Paula Deen Caramel Apple Cheesecake Bars with Streusel Topping

Paula Deen caramel apple cheesecake bars with streusel topping turn Granny Smith apples, cream cheese and a buttery oat crumble into soft, creamy dessert bars in 1 hour. Save this easy fall apple dessert for potluck tables, church suppers or the holiday table, because it makes 2 dozen bars from one pan.

Chop the Granny Smith apples fine, because small pieces cook through in the 30-minute bake and sit evenly on the cream cheese layer. Big chunks stay crunchy and slide around, so every bar ends up different.

Paula starts the bars on a pressed shortbread-style crust that gets a 15-minute head start, so the base stays crisp under the creamy filling. She also lines the pan with heavy-duty foil, which means you can lift the whole slab out and cut tidy squares.

Paula Deen Caramel Apple Cheesecake Bars with Streusel Topping

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

330

kcal

A buttery crust holds a smooth cream cheese layer, tart chopped apples and a crumbly oat streusel. A drizzle of caramel finishes each bar, giving you soft, creamy bites with a crunchy top.

Ingredients

• 1/4 teaspoon Nutmeg
  

• 1/2 teaspoon ground cinnamon
  

• 1 teaspoon vanilla extract
  

• 3 peeled, cored and finely chopped Granny Smith apples
  

• 2 large eggs
  

• 1/2 cup plus 2 tablespoons divided sugar
  

• 2 (8 oz) packages softened cream cheese
  

• 1/2 cup caramel topping
  

• 1 1/2 cups firmly packed and divided brown sugar
  

• 3 cups divided all purpose flour
  

• 1/2 cup quick cooking oats
  

• 3 sticks softened and divided Butter
  

Directions

• Preheat and prep: Preheat the oven to 350°F and line a 13-by-9-by-2 inch baking pan with heavy-duty aluminum foil. Then set it aside while you mix the crust.
• Make the crust: Combine 2 cups flour and 1/2 cup brown sugar in a medium bowl, then cut in 2 sticks butter with a pastry blender until crumbly. Press it evenly into the pan and bake 15 minutes, until lightly browned.
• Beat the filling: Beat 2 packages cream cheese with 1/2 cup sugar on medium speed until smooth. Then add the 2 eggs one at a time, stir in the vanilla and pour it over the warm crust.
• Toss the apples: Stir together the 3 chopped Granny Smith apples, the remaining 2 tablespoons sugar, the cinnamon and the nutmeg. Then spoon them evenly over the cream cheese layer.
• Mix the streusel: Combine 1 cup brown sugar, 1 cup all-purpose flour, 1/2 cup quick cooking oats and 1 stick softened butter in a small bowl. Work it together until it forms crumbly clumps.
• Top and bake: Sprinkle the streusel evenly over the apples and bake 30 minutes. The bars are ready when the filling is set.
• Drizzle and serve: Drizzle the 1/2 cup caramel topping over the warm bars. Once they cool, lift them out by the foil and cut into 2 dozen squares.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Spring Chef dough blender (pastry cutter), Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple than Granny Smith?

Honeycrisp or Braeburn work if you like a sweeter bar, since they also hold their shape in the oven. Granny Smith gives the tartness that balances the cream cheese and caramel, so it's the best choice.

How do I keep the chopped apples from turning brown?

Toss them with the sugar and spices right after chopping, and get them onto the cream cheese layer quickly. A little lemon juice also slows browning, and the apples are covered by streusel before baking anyway.

How should I store leftover caramel apple cheesecake bars?

Keep them covered in the refrigerator, since the cream cheese layer needs to stay cold. They taste best when you let them sit out for a few minutes before serving.

Can I make these bars ahead of time for a party?

Yes, bake them the day before and chill them, then drizzle with the caramel just before serving. Cold bars also cut into cleaner squares, so they suit a potluck well.

What's the most common mistake with these bars?

Overbaking is the usual problem, because a cheesecake filling that goes past set turns dry and cracks. Pull the pan once the center no longer jiggles, and it will finish firming as it cools.