These caramel apple cheesecake bars feature a buttery crust that's topped with cheesecake and spiced apples. After they're done baking, the bars are drizzled with salted caramel sauce!
Prep Time25 minutesmins
Cook Time55 minutesmins
Cooling Time4 hourshrs
Total Time5 hourshrs20 minutesmins
Course: Bars & Blondies
Cuisine: American
Keyword: apple cheesecake bars, caramel apple cheesecake bars, cheesecake bars recipe
Calories: 540kcal
Author: Averie Sunshine
Ingredients
Crust
1cupall-purpose flour
¼cuplight brown sugarpacked
½cupunsalted butter1 stick, softened
Cheesecake
8ouncescream cheesesoftened (use brick-style, lite okay)
1large egg
½cupgranulated sugar
1teaspoonvanilla extract
Apples
about 2 cups small dices applesfrom about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala
2tablespoongranulated sugar
1tablespooncinnamon
¼teaspoonground nutmeg
Crumble
½cuplight brown sugarpacked
½cupall-purpose flour
½cupold-fashioned-whole rolled oatsnot quick-cook or instant
6tablespoonsunsalted butter3/4 of 1 stick, softened
Caramel
½cup+salted caramel sauce, for drizzling (homemade salted caramel, or storebought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
ice creamoptional for serving
Instructions
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
Crust
In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust.
Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
Cheesecake
In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
Apples
Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
Crumble
In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
Assemble the Bars
After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
Lightly and evenly sprinkle the apples.
Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
After 30 minutes, evenly drizzle with (salted) caramel sauce.
Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don’t slice bars too early because you’ll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve.
Bars will keep airtight at room temp for up to 1 week, or in the freezer for up to 6 months. Optionally serve with ice cream.