Caramel Apple Blondie Cheesecake Bars

These caramel apple blondie cheesecake bars are what happens with apple blondies with a cream cheese filling decide to become one glorious dessert. Creamy cheesecake filling, fresh apples, gooey butterscotch chips, nuts and a caramel drizzle - every layer is better than the last. They're the fall apple dessert you'll be begged to make again and again.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

2 cups granulated sugar
2 large eggs lightly beaten
¾ cup oil any preferred
2 ¼ cups all purpose flour regular or gluten free (I use Cup4Cup gluten free flour)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups (about 2 large or 3 small) Golden Delicious apples peeled and diced
½ cup chopped nuts such as pecans or walnuts
½ cup butterscotch chips see recipe notes for gluten-free

Cheesecake filling:

8 ounce cream cheese softened
1 egg
⅓ cup sugar
½ teaspoon vanilla
optional caramel ice cream topping

Instructions

Preheat 350ºF. Spray 9X13 pan with cooking spray.
In a large bowl whisk together sugar, eggs, and oil. Stir in flour, baking powder, salt and cinnamon. It will be really thick, similar to cookie dough.
2 cups granulated sugar, 2 large eggs, ¾ cup oil, 2 ¼ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Add apples, butterscotch chips, and nuts. Since it is so thick, I ended up using my hands and kind of kneading it in. Don't worry if everything isn't incorporated all the way. It will all bake together when you press it in the pan. Reserve 2 cups and set aside.
3 cups (about 2 large or 3 small) Golden Delicious apples, ½ cup chopped nuts, ½ cup butterscotch chips
Press remaining dough evenly in 9X13 pan. Set aside.
In a small bowl place all cheesecake filling ingredients. Beat until smooth and no lumps remain. Pour over apple dough in pan. Smooth with offset spatula.
8 ounce cream cheese, 1 egg, ⅓ cup sugar, ½ teaspoon vanilla
Dollop the reserved apple dough over the cheesecake filling using a small spoon. It's okay if there the cheesecake filling is still visible.
Bake 50-55 minutes if using regular flour, 5 minutes longer if using gluten free. If bars are becoming too brown before they are cooked through, loosely tent foil over the top. Insert knife to make sure apple dough is cooked in middle. Cool 15 minutes, then drizzle with caramel topping, if using.

Notes

Gluten-Free Adaptation

To make gluten free apple bars swap out the flour with a gluten free all-purpose brand. Since gluten free flour doesn't absorb moisture as readily, I find they usually need 5 minutes longer baking time.

Storing

Store cooled bars at room temp up to 12 hours, covered with foil. For longer storage, cover, and refrigerate.

Adapted from Taste of Home

Nutrition