Friday, September 25, 2015

Dutch Apple Cheesecake Bars

Once a month I get to make something yummy for the ladies' activity through our church group.
Such a fun job!
I help out with ideas for the activity, decorations, etc., but mostly these last few months I have been the treat gal. Sometimes I think about doing something healthy....maybe next month??? But it wasn't this month for sure.
 I have buckets of apples on my hand, and I wanted to do something seasonal, so apple cheesecake bars was the clear winner in my mind. 


Luckily, my great friend, years ago when we were living completely different lives--childless, in graduate school--bought me an entire cheesecake cookbook, so I had the perfect source.  (It's a great cookbook by the way--everything I have made has been scrumptious.)


The bars turned out bigger than I thought! Nice big fat ones--like eating slices of actual cheesecake. No complaints about that! 
I made a double batch (you never want to run out for those type of things) so it was quite the process--6 packages of cream cheese in all. 

It turned out delicious--creamy and smooth, decidedly fall flavored, and I could taste the apples well.


 So, without further ado, here is the perfect fall party dessert recipe:


Dutch Apple Cheesecake Squares
Click here to print

serves 18

Crust
2 1/2 c. graham cracker crumbs
1/2 c. melted butter

Filling
3 8-oz. packages of cream cheese, softened
1 c. sour cream
1 1/2 c. packed brown sugar
4 eggs
1 Tbsp. vanilla
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 apple, peeled and finely chopped


Topping
3 Tbsp. cold butter
1/4 c. all-purpose flour
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 apples, peeled and chopped

1. Crust: Combine the crumbs and butter. Press into 13-by-9-inch baking pan and freeze.
2. Filling: Beat the cream cheese until smooth. Add the sour cream and brown sugar and beat until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in vanilla and lemon juice. Mix in cinnamon, nutmeg and cloves. Fold in chopped apple. Pour over frozen crust.
3. Topping: Cut butter into flour. Add sugar, cinnamon and cloves. Toss in apples. sprinkle the topping over the batter in clumps. Bake for 40 to 50 minutes or until the center is set. (It will still jiggle a bit, but not look liquidy.) Cool for 2 hours. Refrigerate 6 hours before cutting.

Can be frozen for up to 3 weeks! Wrap the pan in plastic wrap and then wrap again in foil before freezing. Defrost in the refrigerator 24 hours before serving.

Click here to print.



 Enjoy the taste of fall everyone!



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