Very experienced baker. Lots of work and a messy kitchen, but delicious. Baked crust 10 minutes, filled, baked additional 40 minutes. I was hoping for bars that people could grab on a napkin, take outside, and pick up to eat, but these are thick and a bit too wobbly for that, more a plate and fork dessert. Make again? 50/50.
Made these this morning for mother’s assisted living group. Everthing came out good, though I did leave off the caramel sauce and did add cinnamon to the crust and topping as other people suggested. Gave one to my husband who is my taste tester. He thought they were good but needed more of the apples. This will definitly go in my book or recipes to make at a later date. Thank you for sharing.
Everyone loved these bars. I did use 3 large apples. I will definitely make again! Next time I might make the bottom crust a little thinner and maybe try adding a little cinnamon to the crust and streusel as another suggested. Yummy even without the caramel.
Thought this was really, really good. Has a really good crust that could be used for other bars. Made as directed.
Love the cheescake and apple flavor combination. Almost a little too sweet, but it disappeared fast.
These Caramel Apple Cheesecake Bars are a layer of cheesecake over a graham cracker crust covered with cinnamon-spiced apples a streusel topping and drizzled with sweet caramel. The PERFECT dessert for Fall!
3/4 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
1 8oz. package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 Granny Smith apple
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, melted
12 individually wrapped caramels
1 tablespoon heavy cream
OR salted caramel sundae topping
Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, and mix well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
In the bowl of an electric mixer, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg and vanilla and beat until smooth and thoroughly combined.
Pour over crust, spreading evenly.
In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix welll until a coarse meal is formed. Sprinkle evenly over apple layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
Drizzle with homemade caramel sauce or caramel sundae sauce topping before serving.