Thursday, October 1, 2009

Mix Master- Gingerbread Apple Cinnamon Cheesecake Cookie Bars

Sorry, no picture, but you can imagine...

This recipe was easy to throw together and tasted "homemade".

Let me preface: I don't love pre-made cookie dough, at all. But I do love those betty crocker cookie pouches. Often they are on sale for less then 2 bucks and you just add a few things. Easy.

This was the method to the mix madness:

One pouch gingerbread cookie mix
One Egg
One Stick (1/2 cup) butter
One very large apple (I used honeycrisp, but any would work)
Approx. 1 1/2 cup of ready made philadelphia cheesecake filling (found in dairy section in tub)

Prepare one pouch of gingerbread cookie mix according to directions (egg, butter). I threw in a dash of orange juice instead of the water it called for and then splashed some real vanilla in the mix too.

Press into bottom of pam-sprayed cake pan.

Peel & dice apple. Press apple bits onto gingerbread layer. Sprinkle cinnamon over top and then dust sugar (brown sugar would be best, but I used white) covering the apples and then bake for 7 min on 350 degrees.

Take half baked thing out of oven and top with a layer of the cheesecake stuff. I stirred it around in another bowl first to make spreading it over easier. With the warmth of the half baked gingerbread/apples it was able to smooth on fairly easily.

Put the thing back into oven and bake for another 20 min or until gingerbread is done.

Fall in a bar. Enjoy!