Caramel Apple Cheesecake Bars with Streusel Topping… say that 10 times fast and then start baking these immediately!
Okay. Let’s break this down shall we… word by word. Caramel Apple Cheesecake Bars with Streusel Topping. First – caramel. Salted caramel to be exact. Pretty much we’re off to the best start. Apple – my favorite fruit this time of year. You can use any variety you like – I opted for a Granny Smith because this is kinda sweet so the tart apple balances it all out. Cheesecake – hello always. I live for a cheesecake bar. And lastly, Streusel topping. I mean, have you ever heard of a more incredible combo! I think not.
It’s creamy and sweet and tart and crunchy and then it’s drizzled with salted caramel sauce. I’m not even going to bother cutting these into squares next time I make them… I’m going in with a spoon straight to the pan! Thank you very much. Christmas dessert is officially handled!
Caramel Apple Streusel Cheesecake Bars
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup unsalted butter
- 2 blocks cream cheese, softened 16 oz total
- 1/2 cup sugar plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples peeled, cored and cubed into
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup salted caramel sauce
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 cup butter softened
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a fork until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
- In a stand mixer, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 minutes, or until filling is set. Drizzle with caramel sauce.
To make the Streusel Topping:
- In a small bowl, combine all ingredients in a small bowl and mix together until chunky and the butter is incorporated into the dry ingredients.
Photo by Matt Armendariz / Food Styling by Adam Pearson // Recipe adapted from Food Network
I love that you used Granny Smiths. That will be my go to apple for this also!
Do you think its possible to make it smaller size like 8 inch square pan and halved the recipe in 2 ?
you could try it! I don’t see why it wouldn’t work!
Are these supposed to be served warm or cold?
cold so you can slice!
These are mouthwatering!!
Making these for Christmas dessert. Can’t wait to see how they come out! Also, I follow you on IG and made your herbed carrots and mascarpone mashed potatoes both were a hit!
How long should I let it cook before refrigerating it?
cooks for 30 minutes, let it rest for an hour and then pop in the frige
A recipe for the salted caramel sauce?
coming soon – but i just used store bought for this one
Hi Gaby! Should the butter be cold when we cut it into the flour, sugar mixture? Can’t wait to try these!
Brought these to work (for no special reason) cut into tiny bite-sized pieces and the response was “OMG, these are to die for!”. So … do make them, they’re absolutely delicious!
I used my own, tiny, red apples and it worked well!
Favorite bars ever!
These were a HUGE hit!!! Thanks!!
Just made this delicious cheese cake bar and it was a HUGE hit when I brought over to a family get together. It was easy to make and not only did it look like I bought it at a bakery but was delicious!!! This will now be part of my go to when a dessert is needed. Loved it!!! Nephews loved it!!!!
How in advance do you recommend making these before you plan to eat them?
You could make 2-3 days ahead of time!! Serve chilled
Hi! I was just curious why these cheesecake bars call for foil and the raspberry cheesecake bars in your book call for parchment? And one more question! I followed this recipe as written with the foil, but I ended up having to bake the crust way more than 15 minutes–probably closer to 35 or 40 and my oven temp was correct (checked it with a thermometer), so I’m not sure what happened. I baked them in a glass baking dish. Could that have been the issue? They’re cooling now, so I hope they turn out ok! Thank you!!
foil or parchment – interchangeable in recipes like these. just helps take them out of the pan.
Glass baking dishes don’t retain heat as well so they need longer to cook
How would these freeze? They are so yummy, but i made too much and have a LOT left over. I would love to freeze and pull out for Christmas
they freeze great
Incredible!! Fairly simple and such a short turn around time for cheesecake. Will definitely make again!
How big should the apple pieces be. That part is missing in the recipe above.
Do you use self-rising or all-purpose flour in the crust? Cant’t wait to make these!
all purpose flour!
These were so easy, and they were INCREDIBLE. My only note would be to add the caramel right before you serve. It makes the streusel a bit soggy – but it was still delicious. Thank you, Gaby!
So easy to make and they are so delicious for dessert or for breakfast with a cup of coffee.
I made some caramel sauce and served it on a side for extra drizzle.
My favorite dessert this Thanksgiving.
Super quick and easy and so, so tasty. I made a salted caramel sauce and drizzled it on top before serving. I think slicing the apples thinly worked really well, though I baked it a little longer than 30 minutes. This one is definitely a keeper!