Providing traditional fall flavors in every slice, these gooey, pecan-packed bars are creamy and scrumptious. Drizzle with caramel sauce for an enthralling closing contact.
Caramel Apple Cheesecake Bars
Makes about 18 bars
Crust:
- 1 cup (227 grams) unsalted butter, softened
- ⅔ cup (147 grams) firmly packed mild brown sugar
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
Filling:
- 8 cups (900 grams) finely diced peeled Honeycrisp or Pink Woman apples
- 1¼ cups (250 grams) granulated sugar, divided
- 1½ teaspoons (3 grams) floor cinnamon, divided
- ½ teaspoon (1 gram) floor nutmeg
- 3 (8-ounce) packages (680 grams) cream cheese, softened
- 3 giant eggs (150 grams), room temperature
- 2 teaspoons (6 grams) vanilla extract
- 1 cup (125 grams) all-purpose flour
- ¾ cup (165 grams) firmly packed mild brown sugar
- ½ cup (50 grams) old school oats
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (85 grams) chopped pecans
- Salted Caramel Sauce (recipe follows)
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Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with foil, letting extra lengthen over sides of pan. Spray foil with baking spray with flour.
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For crust: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium pace till creamy, 2 to three minutes, stopping to scrape sides of bowl. With mixer on low pace, steadily add flour and salt, beating till simply mixed. Press combination into backside of ready pan.
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Bake till golden brown, about 20 minutes. Let cool utterly. Go away oven on.
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For filling: In a big bowl, stir collectively apples, ½ cup (100 gram) granulated sugar, 1 teaspoon (2 grams) cinnamon, and nutmeg. Let stand till apples have launched most of their juices, 45 minutes to 1 hour. Drain apples, discarding liquid.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, eggs, vanilla, and remaining ¾ cup (150 grams)granulated sugar at medium-high pace till easy, 2 to three minutes. Pour onto cooled crust. Gently unfold apple combination on high.
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In a medium bowl, whisk collectively flour, brown sugar, oats, salt, and remaining ½ teaspoon (1 gram) cinnamon. Utilizing a pastry blender or fork, minimize in butter till combination resembles coarse crumbs. Stir in pecans; sprinkle onto apples.
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Bake till heart is ready and an instant-read thermometer inserted in heart registers 160°F (71°C), about 45 minutes. Let cool utterly in pan on a wire rack. Refrigerate, uncovered, till chilly, no less than 8 hours or as much as in a single day.
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Utilizing extra foil as handles, take away from pan, and minimize into bars. Serve with Salted Caramel Sauce.
Salted Caramel Sauce
Makes 1½ cups
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- ⅓ cup (80 grams) heavy whipping cream, room temperature
- 6 tablespoons (84 grams) unsalted butter, cubed and softened
- 1 teaspoon (3 grams) kosher salt
- 2 teaspoons (8 grams) vanilla extract
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In a small saucepan, stir collectively sugar and ¼ cup (60 grams) water till mixed. Carry to a boil over excessive warmth. (Don’t stir.) Cook dinner, with out stirring, till caramel turns a deep amber colour and an instant-read thermometer registers 355°F (180°C) to 360°F (182°C), 15 to 18 minutes.
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Take away from warmth. Rigorously whisk in cream till effectively mixed. Add butter and salt, whisking till butter is melted and effectively mixed. Stir in vanilla. Pour right into a heatproof container, and let cool utterly.
