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 am so ready to sink my teeth into these!
Same here! I miss them. ;)
These are fall perfection!!! The caramel? The apple? The cheesecake? Yum!
Thanks, Jennifer! I totally agree with you. :)
What an awesome program, both for promoting apples as healthy snacks and for raising education funds! And these cheesecake bars…well, I think it’s official that I’ll be thinking about these all day long.
I think so, too! Thanks, Dara. :)
Oh goodness, these look incredible. I’m such a sucker for all things apple and caramel.
Same here! I’m normally in pumpkin mode by now but still… all I want is caramel apple goodies. :D
I can totally understand why these were a huge hit! They look amazing and that caramel topping is to die for. I seriously can’t believe these are gluten free!!! D-lish!
Thanks so much, Renee! :)
Totally crave worthy! These are going on my baking list immediately!
I hope you’ll enjoy them if you get a chance to try them out! :)
Will I be able to substitute oat flour to all purpose flour? Look scrumptious.
I haven’t tried it but I think it’d work. I’ve had good luck subbing AP and whole wheat flour for oat flour but it doesn’t always work so I can’t guarantee anything. If you try them out, let me know how it goes! Good luck and I hope you’ll enjoy the bars. :)
YES! We all need to eat more apples! What a fun project. These apple cheesecake bars look to die for!! The caramel glaze sounds like a total winner, too. Adding this to my fall baking list!!
Right?! I think so, too! I hope you’ll love the bars as much as we did. :)
WOW! If heaven were a gluten-free dessert, this would be IT!!
Haha. Thank you!
Love this post, Erin! Thank you so much for sharing this initiative with us! Also thank you for sharing these amazing bars with us! Pinned!
Thank you! And thanks so much for pinning. :)
Great initiative, great recipe! These bars looks scrumptious! I actually sliced myself an apple after dinner tonight! Will try to get a selfie shot for the next time!
Thank you! And awesome – that’d be great. :)
These look INCREDIBLE!! Dripping with caramel, how everything should be!! These are a must try!
Haha. Agreed! Everything between mid-September and New Year’s Eve shall drip with caramel! :D
These look SO yummy! Can’t wait to try! :)
Thanks! I hope you’ll enjoy them.
Thanks for sharing about Apples for Education. It sounds like a great initiative. And who doesn’t love apples yeah ;)
It really is! I think it’s such a great way to encourage people to eat more apples. :)
These look like some spectacular treats for a truly wonderful cause!
Thanks so much, Nora!
Mouth. is. watering. OMG.
That’s always good. ;)
Holy cow! These bars need to make an appearance in my life REAL soon! They look insane!
Yeah, they do! You won’t regret it. :)
Ahh we picked 50 lbs of apples this weekend – this is perfect!!
Thanks, Liz!
How exciting to have this as a gluten free recipe. What a fun program too!
Thank you, Ginny!
Let me pick my mouth up off the floor! I love these! And that caramel glaze…!
Thanks so much, Kacey! Wish I could have shared. :)