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Rowe James

Caramel Apple Streusel Cheesecake Bars

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Buttery Graham Cracker Crust
  • 2 cups graham cracker crumbs finely crushed
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
Velvety Cream Cheese Filling
  • 16 oz cream cheese room temperature brick
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
  • fine sea salt pinch
Cinnamon Spiced Apple Layer
  • 2 large apples peeled and finely diced
  • 2 tbsp light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
Golden Brown Sugar Oat Streusel & Finish
  • 3/4 cup rolled oats old-fashioned
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter cold and cubed
  • 1/3 cup salted caramel sauce warmed
  • flaky sea salt for garnish

Method
 

Prep & Blind Bake Crust
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch square metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand. Press firmly into an even, compact layer at the bottom of the prepared pan using the flat bottom of a measuring cup.
  3. Bake the crust for 10 minutes until lightly golden and fragrant. Remove and allow to cool slightly while preparing the filling.
Mix Filling, Apples & Streusel
  1. Make the cheesecake layer: In a large bowl using a hand mixer on low speed, beat softened cream cheese and sugar together until completely smooth and lump-free (about 1 to 2 minutes). Blend in the sour cream, vanilla, flour, and pinch of salt.
  2. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix to prevent incorporating excess air. Pour the velvety batter evenly over the pre-baked warm crust.
  3. Prepare the apples: In a small bowl, toss the finely diced apples with brown sugar, cinnamon, and nutmeg until well coated. Gently scatter the spiced apples evenly over the cheesecake batter.
  4. Prepare the oat streusel: In another bowl, combine rolled oats, flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry blender or your fingertips until crumbly clusters form. Sprinkle the streusel evenly over the apple layer.
Bake, Chill & Glaze
  1. Bake at 350°F (175°C) for 35 to 40 minutes, until the streusel is deep golden brown and the edges are set with a slight gentle wobble in the center.
  2. Remove from the oven and let cool completely at room temperature on a wire rack for 1 hour. Transfer to the refrigerator and chill uncovered for at least 4 hours (or overnight) to allow the cheesecake to set firmly.
  3. Once chilled, use the parchment overhang to lift the entire slab onto a cutting board. Slice into 16 clean squares using a sharp chef knife wiped clean between cuts.
  4. Drizzle generously with warmed salted caramel sauce and finish with a delicate pinch of flaky sea salt before serving!

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 75mgSodium: 260mgPotassium: 135mgFiber: 2.2gSugar: 28gVitamin A: 32500IUVitamin C: 2.1mgCalcium: 680mgIron: 0.2mg

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