I’m starting to think I should rename this blog “Mostly Recipes For Apple Pie,” because that’s what it’s turning into. I’m not even that big of an apple pie lover, but the classic combination is my go-to when I’m faced with feeding lots of people…because everyone likes apple pie! This would be a great treat to make for an Olympics watch party because it encompasses some quintessential American characteristics – apple pie, and gluttony. What else can you call it when you layer two already decadent desserts together? I’m trashing up desserts, one recipe at a time.
Pretty simple in theory – shortbread crust + cheesecake filling + apples + crumb topping. If you REALLY wanted to trash it up, you could drizzle some caramel sauce over the top.
Apple Pie Cheesecake Bars
Makes 24 bars
3/4 cup sugar
3 cups all-purpose flour
Preheat the oven to 375°. Spray a 9×13″ pan with cooking spray. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.
Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is barely cooked and turning golden.
Turn oven down to 325 degrees F.
Beat cream cheese and sugar until fluffy, then add eggs and vanilla. Pour over crust.
Toss apples, spices, sugar and flour. Distribute evenly over cheesecake layer.
Add all crumb topping ingredients and combine with a pastry cutter (or your hands). Layer it on top, making sure everything is even.
Bake for 45 minutes or until the crumb topping is golden and firm, and the bars don’t jiggle when shaken. Let cool overnight, slice and serve!