Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars feature a buttery shortbread crust topped with creamy vanilla-infused cheesecake, cinnamon-spiced apple slices, and a streusel topping, all finished with a generous drizzle of caramel sauce for an irresistible fall dessert experience.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup 2 sticks unsalted butter, softened
For the Cheesecake Layer
- 2 8-ounce packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Apple Layer
- 3 medium Granny Smith apples peeled, cored, and finely chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup 1 stick unsalted butter, softened and cubed
For the Caramel Drizzle
- 1/2 cup store-bought caramel sauce or homemade
Instructions
- Prepare your baking pan by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Make the crust by combining flour and brown sugar in a medium bowl, then cutting in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your prepared pan.
- Bake the crust for 15 minutes or until it’s lightly golden around the edges. Remove from the oven but keep the oven on.
- Prepare the cheesecake layer while the crust bakes by beating the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add sugar and beat until well combined, then add eggs one at a time, incorporating each fully before adding the next. Mix in vanilla extract.
- Pour the cheesecake mixture over the warm crust, spreading it evenly with a spatula to create a smooth, level surface.
- Create the apple layer by combining the chopped apples, sugar, cinnamon, and nutmeg in a bowl, tossing until all apple pieces are evenly coated. Distribute this mixture evenly over the cheesecake layer.
- Make the streusel topping by mixing brown sugar, flour, and oats in a bowl. Add cubed butter and use your fingers or a fork to work it into the dry ingredients until crumbly. Sprinkle this mixture over the apple layer.
- Bake the entire dessert for 30-35 minutes, until the streusel is golden brown and the cheesecake layer is set (it may still have a slight jiggle in the center).
- Cool completely on a wire rack for at least 2 hours to allow the cheesecake to set properly. For best results, refrigerate for at least 2 additional hours or overnight.
- Drizzle with caramel sauce just before cutting into bars. If the caramel sauce is too thick, warm it slightly before drizzling.
- Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for the neatest presentation.
Notes
- For perfect cuts, refrigerate the bars completely before slicing and use a warm knife (run it under hot water and wipe dry between cuts).
- These bars can be made up to 3 days ahead and stored in the refrigerator, making them perfect for busy holiday planning.
- The bars freeze beautifully for up to 3 months—just thaw overnight in the refrigerator before serving.
- For enhanced flavor, try using a mix of apple varieties like Honeycrisp and Granny Smith.
- Toast the oats for 5-7 minutes before adding to the streusel for a deeper, nuttier flavor.