I had to think of something to make to bring to a neighbor’s Fall party. I figured it would be a great time to use apples since they are in season right now. I like to also make finger food since it was a party. I made these last year for the same party and everyone loved them. So, I thought it was safe to make them again! Once again, they were a hit!
These bar cookies are so good with the cookie layer at the bottom, it gives the bar a nice cookie crunch. Then a layer of smooth and creamy cheesecake on top of the cookie. Then another layer with my caramel apples with hint of spices. If that wasn’t enough, one final layer with a crunchy topping.
These would make a great addition to our Thanksgiving dessert table too. Who doesn’t love cheese cake? Better yet, a combination of cheesecake with cookies and caramel apples? They layers of all the different flavors all go so well together. It is hard to just eat one!
Caramel Apple Cheesecake Bar Cookies
Ingredients
CRUST:
3 Cups, All-Purpose Flour
3/4 Cup, Brown Sugar
3 Sticks, Butter, softened
1 1/2 Teaspoons, Salt
FILLING:
3 packages (8oz ea), Cream Cheese, softened
1 Cup, Sugar
1 Teaspoon, Vanilla
3 Eggs
½ Cup, Ricotta Cheese (part skim)
APPLE MIXTURE:
2 Tablespoons, butter
4 Granny Smith Apples, peeled, chopped
4 Teaspoons, Sugar
½ Cup, Brown Sugar
1 Teaspoon, Salt
2 Teaspoons, Cinnamon
2 Teaspoons, Pumpkin Pie Spice
½ Teaspoon, Nutmeg
TOPPING:
1 Cup, Brown Sugar
1 Cup, All-Purpose Flour
½ Cup, Quick Oats
1 Teaspoon, Pumpkin Pie Spice
1 Stick, Butter, softened & cubed
Caramel Topping
Instructions
Cookie Layer
Preheat oven to 350 degrees.
Spray a baking dish with cooking spray (my pan was about 13×10); also line the dish with tin foil with extra to hang over edges. Spray the tin foil also. Set aside.
To make cookie layer: Combine Flour, brown sugar, butter and salt. I mixed in my food processor and pulsed until nice and crumbly. Pour into baking dish and press into pan evenly. Bake for approx 15 minutes, just until it starts to get a little golden in color. Remove from oven, set aside.
To make Caramel Apples: on stove, over medium heat add butter. Once melted add apples, sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and salt and mix well. Cook for approx. 5-10 minutes until apples start to get nice and caramelized and slightly soft. Remove from heat, set aside to cool.
Caramel Apple Layer
To make Cheesecake filling: in a mixer, combine cream cheese, sugar, vanilla, eggs (add eggs 1 at a time), ricotta cheese and mix well until smooth.
Pour cheesecake mixture over the cookie layer. Then gently add the apples on top of the cream cheese layer; be careful not to mix them into the cheesecake too much.
To make topping: mix brown sugar, flour, oats, butter, pumpkin pie spice and mix until crumbly. Sprinkle the topping over your apples.
Bake for approx. 50-60 minutes until a knife comes out clean. Let cool then cover and transfer to the fridge. I like to chill my bars in the fridge overnight. But you could chill up to 4-5 hours. Remove from fridge, remove bars from baking pan, transfer to a cutting board and cut into squares. Drizzle with caramel and serve!
Mangia! Enjoy!
Tips
These worked best when chilling overnight. They were easier to get out of the pan and cut into squares.
Spray the tin foil also helped the bar cookies to come out very easily.
Keep refrigerated until ready to serve and also any leftovers.