Apple Cheesecake Crumble Bars

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

1. In a saucepan, combine the diced apples, granulated sugar, butter, lemon juice, cinnamon, and salt.
2. Place the saucepan over medium heat and stir the mixture until the sugars dissolve and the butter melts.
3. Reduce the heat to low and simmer the mixture for about 10 minutes or until the apples have softened. Stir occasionally to prevent sticking.
4. In a separate bowl, combine cornstarch with water and pour it into the apple mixture. Stir until thickened, about 30 seconds.
5. Remove the saucepan from the heat and let the sauce cool down.

FOR SHORT BREAD CRUST

1. Preheat your oven to 350°F (176°C).
2. In a large mixing bowl, combine all-purpose flour, sugar, and salt.
3. 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.
4. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. 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

1. 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.
2. 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

1. 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

1. Evenly distribute the apple mixture over the cheesecake layer. Sprinkle the crumble topping evenly over the apple layer.
2. Bake the bars in the preheated oven for 40 minutes, or until the top is golden and the cheesecake layer is set.
3. 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.
4. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled. Enjoy!! <3