Caramel Apple Cheesecake Bar Recipe
Caramel apple cheesecake bars are the perfect make-ahead dessert for holiday parties and potlucks. They've got a buttery shortbread crust filled with layers of creamy cheesecake, spiced apples, and a cinnamon streusel topping. And who can forget the caramel sauce on top!
Ingredients
Streusel Topping
- ½ cup all-purpose flour spooned & leveled (63 grams)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup old-fashioned rolled oats (28 grams)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted and cooled slightly (56 grams; ½ stick)
Shortbread Crust
- ½ cup unsalted butter softened (113 grams; 1 stick)
- ¼ cup packed light brown sugar (50 grams)
- ⅛ teaspoon salt
- 1 cup all-purpose flour spooned & leveled (125 grams)
Cheesecake Layer
- 16 ounces brick-style cream cheese softened (452 grams; 2 bricks)
- ½ cup full-fat sour cream at room temperature (120 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
Apple Layer
- ¼ cup granulated sugar (50 grams)
- ¾ teaspoon ground cinnamon
- 1 ½ cups diced apples (180 grams; I used 2 small Granny Smith apples, peeled & cored before dicing)
Optional Topping
- ½ cup caramel sauce (homemade or store-bought)
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square light-colored metal pan with parchment paper, making sure to leave some overhang for easy removal, and set aside.
- To make the streusel topping: In a medium-sized mixing bowl, whisk together the flour, brown sugar, rolled oats, cinnamon, and salt.½ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup old-fashioned rolled oats, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
- Pour in the melted butter and stir with a fork until well combined, then place in the refrigerator to firm up while you’re preparing the bars.¼ cup unsalted butter
- To make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and salt until smooth and well combined (about 1 to 2 minutes). Add the flour and mix until large clumps start to form and no loose flour remains.½ cup unsalted butter, ¼ cup packed light brown sugar, ⅛ teaspoon salt, 1 cup all-purpose flour
- Press the crust evenly in the bottom of the prepared pan. Bake for 15 to 18 minutes or until the top is set and lightly golden brown. Set aside to cool slightly while you prepare the cheesecake filling and apple layer.
- To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth, then mix in the sour cream until well combined.16 ounces brick-style cream cheese, ½ cup full-fat sour cream
- Stop and scrape down the sides of the mixing bowl, then mix in the sugar and vanilla extract until fully combined.½ cup granulated sugar, 1 teaspoon pure vanilla extract
- Mix in the eggs, one at a time, on low speed until just combined. Use a rubber spatula to scrape down the sides and around the bottom of the bowl to ensure everything is thoroughly mixed together.2 large eggs
- Pour the cheesecake filling over the cooled crust and smooth it out into one even layer.
- To make the apple layer: In a medium-sized mixing bowl, whisk together the sugar and cinnamon. Add the diced apples and stir until the apples are coated in the cinnamon sugar mixture.¼ cup granulated sugar, ¾ teaspoon ground cinnamon, 1 ½ cups diced apples
- To assemble and bake: Add the apples on top of the cheesecake filling in an even layer.
- Remove the streusel from the fridge and crumble it on top. The streusel should be chilled and semi-solid, but not too solid that it can’t be broken up into pieces. If needed, you can use a fork or your fingers to break it into pieces.
- Bake for 35 to 45 minutes, until the filling is mostly set. The center should still have a slight wobble when the pan is gently moved, but it should not ripple or jiggle. The topping will look a little shiny, but it will set and firm up as it cools.
- Cool the bars to room temperature (about 2 to 3 hours), then cover tightly and place in the fridge to chill for at least 4 hours.
- Drizzle the caramel sauce over the chilled bars, cut into squares, and serve!½ cup caramel sauce
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 5 days.
Freezing Instructions: Bars will freeze well for up to 3 months. Thaw overnight in the fridge and add the caramel sauce right before serving.