Caramel Apple Cheesecake Bars. . . a shortbread crust, a smooth cheesecake layer, finely chopped cinnamon apples and a sweet streusel topping. These are amazing!
You guys, I pinned this recipe over two years ago finally got around to making them. Ugh, why did it take me soooo long? These bars are absolutely unreal. I mean I figured they’d be good, but they blew us all away.
Let me just try and describe them to you. . . A perfectly sweet buttery crust is topped with a layer of smooth cheesecake, then topped with diced apples tossed in cinnamon & sugar and then sprinkled with an amazing cinnamon streusel topping (oh how I ♡ streusel topping).
Now if that wasn’t enough deliciousness for you, then you go and drizzle (or drench) the bars with caramel topping.
- 1 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 12 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 small Granny Smith apples, peeled, cored and finely chopped
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup quick cooking oats
- 1/4 cup butter, softened (almost melted)
- 1/2 teaspoon cinnamon
- Caramel topping
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or two forks) until mixture is crumbly. Press evenly into an 8×8-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes.
- In a large bowl, beat cream cheese with 1/4 cup sugar in an electric mixer at medium speed until smooth. Then add the egg and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 to 35 minutes, or until filling is set and/or a toothpick comes out clean. Drizzle with caramel topping.
- Streusel Topping: In a small bowl, combine all ingredients.
This recipe can easily be doubled and made in a 9×13 pan.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Adapted from Paula Deen