Caramel Apple Cheesecake Bars in Your Pressure Cooker
Rich caramel apple cheesecake bars layered with shortbread crust, creamy cheesecake, spiced apples, and streusel topping—all made easily in your pressure cooker.
Equipment
- 1 Mixing bowl For crust, filling, and streusel
Ingredients
Main ingredients
- 2 cups flour
- ½ cup packed brown sugar
- ¾ cup cold butter 12 tablespoons, cubed
- 2 8-oz packages cream cheese softened
- ½ cup sugar plus 2 tablespoons, divided
- 1 teaspoon vanilla
- 2 eggs lightly beaten
- 3 medium tart apples peeled and finely chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup flour for streusel
- ¾ cup packed brown sugar for streusel
- ½ cup quick-cooking oats
- ⅓ cup butter 5 ⅓ tablespoons, cubed
- ⅓ cup caramel syrup
Instructions
Instructions
- Preheat oven to 350℉. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13×9 baking pan. Bake 15-18 minutes or until lightly browned.
- Meanwhile, in a large bowl, beat cream cheese, ½ cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.
- In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer.
- In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.
- Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour.
- Refrigerate at least 2 hours. Cut into bars.
Notes
Store finished bars, tightly covered, in the refrigerator and enjoy within 5 days for best results. If serving on a platter, consider leaving the caramel off so they stack nicely. For a dessert plate, serve with caramel drizzled on top.
