Creamy cheesecake topped with delicious baked apples, sweet cinnamon sugar, a buttery crumble and sweet caramel drizzled on top. This decadent dessert gets everyone talking!
Ingredients
For The Graham Cracker Crust
9sheetsgraham crackersabout 1 cup of crumbs
2tablespoonsbrown sugar
¼cupbuttersalted, melted
For The Cheesecake
16ouncescream cheesesoftened, 2 blocks
½cupsugar
2eggslightly beaten
¼cupsour cream
1tablespoonvanilla extract
For The Apple Caramel Crumb Topping
1applediced small in 1/4 inch cubes
¼cupsugar
2tablespoonsflour
1teaspooncinnamon
¼cupbrown sugar
¼cupflour
¼cuprolled oats
3tablespoonsbuttersalted, melted
½teaspooncinnamon
½cupcaramel sauce
Instructions
Make The Graham Cracker Crust
Preheat the oven to 325. Line a 8x8 square pan with aluminum foil or parchment paper. Place the graham crackers in a food processor and pulse until they become crumbs.
Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.
Make The Cheesecake FIlling
Whip cream cheese in a large mixing bowl until smooth with an electric mixer or stand mixer, about 2-3 minutes. Add ½ cup sugar and cream together until fully mixed.
Add the lightly beaten eggs half at a time to the cream cheese mixture, whipping until fully mixed.
Add the sour cream and vanilla to the cream cheese filling. Whip until smooth.
Make The Apple Caramel Crumb Topping
In a medium-sized bowl mix together the rolled oats, brown sugar, flour, cinnamon, and melted butter until the oats no longer are dry. Set aside.
Peel the apple. Dice the apple into very small pieces, about 1/4 inch cubes.
In a second medium-sized bowl add the apples, sugar, flour and cinnamon. Mix until combined.
Layer and Bake The Bars
Pour the cheesecake layer over the graham cracker crust in the pan, smoothing evenly with a silicone spatula. Top the cheesecake layer with the apple topping evenly. Swirl with a chopstick or butterknife to help distribute the apples more evenly in the cheesecake. Break up the crumble topping and sprinkle evenly over the apple topping.
Bake the cheesecake bars at 325 for 65-70 minutes, until most of the moisture is gone from the center. Let cool for 20 minutes. Place in the refrigerator for 6 hours or overnight before serving. Serve with a spoonful of caramel drizzled over the top and enjoy!
Notes
Pick An Apple Variety That Is Good For Baking
Granny Smith, Honeycrisp or Braeburn are all great choices as baking apples
Checking If The Cheesecake Bars Are Done Baking
Some moisture is fine in the middle, the cheesecake will still wiggle just a little in the center after baking but shouldn't be liquid.
Slicing Cheesecake Bars
These bars are delicious but rich. I often will slice them into 12 pieces instead of 9 to share.
Storing Bars
Store leftovers in the fridge in an airtight container for 3-5 days.