Offering classic fall flavors in each slice, these gooey, pecan-packed bars are creamy and delicious. Drizzle with caramel sauce for a charming final touch.
Caramel Apple Cheesecake Bars
Makes about 18 bars
Crust:
- 1 cup (227 grams) unsalted butter, softened
- ⅔ cup (147 grams) firmly packed light brown sugar
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
Filling:
- 8 cups (900 grams) finely diced peeled Honeycrisp or Pink Lady apples
- 1¼ cups (250 grams) granulated sugar, divided
- 1½ teaspoons (3 grams) ground cinnamon, divided
- ½ teaspoon (1 gram) ground nutmeg
- 3 (8-ounce) packages (680 grams) cream cheese, softened
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (6 grams) vanilla extract
- 1 cup (125 grams) all-purpose flour
- ¾ cup (165 grams) firmly packed light brown sugar
- ½ cup (50 grams) old-fashioned oats
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (85 grams) chopped pecans
- Salted Caramel Sauce (recipe follows)
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Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.
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For crust: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour and salt, beating until just combined. Press mixture into bottom of prepared pan.
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Bake until golden brown, about 20 minutes. Let cool completely. Leave oven on.
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For filling: In a large bowl, stir together apples, ½ cup (100 gram) granulated sugar, 1 teaspoon (2 grams) cinnamon, and nutmeg. Let stand until apples have released most of their juices, 45 minutes to 1 hour. Drain apples, discarding liquid.
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In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, eggs, vanilla, and remaining ¾ cup (150 grams)granulated sugar at medium-high speed until smooth, 2 to 3 minutes. Pour onto cooled crust. Gently spread apple mixture on top.
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In a medium bowl, whisk together flour, brown sugar, oats, salt, and remaining ½ teaspoon (1 gram) cinnamon. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in pecans; sprinkle onto apples.
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Bake until center is set and an instant-read thermometer inserted in center registers 160°F (71°C), about 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, uncovered, until cold, at least 8 hours or up to overnight.
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Using excess foil as handles, remove from pan, and cut into bars. Serve with Salted Caramel Sauce.
Salted Caramel Sauce
Makes 1½ cups
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- ⅓ cup (80 grams) heavy whipping cream, room temperature
- 6 tablespoons (84 grams) unsalted butter, cubed and softened
- 1 teaspoon (3 grams) kosher salt
- 2 teaspoons (8 grams) vanilla extract
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In a small saucepan, stir together sugar and ¼ cup (60 grams) water until combined. Bring to a boil over high heat. (Do not stir.) Cook, without stirring, until caramel turns a deep amber color and an instant-read thermometer registers 355°F (180°C) to 360°F (182°C), 15 to 18 minutes.
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Remove from heat. Carefully whisk in cream until well combined. Add butter and salt, whisking until butter is melted and well combined. Stir in vanilla. Pour into a heatproof container, and let cool completely.