Caramel Apple Cheesecake Bars

Nine oatmeal crumb bars arranged on parchment paper, with a golden brown crumb topping and visible caramel drizzle.

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Layered caramel apple cheesecake bars with shortbread crust, smooth cheesecake, cinnamon-spiced Granny Smith apples, and oat streusel. One pan feeds 15 to 18, ideal for Thanksgiving and fall potlucks.

Course: Dessert

Cuisine: American

Keyword: apple cheesecake bars, apple cheesecake squares, caramel apple cheesecake bars, caramel apple dessert bars, fall cheesecake bars

Servings: servings

Calories: 482kcal

Author: Chef Jenn

Ingredients

For the crust

1 cup unsalted butter softened
1/2 cup brown sugar
2 cups flour

For the filling

24 ounces cream cheese softened
3/4 cup sugar
3 eggs
2 teaspoons vanilla

For the apples

2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups Granny Smith apples peeled and finely diced

For the topping

1/2 cup unsalted butter softened
1 cup brown sugar
1 cup flour
1/2 cup quick oats

For serving

caramel sauce

Instructions

Preheat the oven to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving a two-inch overhang on the long sides for lifting out later.
In a stand mixer, beat the softened butter, brown sugar, and flour for the crust until crumbly and the mixture holds together when squeezed.
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
Bake the crust for 14 to 16 minutes, until the edges are just beginning to brown. Leave the oven on.
While the crust bakes, make the filling. In a clean stand mixer bowl, whip the softened cream cheese on medium for about 1 minute until completely smooth.
Add the granulated sugar and beat until creamy, scraping the sides of the bowl at least twice.
Add the eggs and vanilla. Mix on low until just combined, scraping as needed. Don't overbeat.
Pour the cheesecake filling over the warm crust and smooth to the edges.
In a separate bowl, toss the diced Granny Smith apples with the sugar, cinnamon, and nutmeg. Sprinkle evenly over the cheesecake filling.
In the stand mixer, combine the softened butter, brown sugar, flour, and quick oats for the streusel. Mix until the topping clumps together but is not a paste.
Crumble the streusel evenly over the apple layer, breaking up large pieces with your fingers.
Bake for 40 to 45 minutes, until the topping is golden brown and the cheesecake center has only a slight jiggle when the pan is nudged.
Cool to room temperature on the counter, about 1 hour.
Refrigerate uncovered until cold, then cover and chill at least 4 hours total, ideally overnight.
Lift the chilled bars out of the pan using the parchment overhang. Slice with a sharp knife, wiping the blade clean between cuts.
Drizzle with caramel sauce just before serving.

Notes

Recipe Card Tips

Soften the cream cheese fully before mixing. If you forgot to set it out, microwave the unwrapped blocks in 10-second intervals, flipping between, until soft but not melted. Cold lumps don't smooth out and they're where cracks start.
Use the parchment overhang. Line the pan with enough parchment to give you a two-inch handle on each long side. Once chilled, you lift the whole slab out and slice on a cutting board for clean edges.
Pull the bars when the center still has a slight jiggle. The cheesecake firms up as it chills. No wobble at the end of the bake means overbaked.

Nutrition