Description
Salted caramel apple cream cheese bars combine rich flavors of autumn’s harvest with creamy indulgence. Warm spices and buttery crust create a delightful dessert that invites you to savor each sweet and tangy bite.
Ingredients
Scale
Crust Ingredients:
- ¾ cup (170 grams) unsalted butter, room temperature
- ¾ cup (159 grams) light brown sugar, packed
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Cheesecake Filling Ingredients:
- 3 (8 ounces/226.8 grams each) brick-style cream cheese, room temperature
- 1 cup (227 grams) sour cream
- 1 ½ cups (249 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 ½ teaspoons all-purpose flour
- ½ cup (113 milliliters/4 fluid ounces) heavy cream
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large Granny Smith apples, peeled and diced into 1/8-inch pieces
Streusel Topping and Finishing Ingredients:
- ½ cup (106 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 1 cup (120 grams) all-purpose flour
- ½ cup
Instructions
- Prepare the oven by heating to 350°F (177°C). Create a parchment paper sling in a 9×13-inch baking pan, ensuring easy removal, and lightly coat with non-stick spray.
- Cream butter and brown sugar until light and airy using an electric mixer. Incorporate flour, cinnamon, nutmeg, and salt until a uniform dough forms.
- Press the crust mixture evenly into the pan’s bottom and bake for 8 minutes. Transfer to a wire rack and allow to cool completely.
- Clean the mixer bowl and beat cream cheese until silky smooth. Gradually add sour cream, granulated sugar, and vanilla extract, mixing until fully integrated.
- Introduce eggs and egg yolks individually, ensuring thorough incorporation after each addition. Fold in flour until just combined.
- Gently mix heavy cream, brown sugar, cinnamon, nutmeg, and cloves into the cheesecake batter. Carefully fold diced apples throughout the mixture.
- Pour the apple-studded cheesecake filling over the cooled crust, smoothing the surface with a spatula.
- Prepare the streusel topping by combining brown sugar, granulated sugar, flour, rolled oats, and cinnamon in a mixing bowl.
- Pour melted butter over the dry ingredients and stir until the mixture becomes crumbly and slightly clumpy.
- Distribute the streusel evenly across the cheesecake layer, covering the entire surface.
- Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean with minimal moisture.
- Remove from the oven and allow the bars to cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight.
- Before serving, drizzle generously with salted caramel sauce and sprinkle flaky sea salt across the top.
- Slice into individual bars and serve chilled.
Notes
- Prepare ingredients at room temperature for smoother mixing and better texture.
- Completely cool the crust before adding cheesecake layer to prevent soggy bottom and ensure clean layers.
- Gently fold apples into cheesecake mixture to maintain their shape and prevent breaking down during baking.
- Use parchment paper overhang for easy removal and clean slicing of bars without sticking.
- Chill bars thoroughly to help set the cheesecake and enhance flavor development.
- Sprinkle sea salt just before serving to maintain crispness and provide a burst of flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 456 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 125 mg