Poison Apple Cheesecake Bars Recipe
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Neon green gel food coloring
- 21 oz canned apple pie filling (chopped into smaller pieces)
- 1/2 cup dark chocolate chips or black candy melts
- 2 tablespoons heavy cream
- Optional: Green sanding sugar or spooky sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later. Lightly grease the parchment with non-stick spray.
- In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared baking pan. Bake for 8-10 minutes, then remove from the oven and let it cool slightly while you make the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract. Add the eggs one at a time, beating on low speed just until combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
- Add a few drops of neon green gel food coloring to the cheesecake batter. Stir gently until the color is uniform. Adjust the amount of coloring until you reach your desired “poisonous” green hue. Pour the batter over the pre-baked crust.
- Take your chopped apple pie filling and spoon it gently over the green cheesecake layer. You can use a knife to lightly swirl some of the apples into the batter, but keep most of them near the top for a beautiful textured look.
- Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake sit inside for 10 minutes to prevent cracking. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours.
- Once the bars are chilled and firm, melt the dark chocolate chips (or black candy melts) with the heavy cream in the microwave in 30-second intervals. Stir until smooth. Drizzle the dark mixture over the top of the bars in a “dripping” pattern to mimic poison. Add sprinkles if desired. Slice into 16 squares and serve.