Salted Caramel Apple Cheesecake Bars

A few weeks ago, I learned a good friend of mine had scored a VIP cabana at the Santa Barbara Polo and Racquet Club. So last Sunday, a small group of us put on our Sunday best and headed up the coast for a day of fun, food, and of course wine. It was such a beautiful day and we had a great time learning all about "posh polo".








(Oh yeah, we felt like models)

As part of the cabana package, we were allowed to bring our own food and wine (as well as partake in a champagne toast and wine tasting), so these bars were my contribution to the party. I'd been lusting after this recipe so rather than be frustrated by the fact that my oven can't hold a 9x13 pan, I halved the original recipe and pressed on. The other change I made was to add more salt than called for in the caramel sauce. The bars are great without the caramel with the tart granny smith apples being a nice foil to the sweet streusel and crust, but the salted caramel sauce makes them over the top. I was actually going to skip that step, but I am so glad I didn't. I'm so glad I had other people to eat these because I was in serious danger of finishing them all myself.


In a bowl, mix together the flour, brown sugar, salt and cinnamon for the crust


Add the butter and mix until crumbly, but combined


Crumbly, but combined


Press the mixture into an 8x8 pan lined with foil. Throw into a 350 degree oven for ten minutes.


Apples, sugar, cinnamon, and nutmeg


Mix them


Oats, flour, cinnamon, sugar, and butter


Mix until crumbly (notice a pattern?)


Beat the cream cheese and sugar until smooth


Add an egg


Add the vanilla


Pour the cheesecake over the crust


Top with the apples


Cover with the streusel and bake for about 30 minutes


Cream, sugar, butter, vanilla, and salt in a saucepan until bubbly and thick


Transfer to a bowl or jar and cool in the fridge


Baked bars


Holy cow




One year ago: Artisinal LA
Two years ago: Apple Cranberry Crisp with Oatmeal Streusel
Three years ago: Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream



Salted Caramel Apple Cheesecake Bars
(Adapted from Mel's Kitchen Cafe)

Makes 9 bars

For the crust:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick butter, at room temperature

For the cheesecake layer:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract

For the apples:
2 Granny Smith apples, peeled, cored, and chopped
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the streusel topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter, at room temperature

For the caramel sauce:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 teaspoon coarse kosher salt
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees and line an 8x8 pan with foil.

To make the crust: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Cut in the butter with a fork until the mixture is crumbly, but combined. Press the mix evenly into the prepared pan. Bake for 8-10 minutes or until lightly browned.

In a medium bowl, beat the cream cheese and sugar until smooth, beat in the egg, and finally the vanilla

Mix all of the apple ingredients in a bowl and set aside.

Mix the streusel ingredients, until combined, but crumbly.

Pour the cheesecake filling over the warm crust and make sure the filling is spread evenly.

Spoon the apples evenly over the cheesecake then top with the streusel. Bake until the streusel is lightly browned and the cheesecake layer has set, 25-30 minutes.

While the bars are baking, make the caramel sauce by whisking together the butter, brown sugar, cream, salt, and vanilla in a small saucepan. Bring the mixture to to a simmer. Cook gently, while whisking, until the mixture thickens. Transfer to a glass bowl or jar and refrigerate until cool.

Transfer the cooked bars to a wire rack to cool completely to room temperature. Slice the bars. Serve each bar drizzled with caramel sauce.

Printable Recipe