Do I need to cook the apples first?

No diced small, they soften during baking while keeping structure.

Can I use store-bought caramel?

Absolutely. Warm 10–15 seconds for a smooth drizzle.

Why did my cheesecake crack?

It was overmixed or overbaked. Pull it when the center still jiggles slightly.

Can I use a different nut?

Yes walnuts, almonds, or even hazelnuts add their own twist.

Why is my base crumbly?

Under-packed crust or too little butter. Press firmly and measure precisely next time.

How long should I chill before slicing?

Minimum 3 hours; overnight yields perfect layers and texture.

Nutty Caramel Apple Cheesecake Bars | Flavor & Recipes by Karyl Laeving

Description

Creamy Caramel Apple Cheesecake Bars with tart apples, nutty oat-pecan streusel, and glossy caramel drizzle—an easy 9×13 fall dessert that slices clean and travels well.

Ingredients

Scale

CRUST

1½ cups (190 g) all-purpose flour

⅓ cup (75 g) packed brown sugar

½ cup (115 g) unsalted butter, melted

CHEESECAKE LAYER

16 oz (450 g) full-fat cream cheese, softened

½ cup (100 g) granulated sugar

1 large egg

1 tsp vanilla extract

APPLE LAYER

2 medium Granny Smith apples (≈ 250 g), peeled & diced ¼-inch

1 Tbsp (12 g) granulated sugar

½ tsp ground cinnamon

⅛ tsp ground nutmeg

STREUSEL

¾ cup (60 g) old-fashioned oats

¾ cup (75 g) pecans, chopped

⅓ cup (75 g) packed brown sugar

2 Tbsp (28 g) unsalted butter, melted

FINISH

½ cup (120 ml) caramel sauce

Pinch flaky sea salt (optional)

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Instructions

1. Heat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) pan with parchment, leaving overhang.

2. Make the crust: Stir flour, brown sugar, and melted butter until sandy. Press firmly and evenly into pan; bake 10 minutes. Cool slightly.

3. Make cheesecake: Beat cream cheese, sugar, and vanilla on low until smooth. Add egg; mix just until combined. Spread evenly over warm crust.

4. Apple layer: Toss diced apples with sugar, cinnamon, and nutmeg. Pat dry if juicy; scatter in a single even layer over cheesecake.

5. Streusel: Mix oats, pecans, brown sugar, and melted butter. Pinch into clumps; sprinkle evenly over apples.

6. Bake 30–35 minutes until edges are set and center still jiggles slightly. Do not overbake.

7. Cool to room temp, then chill at least 3 hours (overnight best).

8. Slice cold with a hot, dry knife. Drizzle with caramel; finish with flaky salt and extra nuts if desired.

Notes

For thicker bars: bake in an 8×8-inch pan and add ~10 minutes.

Toast oats and pecans 5 minutes at 350°F for deeper flavor.

Dice apples ¼-inch so they soften in time; pat dry to avoid soggy spots.

Too sweet? Add a pinch of flaky salt over the caramel or swap in 1 Tbsp lemon juice to brighten.

Store covered in the fridge up to 5 days; freeze (without caramel) up to 2 months.

Prep Time: 20
Cook Time: 40
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 245
Sugar: 17
Sodium: 135
Fat: 15
Saturated Fat: 7
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 25
Fiber: 2
Protein: 4
Cholesterol: 45