Caramel Apple Cheesecake Bars
I am not going to lie to you here, but I won’t exaggerate, either. These bars are probably the best thing I have eaten in a long time. They are…So. Amazing. There are five layers of awesomeness going on here – a brown sugar/butter crust, a thick and creamy cheesecake filling, cinnamon apples, a perfect strudel topping, and a drizzle of caramel. Oh. My.
You need to make these. Like, now. And, if like me, you know you won’t be able to trust yourself at home alone all day with a pan of caramel apple cheesecake bars, there’s good news. The recipe can be made in two 8-inch square pans instead of one 9×13 pan!
Take one to work, send the other to the neighbor’s house, or only make half a batch.
The FAQ on Caramel Apple Cheesecake Bars
Here are a few commonly asked questions about making this cheesecake bars recipe.
Can cheesecake bars be frozen?
Yes, it is possible to freeze these cheesecake bars. Keep in mind, however, that the water in apples will alter the consistency of the cheesecake, making it a bit watery.
Do you have to refrigerate cheesecake after baking?
Just like a traditional cheesecake, these cheesecake bars contain dairy products, so they must be kept refrigerated. However, with the pan covered, they can safely stay at room temperature for 3-4 hours.
Cheesecake bars are so great, aren’t they? Check out these other cheesecake bar recipes you might love:
- Pumpkin Cheesecake Bars with Salted Caramel Swirls – These cheesecake bars scream fall! Salted caramel swirls its way through easy and flavorful pumpkin cheesecake on top of a graham cracker crust.
This recipe for Caramel Apple Cheesecake Bars makes the perfect fall dessert! With layers of creamy cheesecake filling, cinnamon apples, strudel topping, and caramel, it’s rich, indulgent, and delicious.
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup unsalted butter, softened (that’s 8oz)
24 ounces cream cheese, softened (that’s 3 8oz packages)
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
- 3 Granny Smith apples, peeled, cored, and finely chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp sugar
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened (4 oz.)
- Caramel sauce
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray or butter, and set aside.
- In a medium bowl, combine the flour and brown sugar.
- Cut in the butter with a pastry blender, two forks, or your hands, until the mixture is crumbly.
- Press evenly into the bottom of the prepared 9×13 baking pan.
- Bake for 15 minutes or until lightly browned.
- In a large bowl, beat the cream cheese with the sugar until smooth.
- One at a time, mix in the eggs and vanilla extract.
- Pour cheesecake batter over the warm crust.
- In a medium bowl, mix together the chopped apples, sugar, cinnamon and nutmeg.
- Pour over the cream cheese mixture.
- In a medium bowl, mix together the brown sugar, flour, oats, and butter until evenly combined.
- Sprinkle this over the apple mixture.
- Bake the bars for 40-45 minutes, or until the filling is set.
- Allow to cool and drizzle caramel sauce over the top.
- Keep refrigerated, and enjoy!
Recipe from (The Girl Who Ate Everything)
Keywords: caramel apple cheesecake bars, fall desserts, cheesecake recipe