APPLE CRISP CHEESECAKE BARS

Introduction:

Apple Crisp Cheesecake Bars are a delightful fusion of two classic desserts: creamy cheesecake and warm apple crisp. These bars feature a buttery crust, a layer of smooth cheesecake, spiced apples, and a crunchy oat topping, making them a perfect fall treat or anytime dessert.

The History of Apple Crisp Cheesecake Bars:

The concept of combining apple crisp with cheesecake emerged as a creative twist on traditional desserts. Apple crisp, with its roots in American colonial times, has long been a favorite for its simplicity and comforting flavors. By merging it with cheesecake, a rich dessert that originated in ancient Greece and evolved over centuries, these bars provide a unique blend of creamy and crunchy textures that celebrate the best of both worlds.

Ingredients Breakdown:

• Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• Apple Layer:
  • 3 medium apples, peeled, cored, and diced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
• Crisp Topping:
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter, cold and cubed

Step-by-Step Recipe:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
   • Press the mixture into the bottom of a 9×9-inch baking pan. Bake for 8-10 minutes until set, then let cool.
2. Make the Cheesecake Layer:
   • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
   • Pour the cheesecake mixture over the cooled crust, spreading it evenly.
3. Prepare the Apple Layer:
   • In a medium bowl, toss the diced apples with sugar, cinnamon, and nutmeg until well coated.
   • Spread the apple mixture evenly over the cheesecake layer.
4. Add the Crisp Topping:
   • In a small bowl, combine the oats, flour, brown sugar, and cold butter.
   • Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   • Sprinkle the crisp topping evenly over the apples.
5. Bake and Chill:
   • Bake in the preheated oven for 40-45 minutes or until the cheesecake is set and the topping is golden brown.
   • Allow the bars to cool to room temperature, then refrigerate for at least 3 hours before slicing and serving.

Tips for the Perfect Apple Crisp Cheesecake Bars:

• Room Temperature Ingredients: Ensure cream cheese is at room temperature to prevent lumps in the cheesecake layer.
• Chill Thoroughly: For clean slices, refrigerate the bars for a few hours or overnight to allow them to set properly.
• Use Tart Apples: Varieties like Granny Smith provide a nice contrast to the sweet cheesecake and crisp topping.

Variations and Customizations:

• Nutty Topping: Add chopped nuts like pecans or walnuts to the crisp topping for added crunch and flavor.
• Caramel Drizzle: Drizzle caramel sauce over the top of the bars before serving for an extra layer of sweetness.
• Gluten-Free Option: Use gluten-free graham crackers and oats to make the recipe suitable for gluten-sensitive individuals.

Health Considerations and Nutritional Value:

• Calorie-Dense: These bars are rich and indulgent, containing sugar, butter, and cream cheese.
• Moderation is Key: Enjoy in moderation as part of a balanced diet, especially due to the dessert’s high sugar and fat content.
• Dairy and Gluten: Contains dairy and gluten; can be modified with alternatives for those with dietary restrictions.

FAQ:

1. Can I make Apple Crisp Cheesecake Bars ahead of time?
   • Yes, these bars can be made a day in advance and stored in the refrigerator until ready to serve.
2. How do I store leftovers?
   • Store leftover bars in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze the bars?
   • Yes, the bars can be frozen for up to 2 months. Thaw in the refrigerator before serving.
4. Why did my cheesecake crack?
   • Cracking can occur from overbaking or rapid cooling. Ensure the cheesecake is baked just until set and cooled gradually.
5. Can I use different fruits?
   • Absolutely! Try pears, peaches, or berries as an alternative to apples for a seasonal twist.

APPLE CRISP CHEESECAKE BARS

Apple Crisp Cheesecake Bars combine creamy cheesecake with spiced apples and a crunchy oat topping for a delicious dessert that merges the best of both worlds. These bars are perfect for fall or any time you crave a comforting, sweet treat.

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Ingredients

  

Brown Sugar Shortbread

• 8 ounces unsalted butter room temperature
• 3/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 cups AP flour

Crisp Topping

• 1/2 cup AP flour
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 ounces unsalted butter cold and cubed
• 1/2 cup rolled oats

Brown Sugar Vanilla Bean Cheesecake

• 16 ounces cream cheese room temp
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar
• 2 eggs
• 1 tsp. vanilla bean paste
• 1 Tbsp. whiskey

Apple Layer

• 3 medium sized granny smith apples
• 2 Tbsp. granulated sugar
• 3/4 tsp. cinnamon
• 1/2 tsp. fresh ground nutmeg

Instructions

 

Brown Sugar Shortbread

• Preheat oven to 325 degrees.
• Spray 9×13″ pan with nonstick spray, line with parchment paper, and spray with nonstick again.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
• Mix in vanilla bean paste.
• Mix in flour and salt, mixing just until combined.
• Press dough into the prepared pan and bake for 20 minutes, rotating once halfway through.
• Remove from the oven and set aside to cool. Raise oven temperature up to 350 degrees.

Crisp Topping

• Add flour, brown sugar, salt and cinnamon to the bowl of a food processor. Pulse once or twice just to mix everything together.
• Add very cold, cubed butter to the mixture and pulse a few times, just until the butter is the size of small peas.
• Transfer mixture to a bowl and stir in oats. Pop it in the freezer till ready to use.

Cheesecake Layer

• In the bowl of an electric mixer, mix cream cheese and sugars on medium speed until smooth.
• Add eggs one at a time followed by vanilla bean paste and whiskey, scraping down the bowl as needed to ensure everything is combined.
• Set aside until ready to assemble.

Apple Layer

• Peel, core and chop apples. You just want to make sure you cut them all about the same size so they bake evenly.
• Toss apples with sugar, cinnamon and nutmeg.

Assembly

• Pour cheesecake batter on top of baked shortbread crust.
• Top with apples.
• Cover apples with crisp topping.
• Bake at 350 degrees for about 35 minutes, rotating once halfway through.
• Allow bars to come to room temperature and then refrigerate.
• To cut bars, lift cooled bars out of the pan by lifting up the parchment paper. Using a clean, sharp knife, cut bars into squares. Bars should be stored in an airtight container in the fridge.

Notes

• It is very important to use cold butter when making the crisp topping and make sure to pop it in the freezer after you make it. You want it to be as cold as possible when you top the apples and bake it.
• I find granny smith apples work best in this recipe because the slight tartness works well with the cheesecake and they hold up very well when baked.
• You can make the shortbread a few days ahead of time. Just wrap well in plastic wrap and refrigerate until ready to use.
• You can make the crisp topping ahead of time. I always like to keep a batch of crisp topping prepped and in the freezer ready to go. This way, whether you’re making these, my apple crisp bars or just an apple crisp, you’re ready to roll!