Another beautifully fall dessert.
Salted Caramel Apple Cheesecake Bars
Adapted from Eats Well With Others
Makes 1 8×8-inch pan
For the crust
- 1/2 cup unsalted butter, room temperature
- 1 cup flour
- 1/4 cup brown sugar, packed
- 1/8 tsp salt
- 1/4 tsp cinnamon
For the cheesecake
- 1/4 cup sugar
- 8 oz reduced fat cream cheese, room temperature
- 1 large egg
- 1/2 tsp vanilla extract
For the apple filling
- 2 granny smith apples, cored and cut into bite-sized pieces
- 1 tbsp sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
For the streusel topping
- 6 tbsp unsalted butter, room temperature
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
For the caramel sauce
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 tsp coarse salt
For the crust, cut the butter into the flour, sugar, salt and cinnamon until combined and crumbly. Press the mixture into the bottom of an 8×8-inch pan that has been lined with aluminum foil. Bake at 350 until lightly golden brown, 8-12 minutes. Set aside and let cool.
For the cheesecake, beat the sugar into the cream cheese until smooth. Beat in the egg and vanilla. Pour the mixture into the baking dish over the crust.
For the apple filling, mix the apples, sugar, cinnamon and nutmeg together in a large bowl. Sprinkle on top of the cheesecake in an even layer.
For the streusel topping, cut the butter into the flour, oats, brown sugar, and cinnamon until combined and crumbly. Sprinkle evenly over the apples.
Bake at 350 until the cheesecake is set, about 25-35 minutes. let cool.
For the caramel sauce, heat the sugar and water in a saucepan over medium heat. Let simmer until the sugar turns a medium amber, swirling the pan every 30 seconds or so. Remove from the heat and carefully pour in the heavy cream. Return to the heat and cook until smooth, stirring with a wooden spoon. Remove from heat and stir in the butter. Let cool for a few minutes before mixing in the vanilla and salt.
Let cool and serve over the apple cheesecake bars.