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Salted Caramel Apple Pumpkin Cheesecake Bars
This recipe is a delicious spin on creamy pumpkin spice cheesecake and tart apple pie swirled to perfection.
Sooooo... I was trying to decide what fall dessert I was feeling... rustic apple tart, pumpkin spice cheesecake, apple crisp... they all sounded wonderful so I decided, "Yes, And." ( I think my husband sometimes regrets teaching me the life philosophy of "Why not both?!?!")
Salted Caramel Apple Pumpkin Cheesecake Bars
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 small bowl
- 2 medium bowls (I love these Casafina cereal bowls and this Casafina stoneware mixing bowl set)
- Electric mixer,
- 9 x 13 baking dish
- Pastry cutter
Ingredients
CRUST
- 2 1/2 cups flour
- 1/2 cup brown sugar
- 1 1/4 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
CHEESECAKE
- 3 eight ounce packages cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 1/2 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon ground clove)
APPLES
- 3 Granny Smith apples, peeled and chopped
- 2 Tablespoons sugar
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
STREUSEL
- 1 1/2 cup brown sugar
- 1 1/2 cup flour
- 3/4 cup oats
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 packet Pecan Pumpkin Oatmeal (optional)
- 1/4 cup finely chopped praline pecans (optional)
Note: I made the recipe with and without the salted caramel topping. We preferred it without, but if you include, you will need ~ 1/2 cup of warmed salted caramel sauce to drizzle on top of the bars.
Instructions
- Preheat the oven to 350 degrees F.
- Line the baking dish with parchment, including up the sides of the dish.
CRUST
- In one of your medium bowls, combine the dry ingredients of the crust, then cut in the butter with a fork or pastry cutter.
- Press the crust mixture evenly onto the bottom of your baking dish.
- Bake for 15 minutes.
CHEESECAKE
- In your mixier, cream together the cream cheese and sugar.
- Add the eggs and vanilla and combine.
- Remove 1/2 cup of the cream cheese mixture and set aside.
- Pour the remaining mixture over the warm crust.
- In the set aside cream cheese mixture, add pumpkin puree and spices, an combine.
- Drizzle the pumpkin cream cheese over the plain cream cheese layer. Using a butter knife, swirl the pumpkin mixture through the plain cream cheese layer.
APPLES
- In a separate bowl, combine the apples, sugar, and spices.
- Sprinkle evenly on top of swirled cream cheese layer.
STREUSEL
- In your mixing bowl, by hand, combine all struesel incredients.
- Sprinkle the mixture over the apple layer.
- Bake for 40-45 minutes.
- Chill for 1 hour.
- Serve chilled, drizzled with warm caramel sauce.
Your kitchen will smell of cinnamon apples and pumpkin spice…as if fall came to stay for a visit. You will never want to leave!
Love baking? Then check out Brian Hart Hoffman’s Bake From Scratch (Vol. 1, Vol. 2, Vol. 3, Vol. 4) for more great recipes! And for more of my recipes, check out my In the Kitchen page.
Wishing you warm kitchens and fond memories!
XOXO,
