Ready for a simple but delicious homemade caramel apple cheesecake bars recipe? You have to try this one. The cheesecake bars have a simple crust, topped with a creamy cheesecake layer, topped with apples and then a streusel. It is so good. One bite and this will become your favorite dessert.
Ingredients
For the Crust:
2cupsall-purpose flour
1/2cuplight brown sugar, firmly packed
1cup2 sticks unsalted butter, softened
For the Cheesecake Filling:
38-ounce packages cream cheese, softened
3/4cupsugar, plus 2 tablespoons, divided
3large eggs
1 1/2teaspoonsvanilla extract
For the Apples:
3Granny Smith apples, peeled, cored and finely chopped
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
For the Streusel Topping:
1cuplight brown sugar, firmly packed
1cupall-purpose flour
1/2cupquick cooking oats
1/2cup1 stick unsalted butter, softened
For the Drizzle:
1/2cupcaramel topping
Instructions
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.