Gooey Caramel Apple Cheesecake Bars with A Shortcake Crust
These Gooey Caramel Apple Cheesecake Bars are the perfect combination of gooey caramel and apple caramelized flavor, in a cheesecake bar with a shortcake crust and streusel topping. A gluten-free option is also available.
For more apple recipes try my Apple Pie Shortcake.
When I made my Apple Pie Shortcake, I had some leftover apple filling, so I needed to come up with another recipe to finish it off.
What goes best with apple filling? Caramel, right?
and cheesecake, of course!
So I just combined it all into one bar.
And let me tell you…..
it is the most. delicious. bar. you will ever have!!
I would never lie to you!
The caramel and apples turn gooey, tasting like they are caramelized.
The topping is a streusel topping with cinnamon, and the crust is shortcake rolled in cinnamon and sugar.
I was going to give some to my neighbor, but
we ended up eating them all!
Thank goodness it was a small pan. I used a 7×7 pan.
Back to the gym I go.
I need to start sewing…or I’m going to have to put elastic in all my pants.
and that would not be good, since bathing suit season is here.
or go shopping and buy a new t.v., since the lightening storm burnt out my last one.
Now I have NOOO t.v.
Gooey Caramel Apple Cheesecake Bars with A Shortcake Crust
Gooey Caramel Apple Cheesecake Bars with a shortcake crust and streusel topping.
Ingredients
- 1 Cup Apple Pie filling, chopped up to the consistency of applesauce
- 1 Pkg. Caramels-You will need 20, unwrapped
- 5 Tablespoons milk
Cheesecake
- 1 (16 oz) Pkg. Cream cheese, softened
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup white sugar
- 1-1/2 teaspoons vanilla
Shortcake Crust
- 3 Cups Bisquick mix {or Bisquick gluten-free mix}
- 4 Tablespoons sugar
- 1/2 Cup Milk + a little extra
- 4 Tablespoons sugar and cinnamon mixed together to roll dough in before baking.
Streusel Topping
- 1/2 Cup sugar
- 1/2 Cup flour {or gluten-free Bisquick or gluten-free baking flour}
- 4 Tablespoons melted butter
- 1 Tablespoon cinnamon
Instructions
Shortcake Crust
- Mix Bisquick, 4 tablespoons sugar, and milk together to form a dough. Add a little extra milk if needed.
- Roll into balls and roll balls into cinnamon/sugar mixture. Place on a cookie sheet and bake at 425 for 10-12 minutes until done and starting to brown on top.
- After shortcakes are done, crumble up in a mixing bowl and add 4 tablespoons melted butter. Mix together with hands until it becomes dough like.
- Line a 7x7 or 9x9 pan with parchment paper or foil and spread evenly in pan. Bake 10 minutes at 350 to set. Let cool.
- Unwrap 20 caramels and place in a small bowl with 5 tablespoons of milk. Melt in the microwave for 10 seconds, stir. Melt in 5 second intervals if needed, until completely melted.
- Add in 1 cup of apple mixture to caramels and stir completely. Pour over shortcake.
Cheesecake
- With an electric mixer, mix cream cheese to smoothen. In a separate bowl combine eggs, sour cream, sugar, and vanilla. Mix well until sugar has dissolved. Rub a little between your fingers, if you feel sugar, keep mixing. Add to cream cheese and mix well.
- Pour over apple and caramel mixture.
Streusel Topping
- In a mixing bowl combine sugar, flour, cinnamon and melted butter. Mix together until crumbly. Sprinkle over cheesecake filling.
- Bake at 350 for 45 minutes. Cool then slice. Serve with ice cream if you prefer.
Notes
Totally worth it.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 533Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 52mgSodium: 802mgCarbohydrates: 80gFiber: 2gSugar: 37gProtein: 7g
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