Caramel Apple Sourdough Cheesecake Bars
If you're looking for a decadent fall treat you need to try these Caramel Apple Sourdough Cheesecake Bars. They are everything you love about apple crisp and cheesecake combined in one delicious bar!
Servings: 16 bars
Equipment
Ingredients
Graham Cracker Base:
- 57 grams butter ¼ cup
- 30 grams honey 2 Tablespoons
- 60 grams sourdough discard ¼ cup
- 105 grams whole wheat ¾ cup
- 2 grams cinnamon 1 teaspoon
Cheesecake:
- 340 grams cream cheese 1½ cups (1½ 8 ounce packages)
- 100 grams Sugar ½ cup
- 2 Eggs 100 grams
- 5 grams vanilla extract 1 teaspoon
Apple Filling:
- 250 grams apples, diced and peeled 2 cups
- 15 grams granulated sugar 1 Tablespoon
- 2 grams cinnamon 1 teaspoon
- 1 gram nutmeg ½ teaspoon
Streusel Topping
- 60 grams butter ¼ cup
- 30 grams oats ⅓ cup
- 70 grams all-purpose flour ½ cup
- 110 grams brown sugar ½ cup
- 2 grams cinnamon 1 teaspoon
- 80 grams caramel topping ⅓ cup
Instructions
- Preheat the oven to 350℉.
- Make the graham cracker base by creaming butter and honey together. Add in the sourdough discard and mix until combined. Add in the flour and cinnamon and mix until combined. The dough shouldn’t be sticky if it is add a little extra flour until it is no longer sticky 57 grams butter, 30 grams honey, 60 grams sourdough discard, 105 grams whole wheat, 2 grams cinnamon
- Line an 8x8” pan with parchment paper. Press the graham cracker dough into the bottom of the pan making an even, thin layer.
- Bake for 15 mins at 350F degrees.
- Beat together cream cheese and sugar until smooth. Add in the eggs and vanilla and mix until combined. Pour over warm crust.340 grams cream cheese, 100 grams Sugar, 2 Eggs, 5 grams vanilla extract
- Dice and peel apples and mix with spices and sugar. Sprinkle over top cream cheese mixture. 250 grams apples, diced and peeled, 15 grams granulated sugar, 2 grams cinnamon, 1 gram nutmeg
- Chop up butter and add to a small bowl. Using your fingers or a pastry cutter incorporate the butter into the dry ingredients, oats, flour, brown sugar and cinnamon, until the mixture is crumbly. 60 grams butter, 30 grams oats, 70 grams all-purpose flour, 110 grams brown sugar, 2 grams cinnamon
- Layer on top of the cheesecake and apples.
- Bake for 40-45 minutes until the topping is browned. Typically the crumble will split at the top, indicating it is baked through. The cheesecake filling may still have a jiggle but will set in the fridge.
- Let cool completely in the pan before covering and placing in the fridge for at least two hours to finish setting.
- Drizzle with caramel sauce and cut into 16 slices. 80 grams caramel topping
Notes
- Scales can be off by a few grams so for the spices I recommend just using teaspoons or tablespoons to measure them.
- Be sure to let these set in the fridge and serve cold.
Nutrition
Serving: 1bar | Calories: 265kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 142mg | Potassium: 96mg | Fiber: 1g | Sugar: 21g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
