Caramel Apple Cheesecake Bars Pressure Cooker Recipe
These caramel apple cheesecake bars combine tart apples, creamy cheesecake, a crumbly shortbread crust, and a drizzle of caramel for a fall-inspired dessert easily made in your pressure cooker or oven. Cozy, rich, and full of warm spices.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 13x9 inch, greased
- 1 Oven Preheated to 350℉
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- ½ cup Packed brown sugar
- ¾ cup Cold butter cut into 12 tablespoons, cubed
- 16 oz Cream cheese softened
- ½ + 2 tablespoons Granulated sugar divided
- 1 teaspoon Vanilla extract
- 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 for drizzling
Instructions
Instructions
- Preheat oven to 350℉. Grease a 13×9 inch baking dish.
- Mix 2 cups flour and ½ cup packed brown sugar in a bowl. Cut in ¾ cup cold butter until crumbly. Press into pan and bake for 15–18 minutes.
- In a large bowl, beat cream cheese, ½ cup sugar, and vanilla until smooth. Add eggs and beat just until blended.
- Spread cream cheese mixture over crust. Toss apples with cinnamon, nutmeg, and remaining 2 tablespoons sugar; spoon over cream cheese layer.
- For streusel, mix ¾ cup flour, ¾ cup brown sugar, and oats; cut in ⅓ cup butter until crumbly. Sprinkle over apples.
- Bake 25–30 minutes or until filling is set. Cool, drizzle with caramel syrup, and refrigerate at least 2 hours before slicing.
Notes
Store finished bars covered in the fridge for up to 5 days. For a fancier look, drizzle caramel right before serving or serve on the side.