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Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

iamwinfred
Caramel Apple Cheesecake Bars are the dessert I reach for every single time the air turns crisp and everyone starts craving apples and cinnamon again. A buttery shortbread base holds up a thick layer of creamy cheesecake, and that gets topped with tender spiced apples, a crumbly brown sugar streusel, and a good, generous drizzle of caramel. I've made this recipe more times than I can count for potlucks, holiday tables, and lazy Sunday baking sessions. It slices into neat bars, travels well, and somehow tastes even better the next day once everything has had time to set.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 260 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour for the crust
  • 1/2 cup packed brown sugar for the crust
  • 1/4 teaspoon salt for the crust
  • 1 cup unsalted butter softened, for the crust

For the Cheesecake Filling

  • 16 ounces cream cheese two 8 oz packages, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Apple Layer

  • 3 Granny Smith apples peeled, cored, and diced into 1/4 inch pieces (about 3 cups)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Streusel Topping

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup unsalted butter softened

To Finish

  • 1/2 cup caramel sauce for drizzling

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment or pan corners.
  • Combine flour, brown sugar, and salt. Cut in softened butter until mixture resembles coarse sand. Press firmly into the prepared pan and bake for 18-20 minutes until edges are lightly golden.
  • While the crust bakes, peel, core, and dice apples into 1/4 inch pieces. Toss with granulated sugar, cinnamon, and nutmeg until well coated. Set aside to release juices.
  • Beat softened cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Add eggs one at a time, mixing just until incorporated. Mix in vanilla extract until silky and lump-free.
  • Pour cheesecake filling over the warm baked crust and spread evenly. Drain any excess liquid from the apples, then spoon them evenly over the filling, pressing them gently into the surface.
  • Combine brown sugar, flour, and oats for the streusel. Cut in softened butter until the mixture forms small pea-sized clumps. Sprinkle evenly over the apple layer.
  • Bake at 350°F (175°C) for 40-45 minutes until the streusel is golden and the cheesecake center is set with only a slight jiggle. Cool completely on a wire rack for about 1 hour, then refrigerate for at least 4 hours or overnight.
  • Once fully chilled, lift the slab out using the parchment overhang. Cut into 24 even bars with a sharp knife, wiping the blade clean between cuts. Drizzle generously with caramel sauce just before serving.

Notes

  • Make sure your cream cheese and butter are truly at room temperature before mixing, or the filling will end up lumpy.
  • Dice the apples small and uniform so they cook evenly and slice neatly once chilled.
  • Don't skip draining the apples, since extra liquid can make the cheesecake layer watery.
  • Chill the bars for the full time listed, even if they look set sooner. This is what gives you clean slices.
  • Warm the caramel sauce slightly before drizzling so it flows smoothly over the bars.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • Wrap individual bars tightly in plastic wrap, then place in a freezer bag or container for up to 3 months.
  • Thaw frozen bars overnight in the refrigerator before serving and add the caramel drizzle fresh after thawing.
  • Salted caramel version: Use a salted caramel sauce and add a light sprinkle of flaky sea salt on top before serving.
  • Pecan streusel: Fold 1/2 cup chopped pecans into the streusel topping for extra crunch.

Nutrition

Serving: 1barCalories: 260kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 105mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 6mg
Keyword apple cheesecake bars, caramel apple dessert, cream cheese bars, fall baking recipe, streusel topping
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