Menu
Crust:
2 1/2 cups graham cracker crumbs
1/4 cup butter melted
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
Filling:
3 medium apples peeled, cored, and chopped
1 tablespoon unsalted butter
2 8oz packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon plus extra to garnish
Slice the baguette into 1/2-inch rounds.
Brush both sides of each round with olive oil.
Grill on medium heat until the bread is toasted and light grill marks appear.
Top each crostini with a smear of goat cheese, then a couple slices of peach and two raspberries.
Drizzle a bit of honey and a light sprinkle of lemon juice over the top.
Finish it with a light sprinkle of sea salt.
Preheat oven to 350 degrees and line a 13×9-inch baking pan with foil. Coat the foil with baking spray.
In a bowl, combine the graham cracker crumbs, butter, sugar, salt, and cinnamon. Pat the crumb mixture into the prepared pan. Bake for 10 minutes; then cool on a wire rack.
While the crust cools, prepare the filling by cooking the chopped apples in butter in a large skillet. Cook for 8-10 minutes or until the apples are tender. Allow the filling to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs, vanilla, and cinnamon. Then gently fold in the apples. Pour this filling over the crust. Bake 35 to 40 minutes or until set. Let the cheesecake bars to cool on a wire rack for at least one hour. Then cover them and refrigerate for 3-4 more hours before serving. Sprinkle with cinnamon to garnish.
