Caramel Apple Crisp Cheesecake Bars – crunchy oat crust and topping, creamy cheesecake filling, juicy apple – cinnamon filling, all drizzled with caramel on top, make a perfect fall dessert. What makes it unusual is that both the crust and the topping are the same.
I love apple desserts, crunchy/creamy combinations, cheesecakes… so it’s no wonder I love Caramel Apple Crisp Cheesecake Bars. This dessert will be a total hit in any occasion.
Although most apple connect apple desserts with fall, this Caramel Apple Crisp Cheesecake Bars can be prepared all year round. It can also be part of your holiday menu. One of the reasons I like fall is preparing desserts like this one.
Which ingredients are necessary to make Caramel Apple Crisp Cheesecake Bars?
- FOR THE CRUST AND TOPPING
- 1 cup Old fashioned oats (no quick oats)
- 3/4 cup All purpose flour
- 3/4 cup Light brown sugar
- 1/2 cup Unsalted butter, melted
- 3/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- FOR THE CHEESECAKE LAYER
- 16 Oz Cream cheese
- 1/2 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 1/2 tablespoon All purpose flour
- FOR THE APPLE FILLING
- 3 big Apples, peeled, cored and diced (Granny smith, Gala or Golden delicious)
- 1/4 cup Light brown sugar
- 1/8 cup All purpose flour
- 1 teaspoon Ground cinnamon
- FOR SERVING
- 1/4 cup Caramel sauce
How to prepare Caramel Apple Crisp Cheesecake Bars?
To make the crust and the topping – Mix oats, flour, light brown sugar, salt, cinnamon, nutmeg and melted butter, stirring until it’s combined. The mixture will be crumbly. Put half of the mixture in a lined 8×8 baking pan, spread evenly and press. Set the other half of the mixture aside.
To make the cheesecake filling – Beat cream cheese and sugar until smooth, then add egg, vanilla, salt and flour and continue beating until it’s well combined. Do not overbeat. Place it over the crust and spread evenly.
To make the apple filling – First, combine apples, cinnamon, flour and sugar. Fold until the apples are coated, then sprinkle the apples over the cheesecake layer and finally sprinkle the remaining half of the oat mixture. Bake at 350 F 45-50 min.
The dessert should be cooled at room temperature, then transferred to the fridge for at least 4 hours, possibly overnight. Drizzle the cake with caramel sauce before serving.
This is just a short version of the recipe, more details along with quantities of necessary ingredients, can be found at the bottom of the post, in a recipe card.
TIPS AND TRICKS:
Make sure that all ingredients are at room temperature. Cream cheese and eggs have to be out of the fridge for a minimum half an hour before using, possibly even an hour.
Use rolled oats, not quick oats in order to get a perfectly crunchy crust and topping.
Cut the cheesecake in dice when it’s completely cooled in the fridge.
How to store Caramel Apple Crisp Cheesecake Bars? Cool the dessert at room temperature, then cover it and keep refrigerated for 3-5 days.
Can Caramel Apple Crisp Cheesecake Bars be frozen? Yes, they can be frozen for no longer than 3 months. In that case, cool the dessert completely at room temperature, then transfer it to the fridge for minimum 4h, cut in dice and place in a freezer container, with a piece of parchment paper between, so that the pieces of cheesecake wouldn’t get stuck.
Leave it in the fridge to defrost and then drizzle with caramel sauce.
Fall is here with all kinds of juicy apples. Make the best of it and make Caramel Apple Crisp Cheesecake Bars and enjoy the incredible taste of this fall dessert. Popular apple recipes on our blog are APPLE DESSERTS. If you prefer cheesecakes, take a look at CHEESECAKES AND PIES.
Caramel Apple Crisp Cheesecake Bars
Caramel Apple Crisp Cheesecake Bars – crunchy oat crust and topping, creamy cheesecake filling, juicy apple – cinnamon filling, all drizzled with caramel on top, make a perfect fall dessert.
Ingredients
- FOR THE CRUST AND TOPPING
- 1 cup Old fashioned oats (no quick oats)
- 3/4 cup All purpose flour
- 3/4 cup Light brown sugar
- 1/2 cup Unsalted butter, melted
- 3/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- FOR THE CHEESECAKE LAYER
- 16 Oz Cream cheese
- 1/2 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 1/2 tablespoon All purpose flour
- FOR THE APPLE FILLING
- 3 big Apples, peeled, cored and diced (Granny smith, Gala or Golden delicious)
- 1/4 cup Light brown sugar
- 1/8 cup All purpose flour
- 1 teaspoon Ground cinnamon
- FOR SERVING
- 1/4 cup Caramel sauce
Instructions
- Preheat the oven to 350 F and line an 8x8 inch baking pan with parchment paper. Then spray it with a non-stick spray and set aside.
- TO MAKE THE CRUST AND THE TOPPING - Mix oats, flour, light brown sugar, salt, cinnamon, nutmeg and melted butter in a medium bowl, stirring until it’s combined. The mixture will be crumbly. Put half of the mixture in a lined 8x8 baking pan, spread evenly and press. Set the other half of the mixture aside.
- TO MAKE THE CHEESECAKE FILLING - In a large bowl beat cream cheese and sugar with an electric mixer, using medium speed, until smooth. Then, add an egg, vanilla, salt and flour and beat some more until it’s combined. Do not overbeat. Place it over the crust and spread evenly.
- TO MAKE THE APPLE FILLING - Start by combining apples, cinnamon, flour and sugar in a medium bowl. Fold until the apples are coated. Sprinkle the apples over the cheesecake layer and and finally sprinkle the remaining half of the oat mixture.
- Bake for 45-50 minutes or until the cheesecake layer is set and the topping gets light golden brown.
- The dessert should be cooled at room temperature, then transferred to the fridge for at least 4 hours, possibly overnight.
- Drizzle the cake with caramel sauce before serving.
Notes
- Make sure that all ingredients are at room temperature. Cream cheese and eggs have to be out of the fridge for a minimum half an hour before using, possibly even an hour.
- Use rolled oats, not quick oats in order to get a perfectly crunchy crust and topping.
- Cut the cheesecake in dice when it's completely cooled in the fridge.
- How to store Caramel Apple Crisp Cheesecake Bars? Cool the dessert at room temperature, then cover it and keep refrigerated for 3-5 days.
- Can Caramel Apple Crisp Cheesecake Bars be frozen? Yes, they can be frozen for no longer than 3 months. In that case, cool the dessert completely at room temperature, then transfer it to the fridge for minimum 4h, cut in dice and place in a freezer container, with a piece of parchment paper between, so that the pieces of cheesecake wouldn’t get stuck.
- Leave it in the fridge to defrost and then drizzle with caramel sauce.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 326Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 212mgCarbohydrates: 40gFiber: 2gSugar: 28gProtein: 4g
