Caramel Apple Cheesecake Bars (Print Version)
# Ingredients:
→ Apples
01 -
3 medium Granny Smith apples, peeled, cored and finely chopped
02 -
2 tablespoons sugar
03 -
½ teaspoon ground cinnamon
04 -
¼ teaspoon ground nutmeg
→ Streusel Topping
05 -
1 cup (212 g) packed light brown sugar
06 -
1 cup (142 g) all-purpose flour
07 -
½ teaspoon ground cinnamon
08 -
½ cup (50 g) quick cooking oats
09 -
½ cup (113 g) salted butter, softened
→ Shortbread Base
10 -
2 cups (284 g) all-purpose flour
11 -
½ cup (106 g) packed brown sugar
12 -
¼ teaspoon salt
13 -
½ teaspoon ground cinnamon
14 -
1 cup (227 g) salted butter, softened
→ Cream Cheese Layer
15 -
2 packages (8 ounces each) (454 g) cream cheese, softened
16 -
½ cup (106 g) granulated sugar
17 -
2 large eggs
18 -
1 teaspoon vanilla extract
→ Caramel Sauce
19 -
4 tablespoons salted butter
20 -
1 cup (212 g) packed light brown sugar
21 -
½ cup heavy cream
22 -
Pinch of salt
23 -
1 tablespoon vanilla (or 1 teaspoon for less vanilla flavor)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch pan with foil and lightly grease with nonstick cooking spray.
02 -
In a small bowl, stir together the chopped apples, sugar, cinnamon, and nutmeg. Set aside.
03 -
In a medium bowl, combine the brown sugar, flour, cinnamon, oats, and softened butter. Mix with a pastry blender, forks, or your fingers until crumbly. Set aside.
04 -
In a medium bowl, mix the flour, brown sugar, salt, and cinnamon. Cut in the softened butter with a pastry blender or forks until evenly combined and crumbly. Press into the prepared pan and bake for 10 minutes, or until lightly browned at the edges.
05 -
In a large bowl with a hand or stand mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract. Pour the mixture over the warm crust.
06 -
Stir the apple mixture and spoon it over the cream cheese layer. Sprinkle the streusel topping evenly over the apples. Bake for 30-35 minutes until the filling is set.
07 -
In a saucepan over medium-low heat, combine the butter, brown sugar, cream, and salt. Simmer gently for 5-7 minutes while stirring until slightly thickened. Add the vanilla and cook for another minute to thicken. Let cool; it will thicken further as it cools.
08 -
Cool the bars to room temperature. Drizzle with caramel sauce, or slice and drizzle individually. Warm the caramel sauce slightly before drizzling if refrigerated.
# Notes:
01 -
Bars can be refrigerated for up to 5 days. For cleaner cuts, chill before slicing with a warm knife.
02 -
Caramel sauce can be made ahead and stored in the refrigerator. Warm before use.
03 -
Unsalted butter can be substituted; add a pinch of salt to each component.