CARAMEL APPLE CRUMB CHEESECAKE BARS

CARAMEL APPLE CRUMB CHEESECAKE BARS

The perfect dessert for your Thanksgiving sweet table! Everything about these Caramel Apple Crumb Cheesecake Bars are amazing! From the shortbread crust to the sweet cheesecake to the cinnamon apples and crumb, pecan, caramel topping! You will be drooling over these! It’s a must-try this holiday season!

PREP: 40 M • BAKE: 45 M • COOL: 45 M
REFRIGERATE: 1-2 H • YIELDS: 9 BARS

*Don’t be discouraged by the several different steps to take in this recipe! It’s easy — you got this!

NOTE: You can DOUBLE this recipe and make it in a 9x13” pan for a larger crowd! The baking, cooling, and chilling time will stay the same!

INGREDIENTS

FOR THE CRUST:

• 3/4 cups flour
• 3 tbsp packed brown sugar
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1/4 cup salted butter, room temperature*

*If you don’t have salted butter, use unsalted but add 1/4 tsp salt to this mix.

FOR THE CINNAMON APPLES:

• 2 large apples, chopped (I used honeycrisp apples)
• 1 tsp flour
• 1 tbsp sugar
• 1 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

FOR THE CHEESECAKE:

• 10 oz cream cheese, room temperature*
• 1/4 cup + 1 tbsp packed brown sugar
• 1 tbsp sugar
• 1.5 tbsp flour
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg
• 2 eggs, room temperature*
• 1 egg white, room temperature*

FOR THE CRUMB TOPPING:

• 1/4 cup flour
• 1/4 cup packed brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp salted butter, melted

*If you don’t have salted butter, unsalted is fine.

OTHER:

• ​1/3 cup chopped pecans
• Caramel, for garnish

​*Both are optional.

DIRECTIONS

1. Preheat the oven to 300°. In a small bowl, make the crust by mixing together 3/4 cups flour, 3 tbsp brown sugar, 1 tbsp sugar, and 1/2 tsp cinnamon. Add in the 1/4 cup of room temperature butter. Break it into pieces with your clean hands and pinch the butter into the mix until combined. You want the texture of wet sand when you pinch it together.
2. Line an 8x8 baking pan with parchment paper coming up the sides for easy removal to cut into later. If you don’t have any, spray with nonstick spray and cut the bars out from the pan. Pour the crust mixture into the pan and pat it down evenly across the bottom. Bake the crust at 300° for 10 minutes, then remove. Preheat the oven again to 325° once finished.
3. In a medium bowl, toss the chopped apples with 1 tsp flour, 1 tbsp sugar, 1 tbsp brown sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
4. In another medium bowl, beat the 10 oz cream cheese with the 1/4 cup + 1 tbsp brown sugar and 1 tbsp sugar on low speed to prevent air bubbles until fully combined.
5. Add in the 1.5 tbsp flour, 1/4 cup sour cream, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 eggs, and 1 egg white. Beat on low speed until fully combined. Scrape the sides as needed.
6. Make the crumb topping by mixing together 1/4 cup flour, 1/4 cup packed brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Pour the 2 tbsp melted butter into the mixture and mix until it becomes crumbly.
7. Pour the cheesecake batter into the pan and spread evenly across the crust. Layer the apples evenly across the cheesecake batter. Sprinkle about 1/3 cup chopped pecans (or walnuts), if you’d like some nutty texture.
8. Lastly, evenly sprinkle the crumb topping all over the apples and pecans. Bake at 325° for 45 minutes. Allow it to cool on the counter for another 45 minutes before wrapping and refrigerating for at least 1-2 hours, or until cold and firm.
   
9. After chilled, remove from the pan and slice into 9 bars. Drizzle caramel all over the bars and enjoy!

*To store, wrap in an airtight container and refrigerate for up to a few days!

ENJOY!

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