Apple Raisin Cheesecake Bars Recipes

APPLE CARAMEL CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned., Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust., In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer., Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

APPLE CHEESECAKE SNACK BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan.
• Mix graham cracker crumbs and melted butter together in a bowl until crumbly, adding more crumbs if mixture is too wet. Press crust into the prepared baking pan.
• Bake in the preheated oven until golden and set, 7 to 8 minutes. Remove from the oven and set aside.
• Beat cream cheese and 1/2 cup sugar using an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating after each addition. Beat in vanilla extract on low speed until mixture is blended. Pour filling over warm crust.
• Stir apples, 2 tablespoons sugar, cinnamon, nutmeg, and allspice together in a separate bowl; spoon evenly over filling.
• Mix brown sugar, flour, walnuts, and cinnamon for streusel together in a bowl. Mix or cut butter into walnut mixture using your fingers or a knife until crumbly. Sprinkle over apple layer.
• Bake in the preheated oven until cheese filling is set, 30 to 35 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Cut into small squares and refrigerate until ready to serve.

APPLE CAKE WITH RAISINS

Steps:

• In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
• Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
• Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
• In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

BLUE RIBBON APPLE BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350*.
• Grease a 9x13" baking pan or coat with nonstick spray.
• In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
• Beat or stir the flour into the butter mixture just until evenly incorporated.
• Firmly press the dough into the pan.
• Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
• Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
• Transfer the pan to a wire rack and let cool briefly.
• Using a table knife, spread the apple butter evenly over the dough.
• CREAM CHEESE LAYER.
• In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
• Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
• Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
• Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
• Refrigerate until chilled and firm, about 1 hour.
• Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.