Description
Deliciously rich and creamy caramel apple cheesecake bars featuring a buttery crumb crust, spiced apple layer, streusel topping, and drizzled with luscious caramel. Perfect for dessert or a sweet snack.
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 oven. Set your oven to 350 degrees Fahrenheit to prepare for baking the bars.
- Prepare crust. In a medium bowl, combine 2 cups flour and 1/2 cup brown sugar. Cut in 1 cup softened butter using a pastry blender or two forks until the mixture is crumbly. Press the mixture evenly into a greased or lined 9×13 inch baking pan. Bake for 15 minutes or until lightly browned.
- Make cheesecake filling. In a large bowl, beat 3 packages cream cheese with 3/4 cup sugar using an electric mixer on medium speed until smooth. Add 3 eggs one at a time, mixing after each addition, then stir in 1 1/2 teaspoons vanilla extract. Pour the filling over the warm crust evenly.
- Prepare apple layer. In a small bowl, mix 3 cups finely chopped Granny Smith apples with 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Spread this apple mixture evenly over the cheesecake filling.
- Make streusel topping. In another small bowl, combine 1 cup brown sugar, 1 cup flour, 1/2 cup quick oats, and 1/2 cup softened butter. Use clean hands to thoroughly mix until crumbly. Avoid food processors to keep oats intact.
- Assemble and bake. Sprinkle the streusel topping evenly over the apples. Bake the entire assembly for 45 minutes or until the cheesecake filling is set.
- Cool and drizzle. Allow bars to reach room temperature, then drizzle 1/2 cup caramel topping over the top. Let cool completely before serving. Store leftovers in the refrigerator for up to 5 days or freeze up to 4 months.
Notes
- Use Granny Smith apples for tartness that balances the sweetness of the caramel and streusel.
- Press the crust firmly for a sturdy base that supports the cheesecake filling.
- The cheesecake filling should be poured over the warm crust to help it set properly.
- Mix the streusel topping by hand to avoid breaking down the oats.
- Bars taste best when fully cooled and chilled before serving to allow layers to set.
- Can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
- If you prefer, substitute caramel topping with homemade caramel sauce for a fresher taste.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
