Apple Cheesecake Oatmeal Bars (Print Version)

# Ingredients:

→ For the Base and Crumble Topping

01 - 1 ½ cups (225 g) all-purpose/plain flour
02 - 1 ½ cups (120 g) old-fashioned rolled oats
03 - ½ teaspoon coarse sea salt
04 - ½ teaspoon baking/bicarb soda
05 - ¾ cup (185 g) butter - melted
06 - ½ cup (100 g) light brown sugar
07 - 2 teaspoon vanilla extract

→ For the Cheesecake Filling

08 - 250 g (8.8 oz) cream cheese - at room temperature - the block variety
09 - ¼ cup (55 g) light brown sugar
10 - 1 teaspoon lemon zest - finely grated
11 - 1 large egg - at room temperature

→ For the Apple Filling

12 - 2 medium Granny Smith apples - peeled, cored and chopped into 1cm (0.5 inch) pieces (prepared weight 200 g/7 oz)
13 - 1 tablespoon light brown sugar
14 - 1 teaspoon corn flour/starch
15 - 1 teaspoon ground cinnamon

# Instructions:

01 - Heat your oven to 175°C (350°F). Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper, leaving an overhang on the sides to help you easily lift the bars out later.
02 - In a medium bowl, combine the flour, rolled oats, salt, and baking soda, mixing well. In a separate bowl, mix together the melted butter, vanilla, and brown sugar. Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly combined.
03 - Take about three-quarters of the oatmeal mixture (reserve about 150g/5.2oz for the topping) and press it firmly into the lined baking dish, creating an even layer. Bake for 12 minutes until lightly golden. Remove from the oven and let cool for 15 minutes.
04 - While the base is baking, prepare the cheesecake filling. In a bowl, combine the room temperature cream cheese, brown sugar, lemon zest, and egg. Beat until smooth and creamy. Set aside.
05 - In another bowl, mix together the chopped apples, brown sugar, cornstarch, and cinnamon until the apples are evenly coated. Set aside.
06 - Once the base has cooled for 15 minutes, spread the cheesecake mixture evenly over it. Next, distribute the apple mixture evenly on top of the cheesecake layer. Finally, crumble the reserved oatmeal mixture between your fingers and sprinkle it over the apple layer.
07 - Return the dish to the oven and bake for an additional 22-25 minutes, until the crumble topping is light golden brown and cooked through.
08 - Remove the bars from the oven and let them cool on the counter for 30 minutes. Then refrigerate for at least another 30 minutes or until completely cool. This chilling step is crucial - cutting the bars while they're still warm will cause them to fall apart.
09 - Once fully chilled, use the parchment paper overhang to lift the entire dessert out of the baking dish. Place on a cutting board and slice into 9 even squares. Serve and enjoy!

# Notes:

01 - For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free oats - this has been tested and works perfectly.
02 - The prepared weight of the apples after peeling and coring should be about 200g (7oz).
03 - Make sure to properly chill the bars before cutting, otherwise they will fall apart.
04 - These bars can be stored in an airtight container in the refrigerator for up to three days. Remove them about 10 minutes before serving to take off the chill.
05 - These bars freeze well for up to two months. When freezing in layers, place baking paper between them to prevent sticking.

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