Julie Clark
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Caramel Apple Cheesecake Bars
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Caramel Apple Cheesecake Bars have layers of caramel cheesecake, apples and an oat streusel topping.
You all know how much I love cheesecake. I don’t get this delicious treat very much, and I rarely make cheesecake at home. However, when we are near The Cheesecake Factory? We get cheesecake as often as we can.
My go-to cheesecake is usually has Adam’s Fudge Ripple Cheesecake. But lately, the flavors of fall have been enticing me. I had to try our own version of the Dutch Apple Caramel Streusel Cheesecake from the Cheesecake Factory.
About these Caramel Apple Cheesecake Bars:
- They have a cinnamon graham cracker crust. And if you love cinnamon and cheesecake, try our sopapilla cheesecake bars.
- Then, comes the caramel cheesecake layer.
- And on the top that cheesecake layer is diced apples. I used Granny Smith apples.
- Then comes what I think is the best part. A streusel topping with brown sugar, oats, flour, cinnamon and butter.
How to Make Caramel Apple Cheesecake Bars
Make the crust.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until completely combined.
- Evenly distribute into the pan and press firmly into an even layer. Bake for 5 minutes. Remove from the oven and set aside to cool.
Make the filling.
- In a large bowl, beat the cream cheese and sugar until smooth using an electric mixer.
- Add the greek yogurt, vanilla, cinnamon, and caramel. Mix until completely combined.
- Add the eggs and mix just until combined. Do not overmix at this point.
- Pour the cream cheese mixture over the prepared crust and spread into an even layer. Top with the diced apples.
Make the streusel.
- In a bowl, combine the streusel ingredients until a crumby mixture forms. Sprinkle on top of the apples.
- Bake for 45 minutes. Remove from the oven and allow it to cool at room temperature.
- Place in the refrigerator and chill for at least 3 hours before serving. Drizzle caramel over the top of each bar and enjoy.
Tips for making cheesecake bars:
- Line a 9×9″ baking pan with parchment paper. This will make the cheesecake easy to remove. If you only have an 8×8″ pan, you can use it, but it may take longer to bake.
- Peel the apples if you’d like, but for this recipe I often don’t. There’s not very many apples in it so I don’t notice the peels being on.
- You want to be sure to let the cheesecake set and chill at least 3 hours, but preferably overnight. This waiting is hard, I understand. Go take a nap, read a good book, or go run a few miles. The longer you let it sit, the better it will be.
- Remove the cheesecake from the pan by pulling up on the parchment, then use a sharp knife to cut the cake into squares.
Definitely make a batch of caramel apple cheesecake bars this fall. You won’t be disappointed!
Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars have layers of cheesecake, apple pie filling, and caramel and a brown sugar, nut and oat streusel topping.
Servings 9 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 4 tablespoons granulated sugar
For the filling:
- 16 ounces cream cheese room temperature
- 2/3 cup granulated sugar
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 3 tablespoons caramel sauce
- 2 large eggs
- 2 Granny Smith apples diced and peeled
For the streusel:
- 1/2 cup packed brown sugar
- 1/2 cup quick oats
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter softened
Instructions
Make the crust
- Preheat the oven to 350 degrees F. Line a 9×9 inch pan with parchment paper. Set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until completely combined.
- Evenly distribute into the pan and press firmly into an even layer. Bake for 5 minutes. Remove from the oven and set aside to cool.
Make the filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the greek yogurt, vanilla, cinnamon, and caramel. Mix until completely combined.
- Add the eggs and mix just until combined. Do not overmix at this point.
- Pour over the prepared crust and spread into an even layer. Top with the diced apples.
Make the streusel:
- In a bowl, combine the streusel ingredients until a crumby mixture forms. Sprinkle on top of the apples.
- Bake for 45 minutes. Remove from the oven and allow it to cool at room temperature.
- Refrigerate for at least 3 hours before serving. Drizzle caramel over the top of each bar and enjoy.
- Store in an airtight container in the fridge for up to 4 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the bars being cut into 9 pieces, with 1 serving being 1 cheesecake bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 94g | Calories: 592kcal | Carbohydrates: 68g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 328mg | Potassium: 221mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1158IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
Haven’t tried it yet but it looks wonderful and I’m confident it will be delicious. The only change I made was to put it in an 8×11 dish since I tend to be a bit generous with my measurements. Thanks for a great recipe!
Mine overflowed but nonetheless it was great. Will do again