Caramel Apple Cheesecake Bars
These creamy Caramel Apple Cheesecake Bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping.
Ingredients
- 2 cupAll Purpose Flour
- 0.5 cupfirmly brown sugar, packed
- 1 cupButter, softened
- 3(8 ounce) packages cream cheese, softened
- 0.75 cupSugar
- 3 largeEggs
- 1.5 tspVanilla Extract
- 3Granny Smith apples (, (about 3 cups)), peeled cored finely chopped
- 2 tbspSugar
- 0.5 tspGround Cinnamon
- 0.25 tspGround Nutmeg
- 1 cupfirmly brown sugar, packed
- 1 cupAll Purpose Flour
- 0.5 cupquick cooking oats
- 0.5 cupButter, softened
- 0.5 cupcaramel topping after baked, for drizzling
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.
- 3
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- 4
In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
- 5
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.
- 6
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months.
- 7
Drizzle with caramel topping and let cool. Serve cold and enjoy!