Caramel Apple Crisp Cheesecake Bars #bars #desserts

The apple is the ruler of harvest time nourishments and you can make wonders with it – from the least complex bars to the captivating sweets and cakes. These Caramel Apple Crisp Cheesecake Bars are perfect decision in the harvest time season, yet in addition amid occasions, which are thumping on the entryway.

I'm certain you concur that it is most lovely when we can spend this cool, foggy day in the solace of our own home, encompassed by supernatural fragrances and appreciate a flavorful bars this way.

Also try our recipe Apple Dumplings

All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.

Ingredients
Graham/Oats Crust:

1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate

Cheesecake Layer :

2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon

Apple Crisp Topping:

1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Instructions

Preheat your oven to 350F.
Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9x13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.