Friday, March 1, 2024


The apple season has arrived and to celebrate, I share these outrageous bars of Dutch apple and cheesecake. A cinnamon graham cracker crust, a decadent layer of vanilla cheesecake, apples mixed with sugar, cinnamon and nutmeg and finally my favorite streusel topping. Yeah, wow.


16 oz King Arthur Flour Essential Goodness Cheese Bar Blend with Vanilla and Beans

Graham Cracker Crust
1/4 cup melted butter
graham cracker crust mix from the box

Cheesecake layer
16 oz. of softened cream cheese
cheesecake filling mix from the box
2 eggs at room temperature

Apple pie layer
3 medium or 4 small Granny Smith apples, peeled, cored, cut into small pieces
2 tablespoons of granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel cover
1/2 cup all-purpose flour
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/3 cup oats
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup walnut halves
6 tablespoons of cold butter, cut into small pieces
optional caramel sauce


Preheat the oven to 325F.
Thoroughly grease a 9-inch square pan. Line with parchment paper (optional).

Graham cracker crust
Combine melted butter and crust mixture in a small bowl and stir until smooth.
Press the crumbs to the bottom of the prepared bowl in an even layer.
Bake for 14 minutes. Remove from oven when ready.

Layer of cheesecake
Beat the cream cheese and filling mixture until smooth. Add eggs, one at a time, mixing until combined. Scrape out the mixing bowl as needed.
Pour cheesecake over hot crust.

Layer apple pie
Mix the chopped apples with sugar, cinnamon and nutmeg in a medium bowl. Make sure the apples are well covered.
Spoon apples evenly over the layer of cheesecake.

Streusel Topping
Add all the ingredients of the streusel to a food processor and pulse until the largest pieces are the size of a pea or smaller.
Carefully spread the layer of streusel over the top of the apples, making sure it goes in and around the layer of apple pie.
Bake for 30 to 35 minutes or until the layer is golden brown and only the center of the pan moves when gently shaken.
Allow the bars to cool to room temperature for one hour. Refrigerate and chill for at least 3 hours (or overnight) before cutting the squares and serving.
Cover with caramel sauce if desired.

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