Description
Delight in these luscious Caramel Apple Cheesecake Bars featuring a buttery crust, a creamy cheesecake layer, spiced Granny Smith apples, and a crunchy streusel topping, all drizzled with smooth caramel sauce. Perfect for fall desserts or any special occasion, these bars combine comforting flavors and textures into one irresistible treat.
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
- Prepare the Crust: Preheat your oven to 350 degrees F. In a medium bowl, combine the all-purpose flour and 1/2 cup brown sugar. Cut in the softened butter using a pastry blender, food processor, or two forks, until the mixture becomes crumbly. Press this mixture evenly into a greased or foil/parchment-lined 9×13 baking dish. Bake for 15 minutes or until lightly browned.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour this cheesecake mixture evenly over the warm crust.
- Prepare the Apples: In a small bowl, combine the finely chopped Granny Smith apples with 2 tablespoons sugar, ground cinnamon, and ground nutmeg. Stir well to ensure the apples are coated with the spices and sugar. Evenly spoon the apple mixture over the cheesecake filling layer.
- Make the Streusel Topping: In another small bowl, mix the brown sugar, all-purpose flour, and quick cooking oats. Add the softened butter and use clean hands to thoroughly combine the mixture into a crumbly streusel. Avoid using a food processor as it will crush the oats. Sprinkle the streusel topping over the apples evenly.
- Bake the Bars: Bake in the preheated oven for 40 to 45 minutes or until the cheesecake filling is set and the streusel topping is golden. After baking, allow the bars to come to room temperature before proceeding.
- Drizzle and Serve: Once cooled to room temperature, drizzle the bars with 1/2 cup caramel topping. Chill in the refrigerator before serving. Serve cold and enjoy your delicious caramel apple cheesecake bars!
Notes
- Adapted from Paula Deen’s recipe with an increased cheesecake layer by 1.5 times for extra creaminess.
- Use a 9×13 inch baking dish for the best thickness and consistency.
- Allow bars to come to room temperature before chilling for best texture.
- Store leftover bars in the refrigerator for up to 5 days or freeze for up to 4 months.
- Use freshly grated nutmeg if possible for enhanced flavor.
