Apple Pie Cheesecake Bars Recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
- For the Crust: 2 cups all-purpose flour, 1/2 cup light brown sugar, 3/4 cup unsalted butter (softened).
- For the Cheesecake Filling: 16 oz cream cheese (2 blocks, softened), 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract.
- For the Apple Topping: 3 large Granny Smith apples (peeled and finely chopped), 2 tbsp granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg.
- For the Streusel Topping: 1 cup light brown sugar, 1 cup all-purpose flour, 1/2 cup quick oats, 1/2 cup unsalted butter (cold and cubed).
- Optional: Caramel sauce for drizzling.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later. Lightly grease any exposed pan surfaces with cooking spray.
- In a medium bowl, combine the 2 cups of flour and 1/2 cup of brown sugar. Cut in the 3/4 cup of softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake for 12-15 minutes or until lightly golden.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour this mixture over the warm, pre-baked crust and spread it out evenly.
- In a separate bowl, toss the chopped apples with 2 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Ensure the apples are evenly coated with the spices. Spoon the apple mixture gently over the top of the cream cheese layer.
- In a small bowl, combine 1 cup of brown sugar, 1 cup of flour, and 1/2 cup of oats. Cut in the cold, cubed butter using a pastry cutter or a fork until the mixture becomes crumbly. Sprinkle this streusel topping generously over the apple layer.
- Place the pan back in the oven and bake for 30 to 35 minutes. The cheesecake should be set, and the streusel topping should be golden brown and crisp. Remove from the oven and allow the pan to cool completely on a wire rack.
- Once cooled to room temperature, place the pan in the refrigerator for at least 3 hours, or preferably overnight. This ensures the cheesecake layer is fully set. Use the parchment paper overhang to lift the bars out of the pan and slice them into 16 squares.