Caramel Apple Cheesecake Bars Recipe
Apple Cheesecake Bars - just imagine, buttery crust topped with creamy cheese and tender apples and streusel topping made with rolled oats and almonds. And that is not all...everything is drizzled with caramel sauce... by far one of the best apple desserts. I really love the use of apples in a cheesecake and the caramel sauce is like the cherry on the top. Don't be scared for the long list of ingredients and steps, it goes really quick.
Print recipe here:
Ingredients
Makes about 15 servings
Crust
1 cup (2 sticks-220g) unsalted butter, room temperature
1 1/2 cups (190g) flour
1/2 cup (100g) ground almonds
1/2 cup (100g) brown sugar
1/4 tsp salt
1/2 tsp cinnamon
Cream Cheese Mixture
16 oz (500g) cream cheese, room temperature
1/2 cup (100g) sugar
1 tsp vanilla extract
2 eggs
1 tsp lemon zest
Apples
3 cups apples (about 3-4 apples) - peeled, cored, chopped
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Streusel Topping
1/2 cup (40g) rolled oats
1/2 cup (63g) flour
1/2 cup (100g) ground almonds
1/2 cup (1 stick-110g) butter, room temperature
1/2 cup (100g) brown sugar
1/4 tsp ground cinnamon
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60 ml) water
1/2 cup (120g) heavy cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp vanilla extract
1 tsp salt
Directions
1. Preheat oven to 350 F (180 C). Grease with butter a 9 X 13 inches baking dish.Line with parchment paper.
2. Prepare the crust. In a large bowl combine flour, ground almonds, sugar, cinnamon and salt. Add the butter and using a pastry blender or simply a fork cut in the butter until crumbles are formed.
3. Press the mixture onto the bottom of the prepared baking dish and bake for about 15-20 minutes until lightly golden brown. Set aside and let cool slightly.
4. While the crust is baking prepare the apples. Peel and core the apples, and cut into small pieces. In a medium bowl combine apples with sugar, cinnamon and nutmeg.
5. Prepare the cheese mixture by mixing the cream cheese with sugar, vanilla extract and lemon zest. Add eggs one at a time and mix until well combined.
6. Add the cheese mixture over the warm crust and spread evenly. Add the chopped apples on top of the cream cheese layer.
7. Prepare the streusel topping: In a large bowl combine rolled oats, flour, ground almonds, brown sugar and cinnamon. Add the butter and using a fork cut the butter until crumbly. Sprinkle the streusel topping over the apples.
8. Bake for about 30-35 minutes until set.
9. While the cake is baking prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
10. Remove the pan from the heat and add the cream. It will bubble a little bit.
11. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
12. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
13. When the cake is ready, allow to cool at room temperature, cut into bars and serve drizzled with the caramel sauce.
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Caramel Apple Streusel Cheesecake
Luscious cinnamon-vanilla cheesecake, tender spiced apples, crunchy streusel topping, and apple cider (or juice) caramel make this dessert sexy, messy, creamy, and crunchy. This Caramel Apple Streusel Cheesecake leaves nothing to the imagination.
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Forget the pumpkin! These Caramel Apple Cheesecake Bars are amazing!
Recipe: These Caramel Apple Cheesecake Bars are everything you could ever dream they might be wrapped up into one tiny little explosion of taste! This caramel apple, meets apple pie, meets cheesecake, in a finger friendly treat is certain to make you long for more! These can be made both gluten free and regular wheat! :)
Thank you to our community member Brenda for sending the Epicure Apple Pie Spice ( )! It's amazing and I am so grateful!
Pamela's Gluten Free Graham crackers can be found here:
Caramel Apple Cheesecake Bars
(gluten free)
Ingredients
Crust
* 15oz of Pamela’s gluten free graham crackers
* 1/2 cup (1 stick) unsalted butter, melted
* 3 tablespoons white sugar
Cheesecake Filling
* 3 packages (8 ounces EACH) full fat cream cheese, softened
* 3/4 cup white sugar
* 3 large eggs
* 1 and 1/2 teaspoons vanilla paste
* 1/4 teaspoon salt
Apple Layer
* 3 large granny smith apples, peeled, cored, and finely chopped
* 1 teaspoon lemon juice
* 2 tablespoons light or dark brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
**or use ¾ tsp apple pie spice in place of all seasonings
Streusel
* 1 cup brown sugar, firmly packed
* 1 cup Cup4Cup gluten free flour
* 1/2 cup quick cooking oats
* 1/2 cup (1 stick) unsalted butter at room temperature, cut into small cubes
* Optional 1/4 cup pecans, finely chopped
Caramel Sauce, homemade or store-bought
Instructions for the Crust
Preheat oven to 350 degrees F. Line a 9 x 13 pan with parchment paper. Begin by placing the graham crackers into a blender. Pulse until all the crackers are crumbs. Add in the sugar and melted stick of butter and mix until combined. Press the graham cracker mix into the pan until even and firm. Bake for 8 minutes.
Instructions for Cheesecake filling
While the crust is baking, prepare your cheesecake filling. Begin by beating the three packages of SOFTENED cream cheese and 3/4 cup white sugar together. Beat on low and even speeds. Once smooth, add the eggs, vanilla, and salt. Beat until incorporated and smooth, being careful not to over beat the mix. Let the mix sit until the crust has baked and slightly cooled (it should still be warm but not hot). Pour the cheesecake mixture evenly over the slightly cooled crust.
Apple filling
Mixed the peeled, cored, and finely chopped apples with the lemon juice. Toss with brown sugar, cinnamon, and nutmeg.
Streusel
Mix the brown sugar, flour, quick oats, and finely chopped pecans together. Add the cubed butter to the dry ingredients. Incorporate by gently mixing the ingredients together with your hands until the butter holds all the dry ingredients together.
Assembling, Cooking, and Serving the Apple Cheesecake Bars
Spoon the apples evenly over the cheesecake layer. Sprinkle the streusel topping evenly over the bars. Bake for 30 minutes at 350 degrees F or until filling is set. Remove from the oven and let stand at room temperature for 1 hour. Transfer to the fridge for 2 hours. When ready to serve, use the parchment paper to pull the cheesecake bars out of the pan. Cut into bars. Drizzle with caramel sauce and enjoy!
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Recipe of the Day: Caramel Apple Cheesecake with Streusel topping
Deva Williamson of Big Laugh Kitchen shared a recipe for this delicious fall treat!
Ingredients
STREUSEL TOPPING
● 1 cup old fashioned oats ● 1 cup all-purpose flour ● 3 Teaspoons granulated sugar ● ½ cup brown sugar ● ¼ teaspoon salt ● pinch of nutmeg ● 1 Tablespoon cinnamon ● ½ cup softened butter
Apple Topping
● 3 medium Granny Smith apples, peeled, cored and finely chopped ● 2 tablespoons sugar ● 1/2 teaspoon ground cinnamon ● 1/4 teaspoon ground nutmeg ● 1/2 cup caramel topping
Graham Cracker Crust
● 2.5 cups graham cracker crumbs ● 2 Tablespoons granulated sugar ● 6 ounces melted butter ● Non stick baking spray ( I prefer Baker’s Joy) ● 1 ounce French Vanilla syrup *optional Cheesecake mixture
● (4) 8 ounce packages of cream cheese ● 3 Tablespoons flour ● 12 ounces (1.5 c) granulated sugar ● 5 large eggs ● 8 ounces sour cream ● 1 Tablespoon vanilla ● 1 Tablespoon lemon juice
Instructions
For Streusel Topping Preheat your oven to 350F and prepare a large cookie sheet by lining it with parchment paper or a silicone mat. In a mixing bowl, add oats, flour, brown sugar, salt, cinnamon, nutmeg and softened butter. Using a pastry blender or two forks, mix until crumbly. Spread mixture onto cookie sheet and bake for 10 minutes, stir then bake another 5 minutes. Set aside to cool. Place in an airtight container for later use. For Apple Topping Wash apples, peel and cube. Add cubed apples, sugar, cinnamon and nutmeg into pot and place on oven range. Simmer on low, occasionally stirring with a rubber spatula until apple mixture becomes soft (about 10 minutes) Place cooked apples in airtight dish and refrigerate until time to use. Apples can be stored 5 days under refrigeration For Graham Cracker Crust Adjust oven temperature to 325 F and spray spring-form pan with nonstick spray, set aside until ready to use. In microwavable dish, melt butter. Measure out graham crackers and crush. In a small kitchen bowl, mix together graham cracker crumbs, sugar, butter and French vanilla syrup (optional) until moist and mold-able. Firmly press graham cracker mixture into pan
Place pan in oven on top shelf and bake crust for 7 minutes. Remove from oven and set aside to cool. When pan is fully cooled, wrap pan twice with aluminum foil so it is prepared for cooking in water bath. For Cheesecake Filling Cream sugar, flour and cream cheese in mixer on medium until light and fluffy. One at a time, add in each egg until fully incorporated. On low, add sour cream, lemon juice and vanilla until well combined.
Pour cheesecake mixture into baked crust.
Place spring-form pan into roasting pan and pour water into the roasting pan to cover the bottom, it doesn’t need to be high. Place roasting pan in oven and bake for an hour at 325 F. Remove cheesecake from the oven before the center looks fully done. Cheesecake should be slightly wobbly. Cool at room temperature for 30 minutes before wrapping and refrigerating to avoid condensation.
Garnishing Cheesecake
Remove cheesecake from refrigerator and warm caramel in a microwavable dish. Drizzle and spread caramel on cheesecake, top with apple topping and streusel.