Apple Cheese Bars Recipes

APPLE CARAMEL CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned., Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust., In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer., Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

APPLE CHEESECAKE SNACK BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan.
• Mix graham cracker crumbs and melted butter together in a bowl until crumbly, adding more crumbs if mixture is too wet. Press crust into the prepared baking pan.
• Bake in the preheated oven until golden and set, 7 to 8 minutes. Remove from the oven and set aside.
• Beat cream cheese and 1/2 cup sugar using an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating after each addition. Beat in vanilla extract on low speed until mixture is blended. Pour filling over warm crust.
• Stir apples, 2 tablespoons sugar, cinnamon, nutmeg, and allspice together in a separate bowl; spoon evenly over filling.
• Mix brown sugar, flour, walnuts, and cinnamon for streusel together in a bowl. Mix or cut butter into walnut mixture using your fingers or a knife until crumbly. Sprinkle over apple layer.
• Bake in the preheated oven until cheese filling is set, 30 to 35 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Cut into small squares and refrigerate until ready to serve.

APPLE CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.

APPLE STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

APPLE CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• For the crust, in a medium bowl, combine 2 cups flour, butter, 1/2 cup sugar, egg yolks and baking powder.
• Beat with an electric mixer on low to medium speed until combined (mixture will be crumbly).
• Press half of the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan.
• Bake 10-12 minutes or until crust is lightly browned.
• For filling, in a large bowl combine shredded apples, cheddar cheese, 3/4 cup granulated sugar, 1/4 cup flour and the cinnamon.
• Spread the filling evenly over the crust.
• Sprinkle with remaining crumb mixture and set aside.
• In a medium bowl beat the egg whites on medium speed until soft peaks form.
• Gradually beat in powdered sugar and softened cream cheese.
• Spoon the cream cheese mixture over the top layer of crumb mixture.
• Bake 30-35 minutes more or until golden brown.
• Cool in pan, cut into bars and serve.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

APPLE PIE BARS FROM PHILADELPHIA®

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

BLUE RIBBON APPLE BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350*.
• Grease a 9x13" baking pan or coat with nonstick spray.
• In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
• Beat or stir the flour into the butter mixture just until evenly incorporated.
• Firmly press the dough into the pan.
• Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
• Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
• Transfer the pan to a wire rack and let cool briefly.
• Using a table knife, spread the apple butter evenly over the dough.
• CREAM CHEESE LAYER.
• In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
• Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
• Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
• Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
• Refrigerate until chilled and firm, about 1 hour.
• Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.