All the best parts of an apple crisp, caramel apple and cheesecake in one bar? Yes, please

I am such a sucker for caramel apples.
Whether I’m dipping slices of fresh apple into Caramel Apple Dip or eating them on a stick at a fall festival, this combination of flavors makes me extra happy.
Why it never occurred to me before to drizzle caramel over an apple cheesecake is a mystery.
Now I know what I was missing.

SAVE THIS CARAMEL APPLE CHEESECAKE BARS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I consider this a fall dessert, but honestly?
Go ahead and make them any time of year.
I’ve never known anyone to turn down a Caramel Apple Cheesecake Bar no matter what the calendar says.

Everyone NEEDS these cheesecake bars in their life!
We’re talking rich buttery caramel over tart cinnamon apples with a cheesecake base and a crumble topping.
Do I have to say more?

What do I need?

Don’t let the long list of ingredients fool you. Once you have everything ready, the bars come together easily.

For the crust:

• graham crackers
• butter
• brown sugar

For the cheesecake layer:

• cream cheese
• sugar
• vanilla egg

For the apple layer:

• sliced apple
• brown sugar
• cinnamon
• nutmeg
• cloves

For the streusel topping: 

• oats
• flour
• brown sugar
• cinnamon
• melted butter

I almost forgot about the best part: the caramel drizzle! To make homemade caramel sauce, I melt unwrapped caramel candies in the microwave with a bit of heavy cream.

Don’t feel like making your own caramel sauce? Use a bottle or jar of store bought caramel topping instead.

What kind of apples should I use?

Granny Smith are the best apples for these cheesecake bars. With so many sweet layers, it’s nice to have that zing of tart flavor to balance everything out.

They’re also firmer than other kinds of apples, making them a perfect option for baking.

Pro Tips

• Make sure to add the caramel AFTER chilling the cheesecake bars. If you drizzle it on before chilling, the caramel will make the bars too hard. Trust me! I made this mistake once and the end result was hard enough to break a tooth.
• Use an electric mixer to combine the cheesecake ingredients. The cream cheese, eggs and sugar should be well incorporated, smooth and fluffy.
• Spray your square baking dish with baking spray before adding the graham cracker crust.
• Store leftovers tightly covered in the fridge. Enjoy within 3 -5 days.

Fair warning: these are going to smell so good as they bake that everyone in your home will scramble to the kitchen hoping for a taste. Waiting for them to chill and set is the hardest part–but it’s worth it!

Biting into a Caramel Apple Cheesecake Bar is pure autumn heaven.

Apple Recipes

This recipe only uses one apple, so if you’re looking more ways to put the fall apple harvest to good use, check out these other tasty treats.

• Bacon Caramel Apple Crisp
• Caramel Apple Pound Cake
• Caramel Apple French Toast Bake
• Caramel Apple Pie Crust Cookies
• Inside Out Caramel Apples
• Apple Peanut Butter Oatmeal Cookies
• Caramel Apple Pound Cake
• Fried Apple Rings
• Skillet Apple Crisp
• Baked Cinnamon Apple Slices
• Apple Streusel Muffins
•  Apple Oatmeal

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Make these Caramel Apple Cheesecake Bars for your next Fall gathering.
They taste even better than they look!

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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are a layer of cheesecake over a graham cracker crust covered with cinnamon-spiced apples, a streusel topping and drizzled with sweet caramel. The PERFECT dessert for Fall!

Course Dessert

Cuisine American

Keyword Caramel Apple, Caramel Apple Cheesecake Bars, Cheesecake, Cheesecake Bars

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 people

Calories 347kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking pan
• Mixer
• Mixing bowls

Ingredients

Crust

• ¾ cup graham cracker crumbs
• ¼ cup butter melted
• 2 tablespoons brown sugar

Cheesecake Filling

• 8 oz. cream cheese room temperature
• ⅓ cup sugar
• 1 egg
• ½ teaspoon pure vanilla extract

Apple Layer

• 1 Granny Smith apple
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves

Streusel Topping

• ¼ cup brown sugar
• ¼ cup flour
• ¼ cup oats
• ¼ teaspoon cinnamon
• 2 tablespoons butter melted

Caramel Drizzle

• 12 individually wrapped caramels
• 1 tablespoon heavy cream
• OR salted caramel sundae topping

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, and mix well with a fork.
• Place crust mixture into prepared baking dish, pressing down gently with your fingers.
• In the bowl of an electric mixer, beat the cream cheese until soft and smooth, about 2 minutes.
• Add the sugar, egg and vanilla and beat until smooth and thoroughly combined.
• Pour over crust, spreading evenly.
• In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
• Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
• Distribute evenly over the cheesecake layer in the baking dish.
• In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix welll until a coarse meal is formed. Sprinkle evenly over apple layer.
• Bake for 30-40 minutes until streusel is golden.
• Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
• For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
• Drizzle with homemade caramel sauce or caramel sundae sauce topping before serving.

Nutrition

Serving: 1person | Calories: 347kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 238mg | Potassium: 134mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

This post was updated on 8/15/16 and was updated again in format and with pictures on 11/3/21

The post Caramel Apple Cheesecake Bars appeared first on 365 Days of Baking.

It’s been a crazy week here.

We have a 2004 car that wasn’t running so hot. It seemed like it might be time to retire this particular vehicle.

The only problem is that I really love this car and am not ready to part with it. Instead, Kurt and I decided to have its engine replaced. It’s a great little car and because it’s been in Arizona most of its life, the body is in great condition with no rust (one of the benefits of living in the dessert!).

By far, it’s the one car I’ve ever owned the longest and we literally have plans to drive it into the ground. Or have we done that already now that we need to replace the engine?

Either way, we figure at this point even though a new engine calls for a hefty sum of money it’ll still be less expensive than purchasing a brand new car.

Have you owned a car that you weren’t ready to part with?

SAVE THESE CHEESECAKE BARS TO YOUR FAVORITE PINTEREST BOARD!

Along with our car woes, my laptop has been driving me nuts, saying there’s no more space. UGH!!

All of these mechanical and technological machines are pretty darn wonderful until we start having issues with them. I just don’t have the patience when something’s not working like it should. It drives me bonkers.

Because of the low memory in my computer I’ve been having trouble saving pictures for my posts which is why you haven’t seen me put much up this week. So, I’ll be ordering a new laptop next week. I’m excited as I always love opening the box and making it my own.

Our son, Cameron is running his second half marathon tomorrow morning. Our temps. are supposed to be in the mid-’80s this weekend while I hear New England is expecting 6 inches or so of snow! No, thank you.

Reminds me of when we had a huge snowstorm in Rhode Island at the beginning of April 20 years ago. Not fun.

Oreo Cheesecake Bars

In any case, with all the craziness of the last week or so, I was in desperately in need of a decadent chocolatey dessert. No matter how stressful life gets, a slice of cheesecake or a few Oreo cookies always make things feel a little bit bitter.

Put Oreos and Cheesecake together, along with plenty of rich chocolate, and you have the ideal dessert to distract you from whatever mechanical or technical problem is keeping you up at night.

And if fortune has smiled upon you and all your cars and laptops are working just fine? Well, I recommend celebrating with a Cookies and Cream Cheesecake Bar. Dessert is always a good idea, folks.

Cookies and Cream

Milk and cookies. Cookies and cream.

Is there a more comforting combination? Cookies and cream desserts call on the familiar flavors we love from our favorite chocolate sandwich cookies.

(Side note: are you a person who licks the cream off the Oreo first or do you eat your sandwich cookies in tact?)

From cookies and cream ice cream to Oreo Chocolate Chip Cookies, I get excited just about any time I get to make or eat a dessert inspired by Oreos. Considering my love of all kinds of dessert bars and cheesecakes, I almost can’t believe it took my so long to post a Cookies and Cream Cheesecake recipe.

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These Cookies and Cream Cheesecake Bars remind me of this Oreo Cake, my Oreo Pudding Dream Bars, and these Chocolate Chip Oreo Cookies.

Oreo Bars

At first glance at the recipe, it may seem like homemade Cookies and Cream Cheesecake Bars require a lot of steps. I’m here to tell you that, while these cheesecake bars look impressive, they’re actually fairly simple and perfect for beginner bakers.

After making the Oreo cookie crust, you just cream plain Greek yogurt (or sour cream) with cheesecake, sugar, vanilla and eggs and spread it into the crust and bake. Melted semi-sweet and white chocolate chips become a beautiful chocolate drizzle for topping the bars.

These Cookies and Cream Cheesecake Bars are sure to be a hit!

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Cookies and Cream Cheesecake Bars

Everyone will love these Cookies and Cream Cheesecake Bars with their Oreo cookie crust, cookies and cream cheesecake layer and drizzled with chocolate.

Course Dessert

Cuisine American

Keyword Cookies and Cream, Cookies and Cream Dream Bars, Dream Bars

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Refrigeration 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 391kcal

Author Lynne Feifer

Ingredients

• 14 ounce package Oreos with filling divided
• 4 tablespoons unsalted butter melted
• 12 ounces cream cheese room temperature
• ⅓ cup sugar
• ¼ teaspoon salt
• 1 egg
• 1 egg yolk
• ¼ cup plain Greek yogurt can substitute sour cream
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips
• ⅓ cup white chocolate chips

Instructions

• Preheat oven to 325 degrees F. and line an 8 X 8-inch baking pan with tin foil. Lightly spray the foil with cooking spray.
• Place 24 complete Oreos in the food processor or blender to turn into a fine crumb.
• In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
• Pour into the prepared baking dish and press down to evenly distribute.
• Place into the oven to bake for 10 minutes.
• In a mixing bowl, beat the cream cheese until smooth about two minutes.
• Add the sugar, salt and Greek yogurt, and mix well. Make sure to scrape down the sides of the bowl.
• Beat in the egg, egg yolk and vanilla.
• Reserving 3 Oreos, place the rest into a sealed plastic bag and crush.
• Fold into the cheesecake mixture.
• Gently pour the cheesecake batter over the crust and smooth with an offset spatula.
• Place into the oven and bake for 35 - 40 minutes or until center is barely wobbly and edges are set and very slightly golden.
• Allow to cool on a wire rack and then transfer to the refrigerator to chill for at least two hours.
• Place the 3 saved Oreos into a plastic sandwich bag and crush into small pieces.
• Lift the tin foil from the pan and place onto a cutting board to slice with a large knife.
• Place the chocolate chips and white chocolate chips into two separate microwavable bowls. Heat for 30 second intervals, stirring in between until chips are melted and smooth.
• Pour each into a plastic sandwich bag and cut a small tip off of one corner. Drizzle the chocolate over each of the bars, and top with the remaining crushed Oreos.

Nutrition

Serving: 1g | Calories: 391kcal | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 305mg | Potassium: 178mg | Fiber: 2g | Sugar: 26g | Vitamin A: 539IU | Calcium: 59mg | Iron: 4mg

Oreo Recipes

Oh boy, do I have plenty more Oreo and cookies & cream based dessert recipes to share with you! Have you made my Oreo Cake yet? How about Oreo Chocolate Chip Cookies?

If you love peanut butter with your Oreos, you should run to the kitchen right now to whip up some Mini Peanut Butter Cup Cheesecakes. Not only are these individual mini-cheesecakes packed with chocolate and peanut butter, they also have a surprise inside–an Oreo cookie!

Chocolate Cookies and Cream Cheesecakes are another individually portioned dessert recipe I adore. Recipes that make individual servings work great for parties and for tucking into lunch boxes.

I also can’t forget to mention Cookies and Cream Pie. This creamy, chocolatey pie recipe has to be tasted to be believed!

Need more dessert ideas? Here are a few to satisfy your tastebuds!

Chocolate Peanut Butter Dream Bars

Peanut Butter Cookie Dough Dream Bars

Chocolate Mint Dream Bars

The post Cookies and Cream Cheesecake Bars appeared first on 365 Days of Baking.

Hi there, Leia from Eat It and Say Yum again. 🙂

Can you all believe that July is almost over, already?! This summer is FLYING by!

While I know I will miss my mornings of sleeping in and lazy days with the kids, I’m looking forward to school starting again. We have one month left before that happens, and already I am making plans for back to school shopping…

But hey, I can enjoy these last few weeks of summer, with a nice cold Chocolate Crumble Cheesecake Bar in hand.

What’s not to love about cheesecake, right? Well, let’s take some yummy cheesecake and sandwich it between some crumbly, crunchy chocolate crust. Mmm’k?

The crust is made with melted chocolate chips, butter, graham crackers, and chopped peanuts. Yum! I love all those things.

I love a good crumbly topping, and this one has a nice crunch too. Great texture going on it these bars.

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So, don’t waste away the rest of your summer! Keep cool and make your friends and family happy with these yummy cheesecake bars. You won’t be sorry.

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Chocolate Crumble Cheesecake Bars

Author Lynne Feifer

Ingredients

• 1 12- oz package chocolate chips or butterscotch chips, peanut butter chips, etc.
• ⅓ cup butter
• 2 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 8- oz package cream cheese- softened
• 1 14- oz can sweetened condensed milk
• 1 egg
• 1 tsp vanilla

Instructions

• Preheat oven to 350 degrees.
• Crush the graham crackers and chop the peanuts, set aside.
• In large glass bowl, melt the chocolate chips and the butter in the microwave. Stirring every 30 seconds or so, until smooth. Add the crushed graham crackers and chopped peanuts. Stir to combine.
• In a separate medium-large bowl, beat the cream cheese until smooth. Slowly beat in the sweetened condensed milk. Beat in the egg and vanilla and set aside.
• Press half of the chocolate mixture into the bottom of a greased 9x13 pan. (If using a metal pan, line the pan with parchment paper for easy removal.)
• Pour the cheesecake filling over the chocolate crust, then sprinkle the remaining crust over the cheesecake filling.
• Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
• Let cool and then chill the bars before serving. Store an extras in the fridge.

Click here to see my other posts on 365 Days of Baking and More.

More dessert recipes from Eat It & Say Yum:

The post Chocolate Crumble Cheesecake Bars appeared first on 365 Days of Baking.

It’s really difficult to post daily when all the computers in the house are being used.

I really need to get one of my own.
Badly.

Anywho,
let’s get to the recipe, so I can get back into the kitchen today.

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Blueberry Lemon Cheesecake Bars

Servings 8 X 8-inch pan

Author Lynne Feifer

Ingredients

Crust

• ½ cup graham cracker crumbs
• ¼ cup butter melted
• 2 tablespoons brown sugar

Cheesecake Filling

• 1 8 oz. package cream cheese
• ⅓ cup sugar
• 1 egg
• 1 tablespoon fresh lemon juice I used half of a lemon
• ½ teaspoon vanilla

Blueberry Layer

• 12 ounces blueberries divided
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves

Streusel Topping

• ¼ cup brown sugar
• ¼ cup flour
• ¼ cup oats
• ½ teaspoon lemon zest
• ¼ teaspoon cardamom
• 2 tablespoons butter melted

Instructions

• Preheat oven to 350 degrees F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.

Crust

• In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
• Place crust mixture into prepared baking dish, pressing down gently with your fingers.

Cheesecake Filling

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
• Add the sugar, egg lemon juice and vanilla and beat until smooth.
• Pour over crust, spreading evenly.

Blueberry Layer

• Rinse the blueberries.
• In a medium bowl, combine ingredients for the blueberry layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
• Add 6 ounces of the blueberries to the dry ingredients and toss to coat.
• Distribute evenly over the cheesecake layer in the baking dish.
• Place the remaining blueberries evenly over the cheesecake layer.

Streusel Topping

• In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cardamom, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over blueberry layer.
• Bake for 30-40 minutes until streusel is golden.
• Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Blueberry Lemon Cheesecake Bars earned 3 1/2 rolling pins. I really liked the combination of the blueberries and lemon. These bars were sweet, but not overly sweet and had the perfect balance of flavors.
I think you’ll enjoy them, too!

If you like these, you’ll LOVE…

Caramel Apple Cheesecake Bars

The post Blueberry Lemon Cheesecake Bars appeared first on 365 Days of Baking.