Salted Caramel Apple Cream Cheese Bars These delightful bars combine a buttery shortbread crust with a creamy apple cheesecake filling, topped with a sweet streusel and drizzled with salted caramel for a perfect dessert. Ingredients For the Shortbread Crust: 3/4 cup (170g) unsalted butter, room temperature 3/4 cup (159g) light brown sugar, packed 2 cups (240g) all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Spiced Apple Creamy Cheesecake Filling: 3 (8 oz each, 681g) brick-style cream cheese, room temperature 1 cup (227g) sour cream 1 1/2 cups (249g) granulated sugar 2 teaspoons pure vanilla extract 3 large eggs, room temperature 2 large egg yolks, room temperature 1 1/2 teaspoons all-purpose flour 1/2 cup (113ml) heavy cream 2 tablespoons light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 large Granny Smith apples, peeled and diced into 1/8-inch pieces For the Brown Sugar Streusel Topping: 1/2 cup (106g) light brown sugar, packed 1/4 cup (50g) granulated sugar 1 cup (120g) all-purpose flour 1/2 cup (62g) old-fashioned oats 1/2 teaspoon ground cinnamon 1/2 cup (113g) unsalted butter, melted 1 cup (227g) salted caramel sauce, for drizzling Flaky sea salt, for sprinkling Instructions For the Shortbread Crust: Preheat the oven to 350Β°F (177Β°C). Line a 9Γ13-inch baking pan with parchment paper, allowing some overhang for easy removal. Spray with non-stick baking spray. In a stand mixer or using a handheld mixer, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the flour, cinnamon, nutmeg, and salt until combined. The dough should be crumbly yet hold together when pressed. Evenly press the dough into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool on a wire rack. For the Spiced Apple Cheesecake Filling: In the same mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, granulated sugar, and vanilla extract, beating until fully combined. Incorporate the eggs and egg yolks one at a time, mixing after each addition. Sprinkle in the flour and mix until combined. Add the heavy cream, brown sugar, cinnamon, nutmeg, and cloves, mixing well. Gently fold in the diced apples. Pour the filling over the cooled crust and smooth it out. For the Brown Sugar Streusel Topping: In a medium bowl, combine brown sugar, granulated sugar, flour, oats, and cinnamon. Pour in the melted butter and stir until crumbly. Evenly sprinkle the streusel over the cheesecake layer. Baking: Bake for 45-50 minutes, or until the center is set and a toothpick comes out clean. Once done, allow the bars to cool completely in the pan, then refrigerate for at least 4 hours or overnight to set. Finishing: Before serving, drizzle with salted caramel sauce and sprinkle with flaky sea salt. Slice into squares and enjoy!
