Description
Adapted from Table for Two and Amy in the Kitchen
Ingredients
Cheesecake filling
- 4 oz. cream cheese room temperature
- 1/4 cup granulated sugar
- 1/4 cup heavy cream room temperature
- 1/4 cup yogurt or sour cream
- 1/2 teaspoon vanilla extract
- 1 tbsp flour
Crumble
- 1 ½ cups (188 g) all purpose flour
- 1 ½ cups (122 g) rolled oats
- 1 cup (220 g) dark brown sugar
- ¾ cup (170 g) unsalted butter, cut into 7 or 8 chunks/cubes
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Fillings
- 8 ounces (227 g) apple butter
- ⅓ cup salted caramel sauce (homemade or store-bought)
Instructions
- Preheat the oven to 350 °F and line a 8×8-inch baking pan with parchment paper, or grease with vegetable oil. Set aside.
- Make the cheesecake filling: Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the mixture is smooth. Add the remaining ingredients and beat on low speed until they are fully incorporated. Scrape the sides of the bowl as needed. Then, set aside.
- Make the bars: In a medium bowl, combine flour, oats, brown sugar, baking soda, salt, and butter, and mix with your hands or a fork until the mixture resembles coarse crumbs.
- Set aside about 1 1/2 cups of the crumb mixture. Pour remaining crumb mixture to the bottom of the prepared pan and spread evenly. Press the crumb mixture down.
- Using an offset spatula, spread the apple butter in an even coat on top of the crumb crust. Then dollop on the cheesecake filling, and spread it around as much as you can without disturbing the apple butter too much. Then, drizzle the salted caramel sauce on top.
- Finally, crumble the reserved crumb mixture on top of the filling.
- Bake for 30-35 minutes or until golden brown. Cool completely on the counter before refrigerating, then slice into squares.