Side Pannel
Apple Cheesecake Bars
Apple Cheesecake Bars
- Recipe Submitted by Angel Delight on 09/01/2014
Category: Kids, Apples, Cheesecakes
Ingredients List
- For the Crust
- 12 Graham Cracker Sheets
- 50 Nilla Wafer Cookies
- 1/4 teaspoon cinnamon
- 12 tablespoons butter, melted
- For the Cheesecake
- 2 (8-ounce) packages cream cheese, room temperature
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sugar, plus 2 tablespoons, divided
- 1 teaspoon vanilla
- 2 Granny Smith apples, peeled, cored, and finely chopped
- 1/2 teaspoon cinnamon
- For the Topping:
- 1 cup brown sugar, firmly packed
- 1 cup flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
Directions
1. Line a 9x13” pan with foil and spray with cooking spray. Preheat oven to 350 degrees.
2. Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan. Bake for 8 minutes, while preparing filling.
3. Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon.
4. Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer.
5. Pour cream cheese mixture over hot crust. Sprinkle with apples. Sprinkle evenly with topping. Bake for 40-45 minutes (mine took 43). Cool to room temperature and then chill for at least 3 hours before cutting.
2. Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan. Bake for 8 minutes, while preparing filling.
3. Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon.
4. Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer.
5. Pour cream cheese mixture over hot crust. Sprinkle with apples. Sprinkle evenly with topping. Bake for 40-45 minutes (mine took 43). Cool to room temperature and then chill for at least 3 hours before cutting.
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