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Apple pie cheesecake bars
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Prep Time:
420 minutes
Cook Time:
65 minutes
Total Time:
485 minutes
Indulgent apple pie cheesecake bars with a crunchy streusel topping - a decadent treat in every bite!
Ingredients:
  • 250g Nice biscuits
  • 150g butter, melted
  • 375g cream cheese, softened
  • 70.95 gm caster sugar
  • 8.80 gm vanilla extract
  • 126.25 gm pure cream
  • 800g can sliced pie apples
  • Caramel sauce, to serve
  • Icing sugar, to serve
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 45.00 gm firmly packed brown sugar
  • 1.25 gm ground cinnamon
  • 100g butter, chilled, finely chopped
  • 62.50 ml flaked almonds
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, leaving a 5cm overhang on all sides.
  • Start by placing the biscuits in a food processor and pulse until they form fine crumbs. Then, add the butter and pulse until just combined. Press the mixture over the base of the prepared pan and refrigerate for 30 minutes. Finally, remember to wash and dry the food processor.
  • Combine cream cheese, caster sugar, vanilla, cream, and eggs in a food processor and blend until velvety. Pour the smooth mixture over the biscuit base in a pan. Bake for 30-35 minutes or until the top is perfectly set. Let it cool for 15 minutes before serving.
  • Preheat the oven to 180C/160C fan-forced, then delicately place the apples on top of the cheesecake layer.
  • Prepare the streusel topping by combining flours, brown sugar, cinnamon, and butter in a food processor until it looks like coarse breadcrumbs. Then fold in the almonds.
  • Evenly spread streusel topping over the apples. Bake until the top is golden. Allow to cool for 1 hour, then refrigerate until firm for 6 hours. Cut into bars, drizzle with caramel sauce, dust with icing sugar, and serve.

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