Description
Deliciously rich and creamy caramel apple cheesecake bars feature a buttery crust, a smooth cheesecake layer, a spiced apple topping, and a crunchy streusel, all drizzled with luscious caramel sauce. Perfect as a decadent treat for gatherings or cozy evenings.
Ingredients
Scale
Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup butter, softened
Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Apples:
- 3 Granny Smith apples, peeled, cored and finely chopped (about 3 cups)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
Drizzle:
- 1/2 cup caramel topping for drizzling after baked
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the flour and brown sugar. Cut in the softened butter using a pastry blender, food processor, or two forks until the mixture becomes crumbly. Press this evenly into a greased or lined 9×13 inch baking pan. Bake for 15 minutes or until the crust is lightly browned.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese with 3/4 cup sugar on medium speed using an electric mixer until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Pour this mixture evenly over the warm crust.
- Prepare spiced apples: In a small bowl, combine the finely chopped Granny Smith apples with 2 tablespoons sugar, ground cinnamon, and nutmeg. Stir well to coat the apples evenly. Spoon the apple mixture evenly over the cheesecake layer.
- Mix streusel topping: In a separate small bowl, combine the brown sugar, flour, and quick cooking oats. Add the softened butter and use clean hands to thoroughly combine until the mixture is crumbly and cohesive; avoid using a food processor to preserve the oat texture.
- Assemble and bake: Sprinkle the streusel topping evenly over the apples. Bake the entire dish for 40-45 minutes, or until the cheesecake filling is set and no longer jiggly in the center.
- Cool and garnish: Allow the bars to come to room temperature in the pan. Refrigerate before serving; they can be stored in the fridge for up to 5 days or frozen for up to 4 months. Just before serving, drizzle the caramel topping over the bars, let it set briefly, then cut into 24 squares and enjoy chilled.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Use Granny Smith apples for tartness and texture.
- Do not use a food processor for streusel topping to keep oats intact.
- Bake until the cheesecake layer is completely set to prevent soggy bars.
- Bars taste best chilled and drizzled with caramel right before serving.
- Freeze leftover bars tightly wrapped for up to 4 months.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 75mg
