Caramel Apple Cheesecake Bars
These cheesecake bars are made with an easy shortbread cookie crust, classic creamy cheesecake filling, cinnamon spiced apple pieces, and topped with a sweet crumble topping and decadent drizzle of caramel sauce!
Servings: 16 servings
Calories: 485kcal
Ingredients
Shortbread crust
- 1 1/2 (10 oz each) packages lorna doone shortbread cookies about 60 cookies
- 1/2 cup unsalted butter melted
Cheesecake filling
- 24 oz cream cheese softened
- 1 cup granulated sugar divided
- 3 large eggs
- 1 1/2 tsp vanilla extract
Spiced apple topping
- 6 - 7 medium granny smith apples (approximately 6 cups) peeled, cored, and cut into 1/2 inch cubes
- 1 tsp lemon zest
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch kosher salt
Crumble topping
- 1 cup packed light brown sugar
- 1 cup all purpose flour
- 3/4 cup quick oats old fashioned may be substituted
- 3/4 cup unsalted butter softened
Garnish
- 1/2 cup caramel sauce store-bought or homemade
Instructions
Prepare
- Lightly grease the bottom and sides of a 9x13" baking pan, then line with parchment paper, leaving overhang over the sides (this makes it much easier to remove the cheesecake bars to slice and serve).
- Preheat oven to 350°F, and set baking pan aside.
Make shortbread crust
- Add shortbread cookies to a food processor and pulse until a sand-like texture forms.
- Add melted butter and pulse until mixed.
- Transfer cookie crumb mixture into the bottom of the prepared baking pan, and press into a flat, even layer in the pan.
- Add baking pan to the refrigerator to chill while you move ahead with the filling.
Make cheesecake filling
- To the bowl of a stand mixer (or a mixing bowl if using a hand mixer), add the softened cream cheese and beat on a MED speed until light and fluffy.
- Add 3/4 cup of the sugar and beat until combined, scraping down the sides if needed.
- Add eggs, one at a time, beating after each addition. Add vanilla and beat until combined.
Add filling to crust
- Remove the baking pan from the refrigerator, then pour in the cheesecake filling.
- Gently tap the pan on the countertop a few times to remove any air bubbles. Set aside.
Make spiced apples
- To a mixing bowl, add chopped apples, the remaining 1/4 cup of granulated sugar, lemon zest, ground cinnamon, ground nutmeg, and a pinch of kosher salt.
- Stir together to combine well, and set aside for about 5 minutes to let everything mesh together.
Make crumble topping
- In another mixing bowl, add crumble ingredients and use a pastry cutter to blend everything together to be a crumbly texture.
- Sprinkle the crumble topping evenly over the top of the spiced apples.
Bake
- Transfer baking pan to preheated oven and bake for 45-50 minutes, or until the filling is set and the crumble is golden brown.
Cool and chill
- Remove from the oven and let cool a bit at room temperature, then transfer to the refrigerator to chill for 15-30 minutes.
Slice and serve
- Use the parchment paper to lift the bars out of the pan, then slice into 16 bars (or you can slice into a smaller number to have larger bars).
- The secret to having nicely sliced bars is to use a sharp knife and clean it off after each slice.
- Drizzle the bars with caramel sauce, then serve.
Notes
- If you don't have a food processor, the shortbread cookies can be added to a plastic bag and crushed with a rolling pin or heavy skillet.
- Old fashioned oats can be used in place of quick oats.
Nutrition
Calories: 485kcal | Carbohydrates: 51g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 178mg | Potassium: 193mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1109IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg