I used to make these and put them on the counter every once in a while at a school I worked at years ago, and they quickly became a hit. The original recipe I used called for a bag of oatmeal cookie mix to be used for both the crust and the topping, but at times I found that supermarkets were either out of stock or failed to carry it. So I decided to try to come up with a recipe that didn’t require it…and I found it!
The oatmeal crust is crisp and sweet, and the same mixture that is used for the crust is sprinkled on top to create a crumb topping. The cheesecake layer is amazingly creamy, and the apple topping is super simple…right out of the can. 🙂
This is a recipe you will definitely fall in love with.
1 ½ cups all-purpose flour
1 ¼ cup light brown sugar
¾ cups butter
1 ½ cups old fashioned oats
2 tsp. cinnamon
2 packages cream cheese, softened
1 cup graunulated sugar
1 tsp. vanilla extract
2 tbsp. all-purpose flour
1 can apple pie filling
1. Preheat oven to 350 degrees. In a medium bowl, mix the flour, brown sugar, oats, and cinnamon. Cut in the butter with a pastry blender (or two knives) until the mixture looks like coarse crumbs. Place 1 ½ cups of the crumbs in a separate bowl and reserve for later. Press the remaining crumb mixture into the bottom of a greased 13×9 inch pan and bake for 10 minutes.
2. Meanwhile, in a large bowl, beat the cream cheese for about 30 seconds on medium speed. Add the sugar, eggs, vanilla, and flour and beat until well blended (another minute or two). Pour the batter over the crust. Then, spoon the apple pie filling evenly over the cheesecake batter. Scatter the reserved crumb mixture over the top.
3. Place the pan in the oven and bake for 35-45 minutes, or until the cheesecake is set and no longer jiggles. Remove the pan from the oven and allow to cool. Refrigerate for an hour or two, then cut into bars.
Refrigerate until ready to serve.