bake it: apple streusel cheesecake bars

This is something I have probably been making since Alex and I started dating. If only I could find the Betty Crocker magazine that I got it from, I could tell you. I'm just going to say it's been four years since I have been making these and they always go like bagels (if you get this reference, I love you!) Apparently, in the move, some things got lost (naturally) or, a more plausible explanation, my mother "accidentally" put it in with her cooking stuff. Mmmhmm, accidentally. I had a rescue a few of them so my roomie could have some and I may have eaten a few in the process. I didn't take a lot of photos once I really got started. I was baking after work on Wednesday night so it was 3AM by the time I finished. I managed to get a few, plus I'm sure you'd like the recipe, right? Right? Excellent.

1 pouch Betty Crocker Oatmeal Cookie mix (1lbs 1.5oz)
1/2 cup firm butter or margarine
2 8oz packages of cream cheese, softened
1/2 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 large egg
1 21oz can of apple pie filling
1/2 teaspoon ground cinnamon
(OPTIONAL)1/4 cup chopped walnuts

1. Heat oven to 350 degrees. Spray 13 x 9 pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. (Note: these are Betty Crocker's instructions. In my opinion, it is easier to cut in butter with an actual knife, but make sure you're careful and don't go crazy with the knife). Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. In large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. If you used walnuts, now would be the time to sprinkle them over the top.
5. Bake 35 to 40 minutes or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

recipe source here

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