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 ½ 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.
Cheesecake
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.
Apple topping
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.
Nutrition Facts
Apple Crumble Cheesecake Bars
Amount per Serving
Calories
270
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Cholesterol
49
mg
16
%
Sodium
99
mg
4
%
Potassium
93
mg
3
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
5
g
10
%
Vitamin A
365
IU
7
%
Vitamin C
1.2
mg
1
%
Calcium
32
mg
3
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.