Caramel Apple Cheesecake Bars

two cheesecake bars stacked on top of each other and a spoon drizzling caramel over the top

Apple Cheesecake Bars are the best of both worlds; apple cheesecake and apple crispy combined in one amazing dessert! There's a layer of creamy cheesecake and apple pie filling between two crumb crust layers! Drizzle caramel on top for extra decadence!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Resting Time 2

Total Time 3 10

Servings Bars

Calories 299kcal

Author Amy

Ingredients

Ingredients for the Oatmeal Crumb Crust

1 cup All purpose flour
1/2 cup butter One stick
3/4 cup brown sugar
3/4 cup oats

Ingredients for the Cheesecake

8 ounces cream cheese room temperature
1 tsp vanilla
1/4 cup brown sugar
1/4 cup sour cream
1 large egg

Ingredients for the Apple Pie Filling

2 medium apples peeled and finely diced (about 1 1/2 cups)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 TBSP brown sugar

Optional

caramel ice cream topping for drizzling over the bars

Instructions

Preheat oven to 350 degrees. Line a 9"x9" baking sheet with parchment paper or aluminum foil. Grease with nonstick baking spray. Set aside.

How to make the crumb crust

Add 1 cup of flour, 3/4 cup brown sugar, oats, and butter to a food processor. Pulse until pea-sized crumbs form.
Reserve 1 cup of the crumb mixture and set aside. Spread remaining mixture in a prepared baking pan. Lightly press crumbs into the pan with the back of a flat cup.
Bake for 10 minutes. While crust is baking make the cheesecake filling and apple pie filling.

How to make Apple Cheesecake Filling

Make sure cream cheese is room temperature. Beat with an electric mixer until smooth.
Add brown sugar, sour cream, and vanilla. Beat until smooth.
Add egg and beat to combine.
Pour over cooked crust spreading to the edges.

How to Make the Apple Pie Filling

Peel and finely dice apples. They need to be about the size of a green pea. If they are too big they won't cook all the way and you'll end up with crunchy apples in your cheesecake.
Toss chopped apples with cinnamon, all spice, nutmeg, and brown sugar.
Sprinkle spiced apples over cheesecake layer.
Top apple layer with reserved oat crust. Gently press with your fingers or the bottom of a cup.
Bake 20-25 minutes at 350.
Cool at room temperature for an hour. Then refrigerate for at least two hours. Cut into twelve squares. Or nine if you want bigger bars.
Drizzle bars with warm caramel ice cream topping before serving if you'd like. Yum!
Store in refrigerator.

Notes

Apples-

Honey Crisp are my favorite apples for making apple crisps. They don't release excess water when they are cooked. They also don't stay super firm, but they don't get soggy either.
Granny Smith apples or Jonathan apples are tart and will stay firm. They are an excellent option and can be combined with a sweeter apple like the Honey Crisp.
Golden Delicious and Rome Beauty are also great apple varieties for baking.

Spices - Substitute 1 1/2 teaspoons of apple pie spice for the cinnamon, nutmeg, and allspice.

Oats - Quick cooking, steel-cut, rolled, and old-fashioned will all work great. Rolled and steel-cut will add a little more texture.

Cream cheese- Use full fat. Reduced-fat cream cheese has extra water and will make a soggy cheesecake layer.

Storing cheesecake bars - Cheesecake bars should be stored in an air-tight container in the fridge for up to four days.

Freezing Cheesecake - The cheesecake may be frozen for up to a month. Cut into pieces. Wrap cheesecake tightly in plastic wrap. Put in an air-tight container. To thaw refrigerate overnight.

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