Caramel Apple cookie Crisp Cheesecake Bars
It’s not often I’d choose a fruit dessert over a chocolate dessert, but I’d choose this every day if I had the option.
I had a dream of taking a version of my apple cookie crisp and making it into cheesecake. After one flop, I made the recipe better than ever and EASIER!! Don’t get me wrong, there’s still a few steps, but it’s better than it was.
Is this the best for you dessert? Not really. But it’s good for the soul and get togethers. Double it and make it into a 9×13 if need be! Fair warning, these are THICK so a little does go a long way.
Caramel Apple cookie Crisp Cheesecake Bars
Ingredients for cookie crisp and crust:
9 ounces (3 cups) gluten free old fashioned oats
4 ounces (3/4 cup plus 2 tablespoons) almond flour
6 ounces (1 1/3 cup) gluten free flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
10.5 ounces (1 1/2 cup packed) brown sugar
10 tablespoons butter, browned and cooled
2 large eggs
1 teaspoon vanilla extract
11 ounces caramel chips
Ingredients for caramel apples:
2 ½ cups diced apples, about 2 apples
2 tablespoons butter
10 ounces, about 1 cup, caramel
Ingredients for cheesecake layer:
16 ounces cream cheese, softened
½ cup brown sugar
2 eggs
2 tablespoons vanilla extract
Instructions:
Mix brown butter and sugar together. Whisk in eggs and vanilla. Whisk in baking powder, cinnamon, and salt. Mix in the flour and almond flour. Stir in the oats. Stir in the caramel chips. Set aside to let dough rest.
Meanwhile, soften the apples and butter in a skillet on the stove over medium low heat. Cook until just soft, about 5-10 minutes. Stir in the caramel. Set aside to cool.
Preheat the oven to 350 degrees. Press half the dough into a 8×8” or 7×9” baking dish. Par bake for about 12-15 minutes. Set out to cool. Leave the oven on.
Beat the cream cheese and the sugar together. Beat in the eggs and vanilla until just combined.
Pour the cheesecake over the crust. Spoon the caramel apple layer over the cheesecake layer. Crumble up the cookie crisp layer over the top of everything. Bake for 35-40 minutes until the edges are set but the middle is a bit jiggly still. Remove from oven at let cool until room temperature. Cool in the fridge for at least 4 hours, ideally overnight. Enjoy!
