Caramel Apple Cheesecake Bars with Shortbread and Crunchy Streusel
By Isabella Quinn
Prep
30 min
Cook
40 min
Total
80 min
Servings
4
Level
Easy
Bake caramel apple cheesecake bars up to 24 hours ahead of time to serve. The layered 13-by-9-inch dessert can be stored in the refrigerator. Ingredients in these bars include shortbread, cheesecake, cinnamon apples, and streusel topping.
The crust is made with crumbs of flour, brown sugar, and cold diced butter and baked briefly. The filling is made with cream cheese, sugar, vanilla, and eggs. Peeled and sliced apples are dusted with cinnamon and nutmeg and sugar. A streusel is made with another mixture of flour, brown sugar, oats, and butter. Bars are served with caramel topping.
The crust should be lightly browned before adding the cheesecake filling and fully baked by the time the cheesecake filling has set. Both types of crumbs should be prepared with cold butter. Be sure not to overmix the butter into the crumbs; overmixing the butter will result in mixed shortbread and streusel crumbs. Chill the cheesecake for at least two hours before serving to make slicing easier.
Serve bars with caramel topping. Store leftover bars in the refrigerator. The recipe website says refrigerated bars can be stored for two to three days. Bar desserts make good casseroles to bring to a party or potluck.
Why we keep this one around
- Baked a day ahead and refrigerated. Dessert for the party can be prepared in advance, and slices of this dessert will cut neatly.
- The two-hour cooling period helps firm up the cheesecake layer so you can slice the 13-by-9-inch pan without cutting into the apple layer.
- Leftovers can be kept refrigerated in an airtight container for up to three days. Eating leftovers allows you to enjoy the flaky crust and creamy filling with streusel topping again.
- Portioning after chilling means the entire sheet pan can be prepared in advance rather than assembling individual desserts. Individual servings can be removed from the sheet pan as needed.
- While the crust is baking, prepare the cheesecake and apple fillings. By doing so, you can work on multiple tasks at the same time and avoid having prepared ingredients sitting idle.
- One pan bakes the shortbread base, cheesecake filling, apples, and streusel topping. The complete dessert can be served at social functions as one prepared dish.
Ingredients
- •2 cups all-purpose flour (for shortbread crust)
- •½ cup packed brown sugar (for shortbread crust)
- •¾ cup cold butter (cubed, for shortbread crust)
- •2 packages cream cheese (8 oz each, softened)
- •½ cup white sugar (plus 2 Tablespoons, divided)
- •1 teaspoon vanilla extract
- •2 large eggs (lightly beaten)
- •3 medium tart apples (peeled and finely chopped)
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
- •¾ cup all-purpose flour (for streusel)
- •¾ cup packed brown sugar (for streusel)
- •2 Tablespoons white sugar (for streusel)
- •½ cup quick-cooking oats
- •⅓ cup cold butter (cubed, for streusel)
- •⅓ cup caramel ice cream topping
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Grease a 13-by-9-inch pan and set aside.
- 3
Combine the flour and brown sugar for the crust in a small mixing bowl.
- 4
Cut in the butter until the crust mixture is crumbly.
- 5
Press the crust mixture into the prepared baking pan.
- 6
Bake for 15 to 18 minutes, or until the crust is just beginning to brown.
- 7
While the crust bakes, beat the cream cheese, 1/2 cup sugar, and vanilla in a large bowl until smooth.
- 8
Add the eggs and beat on low speed until just combined.
- 9
Spread the cream cheese mixture over the crust.
- 10
Toss the apples, cinnamon, nutmeg, and remaining 2 Tablespoons sugar in a small bowl.
- 11
Spoon the apple mixture over the cream cheese layer.
- 12
Combine the flour, brown sugar, white sugar, and oats for the streusel in a separate mixing bowl.
- 13
Cut in the butter until the streusel mixture is crumbly.
- 14
Sprinkle the streusel over the apple layer.
- 15
Bake for 25 to 30 minutes, or until the filling is set.
- 16
Remove the pan from the oven and cool the bars in the pan for 1 hour.
- 17
Refrigerate the bars for at least 2 hours.
- 18
Drizzle with caramel topping, cut into bars, and serve.
FAQ
Nutrition (per serving)
343
Calories
4g
Protein
19g
Fat
41g
Carbs
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