Caramel Apple Cheesecake Bars

[nverland]

Caramel Apple Cheesecake Bars
Prep Time 30 minutes Cook Time 35 minutes Chill Time6 hours Servings 16

Ingredients

Graham Cracker Crust
15 graham crackers
3 tablespoons granulated sugar
8 tablespoons salted butter melted

Apple Layer
3 Granny Smith apples peeled, cored, chopped
1 tablespoon lemon juice fresh squeezed
¼ cup granulated sugar
3 tablespoons brown sugar
1 teaspoon apple pie spice or pumpkin pie spice
¼ teaspoon salt

Cheesecake Layer
24 ounces cream cheese softened
1 ¼ cup powdered sugar
⅓ cup sour cream room temperature
1 ½ teaspoons vanilla extract
3 large eggs room temperature

Crumb Topping
½ cup all purpose flour
½ cup granulated sugar
½ cup brown sugar
⅓ cup old fashioned oats
1 teaspoon baking powder
1 ½ teaspoon apple pie spice
½ teaspoon salt
6 tablespoons unsalted butter melted
Optional Topping
½ cup caramel sauce


Instructions
Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper or lightly spray with nonstick cooking spray. Set aside.

Graham Cracker Crust
Crush the graham crackers in a food processor or by placing in a large ziploc bag and crushing with a rolling pin. Make sure the crumbs are very fine. Transfer to a large bowl.
15 graham crackers
Stir in the sugar and then drizzle in the melted butter. Stir until thoroughly combined.
3 tablespoons granulated sugar,8 tablespoons salted butter
Press the crumbs into the bottom of the prepared pan forming an even layer. Cover with plastic wrap and place the crust in the freezer while preparing the remaining layers.

Apple Layer
In a medium bowl, combine the chopped apples and fresh lemon juice and toss together. Add the granulated sugar, brown sugar, pumpkin pie spice and salt. Stir together until all the ingredients are evenly incorporated. Set aside.
3 Granny Smith apples,¼ cup granulated sugar,3 tablespoons brown sugar,1 teaspoon apple pie spice,¼ teaspoon salt,1 tablespoon lemon juice

Cheesecake Layer
Place the softened cream cheese and sugar in a large mixing bowl and then, using a hand or stand mixer, beat on medium speed until well combined, about 2 minutes. The mixture should be smooth and creamy.
24 ounces cream cheese,1 ¼ cup powdered sugar
Add the sour cream and vanilla extract and mix on low speed just until combined.
⅓ cup sour cream,1 ½ teaspoons vanilla extract
Add the eggs and mix on low speed just until incorporated, do not overmix. Set aside.
3 large eggs

Crumb Topping
In a medium bowl combine all purpose flour, granulated sugar, brown sugar, oats, baking powder, cinnamon, nutmeg and salt. Whisk to combine.
½ cup all purpose flour,½ cup granulated sugar,½ cup brown sugar,⅓ cup old fashioned oats,1 teaspoon baking powder,1 ½ teaspoon apple pie spice,½ teaspoon salt
Add the melted butter and stir with a fork until crumbly. Set aside.
6 tablespoons unsalted butter

Assembly
Remove the crust from the freezer. Pour the cheesecake layer over the crust and use an offset spatula to spread evenly.
Spoon the apple mixture over the cheesecake layer using a slotted spoon.
Spoon the crumb topping evenly over the apple layer.
Bake for 35 to 45 minutes or until the sides are set and the middle has a very slight jiggle.
Remove from the oven and allow to cool completely. Transfer to the fridge and chill for 6 hours or overnight.

Serve
Cut into squares and serve with a generous drizzle of caramel sauce.
½ cup caramel sauce

Notes
Storage Information
Once the bars have chilled for at least 6 hours they can be cut into bars and served. To store leftovers, place in an airtight container and keep refrigerated for up to 4 days. The bars store best when the caramel sauce hasn’t been added yet. I do not recommend freezing these caramel apple cheesecake bars.