Caramel apple cheesecake crumble bar
Made with a buttery brown sugar crust, tangy cheesecake, juicy cinnamon apple filling, crunchy crumb topping, and salted caramel drizzle, these Caramel Apple Cheesecake Crumble Bars are truly delicious.
caramel apple crumble cheesecake bar
If there’s one dessert that perfectly sums up fall, it’s these Caramel Apple Crumble Cheesecake Bars. We’re talking about a creamy tangy cheesecake with a buttery brown sugar crust, studded with cinnamon sugar apples, a golden crumb topping, and (because we’re not monsters) a salted caramel drizzle. Does that mean…do I need to continue?
These bars are cozy, crunchy, creamy, and totally delicious. It’s incredibly easy to make and even easier to eat straight from the skillet.
What are Caramel Apple Crumble Cheesecake Bars?
These bars combine the best parts of multiple desserts, including cheesecake, cinnamon sugar apples, perfectly balanced salted caramel, and a buttery brown sugar crumb topping. If you eat everything at once, it’s incredibly delicious.
Crust and Crumble: A buttery brown sugar dough that acts as both a crust and a crumb topping. Cheesecake: Creamy and tart, perfectly balanced by the sweetness of the apples. Apple Layer: Tender cinnamon-scented apples baked to a soft, caramelized texture. Caramel Drizzle: Rich and glossy, with a slightly salty taste that tightens the whole thing.
Materials needed
Bringing these babies to life requires creating several individual components, but it’s definitely worth the extra hands-on time. Here’s the shopping list:
All-purpose flour Brown sugar Granulated sugar Unsalted butter Cream cheese Eggs Vanilla extract Apples (Honeycrisp or Granny Smith are best) Cinnamon Nutmeg Ginger Salt Caramel
Tips for making the perfect cheesecake bar
If you’ve ever made a cheesecake, you know that the details matter. Here’s how to make sure those bars always look perfect:
Use cream cheese that has come to room temperature. The filling will be silky and lump-free. Don’t forget about the cold. Cheesecake takes time to set so that the layers remain distinct and creamy. Let them go first. These bars taste even better the next day when all the flavors meld together.
How to store caramel apple cheesecake bars
If you miraculously find yourself with leftovers (a rare occurrence), here’s how to keep them fresh.
In the refrigerator: Store in an airtight container for up to 4 days. For the freezer: Bars (without caramel) can be frozen for up to 2 months. Thaw in the refrigerator overnight and serve with caramel.
Happy fall baking and happy cheesecake eating, friends!
enjoy!
XXX
For the crust and crumb topping
1/2 cup unsalted buttermelted
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 1/2 cup all-purpose flour
1 teaspoon cinnamon powder
1/2 teaspoon pickled ginger
1/4 teaspoon nutmeg powder
1/2 teaspoon salt
for cheesecake layer
16 ounce cream cheese (2 8 oz blocks), room temperature
1/4 cup sour creamat room temperature
1 cup granulated sugarsplit
2 large eggs, room temperature
1 tablespoon vanilla essence
1/4 teaspoon salt
1/2 cup Salted caramel can also be topped!
For the apple layer
1 medium apple, peeled, cored and cut into small cubes
1 tablespoon packed light brown sugar
2 teaspoons cinnamon powder
Instructions
Preheat oven to 325°F and line a 9 x 9 inch square baking pan with parchment paper on all sides. Let’s set it aside. First, make the crust and crumb topping. In a medium bowl, combine melted butter, granulated sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and salt. Using a silicone spatula, mix until the mixture begins to set and resembles wet sand. Transfer about half of the mixture to the prepared pan and use your fingers to press the crust into an even layer along the bottom of the pan. Then use a measuring cup (or anything else with a flat bottom) to actually fill the crust. Set bread and remaining crust aside. This will be used later for the crumble topping. Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, mix cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla, and salt. Beat on medium-low speed until the dough is smooth, about 45 seconds, scraping the sides and bottom of the bowl as needed. Transfer the dough to the prepared pan and flatten it into an even layer. Next, make the apple layer. Combine apples, brown sugar, and cinnamon in a small bowl. Stir to combine. Scatter the apples all over the cheesecake and gently press them into the batter. Crumble the remaining dough mixture over the apples and squeeze with your hands to create small and large clumps throughout the cheesecake. Bake for 35 to 40 minutes, until slightly puffed and edges are set but center is still a little wobbly. Turn off the oven and open the oven door slightly. Leave the cheesecake in the turned-off oven for 30 minutes (this will allow the cheesecake to cool gradually and prevent it from cracking). Then remove the cheesecake bars from the oven and run a knife along the outside edges to separate them from the sides of the pan. Transfer the cheesecake bars in the mold to the refrigerator and let cool completely, at least 2 hours or overnight. Once cooled, remove the cheesecake from the fridge, sprinkle with salted caramel, slice and enjoy.
