I love creamy cookie bars and that is exactly what this recipe is. The caramel and cream cheese in these bars are fantastic! It’s truly simple and tastes so good! Bring these caramel cheesecake bars with you to your next party or get-together and watch everyone gobble them up like hungry little lions. Enjoy!
Oh, I will! Trust me. These caramel cream cheese bars are just what the doctor ordered.
2 c. Gold Medal all-purpose flour
1/2 c. packed Domino brown sugar
3/4 c. cold Kerrygold butter, cubed
2 pkgs (8 oz each) Philadelphia cream cheese, softened
1/2 c. plus 2 tablespoons sugar, divided
1 tsp McCormick vanilla extract
2 large Eggland’s Best eggs, lightly beaten
3 medium tart apples, peeled and finely chopped
1/2 tsp McCormick ground cinnamon
1/4 tsp ground nutmeg
3/4 c. all-purpose flour
3/4 c. packed brown sugar
1/2 c. Quaker quick-cooking oats
1/3 c. cold butter, cubed
1/3 c. caramel ice cream topping
Preheat oven to 350 degrees.
Grease 13×9 inch pan. Set aside.
Combine flour and brown sugar in small mixing bowl. Cut in butter until mixture is crumbly.
Press into prepared baking pan. Bake 15-18 minutes or until crust is just beginning to brown.
While crust is baking, beat cream cheese, 1/2 c. sugar and vanilla in large bowl, until mixture is smooth. Add eggs, beat on low speed until just combined. Spread mixture over crust.
Toss apples, cinnamon, nutmeg and remaining sugar in a small bowl. Spoon apple mixture over cream cheese layer.
In a separate mixing bowl combine flour, brown sugar and oats. Cut in butter until mixture is crumbly. Sprinkle over apple layer.
Baked for 25-30 minutes or until filling is set. Remove from oven. Drizzle with caramel topping. Cool bars in pan for 1 hour. Refrigerate bars for at least two hours. Cut into bars and serve.
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Quick Tip: These yummy cheesecake bars make the perfect treat for those holiday parties.