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Caramel Apple Cheesecake Bars Recipe

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4.1 from 12 reviews

Deliciously rich and creamy caramel apple cheesecake bars featuring a buttery shortbread crust, a smooth cheesecake layer, tart spiced apples, and a crumbly oat streusel topping, finished with a drizzle of luscious caramel syrup. Perfect for fall gatherings or a decadent dessert treat.

Ingredients

Crust

  • 2 cups flour
  • ½ cup packed brown sugar
  • ¾ cup cold butter (12 tablespoons), cubed

Cheesecake Layer

  • 2 (8-oz) packages cream cheese, softened
  • ½ cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten

Apple Topping

  • 3 medium tart apples, peeled and finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Remaining 2 tablespoons sugar (from the ½ cup plus 2 tablespoons)

Streusel Topping

  • ¾ cup flour
  • ¾ cup packed brown sugar
  • ½ cup quick-cooking oats
  • ⅓ cup butter (5 ⅓ tablespoons), cubed
  • ⅓ cup caramel syrup

Instructions

  1. Prepare the crust: Preheat your oven to 350℉. In a small bowl, mix together 2 cups flour and ½ cup packed brown sugar. Cut in ¾ cup cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into a well-greased 13×9-inch baking pan. Bake for 15-18 minutes or until lightly browned.
  2. Make the cheesecake layer: While the crust bakes, in a large bowl, beat together softened cream cheese, ½ cup sugar, and vanilla extract until smooth and creamy. Add the lightly beaten eggs and beat on low speed just until combined. Spread this cheesecake mixture evenly over the baked crust.
  3. Prepare apple topping: In a small bowl, toss finely chopped tart apples with ground cinnamon, nutmeg, and the remaining 2 tablespoons of sugar. Spoon this apple mixture evenly over the cheesecake layer.
  4. Make the streusel topping: In another bowl, combine ¾ cup flour, ¾ cup packed brown sugar, and ½ cup quick-cooking oats. Cut in ⅓ cup cubed butter until crumbly. Sprinkle the streusel topping evenly over the apple layer.
  5. Bake the assembled bars: Bake the entire pan for an additional 25-30 minutes or until the cheesecake filling is set and the streusel topping is golden brown.
  6. Finish and chill: Remove from the oven and drizzle ⅓ cup caramel syrup over the bars while still warm. Allow to cool in the pan on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into 24 bars and serving.
  7. Serving suggestions: Bars can be served with additional caramel sauce drizzled on top or on the plate. For easier stacking and grab-and-go style, caramel drizzle can be omitted.

Notes

  • Store bars tightly covered in the refrigerator and consume within 5 days for best freshness.
  • If serving as a grab-and-go snack, omit caramel sauce to allow neat stacking like bar cookies.
  • For a dessert presentation, serve with caramel sauce on the side or drizzled on the plate.

Find it online: https://bitezly.com/caramel-apple-cheesecake-bars-recipe-3/