These cheesecake bars are delicious! They had my boyfriend who is impartial to any apple desserts eating more than a few last night. When autumn arrives, it brings a craving for comforting, cozy desserts. One of the best ways to capture those warm fall flavors is with a batch of apple cheesecake bars. Imagine layers of creamy cheesecake, spiced apples, and a buttery, cinnamon-infused crumble on top—all in one delightful square. These bars are easy to make and perfect for sharing, whether at a family gathering or simply as a treat for yourself on a chilly evening. It may seem like a long recipe but trust me it's super simple and well worth it, the worst part is having to let it chill for 2 or more hours when you just want to tuck straight in!
In this blog post, we’ll walk through everything you need to know to create the ultimate apple cheesecake bars, from choosing the right apples to mastering the ideal crumb topping. Grab your apron and let’s dive into the recipe that’s sure to become a new fall favorite!
Tips:
For the apple filling it is important to use a large pan with large surface area instead of a pot or saucepan as the larger surface area speeds up the moisture evaporation. This ensure the apples will not be too wet, otherwise it will make the bars too soggy.
When lining the pan for the shortbread, leave some over hang on either or both sides and this will help with removing the bars from the pan after cooking.
Get your fridge ingridents and eggs to room temperature before using.
Use a wooden spoon and bowl for this dessert as you dont want to aerate the mixture too much as it can make the shortbread too delicate and you dont want to add more air into the cheesecake filling by using a stand mixer.
Ingredients:
Spiced Apple Filling:
40g unsalted butter
5-6 medium firm eating apples, peeled cored and cut into small chunks (i used apples fresh from the tree from the garden but varieties such as granny smith or pink lady would work just as well!)
100g light soft brown sugar
30g lemon juice
1 tsp ground cinnamon
1/2 tsp ground ginger
tsp cornflour
1 tsp water
Heat the butter in a large frying pan over medium-high heat.
Combine chopped apples, light brown sugar, lemon juice, cinnamon, and ginger in the pan.
Cook for 7-10 minutes on medium heat, stirring occasionally, until the apples soften, the juices thicken to a syrupy consistency, and the apples become tender.
In a small bowl, mix cornflour and water, then add it to the cooked apples. Stir well until evenly distributed, and cook on medium-high heat for an additional minute with frequent stirring.
Let the apple filling cool completely to room temperature and set it aside.
Gluten Free Shortbread:
140g unsalted butter
125g light soft brown sugar
1 tsp vanilla extract
240 g plain gluten free flour (i use Freee plan flour)
65g almond flour or finely ground almonds (this is optional, if you wish for it to be nut free, substitute the same amount for gluten free flour)
1 tsp ground cinnamon
1/2 tsp xanthan gum (ignore this if your flour already contains this)
pinch of salt
Start by preheating the oven to 180°C and lining a square baking pan with parchment paper.
In a large bowl, mix together the softened butter, light brown sugar, and vanilla until well combined.
In another bowl, whisk the gluten-free flour blend, almond flour (if using), cinnamon, xanthan gum, and salt.
Combine the dry ingredients with the butter mixture and mix until it forms clumps. Knead the mixture until a dough forms.
Press around 2/3 of the dough into the baking pan, spreading it out evenly using the back of a spoon or an offset spatula if available. Set aside the remaining dough.
Bake the shortbread for approximately 20 minutes or until it turns uniformly golden brown. Let it cool slightly while you prepare the cheesecake filling.
Cheesecake Filling:
450g full fat cream cheese
60g full fat plain or greek style yoghurt
100g caster sugar
10g cornflour
2 medium eggs
2 tsp vanilla extract
In a large bowl, whisk together the cream cheese and yogurt until smooth.
Combine the sugar and cornflour, then add them to the cream cheese mixture. Mix thoroughly until well combined.
Blend in the eggs and vanilla until the mixture is smooth.
Pour the cheesecake filling onto the warm shortbread crust and spread it evenly.
Evenly distribute the cooled apple filling over the layers.
Crumble the remaining 1/3 of the dough on top, ensuring even coverage.
Bake for approximately 40 minutes or until the crumble topping turns golden brown and the filling is slightly wobbly when gently shaken.
Allow the bars to cool completely at room temperature, then refrigerate for at least two hours.
Enjoy!
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