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Caramel Apple Snickerdoodle Cheesecake Bars

A delightful fusion of snickerdoodles, creamy cheesecake, and sweet caramel with apples, perfect for gatherings and easy to prepare.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Snickerdoodle Base
  • 3/4 Cup butter, room temperature Soft and creamy, this butter provides the perfect base for the cookie dough.
  • 1 1/4 Cups sugar Sweetness is essential, and this sugar adds just the right touch.
  • 2 eggs eggs These will help bind everything together, creating a firm yet soft texture.
  • 1 Tablespoon vanilla extract Aromatic and sweet, vanilla enhances the overall flavor wonderfully.
  • 3 3/4 Cups all-purpose flour This forms the backbone of the bars, creating a sturdy structure.
  • 2 1/4 teaspoons cream of tartar A must for that signature snickerdoodle tang!
  • 1 1/2 teaspoons cinnamon Spicy and warming, it brings in the cozy flavors we all love.
  • 3/4 teaspoon baking powder Helps the bars rise beautifully.
  • 3/4 teaspoon baking soda Works alongside baking powder to provide fluffiness.
  • 3/4 teaspoon salt Balances out and enhances the sweet flavors.
For the Cheesecake Layer
  • 16 ounces cream cheese (1/3 of the fat or full-fat) Creamy and rich, essential for the cheesecake layer.
  • 1/2 Cup sugar Sweetens the cheesecake filling to perfection.
  • 1 egg egg Adds creaminess and structure to the cheesecake.
  • 1 teaspoon vanilla extract More aromatic goodness!
  • 1/2 teaspoon cinnamon A touch more for the cheesecake, creating a cohesive flavor profile.
  • 1/4 teaspoon nutmeg Adds a warm, earthy undertone.
  • 1/8 teaspoon allspice This subtle spice elevates the flavor complexity.
  • 1 1/2 Cups chopped apples Juicy and crisp, they provide a refreshing contrast.
For Assembly
  • 3/4 Cup chopped soft caramels or caramel bits Gooey, decadent, and absolutely necessary.
For Topping
  • 2 Tablespoons sugar For the cinnamon-sugar topping.
  • 1/4 teaspoon cinnamon For the final sprinkle of sweetness.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grab a 9x13 inch baking dish and lightly spray it with non-stick cooking spray.
  3. In the bowl of a stand mixer, cream together the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs and vanilla extract, mixing until creamy.
  5. In a separate bowl, whisk the flour, cream of tartar, cinnamon, baking powder, baking soda, and salt until no lumps remain.
  6. Add the dry ingredients to the wet mixture and beat until just combined.
Cheesecake Layer
  1. In another bowl, beat together the cream cheese, sugar, and egg until creamy.
  2. Mix in the vanilla extract, cinnamon, nutmeg, and allspice for maximum flavor, then stir in the chopped apples.
Assembly
  1. Set aside half of the cookie dough and press the other half firmly into the bottom of your prepared baking dish.
  2. Sprinkle the chopped caramels evenly over the dough.
  3. Pour the cheesecake mixture on top, spreading it into an even layer.
  4. Drop the remaining cookie dough by the spoonful over the cheesecake layer.
  5. In a small bowl, mix together the sugar and cinnamon and sprinkle this mixture generously over the top of the bars.
  6. Bake for 30-35 minutes or until the edges are light golden brown and the center is set.
Cooling
  1. Once baked, allow your bars to cool at room temperature.
  2. Refrigerate for at least 4 hours before serving.

Notes

For a little extra flavor, consider adding a splash of lemon juice to the chopped apples. You can swap caramel bits for chocolate chips for a chocolatey twist. For thicker cheesecake, increase cream cheese to 24 ounces, adjusting the sugar accordingly.