Imported from the web

Salted Caramel Apple Crumble Cheesecake Bars

Name: Salted Caramel Apple Crumble Cheesecake Bars
Prep time: 45 min
Cook time: 90 min
Total time: 1575 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 tbsp salted butter (For the apple filling); 2 small apples (Diced; Granny Smith recommended); 2.5 tbsp brown sugar (For the apple filling); 2 tbsp maple syrup (For the apple filling); 0.5 tsp cinnamon (For the apple filling); 0.25 tsp apple pie spice (Optional but recommended); salt (Pinch, for the apple filling); 0.5 lemon juice (Juice from 1/2 lemon); 1 tsp cornstarch (For thickening the apple filling); 0.5 tbsp water (For the cornstarch slurry); 1 tsp vanilla extract (Stir into the cooled apple filling); 1 cup Biscoff cookies (Crushed; graham crackers may be substituted); 0.25 cup salted butter (Melted, for the crust); 0.75 cup all-purpose flour (For the crumble topping); 0.5 cup old-fashioned rolled oats (For the crumble topping); 6 tbsp brown sugar (For the crumble topping); 6 tbsp salted butter (Softened to room temperature, for the crumble topping); 1 tsp cinnamon (For the crumble topping); 16 oz cream cheese (Two blocks, at room temperature); 0.667 cup granulated sugar (For the cheesecake filling); 2 eggs (At room temperature); 0.5 cup sour cream (Or Greek yogurt, at room temperature); 2 tsp vanilla bean paste or vanilla extract (For the cheesecake filling); salt (Pinch, for the cheesecake filling); 0.25 cup maple syrup (For the salted caramel); 3 tbsp smooth almond butter (For the salted caramel); 2 tbsp avocado oil (Or melted coconut oil; for the salted caramel); salt (Large pinch, for the salted caramel)

Recipe by Kiley Heard

Imported by Braden Hamilton on SeeMeCook

Buttery Biscoff cookie crust is layered with creamy vanilla cheesecake, warm spiced apples, and a golden oat crumble. The chilled bars are finished with an easy salted caramel made from maple syrup and almond butter.

9 servings1575 minAmerican

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Ingredients

2 tbsp salted butter (For the apple filling)
2 small apples (Diced; Granny Smith recommended)
2.5 tbsp brown sugar (For the apple filling)
2 tbsp maple syrup (For the apple filling)
0.5 tsp cinnamon (For the apple filling)
0.25 tsp apple pie spice (Optional but recommended)
salt (Pinch, for the apple filling)
0.5 lemon juice (Juice from 1/2 lemon)
1 tsp cornstarch (For thickening the apple filling)
0.5 tbsp water (For the cornstarch slurry)
1 tsp vanilla extract (Stir into the cooled apple filling)
1 cup Biscoff cookies (Crushed; graham crackers may be substituted)
0.25 cup salted butter (Melted, for the crust)
0.75 cup all-purpose flour (For the crumble topping)
0.5 cup old-fashioned rolled oats (For the crumble topping)
6 tbsp brown sugar (For the crumble topping)
6 tbsp salted butter (Softened to room temperature, for the crumble topping)
1 tsp cinnamon (For the crumble topping)
16 oz cream cheese (Two blocks, at room temperature)
0.667 cup granulated sugar (For the cheesecake filling)
2 eggs (At room temperature)
0.5 cup sour cream (Or Greek yogurt, at room temperature)
2 tsp vanilla bean paste or vanilla extract (For the cheesecake filling)
salt (Pinch, for the cheesecake filling)
0.25 cup maple syrup (For the salted caramel)
3 tbsp smooth almond butter (For the salted caramel)
2 tbsp avocado oil (Or melted coconut oil; for the salted caramel)
salt (Large pinch, for the salted caramel)

Steps

1
In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, optional apple pie spice, salt, and lemon juice. Cook, stirring occasionally, for about 8–10 minutes, until the sugar melts and the apples soften. Cover the pan for a few minutes if desired to help steam the apples.
2
In a small bowl, mix the cornstarch and water to make a slurry. Pour it into the apple mixture, stir, and cook for 1–2 minutes more, until the filling thickens.
3
Remove the apple mixture from the heat and stir in the vanilla. Transfer it to a separate bowl, cover tightly with plastic wrap if desired to prevent a film, and cool completely. Refrigerate to speed cooling if desired; the apple filling must be completely cool before it is added to the cheesecake.
4
Preheat the oven to 350°F. Line an 8.5 × 4.5-inch or 9 × 5-inch loaf pan with parchment paper. The smaller pan will produce thicker bars; the larger pan will produce thinner bars.
5
In a medium bowl, stir the crushed Biscoff cookies and melted butter together until the crumbs are evenly moistened and resemble wet sand.
6
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared loaf pan. Bake at 350°F for 8–10 minutes, then remove and let the crust cool completely.
7
In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and softened butter. Mix with a fork, your hands, or a handheld electric mixer until the mixture is combined and crumbly. Set aside.
8
In a large bowl, beat the room-temperature cream cheese until smooth and lump-free. Add the granulated sugar and beat again until smooth, scraping down the sides of the bowl as needed.
9
Whisk in the eggs one at a time, adding the second only after the first is fully incorporated. Scrape down the sides as needed; hand-whisking helps prevent overmixing.
10
Add the sour cream or Greek yogurt, vanilla, and salt. Whisk until the cheesecake batter is smooth and well combined.
11
Put a pot of water on the stove and bring it to a boil.
12
Pour all of the cheesecake filling over the completely cooled crust and spread it into an even layer.
13
Gently distribute the completely cooled apple filling evenly over the cheesecake layer. Do not swirl or mix it into the batter.
14
Sprinkle the crumble topping evenly over the apples.
15
Place the loaf pan inside a larger 9 × 9-inch or 9 × 13-inch baking pan. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the loaf pan. Alternatively, place a large pan filled with boiling water on the lowest oven rack to create a steamy baking environment.
16
Place the cheesecake on the center oven rack and bake at 325°F for 30 minutes.
17
Reduce the oven temperature to 250°F. Crack the oven door slightly for the first few minutes to help the temperature reduce more quickly, then bake for another 45–60 minutes, until the edges are set and the center remains slightly wobbly.
18
Turn off the oven and crack the door, propping it open with a wooden spoon if desired. Let the cheesecake sit in the warm oven for 30 minutes.
19
Remove the cheesecake from the oven and water bath. Cool at room temperature for 2 hours, then tightly cover the loaf pan with foil and refrigerate for at least 4 hours or overnight.
20
When ready to serve, mix the maple syrup, almond butter, avocado oil or melted coconut oil, and large pinch of salt in a medium bowl. Add more maple syrup if desired to adjust the caramel's runniness.
21
Gently remove the chilled cheesecake from the pan and drizzle the salted caramel over the top.
22
Slice the cheesecake into bars and serve.

Notes

The recipe card lists 8–10 servings; the structured total time includes cooling and chilling. For the best texture, cool the crust completely before adding the cheesecake filling and refrigerate the finished bars overnight when possible. A full-size cheesecake variation is described in the source but is not included here.