These delightfully textured squares combine the rich creaminess of cheesecake with the sweet, spiced touch of apple crumble. Featuring a crisp crust, a velvety cheese layer, and a generously spiced apple topping finished with a crumbly oat mixture, it’s a dessert that promises comfort in every bite.
Ingredients:
For the Crust:
- 1 cup of biscuit crumbs
- 1/4 cup of melted unsalted butter
- A pinch of sea salt
For the Crumble:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- A pinch of salt
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 blocks (16 oz) cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 tbsp lemon juice
- A pinch of salt
- 1 tsp vanilla essence
- 3 large eggs
For the Apple Topping:
- 3 medium apples, peeled and diced
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- A pinch of salt
For Serving:
- Caramel sauce for drizzling
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment, leaving some overhang for easy removal.
- For the crust, blend biscuits into a fine crumb, combine with melted butter and salt, press into the pan, and bake for 10 minutes. Allow to cool.
- Mix the flour, oats, sugar, cinnamon, salt, and butter to make the crumble topping; set aside.
- Create the cheesecake filling by whisking cream cheese and sugar until smooth, then add sour cream, lemon juice, salt, and vanilla, mixing well. Add eggs one at a time, mixing minimally.
- For the apple layer, toss diced apples with lemon juice, brown sugar, spices, and salt.
- Stir some apple juice released into the cheesecake mixture, pour over the crust, and layer with the apple and crumble toppings.
- Bake for 40-50 minutes, let cool in the oven with the door ajar, then bring to room temperature before chilling for 4 hours.
- To serve, cut into squares, drizzle with caramel sauce, and enjoy!
