Apple Pie Cheesecake Bars combine apple pie filling and cheesecake encased in a chewy crumble slice.
You guys! I may have discovered my new favourite recipe in self-isolation… I also may have made these three times due to all the time on my hands…. But I digress.
These apple pie cheesecake bars are sure to lighten up your day. Trust me!
The recipe is a combination of a few different recipes on my blog already. We take the crumble recipe from my buttery caramel oat slice as the base and topping, the apple filling from my apple crumble slice recipe and then of course my trusty vanilla cheesecake recipe for the cheesecake filling.
HOW TO MAKE THE RECIPE
The best way to go about these apple pie cheesecake bars is to make the apple pie filling and cheesecake first. That way they can be chilling while you make the crumble portion of the recipe.
To make the apple filling, you just need to cook all the ingredients in a saucepan. I like to slice my apples in a mixture of small chunks (like cubes) and thin slices so there is so variety in shapes and sizes.
How you slice your apples is up to you but remember, the smaller you slice them the quicker they will cook.
I have also broken down how to make a cheesecake many times in many posts on my blog which you can find here.
I hope you enjoy these Apple Pie Cheesecake Bars and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
Apple Pie Cheesecake Bars
- 1 Cup Butter, Melted (220g)
- 1 and 1/2 Cups Brown Sugar (260g)
- 2 Large Eggs
- 2 and 2/3 Cups All Purpose Flour (310g)
- 2 and 1/2 Cups Rolled Oats (135g)
- 2 tsp Baking Powder
- 1 Cup Coconut (100g)
- 3 Medium Granny Smith Apples, Peeled and slized into small pieces
- 2 Tbsp. Water
- 1 tsp Vanilla Extract
- 2 tsp Cinnamon
- 2 Tbsp. Brown Sugar
- 2 Cups Cream Cheese, Room Temperature (500g)
- 3/4 Cup Icing Sugar (90g)
- 1 and 1/2 tsp Vanilla Extract
- 1/2 Cup Greek Yoghurt or Sour Cream (125g)
- Peel the skin off the apples and chop the apples into thin slicing and then chop those slices into half.
- Place the apples, water, cinnamon, vanilla and brown sugar in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves.
- Cook for as long as you like. The longer you cook the apples the softer they will be. I cook mine for around 10 minutes as I like my apples to still have a little bite.
- Drain the excess water and liquid and set aside to cool.
- Beat the cream cheese until smooth.
- Beat in the Greek yoghurt (or sour cream), vanilla and icing sugar and beat until all combined.
- Set aside while you make the crumble slice.
- Preheat oven to 180°C (350°F) and grease or line a 9"x13" baking tin with baking paper.
- Place the brown sugar in a bowl and mix in the melted butter.
- Add in the eggs and mix.
- Add the flour, oats and coconut and mix until all combined.
- Press 2/3 of the mixture into the base of the prepared pan.
- Top with the apple mixture and then pour over the cheesecake mixture.
- Crumble over the remaining oat mixture on top and place in the oven to bake for around 30 minutes.
- The top should be a light golden colour.
- Allow to cool completely before slicing. I like to cool mine in the fridge so the cheesecake slices nicely.