Description
Deliciously creamy cheesecake bars layered with spiced apples and topped with a buttery oat streusel and luscious caramel drizzle. This recipe combines a crisp buttery crust, smooth cream cheese filling, tender cinnamon-nutmeg apples, and a sweet caramel finish to create a perfect dessert bar for any occasion.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Apple Layer
- 3 medium tart apples, peeled and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar (from divided sugar above)
Streusel Topping
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1/3 cup cold butter, cubed
Finishing
- 1/3 cup hot caramel ice cream topping
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a small bowl, combine 2 cups flour and 1/2 cup brown sugar. Cut in 3/4 cup cold cubed butter until mixture becomes crumbly. Press this mixture evenly into a well-greased 13×9-inch baking pan. Bake for 15 to 18 minutes or until the crust turns lightly browned.
- Make the cheesecake layer: While the crust bakes, beat together 16 ounces (2 packages) softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract in a large bowl until smooth. Add 2 lightly beaten eggs and beat on low speed just until combined. Spread this creamy mixture evenly over the baked crust.
- Prepare the apple layer: In a small bowl, toss peeled and finely chopped 3 medium tart apples with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and the remaining 2 tablespoons sugar. Spoon this apple mixture evenly over the cheesecake layer.
- Make the streusel topping: In another bowl, mix 3/4 cup flour, 3/4 cup brown sugar, and 1/2 cup quick-cooking oats. Cut in 1/3 cup cold cubed butter until crumbly. Sprinkle this streusel evenly over the apple layer.
- Bake the assembled bars: Place the baking pan back in the oven and bake for 25 to 30 minutes or until the cheesecake filling is set and the streusel is golden.
- Finish with caramel and chill: Remove from oven and immediately drizzle 1/3 cup hot caramel ice cream topping over the warm bars. Allow to cool in the pan on a wire rack for 1 hour. Refrigerate for at least 2 hours to set before cutting into bars. Yield is approximately 3 dozen bars.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Cut the butter cold for the crust and streusel to achieve a crumbly texture.
- Chilling the bars before cutting helps them set and hold their shape better when sliced.
- Store leftover bars in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar (based on 36 bars)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 50mg
