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What are blondie apple pie cheesecake bars?
Well if you take three of my favourite desserts, blondies, cheesecake and apple pie this is what you get. So let’s break this dreamy dessert down! The base is blondies, which is like a brownie without chocolate…kinda. The vanilla cheesecake layer is creamy and no bake so very easy to make. The caramel apple topping brings the whole dessert together with it’s gooey and cinnamon sauce.
Scroll down to find out how to make these delicious cheesecake bars…
Why should I make these blondie apple pie cheesecake bars?
- They taste amazing, the blondie base is a nice alternative to a graham or digestive biscuits crust.
- They are easy to make but bear in mind you do have to make them in three stages.
- If you love apple pie and cheesecake then you will love this recipe.
- They are pretty fair proof and you do not have to bake the cheesecake layer.
How to make these blondie apple pie cheesecake bars?
- To make the blondies, melt the butter, mix in the brown sugar using an electric beater.
- Let it cool for 2 mins
- Mix in the egg and vanilla extract.
- Sift the dry ingredients into a separate bowl.
- Using a spatula fold in half the dry ingredients into the wet ingredients. Then repeat with the remains dry ingredients.
- Line a 20cmx20cm square tin, add the blondie batter, make sure it’s flat.
- Bake in the oven @170c for 13 mins. Set aside to cool.
Scroll down to get the ingredient and full method
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Ingredients
Blondies
- 125g melted butter
- 150g soft light brown sugar
- 140g plain flour
- 1 egg
- 1tbsp vanilla extract
- 1/4tsp salt
Vanilla cheesecake
- 450g cream cheese (full fat)
- 225ml double/heavy cream
- 70g icing sugar
- 1tbsp vanilla extract
- 1/2tsp cinnamon
Caramel apples
- 2 apples
- 1tsp cinnamon
- 50g dark brown sugar
- 1tbsp cornstarch
- 1/2 cup water
Instructions
Blondies
- Melt the butter, mix in the brown sugar using an electric beater.
- Let it cool for 2 mins
- Mix in the egg and vanilla extract.
- Sift the dry ingredients into a separate bowl.
- Using a spatula fold in half the dry ingredients into the wet ingredients. Then repeat with the remains dry ingredients.
- Line a 20cmx20cm square tin, add the blondie batter, make sure it's flat.
- Bake in the oven @170c for 13 mins. Set aside to cool.
Vanilla cheesecake
- Mix the cream cheese in a bowl until smooth, add the icing sugar and vanilla extract. Mix until combined.
- In a separate bowl whip the double/heavy cream just until it is firm, do not over mix.
- Stir the cream into the cream cheese mix, add in 3 stages. Use a spatula, to fold the cream into the cream cheese until combined.
- Spread on top of the cooled blondies in the baking tin.
- Chill in the refrigerator for min 5 hours or over night.
Caramel apples
- Peel the skin of 2 apples, chop them into small chunks.
- Melt 1 tbsp of butter in a frying pan.
- Add the apples, fry until they start to get soft.
- Add the cornstarch in a glass with 4 tbsp of water. Mix to combine then pour over the apples.
- Add the brown sugar and cinnamon, stir until everything is combined.
- Once the liquid has started to thicken add 4 tbsp of water.
- If the apples do not have enough water, add another 4 tsp. Set aside to cool.
Assemble
- Remove the cheesecake from the baking tin, cut off the edges.
- Spread the cooled caramel apples on top, then cut into squares.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
