Description
A rich, multi-layered dessert that features a buttery graham cracker crust, creamy cheesecake, spiced apple filling, and a crumbly oat topping, finished with a luscious caramel drizzle—perfect for fall gatherings.
Ingredients
- 12 graham crackers, crushed
- 1/4 cup granulated sugar (for crust)
- 1/2 cup salted butter, melted (for crust)
- 3 medium Granny Smith apples, peeled, cored, and chopped
- 1 tbsp fresh lemon juice
- 2 tbsp granulated sugar (for apple layer)
- 2 tbsp brown sugar (for apple layer)
- 1 tsp apple pie spice (or substitute)
- 1/4 tsp salt (for apple layer)
- 16 oz cream cheese, full-fat, room temperature
- 3/4 cup powdered sugar
- 1/4 cup sour cream, full-fat, room temperature
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar (for crumb)
- 1/4 cup brown sugar (for crumb)
- 1/2 cup old fashioned oats
- 1/2 tsp baking powder
- 1/2 tsp apple pie spice (or substitute)
- 1/4 tsp salt (for crumb)
- 6 tbsp unsalted butter, melted
- Caramel sauce for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper or spray with nonstick spray.
- For the crust: Crush graham crackers, mix with sugar and melted butter, press firmly into the prepared pan, and freeze while you prepare the next layers.
- For the apple layer: Toss chopped apples with lemon juice, sugars, spice, and salt. Set aside.
- For the cheesecake layer: Beat cream cheese and powdered sugar until smooth. Add sour cream and vanilla extract. Beat in eggs one at a time until just combined.
- For the crumb topping: Mix flour, sugars, oats, baking powder, spice, and salt. Stir in melted butter until crumbly.
- Assemble: Spread cheesecake mixture over the crust. Gently layer apple mixture on top. Sprinkle with crumb topping.
- Bake for 35–45 minutes, until edges are set and center slightly jiggles. Let cool completely.
- Chill in refrigerator for at least 6 hours or overnight for best results.
- Cut into bars and drizzle with caramel sauce before serving.
Notes
- Use Granny Smith apples for a tart contrast or swap for sweeter varieties like Fuji.
- Substitute apple pie spice with pumpkin pie spice or cinnamon and nutmeg.
- Drizzle caramel only when serving to maintain crumb texture.
- Store bars in the fridge for up to 4 days in an airtight container.
- Do not freeze, as it affects texture.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
