Apple Cheesecake Bars
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
A yummy apple and cheesecake blend, in a bar!
  • For the crust:
  • 1 cup flour
  • ¼ cup firmly packed brown sugar
  • 1 stick butter, softened and cut into cubes
  • For the cheesecake layer:
  • 1½ 8-oz packages cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • For the apple layer:
  • 3 large apples, peeled, cored, and cut into small cubes (I used granny smith)
  • 1 tbsp sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • For the topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup rolled oats
  • ½ stick butter, softened
  • For the caramel:
  • ½ cup sugar
  • ½ cup water
  • ¼ cup heavy cream
  1. Preheat oven to 350 degrees and line an 8x8-inch pan with tin foil. Grease the bottom and sides of the foil with a non stick spray.
  2. For the crust: In the bowl of a food processor, combine flour and brown sugar. Add in butter and pulse until dough has the consistency of bread crumbs and gets sticky together. Pour dough onto bottom of the pan and press evenly with your hands or the bottom of a cup. Bake for 15 minutes, until golden brown.
  3. For the cheesecake layer: While the crust is baking, prepare the cheesecake layer by beating cream cheese and ½ cup sugar on medium-high speed until light and fluffy, about 3-5 minutes. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Add vanilla in and stir. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula, when it's done baking.
  4. For the apple layer: Toss the apples, sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.
  5. For the topping: In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using two forks or your hand, mix the butter into the flour mixture until crumbly. Sprinkle the topping evenly on top of the apples. Bake the bars for 40 minutes, until cheesecake is set. Let bars cool to room temperature for a bit, and then refrigerate for at least 2 hours or overnight.
  6. For the caramel: In a medium saucepan over medium heat, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches a golden amber color, 12-15 minutes. Watch the syrup closely as it will quickly burn after it has started to color. Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up quite a bit, but then will settle down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes on the counter before using on the bars.
  7. Once the bars have refrigerated for at least 2 hours or the next day, drizzle a generous amount of caramel on top of the bars before you eat them!
Recipe by Our Three Peas at