Streusel Topped Apple Cheesecake Bars

 

9

graham cracker rectangles

2

tablespoons granulated sugar

1

teaspoon grated lemon peel

1/4

cup unsalted butter, melted

2

packages (8 oz each) cream cheese, softened

2

eggs

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/4

cup lemon juice

1/2

cup packed light brown sugar

1 1/2

cups chopped apples

1

teaspoon lemon juice

3/4

cup packed light brown sugar

1/2

cup Gold Medal® all-purpose flour

6

tablespoons cold unsalted butter

2/3

cup Cascadian Farm® organic French vanilla almond granola

• 1 Heat oven to 325°F. Lightly grease 8- or 9-inch square pan with butter or cooking spray.
• 2 In food processor, place graham crackers, granulated sugar and lemon peel. Cover; process until fine crumbs form. Add melted butter. Cover; process until crumbs are evenly moistened. Press mixture in bottom of pan. Bake 10 minutes or until lightly browned. Cool 10 to 15 minutes.
• 3 Meanwhile, wipe food processor bowl with paper towels to remove any crumbs. Add cream cheese, eggs, cinnamon, nutmeg, 1/4 cup lemon juice and 1/2 cup brown sugar. Cover; process until smooth and creamy. Pour filling over partially baked crust.
• 4 In small bowl, toss apples with 1 teaspoon lemon juice. Sprinkle over filling.
• 5 In medium bowl, mix 3/4 cup brown sugar, the flour and cold butter with fork or fingers until crumbly. Stir in granola. Sprinkle over apples and filling.
• 6 Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool on cooling rack 1 hour. Refrigerate at least 1 hour or until chilled. Cut into 3 rows by 3 rows.