A graham cracker crust spiced with cinnamon, a decadent vanilla bean cheesecake layer, apples tossed in sugar, cinnamon, and nutmeg and finally my favorite streusel topping. #Dessertpie #Applepie #CheesecakeBars
Ingredients
- 16 oz King Arthur Flour Essential Goodness Vanilla Bean Cheesecake Bar Mix
Graham Cracker Crust
- 1/4 cup butter melted
- graham cracker crust mix from box
Cheesecake Layer
- 16 oz cream cheese softened
- cheesecake filling mix from box
- 2 eggs room temperature
Apple Pie Layer
- 3 medium or 4 small Granny Smith apples peeled, cored, chopped into small pieces
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Streusel Topping
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup oats
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup pecan halves
- 6 tbsp cold butter cut into small pieces
- caramel sauce optional
Instructions
- Preheat oven to 325F.
- LIghtly grease a 9-inch square pan. Line with parchment paper(optional).
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.
- Bake for 14 minuutes. Remove from oven when done.
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.
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.
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.
- 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.
- Top with caramel sauce if desired.
