Apple Cheesecake Bites
Prep Time: 30 minutes
Total Time: 4 hr 30 min
Servings: 18
Total Time: 4 hr 30 min
Servings: 18
Ingredients:
Apple Blondie Base
1 cup unsalted butter, melted
1 cup Coco nut sugar
1/2 cup sugar
1 large egg
2 1/4 flour
1 1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt
1 large apple, peeled and chopped
Cheesecake Layer
20 oz brick-style cream cheese
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 cup sour cream
3 large eggs
Blondie Topping
3 large apples peeled and chopped
1/4 cup brown sugar
1 teaspoon cinnamon
1 or 2 tablespoons water
1 tablespoon butter
Apple Blondie Base
1 cup unsalted butter, melted
1 cup Coco nut sugar
1/2 cup sugar
1 large egg
2 1/4 flour
1 1/2 teaspoons cinnamon
1/2 teaspoon fine sea salt
1 large apple, peeled and chopped
Cheesecake Layer
20 oz brick-style cream cheese
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 cup sour cream
3 large eggs
Blondie Topping
3 large apples peeled and chopped
1/4 cup brown sugar
1 teaspoon cinnamon
1 or 2 tablespoons water
1 tablespoon butter
Directions:
For the Apple Blondie Base
Preheat the oven to 325
Line a 9" x 13" baking pan with parchment paper.
Whisk together butter, sugars and eggs.
Fold in flour, cinnamon and salt, then gently stir in chopped apple.
Pour batter into the pan and bake for 25 minutes or until top looks fully set.
Remove the Blondie Base from the oven.
For the Cheesecake Layer
Beat cream cheese until soft.
Mix in sugar, cinnamon and cornstarch.
Turn mixer down to low speed and mix in sour cream.
Mix in the eggs, one at a time until just combined.
Spoon batter over the cheesecake base and bake for 30-35 minutes or until the top looks just set except for a slight wobble in the center.
Cool the cheesecake for 20-30 minutes in the oven with it turned off and the oven door open.
Remove from the oven and continue cooling at room temperature.
Once room temperature, cover the cheesecake and chill in the fridge for at least 4 hours or preferably overnight.
For the Topping
Add chopped apples, brown sugar, cinnamon, water and butter to a medium saucepan over low heat.
Stir the mixture to toss the apples evenly in the coco nut sugar and cinnamon.
Cook the mixture until the apples begin to soften.
For Serving
Remove the cheesecake from the fridge 20 to 30 minutes before serving.
Cut into "Bites" with a sharp, thin knife.
Top each piece with apple pie topping and whipped cream (optional).
For the Apple Blondie Base
Preheat the oven to 325
Line a 9" x 13" baking pan with parchment paper.
Whisk together butter, sugars and eggs.
Fold in flour, cinnamon and salt, then gently stir in chopped apple.
Pour batter into the pan and bake for 25 minutes or until top looks fully set.
Remove the Blondie Base from the oven.
For the Cheesecake Layer
Beat cream cheese until soft.
Mix in sugar, cinnamon and cornstarch.
Turn mixer down to low speed and mix in sour cream.
Mix in the eggs, one at a time until just combined.
Spoon batter over the cheesecake base and bake for 30-35 minutes or until the top looks just set except for a slight wobble in the center.
Cool the cheesecake for 20-30 minutes in the oven with it turned off and the oven door open.
Remove from the oven and continue cooling at room temperature.
Once room temperature, cover the cheesecake and chill in the fridge for at least 4 hours or preferably overnight.
For the Topping
Add chopped apples, brown sugar, cinnamon, water and butter to a medium saucepan over low heat.
Stir the mixture to toss the apples evenly in the coco nut sugar and cinnamon.
Cook the mixture until the apples begin to soften.
For Serving
Remove the cheesecake from the fridge 20 to 30 minutes before serving.
Cut into "Bites" with a sharp, thin knife.
Top each piece with apple pie topping and whipped cream (optional).
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