Caramel Apple Cheesecake Bars

Ingredients

• 2 cup graham cracker crumbs
• 0.5 cup unsalted butter (melted)
• 16 oz cream cheese (softened)
• 0.5 cup granulated sugar (for the cheesecake filling)
• 2 eggs
• vanilla extract (The source lists “teaspoon vanilla extract” without a numeric quantity.)
• 21 oz apple pie filling (from a 21 oz can; cut the apples into small pieces)
• 1 tsp cinnamon
• 0.5 cup all-purpose flour (for the streusel topping)
• 0.25 cup granulated sugar (for the streusel topping)
• 0.25 cup unsalted butter (cold and cubed; for the streusel topping)
• 0.25 cup pecans (chopped; for the streusel topping)
• 0.5 cup caramel sauce (for drizzling just before serving)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9-by-9-inch baking dish with parchment paper, leaving some overhang on the sides for lifting out the chilled bars.

2. 2

   In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until evenly moistened and well combined.

3. 3

   Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust.

4. 4

   In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy.

5. 5

   Add the vanilla extract and then add the eggs one at a time, beating well after each addition.

6. 6

   Pour the cream cheese mixture over the graham cracker crust and spread it evenly with a spatula.

7. 7

   Pour the apple pie filling into a medium bowl. Using scissors, cut the apples in the filling into small pieces.

8. 8

   Pour the prepared apple pie filling directly over the cream cheese layer, distributing it as evenly as possible.

9. 9

   In a separate bowl, combine the flour, ¼ cup granulated sugar, cold cubed butter, and chopped pecans for the streusel topping.

10. 10

    Use your fingers or a fork to cut the cold butter into the flour mixture until the topping resembles coarse crumbs.

11. 11

    Sprinkle the streusel topping evenly over the apple pie filling.

12. 12

    Bake in the preheated oven for 35–40 minutes, until the edges are set and the center is still slightly jiggly.

13. 13

    Remove the dish from the oven and let the bars cool completely at room temperature.

14. 14

    Refrigerate the cooled bars for at least 2 hours or overnight so they can set.

15. 15

    Once chilled, use the parchment overhang to lift the bars out of the baking dish. Cut them into squares or bars.

16. 16

    Just before serving, drizzle the caramel sauce over the bars.

Notes

Store the bars in an airtight container in the refrigerator for up to 5 days; they are best served cold. To freeze, wrap individual bars in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw in the refrigerator. Caramel may harden when frozen, so add a fresh drizzle after thawing. For clean slices, use a sharp knife and wipe it between cuts. The source notes that fresh apples may be substituted by peeling and dicing them, then cooking them briefly with a little sugar and cinnamon until slightly tender before layering them over the cheesecake.

Nutrition per serving

• dessert
• baked
• fall
• holiday
• cheesecake
• bars
• make-ahead
• vegetarian