Dutch Apple Cheesecake Pie Bars

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Ingredients:

king arthur flour essential goodness vanilla bean cheesecake bar mix

graham cracker crust

1/4 cup butter, melted

graham cracker crust mix from box

2- 8 oz packages cream cheese, softened (cheesecake)

cheesecake filling mix from box (cheesecake)

2 eggs, room temperature (cheesecake)

3 medium or 4 small granny smith apples, peeled, cored, chopped into small pieces (apple layer)

2 tbsp granulated sugar (apple layer)

1/2 tsp ground cinnamon (apple layer)

1/4 tsp ground nutmeg (apple layer)

1/2 cup all-purpose flour (streusel topping)

1/2 cup granulated sugar (streusel topping)

1/2 cup brown sugar (streusel topping)

1/3 cup oats (streusel topping)

3/4 tsp ground cinnamon (streusel topping)

1/4 tsp ground nutmeg (streusel topping)

1/4 tsp salt (streusel topping)

1/2 cup pecan halves (streusel topping)

6 tablespoons cold butter, cut into small pieces (streusel topping)

caramel sauce (optional) (streusel topping)

Directions:

1. Preheat oven to 325. Lightly grease a 9 inch square pan. Line with parchment paper(optional).

2. Graham Cracker Crust. Combine the melted butter and crust mix in a small bowl and stir untill uniform. Press the crumbs into the bottom of the prepared pan forming an even layer.

3. Bake for 14 min. Remove from oven when done.

4. Cheesecake Layer. Beat cream cheese and filling mix until smooth. Add eggs, one a time, mixing until combined. Scrape down mixing bowl as needed. Pour the cheesecake over the hot crust.

5. Apple Pie Layer. Toss chopped apples with sugar, cinnamon and nutmeg in a medium size bowl. Make sure apples are thoroughly coated. Evenly spoon the apples on top of the cheesecake layer.

6. Streusel Topping. Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller Carefully spread the streusel layer over the top of the apples making sure it gets in and around the apple pie layer

7. Bake for 30 to 35 minutes or until topping is golden brown and only the center of the pan wiggles when it is gently shaken. Let bars cool at room temperature for one hour. Transfer to the refrigerator and chill for at least 3 hours (or overnight) before cutting squares and serving

8. Top with caramel sauce if desired.

Bon Appetit!

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