Apple Crisp Cream Cheese Bars

Apple season is here! There are so many awesome things to do with apples too! This is one of our favorites. Creamy cheesecake paired with sweet, crisp apples... what's not to love? Here's what you'll need for 16-20 servings:

Photo byHolly

Ingredients:

For the cream cheese filling:

• 3, 8 oz packages cream cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

For the crust and topping:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 sticks cold, unsalted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the apple filling:

• 1 1/2 pounds crisp apples, such as Granny Smith or Honeycrisp (3-4 large)
• 2 Tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Position a rack in the lower-middle part of the oven and preheat to 350°F. Place three 8-ounce packages of cream cheese in the bowl of a stand mixer (or a large bowl if using a hand mixer). Allow the cream cheese to soften at room temperature for about 30 minutes while you prepare the crust and fillings.

To make the crust and topping, lightly grease a 9x13-inch baking pan with cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and kosher salt by whisking them together. Lightly beat the egg in a small bowl, then cut the cold unsalted butter into small cubes. Scatter the butter over the flour mixture and use a pastry cutter or your hands to blend until the butter pieces are about the size of peas. Add the beaten egg and vanilla extract, stirring until the mixture is crumbly and holds together when squeezed.

Transfer 4 cups of this dough to the prepared baking pan and press it evenly across the bottom using your hands. Bake for 15 to 20 minutes or until the crust is dry and lightly golden-brown.

While the crust bakes, add ground cinnamon and nutmeg to the remaining dough, toss to combine, and refrigerate to use as the topping later.

To prepare the apple and cream cheese fillings, peel, core, and chop the apples into 1/4-inch pieces (about 4 1/2 cups) and place them in a large bowl. Add brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt, then stir to coat the apples evenly.

In the bowl with the softened cream cheese, add granulated sugar and beat with a paddle attachment on medium speed, gradually increasing to high speed until the mixture is creamy, fluffy, and fully combined (about 4-5 minutes). Pause to scrape down the sides and bottom of the bowl halfway through. Beat in the eggs one at a time on medium speed, stopping to scrape down the bowl after each addition, until fully incorporated. Add the vanilla extract and beat on medium-low speed until the mixture is smooth and fully combined.

To assemble and bake, spread the cream cheese filling over the hot crust. Evenly distribute the apple filling over the cream cheese layer, leaving any juices behind in the bowl. Crumble the refrigerated topping evenly over the apples.

Bake for 55 to 65 minutes, or until the top is golden-brown and the filling is set but still slightly jiggly in the center. Place on a wire rack and let it cool completely, which could take 1 to 2 1/2 hours. Cover loosely with aluminum foil or plastic wrap and refrigerate until thoroughly chilled for at least 24 hours, or up to 3 days.

When ready to serve, cut into 16 to 20 pieces, rinsing and drying the knife with warm water between each slice for clean cuts. Enjoy!

*Note:

To make your Apple Pie Bars "extra", drizzle your favorite caramel sauce over the top just before serving.