Caramel Apple Cheesecake Bars

By JGiusto

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
• 1/2 cup caramel topping for drizzling after baked

Details

Servings 16
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

I got a little makeover…my blog that is. Thank you to

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

I’ve been looking for a new apple recipe to make as a present for my Dad. This is perfect. xx

My mouth is watering just looking at the picture! This looks too delish not to try and make, yum!!!

I’ve made these TWICE in the last 10 days! But, I made a few tweaks to make them slightly healthier… check out my blog where I revamp blog recipes

I want to lick the caramel now! It makes me mouth water! Lovely recipe! I can’t wait to try it.

I did use a glass dish and did not need to reduce the temperature. Make sure to line with heavy duty foil for easier cutting. Good Luck,

So funny! When I saw the picture I thought to myself…that sure does look like the recipe that I always make. Upon further reading I read that it is Paula Deens Recipe which is infact the one that I have also been making for years!! it’s delicious and your pictures are beautiful!!

OMG these look amazing, I want to make them right now

Looks so good. Makes my mouth water looking at it. I just ordered a caramel apple from

about a month ago and now I’m craving another. But I’ll try to make this one first. Wish me luck because I’m not a good baker. If it looks half as good as this picture, I’ll be ecstatic!

I just made these but subbed Rice flour for regular flour and it turned out just the same since I have a wheat allergy. Now off to make the caramel sauce since I also have a corn allergy. I can’t wait to try them.

Oh. My. Yum! I must make these!

im making this for thanksgiving tomorrow…can anyone recommend if i should make it today or wait till tomorrow morning

I can’t say enough good things about this recipe! These bars were FANTASTIC! Easily one of the best (if not THE best) desserts I’ve ever made. Two things though…1) Unless you are going to a really big party/gathering, I would half the recipe. I took a 9×13 to a friends for thanksgiving and came home with half the pan. They’re tall and very rich so they go a long way! 2) I don’t understand the foil! All it did was make a huge mess. I think next time I will just stick with Pam!

I have made this recipe tons of times & it is totally amazing! My tips would be… cook in a 9 X 13 GLASS pan & DON’T use foil (it sticks in the crust & you find foil after taking a bite). Spray pan liberally with a good cooking spray. Put the caramel on just before serving that way the Strusel stays crunchy (if you don’t want it soggy). I buy the caramel in the squeeze bottles that are usually for ice cream… way easier! Make the day before, this is time consuming. After baking turn oven off, open oven 1/2 way & let it cool for about 2 hours, then chill in the fridge at least 6 hours or better would be over night, in the fridge. Don’t try to cool faster in the freezer the cheesecake turns grainy & yucky.

I actually made these today and am commenting (not just telling you how wonderful they look). And, yes, they are as good as they look! This recipe is a keeper for sure! The only thing I would do is increase the amount of apple or make sure they are 3 very large apples. I guess I really like the apple part of it and wanted more of that flavor.

I plan to make these next weekend for a family reunion. I plan on using a vanilla wafer crust that I have modified for this recipe:

Combine all the ingredients in a bowl and then press evenly into the pan. Bake time will be about the same.

These look delicious! I am looking for a recipe to make for my labor &delivery nurses when I give birth in a few weeks. My question is, can thses be frozen? Or how long can they be kept in the fridge? Obviously, I will need to make them ahead of time, but maybe if this is not a good idea, maybe you could recommend another fallish recipe with apples or pumpkin that would do better in my situation. Thanks so much!

I actually think these would freeze beautifully. You can make them a day ahead of time. I would just make sure to not put the caramel on them if you make them ahead of time. Wait to drizzle it on until you serve them.

These are fantastic! However, like other commentors suggested, I would half the recipe and forgo the foil. These are VERY rich! Yum – will make again (in a smaller batch).

Could you make these in a muffin sheet rather than a pan?

Are you using the 1/2 caramel for drizzle or in the streusel mix?

I’m so annoyed!!! I’m baking these right now, and I don’t think they’re going to turn out right. In your instructions, it says combine ALL INGREDIENTS for the streusel mix… that INCLUDES the caramel. So thanks to that unhelpful bit of instruction, I will have a soggy, weird streusel topper.

Sorry. The original recipe had a break between the streusel list and the caramel but it seems to have gotten squished together in the transfer to WordPress. I can see how the directions would be confusing with it listed like that. They say to drizzle on the caramel after baked but if you already did the streusel without looking on to the next instruction it would be messed up. Hopefully they turn out still.

OMG!! Made these tonight, yummy. Not sure they’ll make it to thanksgiving tomorrow!

I know it’s hard. If you cook it around the cooking time listed they should be fine. Just make sure it isn’t jiggling when you move the pan.

I made an Oreo cheesecake once before, and failed because the directions for cooling the cake were not correct. I swore I wouldn’t make another recipe with the term “cheesecake” in it, but this one has made me a new believer. When the timer went off after 40 minutes, the filling was set, so I turned the oven off, cracked the oven door open about 3 inches and let the cheesecake bars cool. I then covered the pan with foil, placed it in the refrigerator and served the next day for dessert after our Thanksgiving lunch. Some relatives who said they don’t like cheesecake (?!) still had a piece and remarked how on great it tasted. Thanks Christy for posting this recipe among the many others that I cannot wait to try! My husband has already hinted at me baking the Pecan Pie Bars from your November 2010 post.

i am having alot of trouble with these is there tricks i need toknow also i used 9 by 13 and the cream cheese was so thin and the topping and crst were hard i followed directions any help available?

This Recipe looks so good, im going to try too make it this thursday night

I will also make it this weekend for another group of friends….I am sure they will be amazed!

Just came across this on Pinterest and I absolutely will have to make this, regardless of the fact that we are approaching spring!

I made this recipes exactly as stated and certainly it was very tasty! Two little issues though: There is too much crust and it tends to get quite hard to cut with a fork; the filling is delicious as is the apple topping. I think there is too much streusel topping as well and it’s kind of hard to tell if the cheesecake is done with the streusel on top so I had to sort of shake the pan to see if the filling was too jiggly or not. Mine cooked in probably 50 minutes.

Hi Christy:) I have been reading your blog for a while, and have tried a few of your recipes and they are always yummy, so today, for our daughter’s blessing, I decided to trust you completely and make your ham and cheese sliders and these Caramel Apple Cheesecake bars. I can’t even TELL you how many compliments I got for both, but especially the cheesecake bars!!! People were literally raving over them! Thanks so much for such yummy and delicious recipes! I baked my bars without foil and sprayed the pan with nonstick spray, and I also used a glass 10×15 pan. It probably took 55 minutes to not be jiggly, but it worked really well and came out of the pan without a problem today. I also cooled them off by leaving them in an open oven for 2 hours first, as per suggestions in the comments. Anyway, they were just perfect! Thanks for it all, and good luck with your sweet little baby who is on her way! And here is a great response for dumb people who think you should have already had your baby: Look them straight in the eye and say, “What? I’m not pregnant!” Funny to watch the reactions:)

I made these for a work potluck…well, what turned out to be a surprise baby shower. They were so yummy and a hit! I will definitely make these again. (:

SOOO delicious! Thanks for sharing. I made this for my mum’s birthday yesterday and it was an enormous hit. I used half graham cracker crumbs for the crust because I really love the flavour of graham cracker crusts. It seems like a lot of steps but was actually very quick to come together. A food processor for the crust and streusel topping (except I stirred the oats in by hand) really speeds up the process and eliminates the need for softened butter. I made the cheesecake layer and apple layer while the crust was baking. It cooled for about five minutes while I sliced the last apple. The whole recipe probably came together in about half an hour. A real winner! I can’t wait to make it again.

these bars are amazing I made them and everyone said they were great. I advise anyone to make them

could i substitute a canned apple pie filling for the fresh apples? i am wanting to make this for a large group.

Just wanted to let you know and I will be adding a link back to you in my FB post.

Can’t wait to make these. I do hope it is okay if I pin it.

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