c. Flour, all-purpose
1/2 c. Butter or margarine, softened
1/2 c. Pecans, chopped
1/2 tsp.Cinnamon, ground


Directions (Struesel topping):

In mixer bowl, combine brown sugar, flour and margarine. Using electric mixer, mix until crumbly. Stir in pecans and cinnamon. Cover and refrigerate up to 1 month. Stir mixture before measuring. Preheat pizza oven to 500 F.
Spread Cream Cheese Filling evenly over pizza crust.

Directions (Cream Cheese Filling):

In mixer bowl, beat cream cheese until smooth, using electric mixer. Add eggs; beat until light and fluffy. Cover and refrigerate up to 1 week.

Spread Musselmans Apple pizza topping on top. Sprinkle with Streusel Topping. Bake as directed until crust is golden brown and cheese filling sets.* Serve warm or cold.

*If using parbaked pizza crusts, adjust time as needed. Bake until crust is golden brown and cheese filling sets.
VARIATION: For a spicier version, substitute Musselmans Apple Butter Pizza Topping for the Diced Apple.

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: Knouse Foods