Apple Cheesecake Bars with Caramel Crumb Topping

Whoever said that it turns to fall right after Labor Day obviously doesn’t live in California.  I mean seriously, what is up with this weather?  It’s 90 degrees today.  But I’m not letting that stop me from getting in the “fall” mood by making these AH-MAZING Carmel Apple Cheesecake Bars.  I found these while searching for something sinister to make to kick-off the fall season.  And boy oh boy were these it.  They are the perfect way to ease in to fall – now if the weather would only cooperate a little.

Caramel Apple Cheesecake Bars

You will love these so much you won’t mind if it’s 90 degrees or 50 degrees, they taste great no matter what the temperature is outside.  Just make sure you have a BIG glass of milk to go with it.

Caramel Apple Cheesecake Bars

These bars are broken down in to 4 parts (5 if you make your own caramel sauce)

2 cups of Gluten Free All-purpose Flour (I used Jules Gluten Free)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup firmly packed golden brown sugar
1 cup butter (slightly melted or room temperature if you prefer)

Cream Cheese Section
2 (8 ounce) packages of light cream cheese, softened
1/2 sugar
2 eggs
1 teaspoon vanilla extract

Apple Topping
3 Granny Smith apples, cored (you can peel them or not it’s all up to you.  I left the skin on and diced them to 1/4″ x 1/4″ cubes).
3-4 tablespoons sugar (taste apples first for tartness and then determine how much sugar)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Crumb Topping
1 cup firmly packed golden brown sugar
1 cup Gluten Free All-Purpose flour (again I used Jules Gluten Free)
1/2 teaspoon cinnamon
1/2 cup gluten-free oats
1/2 cup butter, softened

Caramel Sauce
I bought a gluten-free sauce from Trader Joes that is fantastic (see below). You of course can make your own, I just like to save time where I can.

Caramel Sauce







Preheat oven to 350 degrees F.

Chop apples in to 1/4″ x 1/4″ cubes and put in small bowl.  Add sugar, cinnamon and nutmeg and mix well until blended.  Set aside.

Now, in a medium bowl combine all the ingredients for the crumb topping until crumbly. Set aside.

Next, using a pastry blender cut butter in to the flour and brown sugar mixture until crumbly but not combined. Press in to a 9×13 baking pan that has been lined with aluminum foil.  Bake for 10 minutes.  Top could look light brown, but crust will be soft.

In a large bowl mix cream cheese and sugar together, then add the eggs one at a time until blended.  Then add the vanilla.  Mix until creamy smooth texture.  Pour over out of the oven crust.

Layer the apples over the top of the cream cheese mixture until fully covered.  Then hand sprinkle the crumb topping over the apples covering as much of the apples as possible.  Bake for 35 minutes or until filling is set but not firm.

Cool the pan at room temperature.  I even put them in the refrigerator overnight to harden up a little after they had cooled.  Once cooled take the bars out of the pan by lifting out the aluminum foil. Transfer to a cutting board and cut into bars or squares of a size of your choosing.  Drizzle with as much caramel sauce as you would like.  I personally think the more the better.

This recipe was adapted from Mel’s Kitchen Cafe  who adapted it from the Food Network.

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  1. These will be great for the football tailgating going on this weekend! Thanks!

  2. These were absolutley delicious! I will definitely be making these =)

  3. A-MA-ZING. I’m a man who loves cheesecake…and lemme tell you, this is probably some of the best cheesecake I’ve ever had. My only regret is that I didn’t have a glass of milk to go along with it. I wont make that mistake again. I’ll definitely be crafting this treat for my next family gathering.

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