Caramel Apple Cheesecake Bars

You all know how much I love cheesecake. I don’t get this decadent treat very much, and I rarely make cheesecake at home. However, when we are in a city near a Cheesecake Factory? We get cheesecake as often as we can. My go-to cheesecake usually has peanut butter and chocolate in it. But lately, the flavors of fall have been enticing me. I had to try our own version of the Dutch Apple Caramel Streusel Cheesecake from the Cheesecake Factory.

Caramel Apple Streusel Cheesecake Bars

These Caramel Apple Cheesecake Bars were the answer.

I love making cheesecake in a bar form.  There’s something about a hand-held cheesecake that is just fun.

Plus, if you don’t actually put the cheesecake on a plate, I don’t think the calories ever count against you.  Anyone with me on this?

Caramel Apple Streusel Cheesecake Bars

You’ll love these little bites of fall flavor.

They have a cinnamon graham cracker crust.

Then, comes the cheesecake layer.  And in the middle of that cheesecake layer is apple pie filling.

The top of the cheesecake has caramel topping swirled into it.

Then comes what I think is the best part.  A streusel topping with brown sugar, cinnamon and chopped nuts.

Streusel topping is one of my most favorite things.  And it makes everything better.

Caramel Apple Streusel Cheesecake BarsHere’s a few hints for making these cheesecake bars:

1.  Line the 9×9 pan with aluminum foil.  This will make the cheesecake easy to remove.

2.  I like small pieces of apple in my desserts, so I chopped the apples in the canned pie filling into small bites.  This step isn’t necessary if you don’t mind big chunks of apple, but since I was cutting them into small squares, I think it was the right choice. That way every bite gets an apple taste.

3. This baking pan was very full.  Put a pan underneath your 9×9 pan just in case the cheesecake overflows.  Mine did not actually overflow, but it was close!

4.  You want to be sure to let the cheesecake set and chill at least four hours, but preferably overnight.  This waiting is hard, I understand.  Go take a nap, read a good book, or go run a few miles so you can eat this cheesecake without any guilt!  It’s definitely worth the wait!  We tried some after four hours, and it was good, but we definitely liked it better the longer it sat in the fridge!

5.  Remove the cheesecake from the pan by pulling up on the aluminum foil, then use a sharp knife to cut the cake into squares.

Definitely try out these bars this fall.  You won’t be disappointed!

1.0 from 1 reviews
Caramel Apple Streusel Cheesecake Bars
 
Prep time
Total time
 
Caramel apple cheesecake with a cinnamon graham cracker crust.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 Bars
Ingredients
Crust:
  • 1½ cups crushed cinnamon graham crackers (about 1 sleeve)
  • 6 tablespoons butter, softened
Cheesecake:
  • 16 oz cream cheese, softened
  • 2 eggs
  • ½ cup sour cream
  • ½ cup sugar
  • 1½ teaspoons vanilla
  • 1⅓ cups apple pie filling (with the apples chopped into small pieces)
  • ⅓ cup caramel topping
Streusel:
  • 4 tablespoons (1/2 stick) butter, softened
  • ½ cup packed brown sugar
  • ⅓ cup walnuts
  • ½ cup flour
  • 1 teaspoon cinnamon
Instructions
  1. Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed graham crackers and butter. Press them into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside to cool.
  2. In a stand mixer with the paddle attachment, beat the cream cheese for 1 minute or until creamy and smooth. Add eggs, sour cream, sugar and vanilla. Beat just until smooth and creamy. Spread ½ the batter over the cooled graham cracker crust. Drop the apple pie filling by teaspoons over the cheesecake layer. Spread the remaining batter over the apples. Drizzle the caramel topping over the cheesecake. Then take a knife and swirl it gently into the batter.
  3. In a small bowl, combine the ingredients for the streusel. Spread the streusel evenly over top the cheesecake.
  4. Bake at 350 for about 45-50 minutes or until the cheesecake has set and the edges are lightly browned.
  5. Cool completely, then store the cheesecake in the fridge.

 

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Comments

  1. Angela says

    I made this earlier today and just tried a piece. I’m really hoping that when it’s true that it tastes better after it sits longer because I did not enjoy it at all. The crust was way too thick and I ended up scraping most of it off. Because of the caramel on top, the streusel cooked in to the caramel and ended up tough and chewy. And we ended up throwing out some of the streusel because there was Still so much leftover even after completely covering the top of the cheesecake in a really thick layer. And it had way too much cinnamon in it. I had my doubts about using apple pie filling rather than cooking fresh apples, and unfortunately I found that the apple pie filling added nothing to it. I’m so disappointed, since I love cheesecake, I love apples, I love caramel, and I love streusel, and I was so excited to make this recipe, but I have no desire to have anymore. I’m not sure what I’m going to do with the rest of the pan as my parents didn’t like it either. I’ve never commented on a food blog before, but I’m so disappointed by this recipe that I felt I had to warn other people away.

    • says

      I’m sorry you weren’t happy with the recipe. I do think that all cheesecake is better the longer it sits. I’ve made this several times, but I planned on remaking it this fall and retaking the pictures. I’ll check the recipe as I make it again and show any changes above at that time. Sorry again, but thanks for the feedback!

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