Ambrosia Apple Cheesecake Bars Recipe

The honeyed-sweetness of Ambrosia apples, the creamy cheesecake filling, and the surprising zip of the gingersnap crust will make this treat your family's new favourite. And, it'll have your friends begging you for the recipe!

Serve it for dessert, as an afternoon treat with tea, or take these squares to a potluck or cookie exchange - you'll be very popular!

Here's how to make them:

Ingredients:
Crust:
2 cups, ginger snaps
¼ cup melted butter

Cheesecake filling:
500 g. Cream cheese
½ cup sugar
2 large eggs
1 tsp vanilla

Ambrosia apple layer:
2 Ambrosia apples (cored, sliced and diced)
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger

Streusel topping:
¼ cup brown sugar
¼ cup flour
¼ cup quick oats
¼ cup melted butter
(you can double this amount if you want more of a crumble-style topping)

Method:
Start with the crust.
In a food processor, grind up the gingersnaps. We used gluten-free gingersnaps for this recipe.
Add in the melted butter and combine on low until the crust starts to stick together.
Pat into a parchment paper lined 8x8 baking dish.
Bake at 350° for 10 minutes.
Let cool.

Next, prepare the cheesecake filling.
Put cream cheese in a bowl and loosen with an electric beater.
Add in sugar.
Add in eggs, one at a time and blend until smooth.
Pour cheesecake filling over crust.

Slice and dice the Ambrosia apples (leaving the skins on) and toss in spices. Tip: make sure your apples are bite-size or the bars will be tricky to cut or eat without a fork.

Layer spiced Ambrosia apples evenly over the cheesecake layer.

Combine all streusel ingredients in a bowl. Stir with a fork until everything is coated in butter. You can blend this topping if you prefer it less chunky.
Spread streusel evenly over the Ambrosia apples.

Bake at 350° for 40 - 45 minutes (until top is brown and cheesecake has set).

Remove and allow to cool on the counter then chill in the refrigerator for a few hours (until fully set).

Cut and serve.

Want to make this gluten-free? We did! This recipe was made with gluten-free gingersnaps, gluten-free oats, and gluten-free flour - they turned out great (and nobody was the wiser).