Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars {Sweet Pea's Kitchen}

Can you believe that Thanksgiving is less than a week away? I’ve already made two trips to the grocery store this week trying to buy the majority of the things I need. There’s nothing more I hate then shopping for groceries the day before a big holiday. Seriously, I would rather shoot myself in the foot. Same thing goes for Black Friday shopping, but I won’t get into that now! 😉 This year is a very special Thanksgiving. Little Sweet Pea’s 1st birthday happens to fall on Thanksgiving day this year, so that means we will have a packed house, folks! Caramel Apple Cheesecake Bars {Sweet Pea's Kitchen}

I’ll be cooking for 12 adults and three very picky kids. I’ve already changed my mind three times on what main course I am going to make. Although turkey is the traditional meal, I don’t particularly care for it. Call me crazy, but I just don’t. So I’ve gone back and forth between a crown roast, prime rib roast and individual cornish hens. At first, I was set on making individual cornish hens, until I found out that fifteen people would be joining us at our dinner table. Fifteen little cornish hens that I am trying to stuff and baste? No thank you! Then there’s the prime rib roast. One of my favorites. Serve it with Yorkshire Puddings. Incredible. But you can really tell it’s one of my favorites…I think I’ve made it for every Thanksgiving for the past three years. :) So this year I’m making a crown roast.

Caramel Apple Cheesecake Bars {Sweet Pea's Kitchen}

And I’m thinking I’m going to need to make another batch of these Caramel Apple Cheesecake Bars for dessert. They’re the ultimate fall dessert. It’s like combining an apple pie, caramel apple and cheesecake all into one delicious treat! You can’t go wrong!

Caramel Apple Cheesecake Bars

Yield: 16 bars


For the Crust:
2 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
1 cup (2 sticks) unsalted butter, softened
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
For the Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Streusel Topping:
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) unsalted butter, softened
For the Drizzle:
1/2 cup caramel topping


Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
To make the crust: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until crumbly. Press evenly into prepared baking. Bake 15 minutes or until lightly browned.
To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add 3/4 cup sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs, one at a time and the vanilla and beat at low speed until thoroughly combined, about 1 minute. Pour over warm crust.

For the apple filling: In a small bowl, stir together apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over cream cheese mixture.
For the streusel topping: in a small bowl, combine brown sugar, and oats. Cut in butter with a pastry blender until crumbly and the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Sprinkle envenly over apple mixture.
Bake until filling is set, about 40-45 minutes. Drizzle with caramel topping. Cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Source: The Girl Who Ate Everything, originally from Paula Deen

One Year Ago: Sweet Potato Scones Sweet Potato Scones {Sweet Pea's Kitchen}

Two Years Ago: Spiced Apple Buttermilk Biscuits Spiced Apple Buttermilk Biscuits

Three Years Ago: Apple Cider Doughnuts Apple Cider Doughnuts

6 Responses to “Caramel Apple Cheesecake Bars”

  1. #
    Amy @ Chew Out Loud — November 24, 2013 @ 11:40 pm

    I don’t think you’ll have leftovers with this dessert on Thanksgiving! Even your picky littles will probably lick it off their fingers :) Love caramel apple and cheesecake together…this looks fab! Happy Thanksgiving, and happy first b-day to Little Sweet Pea :)

  2. #
    Chung-Ah | Damn Delicious — November 24, 2013 @ 11:49 pm

    These look so decadent! And I’m such a sucker for cheesecake too!

  3. #
    Jodie — November 25, 2013 @ 4:49 am

    This looks amazing! That combination of flavours is not one I would have thought of but would actually go so well!

  4. #
    Karen (Back Road Journal) — November 25, 2013 @ 12:33 pm

    It sounds like you are going to have a wonderful meal for beginning to its delicious end. Congratulations on your upcoming blog birthday!

  5. #
    Nicole — December 1, 2013 @ 10:15 pm

    I made these for Thanksgiving and they were DELICIOUS!!! So so simple to make! I will definitely be making these again! Thanks so much for the recipe! I hope you had a great holiday!

  6. #
    Jenn — December 27, 2013 @ 11:22 am

    I noticed the streusel topping calls for flour in the ingredients and not the directions. I am hoping that it was just left out by accident in the directions because I am making this now and am adding the flour. I can’t wait. I am so excited, love apples!

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