Satisfy your sweet cravings with a harmonious blend of autumn flavors in our Apple Cinnamon Cheesecake Bars with a Sugar Cookie Crust. This recipe transforms traditional cheesecake into a portable, bite-sized delight, featuring layers of velvety cheesecake, apple filling, and a decadent sugar cookie crust.
Preheat oven to 350°. Line 9 x 12 baking pan with tin foil. Spray tin foil with nonstick cooking spray. Using tin foil will help to remove dessert from pan once cooled prior to cutting into bars.
Prepare cookie mix following bag instructions. Spread on bottom of pan lined with tin foil. Set aside 3/4 cup of cookie mix to bake and use as crumble. Prepare cookie dough layer for 5 minutes to assure dough is fully baked. Remove from oven .
In medium bowl combine softened cream cheese, sugar, and vanilla. Blend with hand mixer. Add lemon juice and eggs, one at a time and beating until smooth. Spread on top of cookie crust.
Spread layer of Lucky Leaf Apple Pie filling on top of cheesecake layer. Sprinkle with cinnamon
Bake uncovered for approximately 50 minutes or until cheesecake filling has set up. On baking sheet, spread out remains cookie dough and bake 8-10 minutes. Remove and cool.
Once baked, remove dessert from oven. Allow to cool . Lifting using foil, remove from pan, cut into squares, warm caramel sauce, add cookie crumbles to bars and drizzle with caramel sauce.