Caramel Apple Cheesecake Bars
User Reviews
4.6
168 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
55 mins
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Cooling Time
4 hrs
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Total Time
5 hrs 20 mins
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Servings
9
-
Calories
472 kcal
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Course
Baked Goods
-
Cuisine
American
Caramel Apple Cheesecake Bars
Report
Caramel Apple Cheesecake Bars feature a crisp buttery crust topped with a smooth cream cheese layer, a spiced apple filling, and a crunchy crumble topping. The apples are seasoned with cinnamon, nutmeg, and sugar to create a tender, flavorful layer that complements the creamy cheesecake underneath. A drizzle of salted caramel sauce adds sweetness and richness. These bars combine varied textures from crumbly base to soft fruit and creamy cheesecake and are ideal for dessert or a sweet snack.
Description
These Caramel Apple Cheesecake Bars start with a baked crust made from flour, brown sugar, and butter pressed into a square pan for a sturdy base. The cheesecake layer blends cream cheese, sugar, egg, and vanilla to create a rich, smooth filling that sets gently during baking. Diced apples, peeled and seasoned with cinnamon, sugar, and nutmeg, provide a spiced fruity layer that balances the richness of the cheesecake.
A crumbly topping made from brown sugar, flour, oats, and butter adds texture and a toasted flavor once baked. After assembling these layers, the bars are finished with a drizzle of salted caramel sauce that adds a sweet, slightly salty contrast enhancing the autumnal flavors.
The bars store well airtight at room temperature for up to one week and can be frozen sealed for up to six months. Serving with ice cream is optional and adds an extra creamy element. This dessert combines familiar ingredients in layers that create a blend of creamy, tart, sweet, and crunchy sensations.
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Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup light brown sugar packed
- ½ cup butter softened, unsalted
Cheesecake
- 8 ounces cream cheese softened (use brick-style)
- 1 egg large
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Apples
- apple from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala, about 2 cups, small diced
- 2 tablespoon granulated sugar
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
Crumble
- ½ cup light brown sugar packed
- ½ cup all-purpose flour
- ½ cup rolled oats not quick-cook or instant, old-fashioned whole
- 6 tablespoons butter 3/4 of 1 stick, softened, unsalted
Caramel
- ½ cup salted caramel sauce, for drizzling; or more to taste (homemade salted caramel, or store bought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
- Ice cream optional for serving
Instructions
Crust
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
- Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust.
- Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
Cheesecake Layer
- In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
Apple Layer
- Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
Crumble Topping
- In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
Assemble the Bars
- After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
- Lightly and evenly sprinkle the apples.
- Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
- Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
- After 30 minutes, evenly drizzle with (salted) caramel sauce.
- Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don’t slice bars too early because you’ll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve.
Notes
- Store bars in an airtight container at room temperature for up to one week to maintain texture and flavor.
- The bars freeze well for up to six months when sealed tightly, allowing for make-ahead convenience.
- For serving, adding a scoop of ice cream complements the warm spices and caramel topping.
Nutrition Information
Show Details
Serving
1piece
Calories
472kcal
(24%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
91mg
(30%)
Sodium
95mg
(4%)
Potassium
113mg
(2%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
916IU
(18%)
Vitamin C
0.03mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 472kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 95mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
168 reviews
Excellent
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