Caramel Apple Cheesecake Bars with Brown Sugar Pecan Topping
Caramel apple cheesecake bars combine the creamy texture and sweet, tangy flavor of classic cheesecake bars with a layer of spiced apples and a sweet, crunchy pecan topping.
Servings: 12 Servings
Calories: 598kcal
Ingredients
Crust
- 2 cups all purpose flour
- ½ cup brown sugar
- 1 cup butter
Cheesecake Layer
- 16 ounce cream cheese, softened
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Apple Layer
- 3 granny smith apples, peeled, finely diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Brown Sugar Pecan Topping
- ¾ cup pecans, chopped
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¼ cup butter, melted
- Ghirardelli Premium caramel sauce
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking dish with aluminum foil with the ends hanging over the edges a bit.
Crust
- In a medium bowl, whisk together flour and brown sugar until combined.
- Using a pastry blender or 2 forks, cut butter into mixture until crumbly.
- Press mixture into the prepared baking dish.
- Bake for 15 minutes or until lightly browned.
Cheesecake Layer
- In a medium bowl, beat cream cheese and sugar together until combined.
- Add eggs, one at a time, and add vanilla. Beat until combined.
- Pour cheesecake mixture over the warm crust.
Apple Layer
- In a medium bowl, add apples, sugar, cinnamon, and nutmeg. Stir to combine.
- Spoon apples over the cheesecake layer.
Brown Sugar Pecan Topping
- In a small bowl, add topping ingredients and stir until combined.
- Sprinkle over the apple layer.
- Bake for 30 minutes, or until the cheesecake is set.
- Remove from the oven and drizzle with caramel before serving.
Notes
Tips
- Leave an overhang when lining the baking dish with foil. This makes it easier to remove the bars.
- Use a sharp knife and long, even strokes to ensure uniform slices with clean edges.
- Full-fat cream cheese is the way to go for this recipe. Low-fat varieties give the cheesecake the wrong texture.
- Cube your butter and refrigerate it until ready to use. This ensures it's as cold as possible and gives you the best crust texture.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 598kcal | Carbohydrates: 60g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 294mg | Potassium: 202mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg