Providing traditional fall flavors in every slice, these gooey, pecan-packed bars are creamy and scrumptious. Drizzle with caramel sauce for an enthralling last contact.
Caramel Apple Cheesecake Bars
Makes about 18 bars
Crust:
- 1 cup (227 grams) unsalted butter, softened
- â…” 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 Girl 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 massive 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 prolong 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 velocity till creamy, 2 to three minutes, stopping to scrape sides of bowl. With mixer on low velocity, step by step 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 velocity till easy, 2 to three minutes. Pour onto cooled crust. Gently unfold apple combination on prime.
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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, lower in butter till combination resembles coarse crumbs. Stir in pecans; sprinkle onto apples.
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Bake till middle is about and an instant-read thermometer inserted in middle registers 160°F (71°C), about 45 minutes. Let cool utterly in pan on a wire rack. Refrigerate, uncovered, till chilly, at the least 8 hours or as much as in a single day.
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Utilizing extra foil as handles, take away from pan, and lower into bars. Serve with Salted Caramel Sauce.
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Salted Caramel Sauce
Makes 1½ cups
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- â…“ 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.) Prepare dinner, with out stirring, till caramel turns a deep amber shade 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 properly mixed. Add butter and salt, whisking till butter is melted and properly mixed. Stir in vanilla. Pour right into a heatproof container, and let cool utterly.
