Apple Pecan Cheesecake Bars with Caramel

2 cups flour

1/3 cup brown sugar

3/4 cup cold butter, cubed

2 – 8 ounce packages light cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

2 eggs

3 Granny Smith apples, peeled and shredded

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 Tablespoon sugar

Crumb Topping:

3/4 cup flour

3/4 cup brown sugar

1/4 cup old fashioned oats

1/4 cup quick oats

5 Tablespoons cold butter, cubed

1/2 cup chopped pecans

caramel ice cream topping (optional)

Preheat oven to 350 degrees.  Combine flour and brown sugar, cut in butter.  You can use a pastry blender or a food processor.  Butter pieces should be pea sized when you are done.  Press into a greased 9 x 13” baking dish.   

Bake for 15-16 minutes or until just starting to turn golden brown.  Remove from oven ready for next step. In medium bowl, beat together cream cheese, sugar, and vanilla. Add eggs and mix until fairly smooth.  Spread evenly over crust.

Toss apples with cinnamon, nutmeg, and 1 Tablespoon of sugar. Sprinkle over cream cheese mixture.  (My apples were wet so I squeezed the liquid off so they weren’t soppy.)


For the streusel: Mix together flour, brown sugar, and oats.  Cut in butter using a pastry blender or food processor. If you use a food processor don’t blend too much or you lose the texture of the old fashioned oats.  Stir in pecans.  Sprinkles evenly over apples.


Bake for 25-28 minutes or until top is golden brown.

Allow to cool to room temperature before cutting and serving.  You can drizzle the caramel on now or if you want to be fancy drizzle each piece and WOW! your guests! Keep leftovers in fridge.