🍏 Caramel Apple Cheesecake Bars 🍰
Ingredients
For the Shortbread Crust:
2 cups (250 g) all-purpose flour
½ cup (100 g) packed light brown sugar
1 cup (227 g) unsalted butter, softened
For the Cheesecake Layer:
24 oz (3 standard 8-oz blocks) full-fat cream cheese, softened
¾ cup (150 g) granulated sugar
3 large eggs, at room temperature
1½ teaspoons pure vanilla extract
For the Spiced Apples:
3 medium Granny Smith apples (about 3 cups), peeled, cored, and finely diced
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the Oat Streusel Topping:
1 cup (200 g) packed light brown sugar
1 cup (125 g) all-purpose flour
½ cup (45 g) quick-cooking oats
½ cup (113 g) unsalted butter, softened
For Serving:
½ cup thick caramel sauce (store-bought or homemade), warmed for easy drizzling
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a medium bowl, combine flour and brown sugar. Add softened butter and use a pastry cutter, fork, or clean hands to work the mixture until it resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden. Remove from oven but leave oven on.
Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated. Pour evenly over the warm crust.
Prepare the Apples:
In a small bowl, toss diced apples with sugar, cinnamon, and nutmeg until coated. Spoon evenly over the cheesecake layer.
Assemble the Streusel:
In another bowl, combine brown sugar, flour, and oats. Add softened butter and mix with your fingers until clumps form (avoid overworking). Sprinkle evenly over the apples, covering the surface completely.
Bake:
Bake for 40–45 minutes, or until the cheesecake is set (edges may be slightly puffed, center should jiggle only faintly). Allow to cool completely at room temperature, then refrigerate for at least 3–4 hours (preferably overnight) to firm up.
Serve:
Lift bars from the pan using parchment overhang. Cut into 24 squares. Just before serving, drizzle with warm caramel sauce for a glossy, flavorful finish.
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