Butterscotch Apple Cheesecake Bars has simple, no fuss ingredients and easy prep, but makes one legendary apple bar recipe!
The end of summer is never a welcomed time. Especially when you live in Indiana and a whole lot of dreary skies are in your forecast. But first you get to soak up fall – sunny, crisp days, leaves changing, apple picking, and making these Butterscotch Apple Cheesecake Bars.
Oh yeah. And if you’re lucky enough to be moi – YOUR LAST KID FINALLY STARTS PRESCHOOL.
Before the school grants you short bursts of kid-free freedom, though, they make you take part in a parent / child playdate. Stellar idea to ease your child’s transition. For me: the time I draw injudicious conclusions about other kids in the class.
The teacher sweetly told one little girl sporting an obscene amount of ruffles (I’m going to say it – an obnoxious amount of ruffles) it was time to clean up.
NO! I don’t want to clean up! I’m playing this!
Ouch. Guess who just got a lifetime ban from Elliot playdates, Little Lady? Big mistake. BIG mistake. I have a hunch the adults who provided that girl’s gift of life aren’t the ones who call the shots.
When asked to move to carpet for a story, another child screamed like his arms were being sawed off. Geez, kid, transition much? It’s not like we are leading you to the electric chair.
Then, one had the gall to fashion a Play-doh wig on a doll’s hair. Eat your heart out, Kid. All these other children just play with your maimed toy castoffs.
I fully admit I do this, but I’m sure I’m not the only a-hole out there. Every parent’s life is a perpetual state of compare and contrast. Why else is every baby’s birth announced with height and weight stats? The minute they enter this world, everyone needs a way to size them up.
For the sake of full transparency, though, I’ll even air Elliot’s dirty laundry. I’m positive we drew some snarky assumptions.
Other kids jumped right in playing while their parents hung out peripherally, but Elliot refused to let go of my hand. That’s right, total clinger. But no, we don’t co-sleep, and yes, I have weaned him from breastmilk.
When the teachers tried to talk and engage with him, they were met with total radio silence. No, he doesn’t have a debilitating speech impediment. He just prefers to channel deer in headlights when responding to strangers.
Then the teacher led the group in song while the kids mimicked her truly elementary hand motions. What did my child do? Sat there like a bump on a log. Elliot was the only dud. I assure you, he has mastered clapping.
Yes, my kid doesn’t stack up with all the other social butterflies out there. Noted, but not worried. Statistically shy kids don’t end up incarcerated. Toy mutilators on the other hand…
HOW TO MAKE BUTTERSCOTCH APPLE CHEESECAKE BARS
There are a lot of apple bar recipes out there, but I wanted something I didn’t have to bake multiple layers separately, make a shortbread crust, or have a syrupy, overly-sweet apple layer. The chunks of fresh apples balances perfectly with the cream cheese, and the butterscotch chips give it a burst of sweet. If you are looking for something a little more decadent, drizzle slightly warmed caramel ice cream all over the top.
Butterscotch Apple Cheesecake Bars has simple, no fuss ingredients, and easy prep, but makes one legendary apple bar recipe!
- 2 cups sugar
- 2 eggs
- 3/4 cup vegetable oil
- 2 1/4 cups all purpose flour, regular or gluten free*
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3 cups (about 2 large or 3 small) tart apples, peeled and diced
- 3/4 cup chopped walnuts
- 3/4 cup butterscotch chips
- Cheesecake filling:
- 8 ounce cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- optional: caramel ice cream topping
Preheat 350ºF. Spray 9X13 pan with cooking spray.
In a large bowl stir together sugar, eggs, and vegetable oil. Stir in flour, baking powder, salt and cinnamon.
Once it is well mixed (it will really thick, like cookie dough), stir in apples, butterscotch chips, and walnuts. Since it is so thick, I ended up using my hands and kind of kneading it in. Don't worry if everything isn't incorporated all the way. It will all bake together when you press it in the pan. Reserve 2 cups and set aside.
Press remaining dough evenly in 9X13 pan. Set aside.
In a small bowl place all cheesecake filling ingredients. Beat until smooth. Pour over apple dough in pan. Smooth with offset spatula.
Using reserved apple dough to dollop all over top of cheesecake. It's okay if there the cheesecake filling is still visible.
Bake 40-45 minutes if using regular flour, 5 minutes longer if using gluten free. Insert knife to make sure apple dough is cooked in middle. Cool 15 minutes, then drizzle with caramel topping, if using.
Adapted from Taste of Home
*I use and highly recommend Cup 4 Cup Gluten Free Flour
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