Caramel Apple Cheesecake Cookie Bars

This ultimate mash-up of comfort and decadence combines a short oat cookie base, a creamy cheesecake layer, sweet apples, a crisp streusel topping and a drizzle of luscious caramel.

Adapted from

Zoom Yummy

Course Dessert

Cuisine American

Keyword apple, bar, caramel, cheesecake, cream cheese, crumb topping, nut free, oats

Prep Time 35

Cook Time 45

Servings

Calories 210kcal

Equipment

1 baking pan (9x13-inch)
4 bowls (small and medium to large)
pastry blender (or food processor)
electric mixer
measuring spoons
measuring cups

Ingredients

Crust:

1 ½ cup flour
¾ cup brown sugar
6 tablespoon quick oats
1 ½ cup butter unsalted, room temperature
½ teaspoon ground cinnamon
½ teaspoon salt

Cream Cheese Filling:

16 ounce cream cheese room temperature
¼ cup toasted sugar (or granulated sugar)
¼ cup brown sugar packed
1 teaspoon vanilla extract
2 eggs room temperature
¼ teaspoon salt

Apple Filling:

2 apples large; peeled, cored and sliced
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 tablespoon toasted sugar (or granulated sugar)
1 tablespoon brown sugar packed
2 teaspoon cornstarch
¼ teaspoon salt

Crumb Topping:

1 cup oatmeal quick (or old fashioned for more texture)
½ cup brown sugar packed
½ cup butter unsalted, cold
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
¼ teaspoon salt

Topping (optional):

¾ cup caramel ice cream topping (or homemade caramel sauce)

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine the flour, brown sugar, oats and salt. Cut in the butter with a pastry blender until the mixture forms coarse crumbs. Alternatively, combine the ingredients in the bowl of a food processor and pulse a few times until the mixture forms coarse crumbs.
1 1/2 cup flour, 3/4 cup brown sugar, 6 tablespoon quick oats, 1 1/2 cup butter, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13x9-inch baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.
In the meantime, in a larger bowl, use an electric mixer to beat the cream cheese with the toasted and brown sugars, cornstarch and salt until smooth. Add the eggs, 1 at a time beating until fully incorporated. Next add the vanilla and mix until combined. Pour the cream cheese batter over the warm crust.
16 ounce cream cheese, 1/4 cup toasted sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 2 eggs, 2 teaspoon cornstarch, 1/4 teaspoon salt
In a medium bowl, mix the apple slices with the cinnamon, nutmeg, allspice, toasted and brown sugars and salt. Arrange the apple slices evenly over the cream cheese mixture.
2 apples, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1 tablespoon toasted sugar, 1 tablespoon brown sugar, 1/4 teaspoon salt
In a smaller bowl, combine the flour, oatmeal, cinnamon, nutmeg, allspice, salt and brown sugar for crumb topping. Cube the butter and using a pastry blender (or a fork), create a crumbly mixture. Alternatively, add the ingredients to the bowl of a food processor and pulse a few times until the mixture forms a crumbly texture. Distribute the crumb the topping evenly over the apples and cream cheese mixture.
1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/4 teaspoon salt
Bake 20 minutes, reduce the temperature to 300°F and bake for an additional 10 minutes, or until the filling is set.
Cool completely and refrigerate before cutting into 40 small or 24 large bars.
If desired, drizzle with the caramel topping just before serving. Store leftovers in the refrigerator.
3/4 cup caramel ice cream topping

Nutrition