Streusel Topped Apple Cheesecake Bars

Bloggers Adam and Joanne Gallagher from Inspired Taste make cheesecake bars topped with apples and a granola streusel

Prep Time

Minutes

Total Time

3:30

Hrs:Mins

Makes

bars

Crust

graham cracker rectangles

tablespoons granulated sugar

teaspoon grated lemon peel

1/4

cup unsalted butter, melted

Cheesecake Filling

packages (8 oz each) cream cheese, softened

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

teaspoon lemon juice

Streusel Topping

3/4

cup packed light brown sugar

1/2

cup Gold Medal® all-purpose flour

tablespoons cold unsalted butter

2/3

cup Cascadian Farm® organic French vanilla almond granola

Heat oven to 325°F. Lightly grease 8- or 9-inch square pan with butter or cooking spray.
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.
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.
In small bowl, toss apples with 1 teaspoon lemon juice. Sprinkle over filling.
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.
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.

Makes 9 bars

For a special touch, drizzle the bars with caramel topping before serving.

Swap out the apples for pears, if desired.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.