Caramel Apple Cheesecake Bars (gluten-free, whole grain)
These caramel apple cheesecake bars feature an oatmeal cookie-like crust / topping with a simple caramel glaze! They’re oat-based making them gluten-free and 100% whole grain.
Now for the apple cheesecake bars! They were a HUGE hit. The crust and topping is made of an oat flour and oat-based crust that’s almost like a cross between an oatmeal cookie and streusel. Top it with a layer of cheesecake, some cinnamon apples, and the other half of the streusel mixture. The result? Totally magical.
I wanted the bars to be somewhat portable so I topped them off with a caramel glaze rather than caramel sauce. You can see what the glaze looks like once it has been refrigerated and slightly hardened in the middle picture. It doesn’t get totally hard, but firm enough to make things a little less messy during transportation. Though if you’re anything like me and get a moment alone with these cheesecake bars, there won’t be all that much left to share. ;)
Caramel Apple Cheesecake Bars (gluten-free, whole grain)
Servings 16 bars
These caramel apple cheesecake bars feature an oatmeal cookie-like crust / topping with a simple caramel glaze! They’re oat-based making them gluten-free and 100% whole grain.
Ingredients
For the crust and topping:
- 1 1/4 cups (115 grams) oat flour (use certified gluten-free, if necessary)
- 2 cups (180 grams) rolled oats (use certified gluten-free rolled oats, if necessary)
- 1 tablespoon ground cinnamon
- 1 cup (200 grams) brown sugar or raw sugar
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter melted and cooled slightly
For the cheesecake layer:
- 8 ounces (225 grams) cream cheese room temperature
- 1/4 cup (50 grams) granulated sugar or raw sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 large egg 50 grams out of shell, room temperature
For the apples:
- 2 cups (300 grams) apples chopped and peeled, from about 2 medium-sized, firm baking apples
- 1 tablespoon granulated sugar or raw sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
For the caramel glaze:
- 1/4 cup (56 grams) unsalted butter
- 1/2 cup (100 grams) brown sugar
- 1/3 cup (80 ml) whipping cream
- 3/4 cup (86 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 – 1/4 tsp salt
Instructions
- Preheat the oven to 350 °F (175 °C). Line an 8″ x 8″ pan with a full piece of parchment paper so that the entire pan is lined (and not just the bottom). Set aside.
For the crust and topping:
- In a large mixing bowl, stir together the dry ingredients (oat flour through salt). Stir in the melted butter until thoroughly combined.1 1/4 cups (115 grams) oat flour, 2 cups (180 grams) rolled oats, 1 tablespoon ground cinnamon, 1 cup (200 grams) brown sugar, 1/4 teaspoon salt, 3/4 cup + 2 tablespoons (196 grams) unsalted butter
- Pat half of the mixture (about 1 1/2 cups or 350 grams) firmly onto the bottom of the parchment-lined pan.
- Bake for 18 – 22 minutes or until lightly golden brown. The crust may bubble a little during baking.
- Let the crust cool for at least 10 minutes while preparing the filling. If the crust has any small bubbles, lightly press down the crust after it’s cooled for a few minutes.
For the cheesecake layer:
- In a large mixing bowl using an electric hand mixer, beat the cream cheese and sugar at medium speed until light and fluffy. Add the vanilla, salt and egg and beat on low just until combined. Set aside while you prepare the apples.8 ounces (225 grams) cream cheese, 1/4 cup (50 grams) granulated sugar, 1 teaspoon vanilla extract, pinch salt, 1 large egg
For the apples:
- Mix everything together in a small bowl.2 cups (300 grams) apples, 1 tablespoon granulated sugar, 2 teaspoons ground cinnamon, 1/8 teaspoon ground nutmeg
To assemble:
- Spread the cheesecake batter evenly over the partially cooled crust. Distribute the apple filling over the top. Add walnut-sized pieces of the remaining oat mixture over the filling. Very lightly press down any parts of topping that are sticking out (to prevent burning). Bake for 30 – 35 minutes or until the filling is golden brown, firm and the middle doesn’t jiggle when the pan is tapped.
- Remove from the oven and let cool completely. Refrigerate for at least 3 hours before serving. Cover and refrigerate any leftovers for up to 4 days.
For the caramel glaze:
- Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cream. Once well combined, stop stirring and let the mixture come to a full boil. Boil for 1 minute (without stirring) and then remove from the heat. Stir in the vanilla, salt, and gradually add the powdered sugar. Whisk until the powdered sugar is fully incorporated. Once the bars have cooled, cut into squares. Drizzle the glaze over the bars before serving.1/4 cup (56 grams) unsalted butter, 1/2 cup (100 grams) brown sugar, 1/3 cup (80 ml) whipping cream, 3/4 cup (86 grams) powdered sugar, 1 teaspoon vanilla extract, 1/8 – 1/4 tsp salt
Notes
- I prefer 1/4 teaspoon of salt for more of a salted caramel variation.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 390kcalCarbohydrates: 40gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 113mgPotassium: 93mgFiber: 1gSugar: 32gVitamin A: 701IUVitamin C: 1mgCalcium: 53mgIron: 1mgNet Carbs: 39
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤
I never leave comments, but THIS IS AMAZING!!!! Made with vegan cream cheese and plant based butter to make dairy free. Used monkfruit sweetener in place of sugar.
I’m so glad that it worked out well with your changes! That’s great to know. :) And wow, I’m surprised that monkfruit sweetener worked in place of the sugar! Thanks a ton for your tips. :)
These look sooo good! I have everything except for the whipping cream to make these … Do you think I could get away with substituting whole milk? Thanks!
Thanks! And I don’t think that’d work. :( The frosting needs the fat in the whipping cream to be thick enough. If you use milk, I think it’d be a soupy mess.
Oh wow, I have 2 apple trees full of fruit in the garden and I have to make these. To think I never used to like caramel!!! Utterly gorgeous and perfect for packed lunches. Pinned!
Thanks! And thanks for pinning. I’m jealous of your apple trees! That’s a dream of mine. :) Hope you’ll enjoy the bars!
I made these for a halloween party I went to last Saturday. They were SO good! I did alter it slightly though. In the crust part, I substituted coconut oil for the butter and it was still really good. I didn’t use as much sugar as was called for in the recipe. And then the glaze on top, I didn’t want a whole bunch of additional powdered sugar, so I made a glaze of butter, coconut milk, and some coconut sugar and poured that over them. Now I took them out of the oven maybe an hour before the party and poured the glaze over just before leaving so they didn’t actually hold together very well. But they were a BIG HIT! People loved them!!!
Hey, Kelly! So nice to read your feedback. :) Did you use the same amount of coconut oil? I’m surprised (and thrilled!) that that worked. :) I love your healthier glaze idea! I felt quite guilty when I was writing up the glaze recipe and really thought about what it contained. ;) I’m so happy to hear that they were enjoyed! Thanks a bunch for your comment.
I tried replying to this awhile back but it didn’t stick apparently. I did use the same amount of coconut oil as butter and it worked beautifully!
Sorry about that! And thanks for letting me know how much you used. I’ll have to try that!
I currently have a basket of apples sitting on my table, as soon as they are in season, they are always in house. Now these bars? That what’s totally missing from home right now. They look amazing!
Thanks! I hope you get a chance to try them out. :)