Caramel Apple Cheesecake Bars
These creamy Caramel Apple Cheesecake Bars feature a shortbread crust, cheesecake layer, diced cinnamon apples, and a sweet streusel topping.
Equipment
- 9x13 baking pan
- Electric mixer
- medium bowl
- large bowl
- small bowl
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup firmly packed brown sugar
- 1 cup butter softened
Cheesecake Filling
- 3 packages cream cheese softened, 8 ounces each
- ¾ cup sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
Apples
- 3 Granny Smith apples peeled, cored and finely chopped, about 3 cups
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- ½ cup quick cooking oats
- ½ cup butter softened
Drizzle
- ½ cup caramel topping for drizzling after baked
Instructions
Preparation
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
- For the streusel topping: In a small bowl, combine all ingredients. Use hands to combine the butter into the mixture.
- Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months.
- Drizzle with caramel topping and let cool. Serve cold and enjoy!
Notes
Source: adapted from Paula Deen. Increased the cheesecake layer by 1.5.
Nutrition
Serving: 1bar
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