Caramel Apple Cheesecake Bars Recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 3/4 cup unsalted butter, softened
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large Granny Smith apples, peeled, cored, and finely chopped
- 2 tablespoons granulated sugar (for apples)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup quick-cooking oats
- 1/2 cup brown sugar (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup caramel sauce, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment with cooking spray.
- In a medium bowl, combine 2 cups of flour and 1/2 cup of brown sugar. Cut in the 3/4 cup of softened butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared baking pan. Bake for 15 minutes or until lightly golden.
- In a large bowl, beat the softened cream cheese and 1/2 cup of granulated sugar with an electric mixer until smooth. Add the eggs one at a time, followed by the vanilla extract, beating on low speed just until combined. Pour the cheesecake mixture over the warm, pre-baked crust.
- In a separate small bowl, toss the chopped apples with 2 tablespoons of sugar, cinnamon, and nutmeg. Ensure the apples are evenly coated with the spices. Spoon the apple mixture evenly over the cheesecake layer.
- In a small bowl, combine the oats, 1/2 cup brown sugar, and 1/2 cup flour. Cut in the 1/4 cup of cold, cubed butter until the mixture is crumbly. Sprinkle this streusel topping generously over the apple layer.
- Place the pan back in the oven and bake for 30 to 35 minutes. The filling should be set and the streusel topping should be golden brown. Remove from the oven and let the pan cool on a wire rack at room temperature.
- Once cooled to room temperature, refrigerate the bars for at least 3 to 4 hours (or overnight) to allow the cheesecake to firm up. Before serving, lift the bars out using the parchment paper edges. Drizzle the top with caramel sauce and cut into 16 squares.