Description

A rich and creamy cheesecake bar featuring a buttery graham cracker crust, a dense cheesecake layer, warm spiced caramel apples, and a crunchy oat streusel topping. This dessert combines the best flavors of autumn into an easy-to-make, crowd-pleasing treat.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
½ teaspoon cinnamon
24 ounces (680g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 tablespoons (15g) all-purpose flour
½ cup (120g) full-fat sour cream
2 medium Granny Smith apples, peeled and diced
2 medium Honeycrisp apples, peeled and diced
3 tablespoons (45g) unsalted butter
½ cup (100g) packed brown sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons maple syrup
½ cup (40g) old-fashioned oats
¼ cup (30g) all-purpose flour
¼ cup (50g) packed brown sugar
3 tablespoons (45g) unsalted butter, cold and cubed
½ teaspoon cinnamon
¼ teaspoon salt
Caramel sauce for drizzling (optional)
Chopped pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides, and grease with butter or cooking spray.
In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and ½ teaspoon cinnamon. Mix until it resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly golden. Remove and let cool.
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy (2-3 minutes). Scrape down the sides.
Add vanilla extract and sour cream; mix until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Fold in the 2 tablespoons flour gently. Pour the mixture over the cooled crust and spread evenly.
In a medium saucepan over medium heat, melt 3 tablespoons butter. Add diced apples, ½ cup brown sugar, 1 teaspoon cinnamon, nutmeg, and maple syrup.
Cook for 8-10 minutes, stirring occasionally, until apples are tender and the mixture has thickened into a syrup. Remove from heat.
Spoon the warm apple mixture over the cheesecake layer and spread evenly.
In a small bowl, combine oats, ¼ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, salt, and cold cubed butter. Mix until it resembles coarse crumbs.
Sprinkle the oat topping evenly over the apples.
Bake at 350°F for 45-50 minutes, until edges are golden and the center is set but has a slight jiggle. If browning too quickly, cover loosely with foil after 30 minutes.
Cool completely in the pan on a wire rack for at least 2 hours. For best results, refrigerate for 4 hours or overnight.
Use the parchment sling to lift bars out of the pan. Slice into squares with a sharp knife. Drizzle with caramel sauce if desired and serve.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. Cook the apples beforehand to remove excess moisture. Cool completely before slicing to ensure the bars hold their shape. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 380
Sugar: 28
Sodium: 220
Fat: 20
Saturated Fat: 12
Carbohydrates: 42
Fiber: 1
Protein: 6

Keywords: fall dessert, caramel apple, cheesecake bars, autumn baking, graham cracker crust, oat streusel, easy dessert, meal prep dessert