I originally made these Caramel Apple Cheesecake Bars 5 years ago when it was my turn to host book club for the very first time. I decided on the book “The Light Between Oceans” by M.L. Stedman and was excited to host the ladies. (Side note: If you haven’t read this book, it’s a must! I bawled my eyes out. You completely get wrapped up in it. So good!)
When I was talking to to the ladies of S&S about doing a fall dessert post, Callie asked if I would post “that apple cheesecake dessert you made at one of the book clubs.” You guys…she remembered this dessert from FIVE years ago. That’s just how good it is.
These Caramel Apple Cheesecake Bars start with a shortbread crust, then have a creamy cheesecake layer, followed by delicious apples that give you all of the fall feels and are topped with an amazing streusel crumb topping. Lastly, you drizzle them with a warm caramel sauce before serving. Amazing!
These Caramel Apple Cheesecake Bars are so delicious and surprisingly easy. So do yourself, and those around you, a favor and make this memorable dessert.
-Brittany
Preheat oven to 350 degrees.
For the crust- In a medium bowl, mix together flour and brown sugar. Cut in butter with a pastry cutter or fork until mixture resembles pea sized clumps. Press mixture into a 9x13 pan lined with aluminum foil. Bake for 15 minutes or until crust is lightly browned.
For the cheesecake filling- In another bowl, beat together cream cheese and sugar with a mixer until smooth. Add eggs and vanilla. Beat until combined and pour onto crust.
For the apples- Mix the apples with the 2 tablespoons of sugar, cinnamon and nutmeg until coated. Sprinkle over the cheesecake layer.
For the streusel crumble- Combine the four ingredients. Using clean hands is easiest here. Sprinkle the crumble over the apple layer.
Bake for 40-45 minutes or until filling is set. (You can eat it warm, but this is the one fall dessert I enjoy chilled.) Before serving, warm the caramel topping in a microwave safe dish and drizzle over the bars. The contrast of the warm sauce over the cold dessert is heaven. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
For the crust- In a medium bowl, mix together flour and brown sugar. Cut in butter with a pastry cutter or fork until mixture resembles pea sized clumps. Press mixture into a 9x13 pan lined with aluminum foil. Bake for 15 minutes or until crust is lightly browned.
For the cheesecake filling- In another bowl, beat together cream cheese and sugar with a mixer until smooth. Add eggs and vanilla. Beat until combined and pour onto crust.
For the apples- Mix the apples with the 2 tablespoons of sugar, cinnamon and nutmeg until coated. Sprinkle over the cheesecake layer.
For the streusel crumble- Combine the four ingredients. Using clean hands is easiest here. Sprinkle the crumble over the apple layer.
Bake for 40-45 minutes or until filling is set. (You can eat it warm, but this is the one fall dessert I enjoy chilled.) Before serving, warm the caramel topping in a microwave safe dish and drizzle over the bars. The contrast of the warm sauce over the cold dessert is heaven. Enjoy!
Recipe adapted from author Christy Denney (The Girl Who Ate Everything)
