Buttery, spiced Apple Crumble Cheesecake Bars – the perfect autumn dessert and made even better drizzled with salted caramel sauce!
Oh haiiiii friends! Let me introduce you to your new autumn dessert of choice. Meet Apple Crumble Cheesecake Bars. Yes. Also known as 2 of my favourite desserts in the world mashed together. Actually, make that 3 of my favourite desserts if you put salted caramel sauce on top. Which you should.
I was originally going to call them Salted Caramel Apple Crumble Cheesecake Bars until I decided that it was too complicated and the salted caramel sauce was optional… Sometimes we make choices we are not proud of. Also, I was getting confused about what I called them when I was explaining them to Josh. I think I also put the word shortcake in there at some point. So to make it easy, Apple Crumble Cheesecake Bars. Dessert of champions.
But add salted caramel sauce.
So, apparently it’s autumn/fall. The seriously warm days we’ve been having definitely make me question this and make me sad that summer is over buuuut then I remember how much I love apples & pumpkins & leaves & cute ballet flats & scarves & being able to sleep at night because it’s not 100 degrees & just like that I am excited about it. But it won’t be winter soon right? I still wish the seasons went autumn/summer/spring/summer/autumn/summer…you get it? Somewhere must be like this. Please share if you live in a winterless place? And have a spare room? I will bake you autumn treats whenever you want!
These bars a the perfect autumn treat. There’s a buttery base, a cheesecake/Greek yoghurt (in a weak attempt to make this slightly more healthy) layer in the middle topped with spiced apples and finished off with some of the reserved base mixture with rolled oats added to create a perfect crumble topping.
There are 2 lots of baking involved – the crust for 15 minutes and then the whole lot all together but while the base is in the oven you have time to prepare the other layers so all up, it’s not a super time consuming project!
And the smells that will come out of your oven. Cinnamon apple heaven.
Store the bars in the fridge and they can be eaten cold or warmed up a little and topped with vanilla ice cream for dessert. And probably more salted caramel sauce!
I think I like autumn after all. Now go forth and do some autumn baking!
Apple Crumble Cheesecake Bars
Base & crumble topping
- 125 g butter
- 1/2 cup brown sugar
- 1 egg
- 2 cups (280g) flour
- 1/4 cup oats (for the crumble)
- 125 grams cream cheese (room temperature)
- 2 TBSP caster sugar
- 1 egg
- 1/4 cup Greek yoghurt
- 1 tsp vanilla extract
- 2 medium apples peeled & diced
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 TBSP brown sugar
- Add the butter, brown sugar, egg & flour to a large bowl and using a stand or hand held mixer combine until the mixture is crumbly.
- Line a slice tin with baking paper and press 2 1/2 cups of the dough into the tin. Bake at 180 degrees C for 15 minutes until starting to brown.
- Add the rolled oats to the remaining mixture and set aside.
- While the base is baking beat the cream cheese and sugar together until there are no lumps. Add the egg, vanilla and yoghurt and beat together. Set aside.
- Peel and finely dice the apples. Add to a bowl with the brown sugar, cinnamon & nutmeg and stir until all the apples are coated.
- When the base is done, remove it from the oven, pour the cheesecake filling on and spread it all over.
- Pour the apples on top of the cheesecake filling and spread out.
- Pour the leftover base mixture (with oats added) over the apples. I like to squeeze handfuls of the crumble together to get larger pieces of crumble on the slice.
- Bake at 180 degrees for 30 minutes until the crumble is golden and the cheesecake is set.
- Allow to cool completely in the tin in the fridge for at least 2 hours before slicing.
- Store in the fridge for 5 days.