Caramel apple season calls for something that feels really special and these caramel apple cheesecake bars are exactly that. A buttery Biscoff cookie crust on the bottom, a thick and creamy cinnamon cream cheese filling, gooey sautéed cinnamon apples layered on top of that, finished with a brown sugar oat crumble baked until golden, and then refrigerated until perfectly set and sliceable. Every single layer is doing something incredible and together they create a fall dessert bar that tastes like caramel apple cheesecake and apple crisp decided to become one thing and it is one of the best decisions ever made.
The Biscoff cookie crust is the detail that makes these bars so much more interesting than a standard graham cracker base. That warm spiced cookie butter flavor runs through the entire crust and pairs with the cinnamon cream cheese filling and the caramel apple layer in a way that ties every single component together into one cohesive fall flavor experience. Press it firmly and evenly into the bottom of your eight by eight dish and let it set while you make the filling so it has time to firm up before the cream cheese goes on top.
The cinnamon apples get sautéed before they go into the bars and that step matters more than it might seem. Cooking them down first with butter, brown sugar, cinnamon, and a pinch of salt softens them slightly and draws out their natural juices into a thick caramelized coating that does not release excess moisture into the cheesecake layer during baking. Raw apples go in wet and can make the filling soggy and uneven. Sautéed apples go in perfectly tender and caramelized and they stay that way all the way through the bake and into the refrigerator.
The brown sugar oat crumble on top is the finishing layer that takes these from a cheesecake bar to something that genuinely looks and tastes like it came from a really good bakery. Bake until the crumble is golden and the edges are set, then refrigerate for at least four hours or overnight before slicing for the cleanest most beautiful bars. The patience during the chill time is worth every minute. These caramel apple cheesecake bars are the fall dessert for gatherings, holiday tables, or any October weekend when you want to make something that makes everyone immediately reach for a second piece.
Caramel Apple Cheesecake Bars
Ingredients
For the Base:
- 2 cups biscoff cookies, crushed
- 1 cup unsalted butter, melted
- 2 tbs granulated sugar
- pinch sea salt
For the Cheesecake Filling:
- 12 oz cream cheese, softened (1½ blocks)
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp cinnamon
For the Cinnamon Apples:
- 2 honey crisp apples, cored and diced small
- 1 tbs butter
- 2 tbs brown sugar
- ½ tsp cinnamon
- pinch sea salt
- 1 tbs corn starch
For the Oat Crumble:
- 1 cup rolled oats
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ cup melted butter
- ½ tsp cinnamon
- ¼ tsp sea salt
Topping:
- Caramel
- sea salt
Instructions
For the Base:
- Preheat your oven to 350℉ and line an 8×8 baking dish with parchment paper.
- In a food processor or using a rolling pin, crush biscoff cookies until fine.
- Transfer to a medium bowl and add melted butter, sugar and salt. Stir to combine until mixture resembles wet sand.
- Pour mixture into the bottom of your baking dish and press firmly with a flat bottomed cup.
- Bake for 10 min and set aside.
For the Cinnamon Apples:
- Melt the butter in a skillet over medium heat.
- Add apples, brown sugar and spices and stir until coated. Sautee for about 5 min until apples are soft and caramely.
- Stir in corn starch and remove from heat once it's fully incorporated.
- Spread apples out on a plate in an even layer to begin cooling. You want these completely cooled off before you add them to the cheesecake.
For the Cream Cheese FIlling:
- In a large mixing bowl using a hand mixer or stand mixer, beat cream cheese until smooth.
- Add sugar and mix until smooth.
- Add egg and vanilla and mix until smooth.
- Add cinnamon and mix until combined. Set aside.
For the Oat Crumble:
- In a medium mixing bowl, combine oats, flour, brown sugar melted butter, cinnamon and sea salt and mix until crumbly bits form. Set aside.
Assemble and Bake:
- Pour your cream cheese filling on top of the biscoff crust and smooth.
- Add your cinnamon apples on top of the cheesecake layer spreading them evenly across the cheesecake.
- Add the oat crumble on top of the apples, covering all of the apples.
- Bake for 35-40 minutes until golden brown and the center still a little jiggly.
- Let it cool completely and then refrigerate for minimum 2 hours.
- Once set, drizzle with caramel, sprinkle with sea salt and cut into bars.
- Serve immediately and enjoy!
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