Blue Ribbon Apple Butter Cheesecake Bars Recipes

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 STREUSEL CHEESECAKE BARS

Steps:

• 1. base part: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes, or until lightly browned.
• 2. Cheesecake part: In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust.
• 3. Preparing apples: In a small bowl, stir together chopped apples, 2 tablespoons sugar and cinnamon. Top cheesecake part with chopped apples.
• 4. Streusel part In a small bowl, combine all ingredients and sprinkle evenly over apples. Bake 30 minutes, or until filling is set (until a knife inserted in the center comes out clean)
• 5. You can serve as is or with dulce de Leche here is a quick link to it: https://www.facebook.com/photo.php?fbid=504073972999454&set=a.489397737800411.1073741880.463079327098919&type=3&theater

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.