Excellent choice! Apple and Blueberry Cheesecake Bars combine the creamy richness of cheesecake with the sweet, spiced flavor of apple pie and the bright burst of blueberries. They’re easier to make than a whole cheesecake and are perfect for sharing.
Here’s a delicious recipe that features a buttery crust, a spiced apple and blueberry layer, and a creamy cheesecake topping.
Apple Blueberry Cheesecake Bars
These bars have a fantastic layered texture and flavor profile.
Yields: 9-12 bars
Prep time: 30 minutes
Cook time: 50-60 minutes
Chill time: 4+ hours (preferably overnight)
Ingredients
For the Crust:
· 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
· ⅓ cup granulated sugar
· 6 tbsp unsalted butter, melted
· ¼ tsp salt
For the Apple Blueberry Layer:
· 2 medium apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and finely diced
· 1 cup fresh or frozen blueberries
· ⅓ cup granulated sugar
· 1 tbsp lemon juice
· 1 tsp ground cinnamon
· ¼ tsp ground nutmeg
· 1 tbsp cornstarch
For the Cheesecake Layer:
· 16 oz (two 8 oz blocks) full-fat cream cheese, softened to room temperature
· ½ cup granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· ½ cup sour cream or Greek yogurt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, ⅓ cup sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C).
- Cook the Fruit Filling: While the crust is baking, combine the diced apples, blueberries, ⅓ cup sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples have softened and released their juices.
· Sprinkle the cornstarch over the fruit and stir vigorously to combine. Cook for 1-2 more minutes until the juices have thickened. Remove from heat and let it cool while you make the cheesecake layer. - Make the Cheesecake Layer: In a large bowl, using an electric mixer, beat the softened cream cheese and ½ cup sugar on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
· Add the eggs one at a time, beating on low speed until just incorporated after each addition. Scrape the bowl again.
· Beat in the vanilla and sour cream (or Greek yogurt) until just combined. Do not overmix. - Assemble the Layers: Spread the slightly cooled apple-blueberry mixture evenly over the pre-baked crust.
· Carefully pour the cheesecake batter over the fruit layer, using a spatula to spread it evenly to the edges. - Bake: Bake at 325°F (160°C) for 35-45 minutes, or until the edges are set and the center only has a slight jiggle when you gently shake the pan.
· Pro Tip: To prevent cracking, you can place a pan of hot water on the lower oven rack to create steam. - Cool Completely: Turn off the oven and crack the door open, letting the bars cool slowly inside for about 1 hour. Then, remove them from the oven and let them cool completely on a wire rack.
- Chill: Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This step is crucial for the bars to set properly and develop their flavor.
- Slice and Serve: Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into bars with a sharp knife (wiping the knife clean between cuts for neat slices).
🌟 Flavor Variations & Pro-Tips:
· The Crust: You can use digestive biscuits, vanilla wafers, or even ginger snaps for a spicier crust.
· Room Temperature is Key: Using room-temperature cream cheese, eggs, and sour cream is the #1 secret to a smooth, lump-free cheesecake filling.
· Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overmixing incorporates too much air and can cause the cheesecake to puff up and crack.
· Fruit Swirl Option: For a marbled effect, you can dollop the cooled fruit compote over the cheesecake layer and then use a knife or skewer to gently swirl it in before baking.
· Add a Streusel: For a coffee-cake vibe, make a quick streusel by mixing ½ cup flour, ¼ cup brown sugar, ¼ cup cold cubed butter, and ½ tsp cinnamon with a fork or your fingers until crumbly. Sprinkle over the cheesecake layer before baking.
· Storage: Keep bars covered in the refrigerator for up to 5 days.
These bars are the perfect dessert for any occasion, offering a little taste of everything in one delicious bite. Enjoy