Caramel Apple Cheesecake Crumble Bars

Caramel Apple Cheesecake Crumble Bars

apple filling:

  • 6 large apples, peeled, cored and chopped (I used 4 Granny Smith and 2 Sweet Tango)
  • 1/2 cup dark brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 2 tablespoons flour
  • 2 tablespoons cold water

crust and topping:

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon coarse kosher salt
  • 1 1/2 cups (3 sticks) cold, unsalted butter, diced

cream cheese filling:

  • 1 pound cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla bean paste

salted caramel: 

Click HERE for the recipe. 

Note, although pictured here, the cream cheese filling is on top of the apples, I've switched those layers in my instructions below as they bake better layered with crust, apples, cream cheese, then topping.

In a large saucepan, combine the apples, lemon juice, sugar and spices.  Simmer over medium low heat until juicy and the apples have softened, about 30-40 minutes.  In a small bowl, whisk together the flour and water to create a slurry.  Add to the apple mixture and simmer for 5-10 more minutes until the juices have thickened.  Let cool slightly.

Preheat the oven to 350.  Spray a 9x13 baking dish with non-stick spray.

In your food processor, combine the crust/topping ingredients until pea-sized pieces of butter remain.  Reserve two cups of the crumbs for the topping, and press the remainder of the crumbs firmly against the bottom of the baking dish.  (The crumb mixture will seem very dry, but it will bake into a shortbread cookie-like crust.)  Bake crust for 15 minutes.

Meanwhile, beat the cream cheese, sour cream, eggs and vanilla bean paste until smooth and creamy.

Spread the apples over the hot crust, then pour the cream cheese filling over the apples.  Bake for 15 minutes, then sprinkle the crumb topping over and bake for another 20-25 minutes until golden brown.

While the bars are cooling, make the caramel.  Cool bars completely before cutting into squares, and serve with the caramel sauce.

Recipe from Curly Girl Kitchen