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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar The crust offers a crunchy base. I mix graham cracker crumbs with melted butter and sugar. Press this blend into the bottom of a pan. This step is key for great texture. - 16 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon For the cheesecake layer, I beat softened cream cheese with sugar until smooth. Then, I add eggs one at a time. Mixing in vanilla and cinnamon adds warmth and flavor. - 2 large apples, peeled and diced (preferably Granny Smith) - 2 tablespoons brown sugar - 1 teaspoon lemon juice - ½ teaspoon allspice The apple filling gives a fruity burst. I use Granny Smith apples for their tartness. Tossing diced apples with brown sugar, lemon juice, and allspice enhances their sweetness and flavor. - 1 cup rolled oats - ½ cup brown sugar - ½ cup all-purpose flour - ½ teaspoon cinnamon - ¼ cup unsalted butter, melted The crisp topping is my favorite part. I mix oats, brown sugar, flour, and cinnamon. Adding melted butter makes it crumbly and delicious. This topping perfectly complements the apples. - ½ cup caramel sauce (store-bought or homemade) The caramel drizzle adds sweetness. I use store-bought sauce for ease, but homemade is great too. Drizzling this on top before serving makes the bars even more tempting. Start by preheating your oven to 350°F (175°C). Grab a 9x9-inch baking pan. Line it with parchment paper. Make sure some paper hangs over the sides. This helps you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until it's all blended well. Press this mix firmly into the bottom of the pan to form a nice crust. In a large bowl, beat 16 oz of softened cream cheese with ½ cup of granulated sugar. Mix until it’s smooth. Add 2 large eggs, one at a time. Keep mixing well after each egg. Then, add 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon. Mix until creamy. Pour this cheesecake batter over the crust, spreading it evenly. Take 2 large peeled and diced apples (I suggest Granny Smith for tartness) and put them in a separate bowl. Add 2 tablespoons of brown sugar, 1 teaspoon of lemon juice, and ½ teaspoon of allspice. Toss the apples until they are well coated. Spread the apple mix evenly over the cheesecake layer. For the crisp topping, combine 1 cup of rolled oats, ½ cup of brown sugar, ½ cup of all-purpose flour, and ½ teaspoon of cinnamon in another bowl. Pour in ¼ cup of melted butter and mix it until crumbly. Spread this topping evenly over the apple layer. Bake your creation in the oven for 35-40 minutes. Look for a golden brown topping and a set cheesecake. Once done, cool the bars in the pan for about 30 minutes. Then, move them to the refrigerator to chill for at least 2 hours. After chilling, cut into squares and drizzle with caramel sauce before serving. Enjoy! To get a creamy cheesecake, use room temperature cream cheese. Cold cheese makes lumps. Mix the cream cheese and sugar until smooth. Add eggs one at a time. This helps keep air out. Avoid overmixing after adding eggs. This keeps your cheesecake from cracking. Granny Smith apples work best for this recipe. Their tartness balances the sweet cheesecake. They hold their shape well when baked. Other good choices are Honeycrisp or Fuji apples. Both add sweetness and a nice bite. Store the bars in the fridge for up to five days. Use an airtight container to keep them fresh. For serving, cut the bars into squares. Drizzle caramel sauce right before serving. This keeps the caramel from soaking into the bars. Enjoy these creamy, crisp treats! {{image_2}} You can make these bars gluten-free by changing the crust. Use gluten-free graham cracker crumbs or almond flour. This keeps the bars tasty and safe for those with gluten needs. Check the labels to ensure all ingredients are gluten-free. To switch this recipe to vegan, use plant-based cream cheese instead of regular cream cheese. Replace the eggs with flaxseed eggs. To make one flaxseed egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use maple syrup instead of sugar for a touch of sweetness. Feel free to add your twist! You could mix in nuts like walnuts or pecans for crunch. Try adding spices, like nutmeg or ginger, to the apple filling for extra warmth. You can even swirl in some pumpkin puree for a fall flavor. Each change can bring a new taste to these cheesecake bars, making them even more fun to share. After enjoying your caramel apple crisp cheesecake bars, you might have some left. To keep them fresh, place the bars in an airtight container. Store them in the fridge for up to five days. This helps maintain their creamy texture and crisp topping. If you want to save some for later, freezing is a great option. First, cut the bars into squares. Then, wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. Reheating these bars is simple. For best results, preheat your oven to 350°F (175°C). Place the bars on a baking sheet and warm for about 10-15 minutes. This helps revive the crisp topping and keeps the cheesecake creamy. You can also enjoy them cold, straight from the fridge! Yes, you can use other fruits. Pears work well for this recipe. You can also try berries like blueberries or raspberries. Just be aware that the taste and texture will change. Use fruits that are firm and not too watery. These bars stay fresh for about five days if stored in the fridge. Make sure to keep them in an airtight container. If you want to keep them longer, you can freeze them. They can last up to three months in the freezer. You can use Greek yogurt as a lighter option. Ricotta cheese is also a good choice for a different flavor. For a dairy-free option, try using cashew cream or coconut cream. Just make sure to adjust flavors to match. Absolutely! These bars are great for making ahead. You can bake them a day or two before you need them. Just store them in the fridge. They taste even better after chilling, as the flavors blend nicely. These apple cheesecake bars blend delicious layers for a tasty treat. You learned about the crust, cheesecake, apple filling, crisp topping, and caramel drizzle. I shared step-by-step tips for a perfect bake and how to store your bars. You can even try gluten-free and vegan options or add your favorite flavors. Now, it’s time to bake! Enjoy making these bars your own and share them with friends.

Caramel Apple Crisp Cheesecake Bars

Indulge in the deliciousness of Caramel Apple Crisp Cheesecake Bars that combine creamy cheesecake, sweet apples, and a crunchy topping! This easy recipe guides you through creating a dessert that's perfect for gatherings or a cozy night in. With simple ingredients and straightforward steps, you'll impress everyone with this tasty treat. Click to explore the full recipe and delight your taste buds today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake layer:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

For the apple filling:

2 large apples, peeled and diced (preferably Granny Smith)

2 tablespoons brown sugar

1 teaspoon lemon juice

½ teaspoon allspice

For the crisp topping:

1 cup rolled oats

½ cup brown sugar

½ cup all-purpose flour

½ teaspoon cinnamon

¼ cup unsalted butter, melted

For the caramel drizzle:

½ cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.

      In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add vanilla extract and cinnamon, then mix until creamy. Pour the cheesecake batter over the crust and spread it evenly.

        In another bowl, combine the diced apples, brown sugar, lemon juice, and allspice. Toss until the apples are well coated. Evenly distribute the apple mixture over the cheesecake layer.

          To make the crisp topping, in a separate bowl, combine rolled oats, brown sugar, flour, and cinnamon. Pour in the melted butter and mix until crumbly. Spread the topping evenly over the apple layer.

            Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the cheesecake is set. Allow the bars to cool in the pan for about 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.

              Once chilled, cut into squares and drizzle caramel sauce over the bars before serving.

                Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12 bars