Caramel Apple Pie Cheesecake Bars | Full of crisp tart apples with a pecan crust, cheesecake filling, crumb topping and a caramel drizzle, these Caramel Apple Pie Cheesecake Bars will make the perfect addition to any holiday dessert table.
A cross between apple pie and cheesecake with layers and layers of flavor! SIX layers to be exact! This year for Thanksgiving or Christmas make a dessert that will knock your guests socks off. Not only are these Caramel Apple Pie Cheesecake Bars delicious but they also can be made in advance of your dinner party! WooHoo! A hostess win!
Is time running short but you need a dessert? The great thing about these bars are the layers. There are so many flavors that if you’re in a pinch you can fudge a little bit on some of the layers. For instance, I made my own apple butter. You can totally use store bought. Plus, I used a homemade caramel drizzle. You can use store bought caramel ice cream topping. Those are just a couple ideas on how you can still make a good dessert. But…..I highly recommend you making all the layers for an extremely delicious dessert! Click here for the homemade apple butter recipe you’ll be glad you did!—->>>>SLOW COOKER APPLE BUTTER.
Another great way to serve Caramel Apple Cheesecake is by baking the cheesecake filling right in the apple! Click here to get the recipe—->>>>CHEESECAKE BAKED APPLES. Click here for over 20 caramel apple recipes—->>>>21 CARAMEL APPLE RECIPES.
For the Crust and Crumble Topping
- 3 1/2 cups all purpose flour
- 1 3/4 cups light brown sugar, packed
- 1 cup old fashioned oats
- 3/4 cup pecans, chopped
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
For the Apple Pie Filling
- 6 cups apples, cored and thinly sliced (I used Fuji)
- 1 tablespoon all purpose flour
- 1 teaspoon apple pie spice
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 2 ( 8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
For the Apple Butter Topping
- 1 1/4 cups homemade apple butter (link below) or store bought
- 1 tablespoon all purpose flour
For the Caramel Drizzle
- 1/2 cup light brown sugar, packed
- 1/3 cup unsalted butter
- 1/3 cup light corn syrup
- 1/8 teaspoon salt
For the Crust and Crumble Topping:
Preheat oven to 350°. Spray a 9x13-inch baking dish with non stick cooking spray.
In a medium bowl, whisk together the flour, brown sugar, oats, pecans, baking powder and salt. Pour melted butter over flour mixture, stir to combine until moist and crumbly. Reserve 2 cups of the mixture for the crumb topping. Press remaining mixture into the bottom of the prepared baking dish. Bake 18 minutes or until lightly browned. Set aside.
For the Apple Pie Filling:
In a large bowl toss together the apple slices, flour, apple pie spice and sugar. Set aside.
For the Cheesecake Filling:
In a large mixing bowl beat cream cheese, sugar and vanilla until creamy. Add eggs and continue to beat until light and creamy. Set aside.
For the Apple Butter:
Click here for my homemade recipe---->>>>SLOW COOKER APPLE BUTTER or use store bought. To the apple butter stir in the flour. Set aside:
HOW TO ASSEMBLE:
Arrange apple slices in the bottom or prepared crust. Spread cheesecake filling over apples. Drop apple butter mixture by heaping teaspoonfuls over cream cheese mixture. Add the the reserved 2 cups of crumble on top. Bake 40 to 45 minutes or until golden brown. Let cool completely on a wire rack. Refrigerate until completely cold (preferably overnight). Cut into bars and drizzle with caramel.
For the Caramel Drizzle:
In a medium saucepan, combine the brown sugar, butter, corn syrup, and salt. Bring to a boil, stirring frequently. Cook for 1 minutes. Let stand 3 minutes, pour over bars.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g
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This recipe was inspired from the Taste of the South Magazine.