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Caramel Apple Crisp Cheesecake Bars

It seems to me that many bloggers are especially creative and inspired by this season, so it isn’t easy to decide what to extract from all these glories.
October is the month when everything smells like apples, pears and pumpkins. The apple is the queen of autumn foods and you can make miracles with it – from the simplest bars to the glamorous desserts and cakes. These Caramel Apple Crisp Cheesecake Bars are ideal choice in the autumn season, but also during holidays, which are knocking on the door.

I’m sure you agree that it is most beautiful when we can spend this cold, foggy day in the comfort of our own home, surrounded by magical scents and enjoy a delicious bars like this.



Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping



Preheat your oven to 350F.
Prepare one 9×13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9×13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

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