Caramel Apple Cheese Cake Bars Recipes
Dive into fall flavors with Caramel Apple Cheesecake Bars! Featuring a buttery shortbread crust, creamy cheesecake, fresh apples, streusel topping, and rich caramel, this easy recipe is an irresistible autumn treat. Perfect for gatherings or a cozy dessert night!
Servings: 12
Ingredients
- 1/2 teaspoon Pumpkin Pie Spice
- 1 teaspoon vanilla extract
- 2 Golden Delicious apples
- 2 large eggs
- 1/2 cup plus 2 tablespoons sugar divided
- 1 cup 2 sticks butter, cold
- 2 8 ounce packages cream cheese, softened
- 1/2 cup firmly packed brown sugar
- 1 cup all purpose flour
- 1 jar caramel topping
Crumb Topping
- 1 cup firmly packed brown sugar
- 1 cup all purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup 1 stick butter, cold
Instructions
- Preheat your oven to 350 degrees
- First, in a bowl, combine flour and brown sugar. Cut in the butter with a pastry blender until mixture is crumbly. Press evenly into a 13X9 pan or cookie sheet with edges. Bake 15 minutes or until lightly browned.
- In a large bowl, beat the cream cheese with 1/2 cup sugar until smooth. Add eggs, 1 at a time. Next, add in the vanilla. Mix until combined. Pour over the warm crust.
- Next, in small bowl, stir together chopped apples, 2 tablespoons sugar, and pumpkin pie spice. Spoon evenly over cream cheese mixture.
- Make crumb topping
- Combine flour, oats, and brown sugar for a crumb topping in another small bowl. Add cubed butter and combine. Crumble over cream cheese mixture.
- Bake for 30 minutes or until filling is set. Drizzle with caramel topping and store in the fridge.
Notes
- Make certain that your cream cheese is softened before using it. Otherwise, your cheesecake is going to be lumpy.
- Use cold butter to make the crust AND the crumb topping. It will form the best crust!
- Change out the apple type for any kind of apple you want. You can also try this recipe with other fruit as well.
- If you like your cheesecake cooled, let it sit overnight to chill and firm up.
- Make sure to keep these dessert bars in the refrigerator because cream cheese needs to be kept cold to keep from going bad.