Caramel Apple Cheese Cake Bars

Whenever I want to make bars, I will try to only make half the recipe. That is, if I remember. Then, I won’t be tempted to eat the whole entire 9 X 13 pan of them. That would be bad. HA

I tried as best as I could to lighten these up. Whenever a recipe calls for butter like a muffin or cake, I will try and use 1/2 the applesauce and 1/2 the butter the recipe calls for. When it’s a crumble topping or used for a crust it’s kind of hard to come up with a sub. It just doesn’t taste the same without butter. Being that this is a Paula Deen recipe, it calls for 3 sticks of butter. I got away with only using a 1 1/2 sticks.

Ben really loved these. I had made these on Friday afternoon and had a wedding to go to on Friday night. Before, I left, I told him try not to eat half of the pan. This morning he said he wanted so bad to eat the whole entire pan, because they were so good. He’s not a big fan of cheesecake, but he will eat cream cheese if it’s in the form of a bar. Weird…. I loved these too.

Ingredients from Paula Deen, but recipe found at The Girl Who Ate Everything


2 cups all-purpose flour
1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup caramel topping

1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Subscribe to our mailing list

* indicates required

Leave a Reply

Your email address will not be published. Required fields are marked *