Caramel Apple Cheesecake Cookie Bars

Caramel apple cheesecake cookie bars recipe with step by step pictures. Caramel apple cheesecake cookie bar on a brown plate.

Recently I was searching for a dessert which would be saying ‘Good-Bye!’ to summer, while – at the same time – it would be welcoming the upcoming fall season.

I was searching and now I am searching no more because I’ve found all that I was looking for in this delicious treat.

In case you wondered, I will describe all the lovely levels of this dessert for you: it all starts with a lovely cookie-like layer on the bottom, then it continues with a creamy and delicious cream cheese filling with chunks of delicious cinnamony apple scattered here and there, then there’s a crumbly and crunchy topping, and finally – a good portion of luscious caramel on top.

Sounds quite good, right?

And this is how it all comes together…

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Ingredients.

It all begins with all these ingredients.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Batter in a bowl, making crumbs with a fork. Combine until crumbs form.

And then…

1. Preheat the oven to 350 °F (175 °C).

 

2. In a bowl, combine the flour (1 cup – 140 grams) and brown sugar (1/2 cup – 100 grams). Cut in the butter (1 cup – 230 grams) with a pastry blender (or a fork) until the mixture is crumbly, kinda.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Spreading bottom cookie layer batter using a stainless steel measuring cup.

3. First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13 × 9-inch (33 x 22 cm) baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Cream cheese filling in a bowl with two whisk attachments.

4. In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined.

Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Pouring cream cheese mixture over baked cookie batter.

5. Pour the cream cheese batter over the warm crust.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Peel the apples and chop them into 3/4-inch (2 cm) chunks.Mix the apple chunks with the cinnamon and two tablespoons white sugar.

6. Peel the apples and chop them into 3/4-inch (2 cm) chunks.

Mix the apple chunks with the cinnamon and two tablespoons white sugar.

 

Caramel apple cheesecake cookie bars recipe with step by step picturess. Spoon the apple chunks evenly over the cream cheese mixture.

7. Spoon the apple chunks evenly over the cream cheese mixture.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. In a smaller bowl, combine the flour (1 cup - 140 grams), oats (1/2 cup - 60 grams), and brown sugar (1/2 cup - 100 grams) for crumb topping. Cube the butter (1/2 cup - 115 grams) and using a pastry blender (or a fork), create a crumbly mixture.

8. In a smaller bowl, combine the flour (1 cup – 140 grams), oats (1/2 cup – 60 grams), and brown sugar (1/2 cup – 100 grams) for crumb topping. Cube the butter (1/2 cup – 115 grams) and using a pastry blender (or a fork), create a crumbly mixture.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Crumble over the cream cheese mixture.

9. Crumble over the cream cheese mixture.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Bake 30 minutes, or until the filling is set. Reduce the temperature to 300 °F (150 °C) for the last 5 minutes.

10. Bake 30 minutes, or until the filling is set. Reduce the temperature to 300 °F (150 °C) for the last 5 minutes.

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. Cut into bars (3 x 3 inches/7 x 7 cm).

11. Cut into bars (3 x 3 inches/7 x 7 cm).

 

Caramel apple cheesecake cookie bars recipe with step by step pictures. And drizzle with the caramel topping.

12. And drizzle with the caramel topping.

Enjoy!

I know you will.

Love,
Petra

(This recipe was adapted from allthingsmamma.com. It makes 12 bars. Store the dessert in the refrigerator.)

81 thoughts on “Caramel Apple Cheesecake Cookie Bars

  1. I hate you so much. This is terrible… I have no apples in my fridge. You suck. Why would you do this to me Petra… I have never seen something more delicious…

  2. Petra these look DIVINE! I recently made an apple tart that tasted summery yet perfect for comforting autumn evenings too, so i think your bars would fit the bill perfectly for a transition dessert indeed. Plus they just sound so goddarn yummy that im simply going to havvveee to try them! Gorgeous 🙂

  3. OMG, these look amazing! I’m practically drooling from my office desk right now. I could eat these everyday! I love the combination of apples and cinnamon!

  4. you have no idea how in love I am with your blog! you are so sweet and your recipes – wow. I just copied like 20 of them to my notebook because I have to try them! I’m 15 and I love to bake, especially sweets. Thank you so much for this blog and for your amazing recipes 🙂

  5. I made these for a co-worker’s birthday and they were a huge hit around the office!! Perfect way to put a twist on apple pie/crisp. Thanks for sharing!

  6. Petra, i also love to cook and taking pictures of it. however, there are a couple of times when it’s a total failure. it wasn’t the case with this recipe. i came through your website by browsing tastespotting.com and immediately felt the urge buying ingredients for this delicious cake. i am gluten allergic so instead of flour i used brown rice flour. since it is not as powdery as regular flour i had to use a little less butter. so. i just sliced it even it was still hot and we L.O.V.E. it! i will definitely pass it on to my family and friends!

  7. I saw this picture on foodgawker.com and the picture looked amazing. So of course I saved it to my favorites, and I had a chance to make them today! A few friends are coming for dinner tonight, and with a picture like that I know they wont disappoint. Thank you so much for the recipe, I can hardly wait to try them! (Beautiful directions too!)
    –Dayna

  8. I tried these and they were wonderful! Personally, I don’t like ultra sweet so the caramel topping was a bit much for me, but I loved the bars without the topping.

  9. Hey Petra!!

    I am currently on my second batch of the bottom “cookie” part. I’m not sure what I’m doing wrong but the dough is very gooey. I used a fork to cut the butter in but it’s still gooey. Yours doesn’t look that way. Tip? Advice?

    HELP! 🙂

    BTW, Love love love your blog!!!! I found it by accident but cannot quit hanging out on here!! 🙂

    Thanks, Veronica

    • Hi Veronica! My bottom cookie part was pretty gooey too, so I don’t think that you are doing anything wrong. But you can reduce the amount of butter, and prepare the bottom part that way – it will still work, but it will be firmer. 🙂 Petra

  10. Found these on Foodgawker today and have my first batch on the oven!! Can’t wait to taste them in 13 minutes 🙂

    I had the same problem as Veronica with the dough. I couldn’t press it down with a measuring cup because it stuck to the bottom. Do you think it is because I used margarine instead of butter?

    • Hi Dianna!

      Welcome to our sweet food club! I am happy to see you here.

      I hope you liked the cake. I pressed down the dough with my fingers, I used the measuring cup only to smooth out the surface.

      Petra

  11. I made a gluten and dairy free version of these for a baby shower on the weekend. They were sooo incredibly tasty that nobody even complained I was feeding them soy – what a delicious recipe! I doubled the amount of flour in the bisuit base, as on my first attempt it was so buttery that it was boiling in the oven, and it came out beautifully 🙂

  12. i CANNOT wait to try this recipe! these look like little drops of heaven.

    the only downfall…. i’ll probably eat them all in the first day!!!!!

  13. Made these today as a little pre-christmas dessert and they are absolutely delicious! Also great to serve with caramel ice-cream when it’s still warm. Will definitely make it again.

    Also, about half of my christmas-dinner consists of your recipes! Love your blog!

  14. I have been looking for the all-in-one bar cookie that incorporates our favs; apples, cheesecake & caramel! Guess what? I’ve found it on your site.

    Your pics are unbelievable, and if this cookie is as good as it looks my hubby will be in heaven!

    Thanks for sharing!

  15. O. MY. GOD….This is just cruel… MUST. MAKE. NOW. please tell, do u serve this hot or cold? wh/ way is more knee-wobblingly delicious? Oh i think im about to cry.

  16. Hi i have a question 🙂
    i live in sweden and its really hard to fing all-purpose flour, but can I use baking powder and flour instead?

    • Hi Diana! All-purpose flour basically means ‘regular’ flour. There’s no baking powder in all-purpose flour. So your regular flour will be perfectly okay. 🙂 Petra

  17. The flour to butter ratio in this recipe doesn’t make sense… that’s too much butter to have a “crumbly” mixture…. I made it and it was more like a batter.. regardless, it worked out.. I just had to sop up the excess grease with a paper towel after the crust baked. Next time I would make it with far less butter.

  18. These were made and readily devoured by my entire immediate and extended families. Absolutely fantastic recipe, and highly versatile. This is already a go-to recipe. Thanks a million!

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  20. I made these for family and we loved them, but I thought the crust was too putsy and will use a simple graham cracker crust next time. Otherwise was quick, easy and a great way to use up those last couple apples in the fridge. It keeps well, too. We metered them out to last a week and they were as good on the last day as the day they were baked.

  21. Hi Petra, it looks lovely but isn’t it too much butter for the dough?? i tried it and it was not crumbly at all so have to see how it will turn out…

  22. Do you need to grease the bottom of the pan or is there enough butter in the crust ? Is this correct for the crust—2 sticks (1 cup) of butter? Seems like way too much butter for the amount of flour & sugar. Help!

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