Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars have a brown sugar shortbread crust and a creamy cheesecake center, topped with a fresh apple pie filling, crunchy streusel, and a caramel drizzle.

Author Amber Brady

Prep Time 20

Cook Time 55

Chill Time 2

Total Time 3 15

Yields bars

Ingredients

Crust:

2 cups (240 g) all-purpose flour
½ cup (100 g) light brown sugar, packed
¼ tsp salt
1 cup (226 g) butter, (2 sticks) softened

Cheesecake:

16 oz (452 g) block cream cheese, (two 8-oz blocks) softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp vanilla extract

Apples:

4 cups (372 g) Granny Smith apples, peeled, cored, & diced (about 3 large apples)
2 Tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice

Streusel:

1 cup (120 g) all-purpose flour
1 cup (200 g) light brown sugar, packed
½ cup (40 g) quick cooking oats
½ tsp ground cinnamon
½ cup (113 g) butter, (1 stick) softened

Extras:

½ cup (164 g) caramel topping, for drizzling after being baked

Instructions

Pre-heat oven to 350 degrees Fahrenheit. Lightly grease or line a 13x9-inch baking pan with parchment paper, leaving a 2-inch overhang on each side.
FOR THE CRUST: In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, salt, and softened butter until it comes together. It will be super dry and crumbly at first, and then will suddenly pack together and look moist. Press evenly into the prepared pan. Bake at 350˚F for 15-20 minutes or until lightly browned.
FOR THE CHEESECAKE: In a large bowl, beat the cream cheese and sugar with an electric hand mixer at medium speed until smooth. Add the eggs, one at a time, mixing after each addition. Then add vanilla. Stir to combine. Pour over warm crust.
FOR THE APPLES: In a small bowl, stir together the diced apples, sugar, cinnamon, nutmeg and lemon juice. Spoon apple mixture evenly over the cheesecake filling.
FOR THE STREUSEL: Combine all ingredients in a medium-size bowl with a fork (or your fingers) until crumbly. Sprinkle over the top of the apples. (Can squeeze/clump streusel together for bigger chunks.)
Bake at 350˚F for an additional 30-35 minutes, or until the filling is set. Cool to room temperature, then refrigerate until chilled, about 2 hours. Drizzle the cheesecake bars with caramel topping just before eating.

Video

Notes

Remove dessert from fridge 15-20 minutes before cutting and serving (crust can be quite firm after chilling).
If you used parchment paper, use the overhang to lift the dessert out of the pan before cutting.
Use a hot knife to cut the dessert into squares, rinsing the knife under hot water between each cut.

Nutrition