Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars are creamy, sweet and super delicious. These are a guaranteed crowd pleaser! A simple, buttery crust with an easy apple cheesecake filling topped with an oat streusel and caramel. One of my favorite fall desserts!

Ingredients:

Crust

  • 1 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/2 cup butter, room temperature

Filling

  • 1 (8- ounce) block cream cheese, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup granulated sugar + 1 tablespoon, divided
  • 1 large egg
  • 2 small Granny Smith apple, peeled and small diced
  • 1/4 teaspoon pumpkin pie spice or ground cinnamon

Streusel Topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup old fashioned oats
  • 1/4 cup butter, room temperature
  • 1/4 cup caramel sauce

Instructions

    1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and set aside.
    2. Crust: In a medium sized bowl combine crust ingredients, flour, brown sugar and butter with a pastry cutter, or fork until they make a coarse crumb.
    3. Press the mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
  1. Filling: in a mixing bow, combine cream cheese, vanilla, egg and 1/4 cup granulated sugar. Beat until combined and smooth. Set aside.
  2. Dice apples and sprinkle with remaining 1 Tbsp sugar and 1/4 tsp pumpkin pie spice. Stir until coated evenly. Set aside.
  3. Streusel: Combining the light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
  4. Assemble: When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
  5. Bake for 25-30 minutes, until center is set.
  6. When done drizzle caramel sauce all over the top.
  7. Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
  8. Cut into squares when ready to serve.

Notes:

store in an airtight container for up to 3 days

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