ghee shakar

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Apple Cheesecake Bars

Ready to impress!

So I got most of my inspiration for this recipe from Betty Crocker’s website, EXCEPT they had things like oatmeal cookie mix and canned apple pie filling yada yada for a (I suppose) quicker version of this recipe. I had to make these for Eid last year, because they sounded divine and we had a whole bunch of apples lying around. So had to improvise. Turns out, tasted divine too… so I made them again this year, divided in two batches, but in retrospect, I will stick to making them in my large lasagna pyrex platter. It’s roughly 13.5″ x 9″, but make do with whatever rectangular shaped dish you have, even if that means dividing the mixture. This does require Philadelphia Cream Cheese, so I apologize if you have a hard time finding it in Pakistan, but most of the big stores do carry it now, also available in Puck and Happy Cow (see my tiramisu post for its picture) brands. DO make sure you drain out all liquid it has when you peel off the foil seal.

Anyway, this recipe may seem like it has a lot of steps but if you have everything ready ahead of time, it’s actually not hard at all.
So let’s start, yeah?

Ingredients:

Apple Pie Filling

  • 1/2 cup brown sugar
  • 1/4 cup all purpose flour
  • 3/4 tsp ground cinnamon, plus more for sprinkling
  • Freshly ground nutmeg, to taste (ask Ammi for Jaifel!)
  • 7 medium apples, peeled, cored and thinly sliced
  • Juice from 1 lemon
  • 1 cup Toasted walnuts to sprinkle on top

Mix everything (except walnuts) together and set aside in the refrigerator.
Preheat your oven to 350F/180C

Crust

  • Half pack of Digestives cookies/ graham crackers/ Wheatables, crushed
  • 2 tbsp brown sugar
  • 1/4 – 1/2 cup butter, softened

In a bowl, add the sugar and butter to the cookie crumbs. Mix the butter in for a coarse, crumbly texture. Reserve 1-1 1/2 cups of the crumb mixture to sprinkle on top. Press the crumbs down in your rectangular baking dish. Bake for 10 minutes. Remove and set aside.

Cheesecake Filling

  • 2 Cups/2 packages (8 oz each, approx 230 gm) Philly Cream Cheese, softened and drained
  • 1/2 cup Caster Sugar
  • 2 tbsp Flour
  • 1 tsp Vanilla
  • 1 Egg

In a large bowl, beat the cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust.

Spoon the apple pie filling over the cream cheese mix. Distribute evenly. Sprinkle reserved crumbs over top and follow up with the toasted walnuts.

Bake for 30-45 minutes until golden brown. Cool for 30 minutes and then cover and refrigerate for at least 2 hours, preferably overnight. Cut in to even sized bars.

Tell me how it was!

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This entry was posted on November 15, 2012 by in bars, cheesecake, dessert, sweet and tagged , , , , , , .
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