Apple cinnamon cheesecake bars (with a gooey caramel sauce that develops as it bakes) are a wonderful alternative to a traditional cheesecake, and perfect for feeding a crowd!
There comes a time when you need to make a simple dessert, with seasonal ingredients, large enough to feed a crowd.
At least, I find myself in this situation from time to time. HA!
In fall, apples are the star in Maryland.
We happen to have a TON of apples here at the homestead.
No, not from our own trees (although we do have a few). They’re seconds from a local farm—imperfect to look at, but delicious to eat. Perfect for things like applesauce and…
Apple Cinnamon Cheesecake Bars
I scoured the interwebs for inspiration, and stumbled upon this recipe for Caramel Apple Cheesecake Bars with Streusel Topping a few different times.
Looks good, right? I thought so….
Lucky me, my sister (who happened to be visiting from Brooklyn that weekend) snapped a photo of me managing phone and ingredients.
I might have been searching for that inspiration OR checking Facebook. Probably the latter.
Back to the task at hand…
The apples for this recipe are peeled and diced small because they’re baked on top of a cheesecake filling and they need to be done by the time the cheesecakes’s ready.
Lots of chopping…
I’m not a fan of “caramel topping” like that other recipe calls for, and I wasn’t really in the mood to make caramel from scratch, so instead I made it EXTRA cinnamon-y.
And extra brown sugar-y.
See how all the cinnamon and brown sugar bubbles up in the nooks and crannies?
It’s like a caramel sauce develops on its own!
The apples become tender and sweet—but not TOO sweet—and the juices come together to make a syrupy sauce.
Are you drooling yet?
The great thing about making apple cinnamon cheesecake *bars* instead of a traditional cheesecake is how easy it is to serve and store.
I just let it chill completely in the baking dish, and then served it up in squares.
Beware: it’s pretty rich, so a little goes a long way!
For the streusel topping: I let the cheesecake bars cool for about 20 minutes on the counter before moving them to the fridge to finish chilling completely. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the streusel topping:
Inspired by Paula Deen's recipe for Caramel Apple Cheesecake Bars.
Nutrition Information: Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 78mgSodium: 219mgCarbohydrates: 40gFiber: 2gSugar: 23gProtein: 4g
For the streusel topping:
I let the cheesecake bars cool for about 20 minutes on the counter before moving them to the fridge to finish chilling completely.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.