• Prep Time: 40 mins
  • Cooking Time: 45 mins
  • Serves: 8

Cream Cheese Apple Bars with Pecan Streusel

  • Recipe Submitted by on

 Ingredients List

  • FOR THE PECAN SHORTBREAD CRUST
  • 1 cup pecans chopped
  • 1/2 cup light brown sugar
  • 1 cup unsalted butter 2 sticks
  • 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp Kosher salt
  • FOR THE CREAM CHEESE FILLING
  • 2 8 oz. packages cream cheese softened, room temp
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp vanila extract
  • FOR THE APPLE FILLING
  • 3 large Granny Smith apples peeled, cored and chopped
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • FOR THE PECAN-OATMEAL STREUSEL
  • 1 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup toffee bits we use Heath bar bits
  • 1/2 cup pecans chopped
  • 1/2 tsp Kosher salt
  • 3/4 cup unsalted butter softened, room temp
  • 1 cup caramel sauce, warmed purchased or homemade

 Directions

MAKE THE PECAN SHORTBREAD CRUST
Pre-heat oven to 350°F.

In a food processor, pulse together the pecans and the sugar for 30 seconds.

In a mixer, on medium speed, beat the butter, vanilla and pecan/sugar mixture until creamed and fluffy, about 2 minutes. Mix in the flour and salt until just combined. Chill the mixture for 30 minutes in the fridge.

Press the shortbread into the bottom of a 9"x13" baking dish that has been well greased with butter, shortening, or cooking spray. Use a fork to puncture the crust all over.

Bake for 15 minutes until lightly browned. Remove from oven and let cool on a wire rack.

PREPARE THE CREAM CHEESE FILLING
In a medium bowl, mix (stand mixer our hand-held mixer) beat the cream cheese and sugar until smooth.

One at a time, add the eggs, beating well after each addition.

Add the lemon zest and lemon juice along with the vanilla and beat until combined.

Spread the filling over the cooled shortbread.

PREPARE THE APPLE FILLING
In a separate bowl, stir together the apple, sugar, cinnamon, nutmeg, allspice, lemon zest, lemon juice, and vanilla.

Spread the apple mixture over the cream cheese mixture.

PREPARE THE PECAN-OATMEAL STREUSEL
In a medium bowl, stir together brown sugar, flour, oats, toffee bits, pecans, and salt. Carefully fold in the butter with a fork, until incorporated. The mixture will be a bit crumbly.

Sprinkle the streusel over the apples.

FINISH OFF THE BARS
Bake until set, about 30 minutes. Let cool for 30 minutes on a rack.

Serve warm, or cover and chill in the refrigerator. Serve with warm caramel sauce, if desired.

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