If you like cheesecake and apple pie but can’t choose between the two, this recipe for Apple Almond Cheesecake Bars is a good compromise. It’s a cross between the two with almonds, lemon and apple – a little of everything.
Apple Almond Cheesecake Bars Notes
The recipe is from one of Fine Cooking’s special publications “Sweet Cakes”. Their photo looks more like an apple bar, but mine seems more like a cheesecake bar that just happens to have some apple in it. The apples don’t add as much flavor as I’d expected but the bars are still very good. They tast even better on day 2 and the lemon flavor seemed more pronounced.
Fine cooking posted the recipe here.
More Apple Recipes
Here are a few more apple recipes from Cookie Madness. The Apple Crumb Bars are very good and have received great reviews over the years.
Xiaolu @ 6 Bittersweets
I made these last year after reading about them on another blog. FANTASTIC! Thanks for reminding me of these delicious treats.
These sound really good….. 🙂 Nice photo….
yummy! I already made a recipe that looked like this one and it was so good.
I baked this as an extra Thanksgiving treat. I didn’t have any lemon juice so I used orange extract. It is delicious. Thanks and Happy Thanksgiving.
National Cookie Network
To the first comment: If you use frozen blueberries, they won’t release as much juice initially. It makes them much easier to bake with.
I just took another one of your Browned Butter Pecan Pies out of the oven. It looks and smells fabulous! It is less jiggly than the last one I made last week-my oven isn’t the greatest so I needed to keep it in longer…BTW, these bars look delicious too! Have a happy TG everyone!
Oh – I wish I had seen this post sooner. I would have made this as one of our Thanksgiving desserts instead of pie! Oh well – next year.
Hope you have a great Thanksgiving! I’m making your cherry/berry pie!
Gosh! I think yours look a lot like Fine Cooking’s do, but whether they’re apple cheesecake, or cheesecake apple, they look very good.
I’m in the midst of Thanksgiving Day preparations and have already made a major baking error. I made cornbread for cornbread stuffing and forgot to add the melted butter. I was upset but when it came out of the oven it seemed fine. Then I read the recipe and when the stuffing is mixed it calls for another 8 oz. of butter. I decided we wouldn’t miss the butter in the cornbread after all.
Back to baking.
This is something that could totally be served on Thanksgiving day – so people can nibble during the afternoon. I am still sticking to tarte Bourdaloue, though 🙂
Jessica @ How Sweet It Is
Look incredible! I bet it tastes even better.
I hope this isn’t taking away from your Turkey Day preparations. 🙂
This is an interesting departure and looks very good. I wonder if blueberries could be substituted? That would probably change the texture quite a bit, with the added juiciness from the berries. I do love the combo of lemon, blueberry and cream cheese.Still, I think I would enjoy these “as is.”