After discovering the delicious pie apple recipe previously posted, I was wanting to adventure a bit further and try them out on a new recipe. As I have mentioned in a few of my posts, I always find that the greatest source of inspiration when baking is always right in front of you – have a look in the fridge and pantry and create something with those ingredients. This week I had two blocks of cream cheese and some butternut biscuits… final product: Apple Crumble Cheesecake Bars. There are plenty of tips and hints in the baker’s notes to help you be inspired to create your own cheesecake bar.
Happy Baking Lx
Apple Crumble Cheesecake Bars
- 250g packet plain biscuits (for the recipe pictured, I used butternut biscuits)
- 125g unsalted cooking butter, melted
- 2 x 250g blocks cream cheese, slightly softened
- 2/3 cup caster sugar
- 1 cup thickened cream, whipped
- 3 teaspoons gelatine dissolved in 2 tablespoons boiling water
- 2 teaspoons vanilla
- 1 x 770g tin pie apples OR make your own in under 10 minutes – https://thesportofbaking.com/2018/10/01/how-to-make-canned-pie-apples
- 125g butternut biscuits, crumbled
- 1/2 cup desiccated coconut
- Preheat oven to 210°C.
- Pie apples: Prepare pie apples as per recipe at: https://thesportofbaking.com/2018/10/01/how-to-make-canned-pie-apples. Cool in refrigerator for at least 20 minutes.
- Crumble: Crumble to 125g butternut biscuits and place on to a lined baking tray with the coconut. Bake in the preheated oven for approximately 10 minutes or until coconut and biscuits are toasted and golden brown.
- Allow to cool.
- Base: In a food processor, crush the plain biscuits. Slowly add the melted butter until combined.
- Press into a large slice tin lined with butter and grease proof paper. Refrigerate.
- Cheesecake Filling: Beat cream cheese until smooth with an electric mixer (approx. 3 minutes). Slowly add the sugar and beat until the cream cheese mixture is light and creamy.
- Beat in the gelatine mixture (see ingredients list) until combined. Add vanilla and mix again.
- Using a spatula or spoon, fold in the whipped cream and stir until mixture is all combined.
- Layering: Pour the cheesecake mixture on top of the prepared cheesecake base until evenly spread.
- Evenly spread the cooled pie apples a cross the top of the cheesecake mixture until covered.
- Top with toasted biscuit & coconut.
- Refrigerate for at least 3 hours or until cheesecake is set.
- Slice in to rectangular bars and store in an airtight container in the refrigerator.
- The base of this dish can be made using whatever plain biscuits you like. I only had butternut biscuits in the pantry when making these, however, scotch fingers or milk arrowroot biscuits would be apt for this recipe.
- The filling can be changed to a lemon filling by simply adding a tablespoon of lemon juice instead of the vanilla.
- Create your own cheesecake bar by using the base and cheesecake filling recipe but creating your own topping. You could try chocolate and raspberry, macadamia and white choc, or blueberry with a cake crumble – yum!!
Do you have a new flavour of cheesecake bar for me to try? Let me know in the comments below 🙂 Lx