Caramel Apple Cheesecake Bars (+VIDEO) - The Girl Who Ate Everything (2024)

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Crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened

Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Apples:

• 3 Granny Smith apples, peeled, cored and finely chopped, (about 3 cups)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter, softened

Drizzle:

• 1/2 cup caramel topping for drizzling after baked

• Preheat oven to 350 degrees F.

• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.

• In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

  See Also

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• In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

• For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.

• Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months.

• Drizzle with caramel topping and let cool. Serve cold and enjoy!

Author: Christy Denney