Caramel Apple Cheesecake Bars with Streusel Topping

Have you ever had something so awesome that you didn’t want to share it with anybody? Scratch that. Have you ever had something so awesome that you had to share it with your neighbors because you knew you would polish off the whole thing all by yourself? These bars are the dessert that would be served on the last train to Awesome Town. Seriously, re-read the name of these. Caramel Apple- check, Cheesecake Bars- check, Streusel Topping- check! I really wish I could take credit for these, but I can’t. So, I am sending a big thank you to the queen of butter herself, Ms. Paula Deen. Once you make these bars, you will do the same.

To the original, I added some salt to the crust and the streusel. And since I like a little citrus with my fruit desserts, I added a little bit of lemon juice to the apples. Oh, and for the caramel… a generous drizzle of the Caramel Sauce Cockaigne. These bars are bananas, or should I say apples? Let’s just say they are crazy, crazy good!

Caramel Apple Cheesecake Bars with Streusel Topping

By Nicole Prep: 20 minsCook: 45 minsTotal: 1 hr 5 mins Servings: 16 bars These bars have a buttery shortbread crust, a sweet and creamy cheesecake filling that is loaded with apples, and an irresistible crumbly streusel topping! It is a perfect Fall dessert!

Equipment

• 9 x 13-inch baking pan with lid
• 14-cup food processor

Ingredients 

For the Streusel

• 1 cup firmly packed light brown sugar
• 1 cup unbleached all-purpose flour
• ½ cup quick cooking oats
• ½ cup (4 ounces) unsalted butter, softened
• ¼ teaspoon kosher salt

For the Bars

• 2 cups unbleached all-purpose flour
• ½ cup firmly packed light brown sugar
• ¼ teaspoon kosher salt
• 1 cup (8 ounces) unsalted butter, cut into small pieces and softened
• 2 (8 ounce) packages cream cheese, softened
• ½ cup granulated sugar plus 2 tablespoons, divided
• 2 extra-large eggs
• 1 teaspoon vanilla extract
• 3 large Granny Smith apples, peeled, cored, and cut into a ¼-inch dice
• ½ teaspoon ground cinnamon
• 1 teaspoon freshly squeezed lemon juice

For the Topping

• ½ cup caramel sauce, at room temperature

Instructions 

1. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with heavy duty aluminum foil; set aside

For the Streusel

1. In a medium bowl, combine all of the ingredients with a fork until all of the butter is incorporated; set aside.

For the Bars

1. In the bowl of a food processor combine the flour, brown sugar, and salt. Add the butter and pulse until small crumbs form. Press the mixture evenly into the prepared pan. Bake for 15 minutes or until lightly browned.
2. Meanwhile, wipe out the bowl of the food processor. Add the cream cheese, ½ cup of the sugar, eggs, and vanilla; process until smooth; set aside.
3. In a medium bowl, stir together the apples, cinnamon, 2 tablespoons sugar, and lemon juice; set aside.
4. While the crust is still warm, evenly spoon the cream cheese mixture on top. Evenly spoon the apple mixture on top of the cream cheese mixture. Squeeze a handful of the streusel topping in your hand, then break into small clumps and sprinkle evenly over the apples. Continue with remaining streusel. Bake for 30-35 minutes or until the filling is set. Cool completely on a wire rack. Refrigerate for several hours or preferably overnight until firm.
5. When ready to serve, remove the the cheesecake from the pan using the aluminum foil. Carefully peel the aluminum foil from the sides of the cheesecake. Cut into 24 squares and drizzle with the caramel sauce. Enjoy!

Nutrition

Calories: 421kcal, Carbohydrates: 57g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 313mg, Potassium: 195mg, Fiber: 2g, Sugar: 36g, Vitamin A: 602IU, Vitamin C: 2mg, Calcium: 136mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.