INGREDIENTS
(for 9 inch square baking pan)
FOR APPLE FILLING
- 480g honey crisp apple, diced
- 40g salted butter
- 85g granulated sugar
- 3g cinnamon
- 1 tsp lemon juice
- 1g salt
- 5g cornstarch
- 1 tbsp water
FOR SHORT BREAD CRUST
- 165g all-purpose flour
- 110g salted butter
- 20g granulated sugar
- 2g salt
- 20g cold water
- 18 lotus biscoff cookies
FOR CHEESECAKE
- 24 oz cream cheese (room temperature)
- 90g sour cream
- 40g heavy cream
- 205g granulated sugar
- 2 tsp vanilla extract
FOR CRUMBLE TOPPING
- 100g all-purpose flour
- 47g granulated sugar
- 30g brown sugar
- 50g salted butter, cold
- 1/4 tsp cinnamon
PROCESS
FOR APPLE FILLING
- In a saucepan, combine the diced apples, granulated sugar, butter, lemon juice, cinnamon, and salt.
- Place the saucepan over medium heat and stir the mixture until the sugars dissolve and the butter melts.
- Reduce the heat to low and simmer the mixture for about 10 minutes or until the apples have softened. Stir occasionally to prevent sticking.
- In a separate bowl, combine cornstarch with water and pour it into the apple mixture. Stir until thickened, about 30 seconds.
- Remove the saucepan from the heat and let the sauce cool down.
FOR SHORT BREAD CRUST
- Preheat your oven to 350°F (176°C).
- In a large mixing bowl, combine all-purpose flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- After 30 minutes, take the chilled dough out of the refrigerator and roll it out on a lightly floured surface to fit the size of your baking pan.. Carefully place the rolled-out dough into the pan, tucking in or trimming the edges. layered with biscoff cookies. Then, bake at 350°F (176°C) for 10 minutes.
FOR CHEESECAKE
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and beat until combined.
- Mix in the sour cream, heavy cream and vanilla extract until smooth. Pour the cheesecake batter over the crust, spreading it into an even layer.
FOR CRUMBLE TOPPING
- In a medium bowl, combine the all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
FOR ASSEMBLY
- Evenly distribute the apple mixture over the cheesecake layer. Sprinkle the crumble topping evenly over the apple layer.
- Bake the bars in the preheated oven for 40 minutes, or until the top is golden and the cheesecake layer is set.
- Remove from the oven and let the bars cool completely Once cool, refrigerate for at least 4 hours or overnight to allow the bars to set completely.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled. Enjoy!! <3
REVIEWS
5.0 out of 5 stars (based on 4 reviews)
I had a great time making theses 🙂
September 18, 2024
It was a but difficult for me to convert the grams into tablespoons and cups but I managed. I loved this recipe, will continue to make forever and ever, especially when it gets chilly>
Love it
September 4, 2024
They are fantastic
Delicious 🍎
September 4, 2024
I highly recommend this recipe—10/10
Best desserts ever!!!
September 4, 2024
This cheesecake is delicious. Honestly, my family and I devoured half of it straight out of the oven 😭. And when I tried the chilled version—wow! It’s so good. I’m definitely going to make it again this weekend. Thank you!