The Sunday Recipe: Apple Crisp Cheesecake Bars

Apple Crisp Cheesecake Bars – #glutenfree



  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • ¼ teaspoon sea salt


  • 1 8-ounce block cream cheese
  • 1 large egg
  • ¼ cup maple syrup
  • 1 tablespoon sour cream
  • ¼ teaspoon vanilla
  • 1 teaspoon tapioca or cornstarch


  • 1 cup quick cooking oats
  • 5 tablespoons cold unsalted butter
  • 6 tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large tart cooking apple (such as Granny Smith or Ida Red)


  1. Process ½ cup of the oats into flour.
  2. Drop the cold butter in chunks into the food processer, and pulse to combine.
  3. Turn into a bowl and mix with the other ½ cup of unprocessed oats, the brown sugar, cinnamon, and nutmeg.
  4. Refrigerate.
  5. Preheat oven to 350.
  6. Prepare a 9 by 9 glass baking dish, or similar size by greasing or spraying with cooking spray and lining with parchment paper.
  7. In a medium bowl, melt 2 tablespoons butter with the 2 tablespoons of maple syrup in the microwave on low for a minute or two.
  8. Remove from microwave and stir in the salt.
  9. Mix in the almond flour and turn out into the prepared tin.
  10. Press into the tin, and up the sides a little bit.
  11. Bake for 12 minutes.
  12. While that is baking, place an egg in hot tap water.
  13. Chunk up the cream cheese into a medium bowl and pour the ¼ cup maple syrup over it.
  14. Microwave for 1 to 2 minutes on medium until you can stir with a whisk.
  15. Stir until smooth then add the egg, sour cream, and vanilla.
  16. Refrigerate the filling while you peel, core, and chop the apple into small chunks, about ¼ to 1/3 inch.
  17. Lay the apple out on some paper towel to soak up any extra moisture.
  18. When the crust comes out of the oven, turn the oven up to 375.
  19. Pour the cream cheese mixture into the crust.
  20. Toss the apple with the oatmeal topping then distribute evenly over the cream cheese filling.
  21. Bake at 375 for 35 minutes.
  22. Allow to cool on a rack then refrigerate for at least a couple hours before serving.
  23. Enjoy.

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