Caramel-Apple Cheesecake Bars Recipe

5 3 2
Publisher Photo

Caramel-Apple Cheesecake Bars Recipe

Read Reviews
5 3 2
Publisher Photo
These pecan-topped bars are yummy any time of year, but they’re especially good during cooler months when you’re craving something rich and satisfying. —Katy Roche, Batavia, Illinois
Recommended: Top 10 Caramel Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup butter, melted
  • 3 tablespoons brown sugar
  • APPLE LAYER:
  • 4 cups thinly sliced peeled tart apples
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • CREAM CHEESE LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • CARAMEL LAYER:
  • 1 package (14 ounces) caramels
  • 1/3 cup 2% milk
  • TOPPING:
  • 1 cup chopped pecans, toasted
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 5 tablespoons butter, melted

Directions

In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom of a well-greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes. Cool on a wire rack.
In a small bowl, combine the apples, flour and sugar; spoon over crust. In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over apples.
In a small saucepan, combine caramels and milk. Cook and stir over medium heat until smooth; pour over cream cheese layer. In a small bowl, combine topping ingredients; sprinkle over caramel.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
Originally published as Caramel-Apple Cheesecake Bars in Country Woman Christmas Annual 2011, p53

Nutritional Facts

1 each: 303 calories, 17g fat (7g saturated fat), 47mg cholesterol, 149mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1-1/4 cups graham cracker crumbs
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup butter, melted
  • 3 tablespoons brown sugar
  • APPLE LAYER:
  • 4 cups thinly sliced peeled tart apples
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • CREAM CHEESE LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • CARAMEL LAYER:
  • 1 package (14 ounces) caramels
  • 1/3 cup 2% milk
  • TOPPING:
  • 1 cup chopped pecans, toasted
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 5 tablespoons butter, melted
  1. In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom of a well-greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes. Cool on a wire rack.
  2. In a small bowl, combine the apples, flour and sugar; spoon over crust. In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over apples.
  3. In a small saucepan, combine caramels and milk. Cook and stir over medium heat until smooth; pour over cream cheese layer. In a small bowl, combine topping ingredients; sprinkle over caramel.
  4. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
Originally published as Caramel-Apple Cheesecake Bars in Country Woman Christmas Annual 2011, p53

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Reviews forCaramel-Apple Cheesecake Bars

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craftygrandma1951 User ID: 5439115 178138
Reviewed May. 5, 2013

"This recipe is one of the best I have tried!!"

MY REVIEW
grniis2 User ID: 5615142 179202
Reviewed Oct. 23, 2012

"P.S. I used Kraft caramels instead of Werthers cause I had some on hand. turned out great!"

MY REVIEW
grniis2 User ID: 5615142 195052
Reviewed Oct. 23, 2012

"I made these bars and took them into work. Everyone wanted the recipe. These were one of the best bars I have ever tried. It takes a little time to prepare but are well worth the effort."

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