Yield: 15-24

Caramel Apple Cheesecake Bars with Biscoff Cookie Crust

Prep Time 8 hours 30 minutes
Cook Time 45 minutes
Total Time 9 hours 15 minutes

Ingredients

  • 8 ounces Biscoff cookies, finely crushed
  • 1/4 cup granulated sugar
  • 1/3 cup butter, melted
  • 2 (8-ounce) packages neufchatel cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 tart apples (I used Granny Smith), cored, peeled and chopped
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed brown sugar
  • 1 cup flour
  • 1/2 cup oats
  • 3/4 stick butter, softened
  • Caramel topping

Instructions

Preheat oven to 350 degrees.

Line a 9 x 13 baking dish with foil. Gently grease foil. Combine cookies, 1/4 cup sugar and ? cup melted butter in a small bowl. Gently press into bottom of baking dish. Bake for 12-15 minutes. Remove from oven. Set aside.

Using a mixer, beat cream cheese and 1/2 cup sugar together until smooth. Add vanilla and eggs, one at a time, mixing well after each addition. Pour mixture over warm crust.

Combine apples, 2 tablespoons sugar, cinnamon and nutmeg together and sprinkle over cream cheese mixture in pan. Combine brown sugar, flour, oats and 3/4 stick butter in another bowl and sprinkle over apple mixture. Return pan to oven and bake for approximately 30 minutes or until filling no longer wiggles. Allow dish to come to room temperature, cover and refrigerate at least 8 hours or overnight.

Grasp edges of foil and lift bars out of pan. Cut to desired size. Serve with warm caramel sauce.

Nutrition Information:


Amount Per Serving: Calories: 1772.75 Total Fat: 11.46g Carbohydrates: 443.21g Protein: 36.48g

 

 

Comments

  1. Do these keep well? Can you make these ahead? I have a dinner Sunday, but was hoping to make these Thursday evening as I won’t have time to prepare them after then.

    • Hi Aly, You can certainly make these a few days in advance. Keep them in covered in the fridge and add the caramel right before serving.

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