Caramel Apple Cheesecake
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Caramel Apple Cheesecake bars are perfect for any cheesecake lover…or even a caramel fan! I have to say, my dessert of choice would not normally be cheesecake but when it comes to these, (am I really going to say this?)…I may just choose them over chocolate! 😯 I’m totally serious!
There is just something about the caramel topping and the sweet apples combined with the creamy cheesecake….it’s just DELICIOUS!
Have I convinced you to make these yet? If not, just trust me, try them out…they won’t last long.
Ingredients
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- 2 cups flour
- 1/2 cup brown sugar
- 1 cup butter, (2 sticks) cut in small chunks
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar + 2 tablespoons separate
- 2 eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, peeled, cored and chopped
- 1/2 teaspoon cinnamon
- 1/2 cup caramel topping
- Streusel Topping:
- 1 cup brown sugar
- 1 cup flour
- 1/2 cup oats
- 1/2 cup butter, cut in chunks (1 stick)
Instructions
- Pre-heat oven to 350 degrees F.
- Combine flour, brown sugar and butter chunks then use hands to combine until crumbly.Press evenly into a baking pan and bake for 20 minutes until lightly browned.
- Mix cream cheese and 1/2 cup sugar until blended then add eggs and vanilla. Pour over crust
- In a separate bowl stir together chopped apples, 2 tablespoons sugar and cinnamon.
- Pour over cream cheese mix evenly
- Combine all streusel toppings (using hands again with butter chunks to make into a crumble) and then cover apples.
- Bake for 30 minutes
- Cover with caramel drizzle
- Enjoy!
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Ingredients:
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup butter, (2 sticks) cut in small chunks
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar + 2 tablespoons separate
- 2 eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, peeled, cored and chopped
- 1/2 teaspoon cinnamon
- 1/2 cup caramel topping
Streusel Topping:
- 1 cup brown sugar
- 1 cup flour
- 1/2 cup oats
- 1/2 cup butter, cut in chunks (1 stick)
Directions:
- Pre-heat oven to 350 degrees F.
- Combine flour, brown sugar and butter chunks then use hands to combine until crumbly.Press evenly into a baking pan and bake for 20 minutes until lightly browned.
- Mix cream cheese and 1/2 cup sugar until blended then add eggs and vanilla. Pour over crust
- In a separate bowl stir together chopped apples, 2 tablespoons sugar and cinnamon.
- Pour over cream cheese mix evenly
- Combine all streusel toppings (using hands again with butter chunks to make into a crumble) and then cover apples.
- Bake for 30 minutes
- Cover with caramel drizzle
- Enjoy!
Inspired by, Paula Deen
oh looks so good perfect for upcoming apple season
Pinned this! Looks so good!
Looks good. Only question, what size pan?
9 x 13
What size pan?
What is “caramel drizzle”?
Caramel drizzle, is caramel ice cream topping
Exactly, what size pan??
I’m wondering also what size pan to use? Would love to make these for an upcoming party.
saw this at Recipe Critic link party…looks awesome…already pinned…thanks for sharing
Wowza! These look and sound amazing! Thanks for sharing!
Yum! These look wonderful! I can’t wait to try these!
Ohhhhh these look so good! I shall definitely be making these, thanks for the recipe 🙂
I found your blog via the Hearth & Soul Hop this week.
Your cheesecake is awesome! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I know I’d love these cheesecake bars! Thanks for linking up with What’s Cookin’ Wednesday!
LOVE these, and I am SO ready for apple season 🙂 thanks again for linking up to wake up wednesdays
These look amazing! I can’t wait for apple season. This is the perfect fall dessert!
This looks awesome!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-31/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
What a perfect fall recipe! Can’t wait to make this for our block party. Thanks for sharing at Inspire Us Thursday on Organized 31.
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Oh my heavens! I hope you will link up and share at the TGIF Link Party happening now at APeekIntoMyParadise.blogspot.com. You just might be featured next week!
Have a terrific week!
Cathy
what is the yield?
Pinned! these look incredible!
This looks delish!
In the oven now. Smells so good! Questions, do I have to heat the carmel topping and do I put it on right after it comes out of the oven or after I cut it?
In the oven now. Smells so good! Questions, do I need to heat up the carmel topping and do I put it on right when it gets out of the oven or after I cut it?
Do you eat this hot or cold?
can i substitute canned apple pie filling? (don’t kill me….i wanted to make these for a dinner for 100 – need to make it easier!)
Can I use a premade crust?
I think if you post a question, someone needs to reply to us, or just quit posting recipes PLEASE. Cause we need our questions answered if YOU
want us to try them..
I’ve made these a couple times now… they really are delicious! Slightly addicting… I’ve found myself sneaking them for breakfast on several occasions… They are good hot or cold… I usually eat them warm when I first bake them, but don’t bother reheating them afterwards… I didn’t even use the caramel drizzle the last time… doesn’t really need it 🙂
I’m going to a party where there will be cheesecake and I want to just bring the Apple streusel as a topping. But I’m thinking the Apple needs to be cooked, do you think I can just cook the topping by itself? Or replace the Apple in it with a pie filling?
I’m getting ready to make this yummy looking cheesecake and was wondering what size pan?
Anyone know how long these keep? Do they have to be refrigerated? Would love to send these to my husband and his guys in Afghanistan.
I found Paula Deen’s recipe, said to be the inspiration, on foodnetwork.com. She uses a 9″ pie plate, the filling is the same ingredients and quantity, and it serves 8. This recipe looks better, as Paula uses canned apple filling, just pecans rather than streusel, and a graham crust.
what kind of pan do you use for the caramel apple cheesecake bars
Is the pan greesed??
Absolutely love this recipe! I made it to bring over to my parents’ house for Thanksgiving yesterday & everyone said it was amazing. I only wish I didn’t dole out such big portions for everyone to take home, so that I could have kept more for myself!
Do you store them in the refrigerator?