Description
A forgiving, dense cheesecake bar featuring a buttery pecan streusel topping, tart apple chunks, and a salted caramel drizzle. No water bath required, making it an easy make-ahead dessert.
Ingredients
Scale
- For the Pecan Streusel Topping:
- ½ cup (113g) cold butter, cubed
- 1 cup (120g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ½ cup (60g) finely chopped pecans
- 1 teaspoon cinnamon
- For the Apple Layer:
- 3 large apples (about 1.5 lbs / 680g), peeled, cored, and diced into ½-inch cubes (mix of Honeycrisp and Granny Smith recommended)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 24 oz (680g) full-fat brick-style cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120g) sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- For the Drizzle:
- ½ cup (120ml) salted caramel sauce, warmed
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and chopped pecans. Add cold cubed butter and work it in with fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Set aside.
- In a bowl, toss diced apples with granulated sugar and lemon juice. Let sit while preparing the batter.
- In a stand mixer or large bowl, beat room-temperature cream cheese on medium-low speed until smooth (2-3 minutes). Scrape down sides.
- Add sugar and beat until combined. Add sour cream and vanilla, mixing again.
- Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Gently fold in the floured apple mixture.
- Pour batter into the prepared pan and spread evenly. Sprinkle apple chunks over the top, then crumble the pecan streusel mixture over the apples.
- Bake at 350°F for 45-50 minutes, until edges are set and slightly golden, and the center jiggles slightly. Tent with foil if browning too quickly.
- Cool in the pan on a wire rack for at least 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly.
- Lift bars out of the pan using parchment overhang. Warm caramel sauce slightly and drizzle over the top.
- Cut into squares with a sharp knife and serve cold or at room temperature.
Notes
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air bubbles. For best results, chill the bars overnight to allow flavors to meld and texture to set. Avoid using Red Delicious apples as they become mealy when baked.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 32
- Sodium: 210
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: fall dessert, caramel apple cheesecake, pecan streusel, easy cheesecake bars, make ahead dessert, autumn baking