If you took apple pie and combined it with cheesecake, you’d end up with Apple Cream Cheese Squares. It doesn’t take nearly as long to make these squares as it would a pie or cheesecake but they’re every bit as delicious.
This recipe appeared in Harrowsmith Country Life Magazine in 2008. The original recipe called for sliced almonds on top. I decided to swap out the almonds for pecans. And not just on top. Adding a handful of pecans to the base mixture adds a texture and flavour that works perfectly with the other ingredients. It tastes like pecan shortbread.
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Two awesome things about this recipe are: 1 – most of the mixing is done in a food processor so they’re quick and easy to make. And 2 – there’s only 1 block of cream cheese so you aren’t spending a fortune. That’s always a good thing for a thrifty girl like me. If you don’t have a food processor, no worries. You can use a pastry blender to mix up the shortbread crust and a hand mixer for the cream cheese layer. The recipe amounts are perfect for a 9 inch square or 8 x 10 rectangle pan.
How to make Apple Cream Cheese Squares
Before pressing the crumbs in the bottom of the pan, line it with parchment paper which makes it simple to lift the squares right out. Use a pan that’s about a 9 inch square or 8 x 10. Then pour the crumb mixture in and press with your hand or the back of a spoon, starting in the middle and working your way to the outside. Try to keep the bottom layer even. You need to pre bake the bottom layer, then cool briefly before adding the next layer. It makes sense to leave the oven on because you’ll probably use more energy preheating the oven twice.
Don’t even worry about rinsing out the processor bowl before mixing up the middle layer. The bottom crumb mixture pours right out and it’s no big deal if a little flour or pecan dust gets mixed in with the cream cheese layer. Letting the cream cheese come to room temperature helps ensure a smooth texture. Mix it up while you’re pre baking the crust. Then spread it evenly over the bottom layer after it has cooled slightly. You’ll also have time to prep the apple topping while the bottom layer is cooling.
You can use any type of apple in Apple Cream Cheese Squares. Granny Smith are a popular baking apple. Empires are softer and good value. Honeycrisp apples are a newer variety that are great for eating but they would be awesome in this recipe too. But you’ll pay a bit more for them. Use your imagination, shop local, find what’s in season. Depending on which variety you choose, your apples may be soft or firm after baking.
You’ll have to wait until the squares are completely cool before sampling. In fact, once they’ve cooled to room temperature, give them some time in the fridge to set. They’ll last a few days in the fridge, in case you don’t eat them all the first day.
If you make Apple Cream Cheese Squares, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
Shortbread Crust
- 1 ½ cups all purpose flour
- ⅓ cup sugar
- ¾ cup cold butter, cut into chunks
- ¼ cup pecans
- pinch of salt
Cream Cheese Filling
- 8 oz cream cheese, room temperature block style, not spreadable
- ¼ cup sugar
- 1 large egg
- ½ tsp vanilla
Apple Topping
- ⅓ cup sugar
- ½ tsp cinnamon
- 4 cups apples, peeled and sliced about 4-5 medium apples
- ¼ cup roughly chopped pecans
Instructions
- Preheat oven to 400° and ensure rack is in lower middle of oven.
- Cut a piece of parchment paper large enough to fill a 9 inch square or 8 x 10 baking pan with overhang.
- Add flour, sugar, butter, pecans and salt in bowl of food processor. Whirl until fine crumb texture. Pour into pan over parchment paper. Adjust paper to fit, then press mixture into the pan evenly. Start in the centre and work towards the outer edge to ensure an even crust.
- Bake for 13-15 minutes until lightly browned around the edges and set. Remove and allow to cool briefly, about 10 minutes.
- Add cream cheese, sugar, egg and vanilla into the bowl of food processor. No need to clean out from previous mixture. Process until very smooth and no lumps remain. Spoon over cooled pastry base and spread evenly in pan.
- Combine sugar and cinnamon. Sprinkle over peeled and sliced apples and toss lightly. Arrange apple mixture over cream cheese filling. Sprinkle chopped pecans evenly over top.
- Bake for 25 minutes. Remove from oven and cool on a rack, then allow to chill in refrigerator before serving. Remove squares from pan by lifting parchment paper and place on a cutting board to cut evenly into 12 squares.
These squares are delicious and can be extra yummy by serving with a hot caramel sauce.
Funny that you mentioned that. I actually started making a caramel sauce but got distracted and it turned into a disaster. I almost had to throw out the pot.
But yes, you’re right, that would be extra yummy!
I’m adding this recipe to my “someday”, but it will be someday soon. I repost my thoughts. I loved the harrowsmith magazines and books.
My parents subscribed for years and my mom has a few recipes in the Harrowsmith cookbook.
We subscribed too, it was our bible, when we had our hobby farm. Build chicken coops from there plans etc, and I too have cut out recipes in my folders. They tried a comeback a few years ago, but it did not make.
I have been looking for this exact recipe from Harrowsmith magazine that I had cut out and put it in my “favorites ” folder. I mistakenly threw it out. So happy to retrieve it!! Wasn’t there a picture of a young boy pouring apple juice from a barrel on the page of this recipe?
I no longer have the page that I ripped out. I do, however, think you are right, I can picture that image now that you mention it!
Going to make these in two days. What size baking pay? You don’t say. Thanks
Hi Lisa! Sorry, use a square 9 inch pan or a rectangular about 8 x 10. Thanks for bringing this to my attention, I’m going to update the post right now!