Apple Cheesecake Oatmeal Bars

Stack of two Apple Oatmeal Bars on a small round white plate.

You will be delighted by these Apple Cheesecake Oatmeal Bars with fabulous, complementary flavours and contrasting textures. They are layered, starting with a crunchy oatmeal base, topped with creamy cheesecake, then apple pie filling and finally a delicious oatmeal crumble. They are a guaranteed crowd-pleaser!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 25

Cook Time 35

Cooling Time 1 15

Total Time 2 15

Servings squares

Calories 469kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Base and Crumble Topping:

1 ½ cups (225 g) all-purpose/plain flour See Note 1
1 ½ cups (120 g) old-fashioned rolled oats See Note 2
½ teaspoon coarse sea salt
½ teaspoon baking/bicarb soda
¾ cup (185 g) butter - melted
½ cup (100 g) light brown sugar
2 teaspoon vanilla extract

For the Cheesecake Filling:

250 g (8.8 oz) cream cheese - at room temperature - the block variety
¼ cup (55 g) light brown sugar
1 teaspoon lemon zest - finely grated
1 large egg - at room temperature

For the Apple Filling:

2 medium Granny Smith apples - peeled, cored and chopped into 1cm (0.5 inch) pieces – prepared weight was 200 g (7 oz) See Note 3
1 tablespoon light brown sugar See Note 4
1 teaspoon corn flour/starch
1 teaspoon ground cinnamon

Instructions

Preheat your oven to 175 Degrees C (350F).
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.
(Allow an overhang with the baking paper - it makes it easier when removing the slice!)
In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
Combine the contents of both bowls, and mix well.
Firmly press about ¾ of the mixture into the tin.
(You'll need to reserve about 150 g (5.2 oz) of the mixture).
Bake for 12 minutes or until a pale golden colour.
Set the base aside to cool for 15 minutes.
While the base is baking, put the ingredients for the cheesecake filling in a bowl and beat until smooth and creamy – I used hand beaters to do this.
In a separate bowl, combine the apples, sugar, corn starch and cinnamon and stir until combined.
Once the base is ready, top immediately with the cheesecake mixture, spreading to ensure it is even.
Then, top with the apple mixture, spreading over evenly.
Crumble the remaining mixture, using your fingers, over the top of the apple cheesecake mixture.
Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown.
Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart.
Remove the slice from the tin, and cut the slice into squares.

Notes

Flour: use a gluten-free all-purpose/plain flour if you require it- this has been tested and works perfectly.
Rolled oats: use gluten-free oats if required.
Apples: 200 g (7 oz) is the prepared weight once the peel/core has been removed.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Chill the bars: the Apple Cheesecake Oatmeal Bars really need to chill before cutting, otherwise, they will fall apart.
Storage: store in an airtight container in the fridge for up to three days. Remove them about 10 minutes prior to serving.
Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.

Nutrition