Apple Cheesecake Bars with Caramel and Streusel
Apple cheesecake bars with a brown sugar shortbread crust, creamy cheesecake filling, spiced apples, streusel topping, and caramel drizzle. An easy fall dessert that slices neatly and serves a crowd.
Servings 12 to 24 bars
Calories 330kcal
Equipment
- measuring cups and spoons For ingredient accuracy.
- mixing bowls One each for crust, filling, apples and streusel.
- baking pan 9x13 (23x33 cm). The right size for even layers.
- parchment paper Helps lift bars out of the pan.
- hand mixer For a smooth cheesecake filling.
- pastry blender or food processor. To make the crust.
Ingredients
Shortbread Crust:
- 2 cups (240g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- 1 cup (226 g) butter room temperature
Cheesecake Filling:
- 3 (8 oz / 226 g each) packages cream cheese room temperature
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 2 tsps (10 ml) vanilla extract
Apple Layer:
- 3 (~ 450 g) Granny Smith apples peeled, cored and chopped into small, bite-sized pieces
- 2 tbsps (25 g) granulated sugar
- ½ tsp (1 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
Streusel Topping:
- 1 cup (200 g) packed light brown sugar
- 1 cup (120 g) all-purpose flour
- ½ cup (40 g) quick-cooking oats*
- ½ cup (113 g) butter room temperature
Garnish:
- ½ cup (102 ml) caramel sauce to drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly coat with cooking spray.cooking spray
- Start with the crust, combining flour and brown sugar in a medium bowl. Cut in the butter until crumbly, then press the mixture evenly into the pan. Bake for 15 minutes, or until lightly browned.2 cups (240g) all-purpose flour, ½ cup (100 g) packed light brown sugar, 1 cup (226 g) butter
- Make the filling. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla. Spread the cheesecake filling over the warm crust.3 (8 oz / 226 g each) packages cream cheese, ¾ cup (150 g) granulated sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract
- Prepare the apples. In another bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake filling.3 (~ 450 g) Granny Smith apples, 2 tbsps (25 g) granulated sugar, ½ tsp (1 g) ground cinnamon, ½ tsp (1 g) ground nutmeg
- Mix the streusel. Combine brown sugar, flour, oats, and butter until crumbly. Sprinkle the streusel evenly over the apples.1 cup (200 g) packed light brown sugar, 1 cup (120 g) all-purpose flour, ½ cup (40 g) quick-cooking oats*, ½ cup (113 g) butter
- Bake the bars. Return the pan to the oven and bake for 40–45 minutes, or until the cheesecake layer is set and the topping is golden.
- Finish with caramel. Cool on a wire rack until room temperature. Chill for at least 1 hour, then drizzle with caramel sauce before serving.½ cup (102 ml) caramel sauce
Notes
- To make quick-cooking oats from regular oats, just pulse them in the food processor a few times. I find that this makes them smaller and perfect for quicker cooking.
- If you're serving these for a special occasion and want to splurge, use my absolute favorite store-bought caramel sauce for the drizzle, with flecks of Maldon salt sprinkled on top. Worth every penny.
- Cream cheese blends smoothly when it’s softened to room temperature.
- Apples should be chopped small so they don’t sink into the cheesecake layer.
- Quick-cooking oats are important for the streusel texture.
- Let the bars cool completely before chilling to prevent cracking.
- Use a sharp knife for even squares after chilling.
Nutrition
Serving: 100g | Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 90mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg