Gina's Apple Crumb Cheese Cake Bars
2 size baking pans. Recipe has measurements for both size pans.
Small Pan 7" x 11" x 2" Large Pan size 9" x 13" x 1"
Bought large pan on Amazon
Red Copper Brownie Bonanza Pan by Bulbhead
There are 5 parts to this recipe.
1. Crust - Graham Crackers
2. Apple filling
3. Crumbled Topping
4. Cream Cheese Filling (place 2 eggs in bowl, needs to be room temperature)
5. Place all into cake pan.
1. Preheat oven to 325 degrees Fahrenheit
2. For Small Pan: Crush 1 pack + 2 more pcs = 9 full cracker sheets of Graham Crackers
For Large Pan: Crush 2 packs Graham Crackers
3. Place crushed Graham Crackers in medium bowl
Small Pan: Add 1 Tbs sugar & 1 stick salted butter.
Large Pan: Add 1-1/2 Tbs sugar & 1 stick melted salted butter
or no sugar option 1 Tbs Truvia
4. Blend Well that you can form a clump. That's when you know you have enough butter
in it to form the crest. if it doesn't clump add in 2 more tbs of melted butter
5. Place in nonstick baking pan (Copper Chef). Do not grease pan.
Press firmly with fingertips to make the graham mix all even and pat down towards the edge
to go up the side of pan a bit.
6. Place in oven on 325F degrees. middle shelf for 10 minutes. Take out and let cool.
7. Lower oven temperature to 300 degrees Fahrenheit for the baking part.
APPLE FILLING:
Same amount of ingredients for both size pans.
1. Peel 2 medium size Macintosh apples (approx 2 cups), slice thin and chop small
2. Place chopped apples, 1/2 stick salted butter in 9" frying pan. When butter is melted
3. Add 1/2 tsp cinnamon, 1 Tbs sugar Or 1/2 Tbs Truvia
4. Stir with soft spatula and cook for approximately 1 minute on high or until apples are
soft but not mushy.
5. Leave in pan to cool off while doing the next steps.
CRUMBLED TOPPING:
Mix well in small bowl
1. Small Pan:
1/2 cup Almond Flour
2 Tbs Coconut flour
1 Tbs Sugar
1/2 tsp cinnamon
2. Add 3Tbs melted salted butter.
3. Mix well until it resembles coarse crumbles
Large Pan:
3/4 cup Almond Flour
3 Tbs coconut flour
1 1/2 TBS Sugar or 1 Tbs Truvia
1 tsp cinnamon
2. Add 4Tbs melted salted butter.
3. Mix well until it resembles coarse crumbles
Cream Cheese Filling:
1. Microwave for 1 minute
Small Pan: 2- 8 oz cream cheese blocks
Large Pan: 3- 8 oz cream cheese blocks
Press Down on cream cheese with finger and make sure
it is extremely soft (like the whipped kind)
2. Place in mixer
3. Small Pan: Add 1/4 cup sugar
1 tsp pure vanilla extract
Large Pan: Add 6 Tbs sugar
2 tsp pure vanilla extract
4. Mix on lowest speed until blended
Same amount of Eggs for either size pan.
5. In small bowl that you put 2 eggs in earlier for room temperature, mix lightly with fork.
Pour 1/2 of egg mix into mixer and blend. Turn off mixer and scrape side of bowl. Making sure eggs are well blended. Then add the other 1/2. mix again same way.
LAST PART: Place in baking pan
1. Pour in graham crust pan - cheese cake filling. With rubber spatula make the batter even.
2. Using a Tablespoon scoop up the apples and distribute them evenly on top of the cheesecake filling.
Pour in evenly the rest of the butter left in the pan.
3. Top it off with the Crumb Topping. Distribute evenly.
4. Bake on 300 degrees Fahrenheit on middle shelf.
Small Pan: 40-45 minutes
Large Pan: 50-55 minutes
When you see cream cheese on the corners solid/buffed up then it's cooked.
5. Crumb topping won't toast up. so when cream cheese looks cooked than
place oven on broil. and watch very closely for 2-3 minutes. When topping is lightly brown take out of oven and place on protected counter top.
6. Let cool for 1 hour then place in fridge for atleast 2 hours before cutting into serving sizes.
7. Push up bottom of pan. then using large flat spatula loosen up the bottom by sliding it through bottom of cake pan. Cut into squares.
Keep refrigerated and cover with plastic wrap.
Stays fresh in fridge for up to 5 days or Can be frozen. Place in ziplock bag or plastic container. Take out of freezer 3 hours before you want to have some.
