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Caramel Apple Cheesecake Bars

Buttery graham crust, creamy cheesecake, cinnamon apples, crumbly streusel and a caramel drizzle. Basically fall's greatest hits in one bite!
Print Recipe
Servings: 24 bars
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter 1 stick, melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 medium apples peeled and diced (about 2 cups)
  • 1 tbsp butter
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/3 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup cold butter cubed
  • 1/3 cup caramel sauce for drizzling

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Skillet
  • Mixer
  • Small bowl

Method
 

  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
  2. Stir together the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press firmly and evenly into the pan. Bake 10 minutes; set aside.
  3. Melt the 1 tbsp butter in a skillet over medium heat. Add the diced apples, 1/4 cup brown sugar, and cinnamon; sauté 5 minutes until the apples soften. Cool slightly.
  4. Beat the cream cheese and 1/2 cup granulated sugar until completely smooth. Beat in the eggs and vanilla. Pour over the warm crust.
  5. Spoon the sautéed apples evenly over the cheesecake layer.
  6. In a small bowl, mix the flour, oats, and 1/3 cup brown sugar; cut in the cold butter with a fork until crumbly. Sprinkle over the apples.
  7. Bake 30–35 minutes, until the center is just set with a slight jiggle. Cool 1 hour, then refrigerate at least 2 hours. Drizzle with caramel sauce and cut into 24 bars.

Notes

Cool 1 hour, then refrigerate at least 2 hours before drizzling and cutting.