Cinnamon scented streusel tops a creamy cheesecake center with a tangy apple butter spread. Like a bite of fall.
Keyword: apple butter, bars, cheesecake
For the crust:
1cupunsalted buttercut into small pieces
2cupsall-purpose flourI used King Arthur Flour
1 8-ouncepackage cream cheese
1large eggat room temperature
For the streusel topping:
1 1/2cupsall-purpose flour
1 1/2cupsconfectioners’ sugar
3/4cupunsalted buttercut into pieces
2cupsapple butterI used Musselman's
Preheat oven to 350 degrees.
In a large bowl of an electric mixer, beat together the butter and flour until crumbly and combined thoroughly. Transfer the mixture to an ungreased 13×9 inch baking dish and pat the crust firmly and evenly into the dish using your hands. Bake for 15 minutes, remove and allow to cool completely.
In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth on medium speed. Add the egg and vanilla and continue beating until combined. Set aside.
In a medium bowl, using a pastry blender, combine the flour, confectioners’ sugar, butter, pecans and salt until the mixture comes together and forms coarse crumbs. Using your hands or a fork, toss until the ingredients are combined and set aside.
Once the crust has cooled, spread the cream cheese mixture evenly over the top of the crust leaving a 1/4 inch edge all the way around. Spread a thin layer of apple butter over the cream cheese and then sprinkle the streusel topping over the entire top. Bake for 40 minutes, remove and cool completely. Cover tightly with plastic wrap and let it set overnight before cutting into squares.