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Caramel Apple Cheesecake Bars with Oat Cookie Crust

Caramel apple cheesecake bars layer smooth cheesecake and tender cinnamon apples over a buttery oat cookie crust. Bake them in a 9x13-inch pan, chill until set, then finish with a drizzle of caramel sauce.
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Prep Time 25 minutes
Cook Time 54 minutes
Cooling and chilling 5 hours 10 minutes
Total Time 6 hours 29 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 413
Ingredients Equipment Method Notes

Ingredients
  

For the oat cookie crust
  • 1 nonstick cooking spray for the pan
  • 1.5 cup all-purpose flour
  • 1.5 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter melted
For the cheesecake filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
For the apples
  • 2 Granny Smith apples medium, peeled, cored, and thinly sliced
  • 1 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 0.5 tsp ground cinnamon
For the caramel drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Prepare and bake the oat cookie crust
  1. Preheat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking pan with cooking spray.
  3. Line the pan with parchment paper with overhang on two sides, then lightly spray the parchment.
  4. Whisk the flour, oats, brown sugar, and salt in a large bowl.
  5. Stir in the melted butter until evenly moistened.
  6. Press the crust mixture firmly into the pan.
  7. Bake for 12 to 15 minutes, until the edges are lightly browned.
  8. Cool in the pan for 10 minutes.
Make the cheesecake filling
  1. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed.
  3. Mix in the sour cream and vanilla just until combined.
  4. Spread the filling evenly over the cooled crust.
Top and bake
  1. Toss the apples with the sugar, cornstarch, and cinnamon until evenly coated.
  2. Arrange the apple slices in a slightly overlapping layer over the filling.
  3. Bake at 350°F for 35 to 45 minutes, until the edges are set, the center has a slight jiggle, and the apples are tender when pierced with a knife.
Chill and finish
  1. Cool the bars in the pan on a wire rack until they reach room temperature, about 1 hour.
  2. Refrigerate for at least 4 hours.
  3. Warm the caramel sauce in a microwave-safe bowl in 10-second bursts, stirring between each, just until pourable.
  4. Drizzle the caramel over the chilled bars.
  5. Lift the bars from the pan and cut into 16 bars, wiping the knife between cuts.

Notes

For clean slices, wipe the knife between cuts as directed. Store covered in the refrigerator for up to 5 days; freeze individually wrapped bars for up to 2 months. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.