Caramel Apple Cheesecake Bars
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Caramel Apple Cheesecake Bars
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These Caramel Apple Cheesecake Bars are the perfect dessert for cozy fall days, special occasions, or any time of year you crave a blend of tart apples, creamy cheesecake, and crumbly streusel with a caramel drizzle! With layers of buttery shortbread, cinnamon-kissed apples, and a creamy cheesecake filling, this dessert is a crowd-pleaser and easy to make!
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Ingredients
Shortbread Base
- 2 cups (282g) all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup (227g) salted butter softened
Cheesecake Filling
- 2 (8-ounce) packages cream cheese softened
- ½ cup (100g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoons pure vanilla extract
Apple Filling
- 3 Granny Smith apples peeled, cored, and diced
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 ½ cups (212g) all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup (113g) salted butter softened
Caramel Sauce
- 4 Tablespoons salted butter
- 1 cup (200g) granulated sugar
- ½ cup heavy cream
- Pinch of salt
- 2 teaspoons pure vanilla extract
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Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or spray with baking spray.
- Combine flour, brown sugar, and salt in a medium bowl. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Press into the prepared 9x13-inch pan. Bake for 10 to 15 minutes or until lightly browned just around the edges.
- Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Add eggs, one at a time, and vanilla extract, mixing on low speed and stopping to scrape the bottom and sides of the bowl. Pour over the warm shortbread crust and spread into an even layer.
- Stir together the chopped apples, sugar, cinnamon, and nutmeg in another bowl. Spoon over the cheesecake layer.
- Combine the flour, brown sugar, and cinnamon in a medium bowl. Use a pastry cutter to cut in the butter. Sprinkle the streusel topping over the apple filling.
- Bake for 40 to 45 minutes or just until the filling is set. Cool for 2-3 hours at room temperature before transferring to the fridge to chill for 4 hours or overnight.
- Combine the butter, sugar, cream, and salt in a medium saucepan over medium-low heat. Bring to a simmer and cook for 5-7 minutes while stirring almost constantly until thickened slightly. Stir in vanilla extract, then remove from heat and cool before drizzling over the finished bars. This can be made ahead and refrigerated until ready to use. Reheat in a microwave until runny enough to pour before using.
- Cut into bars then drizzle with caramel sauce before serving.
Equipments used:
Notes
- Storage & Make Ahead
- Store: Keep these bars fresh by storing them in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap each bar in plastic wrap and place in an airtight container to freeze for up to 3 months.
- Reheat: Enjoy them cold, or microwave briefly for a slightly warmer dessert.
- Make Ahead: Prepare these bars a day or two in advance—the flavors will be even better!
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
142mg
(6%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
519IU
(10%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 142mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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