Paula Deen Lighter Caramel Apple Cheesecake Bars

Paula Deen lighter caramel apple cheesecake bars take 40 minutes and fat free cream cheese, Granny Smith apples and oats to make a creamy, crumbly dessert bar. This lighter fall dessert for a crowd fits potluck tables, church suppers and the holiday table, and it cuts into 24 bars.

Pour the cream cheese filling over the crust while the crust is still warm, because it helps the layers set together. Wait until the crust cools and the filling can slide and separate from the base once you cut the bars.

Paula Deen's version uses fat free cream cheese and a single egg plus one egg white, so the filling stays light without losing its creamy texture. The oat and brown sugar topping is bound with canola oil instead of butter, and it still bakes up crumbly and golden over the apples.

Paula Deen Lighter Caramel Apple Cheesecake Bars

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

190

kcal

A buttery crust holds a smooth cream cheese filling, finely chopped Granny Smith apples and a crumbly oat topping. After a cool-down and a drizzle of caramel, the bars chill until they slice clean.

Ingredients

• 2 1/2 cup all purpose flour
  

• 1/2 cup packed light brown sugar
  

• 3/4 teaspoon salt
  

• 1/2 cup (1 stick) softened unsalted butter
  

• 2 (8 oz) packages at room temperature fat free cream cheese
  

• 1/3 cup granulated sugar
  

• 1 large egg
  

• 1 large egg white
  

• 1 teaspoon vanilla extract
  

• 2 cored and finely chopped Granny Smith apples
  

• 1/2 cup old-fashioned rolled oats
  

• 1/4 cup packed brown sugar
  

• 2 tablespoons Canola oil
  

• 3/4 teaspoon ground cinnamon
  

• pinch Nutmeg
  

• 1/4 cup fat-free caramel sauce
  

Directions

• Prep the pan: Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with foil, letting it hang 2 inches over the rim, then spray the foil with nonstick spray.
• Make the crust: Pulse 2 cups flour, 1/2 cup packed light brown sugar and 1/2 teaspoon salt in a food processor until combined. Add the softened butter and pulse until crumbly, then press the mixture firmly into the pan in an even layer.
• Bake the crust: Bake the crust for about 15 minutes, until it is set. Then move the pan to a rack.
• Beat the filling: While the crust bakes, beat the cream cheese in a large bowl on medium speed until smooth. Gradually beat in the granulated sugar, then add the egg, egg white and vanilla until combined.
• Layer the apples: Pour the filling evenly over the warm crust. Sprinkle the chopped Granny Smith apples over the filling.
• Add the topping: Stir 1/2 cup flour, oats, 1/4 cup packed brown sugar, canola oil, cinnamon, 1/4 teaspoon salt and a pinch of nutmeg together with a fork until crumbly. Sprinkle it evenly over the apples.
• Bake the bars: Bake for about 25 minutes, until the filling is set and the topping is lightly browned. Let the pan cool completely on a rack.
• Drizzle and chill: Drizzle the fat-free caramel sauce over the cooled bars. Refrigerate at least 1 hour or up to 8 hours, then lift them out using the foil as handles and cut into 24 bars.

Tools for this recipe

• Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular cream cheese instead of fat free?

Yes, full-fat cream cheese works in the same amount and makes a richer, denser filling. The bake time stays about the same, so just watch for the filling to set.

How long do these bars keep in the fridge?

Keep them covered in the fridge, since the cheesecake layer needs to stay cold. They are best within a few days, and the topping softens a little the longer they sit.

Can I make these the day before a party?

Yes, that works well because the bars need at least 1 hour in the fridge anyway and can chill up to 8 hours. Cut them just before serving for the cleanest edges.

Do I have to use a food processor for the crust?

No, you can cut the cold butter into the flour, brown sugar and salt with a pastry cutter or two forks. You are aiming for the same crumbly texture before pressing it into the pan.

Why line the pan with foil?

The foil overhang acts as handles, so you can lift the whole slab out once it is chilled. That makes it much easier to cut 24 neat bars than digging them out of the pan.