Caramel-Apple Cheesecake Bars have a buttery crust, a creamy cream cheese filling with fresh apple, and a cinnamon-flavored streusel. To make them even more sweet and decadent, caramel sauce is drizzled on top.
You just can’t beat the combination of caramel and apples. These bars are such a delicious fall dessert! Add a scoop of ice cream and you’ll think you’ve died and gone to heaven!
To make these bars, I used White Lily’s new premium flour. White Lily recently partnered with Shepherd’s Grain of the Pacific Northwest to introduce 3 new premium flour products to the market: a Wheat and Red Grape Seed Blend, Wheat and White Grape Seed Blend, and an all-purpose wheat flour. See the recipe I made with the Red Grape Seed Blend here.
There are so many great things about these new flour blends. The flour feels unlike any other wheat flour. It has a little of that soft and fluffy feel that is so characteristic of the White Lilly All-Purpose flour that has been used in southern kitchens for generations. I think it is unlike any other wheat flour on the market. It doesn’t give baked goods the typical heaviness and grittiness of whole wheat flour. The grape seeds are a by-product of wine making and using them in this flour not only creates a distinctive flavor, but helps reduce our carbon footprint.
The White Grape Seed Blend pairs wonderfully with fruits and citrus and makes a delicious flatbread dough while the Red Grape Seed Blend is amazing with chocolate and gives bread a reddish hue.
White Lily’s new Premium Flours are made in the US and are NON-GMO Project verified. The wheat used in the products has been grown by Shepherd’s Grain farmers who practice sustainable, no-till farming. Earlier this year, I had the privilege of visiting a Shepherd’s Grain farm in Washington to get a first hand look at the wheat being grown for White Lily. (Read about that trip here.)These are farmers who are passionate about the future of farming and doing what’s best for our planet.
Each bag of flour has a code on the back which connects you with the farmers who grew the wheat. Just enter the code at Trace Your Farmer to learn about the farmers who grew the wheat in your bag. Pretty cool huh?
My bag can be traced to Ed & Brenda Wolf and Blake & Kasey Wolf in Uniontown, Washington.
“My grandfather Frank Wolf homesteaded to this area from Wisconsin in the 1920’s. He worked as a carpenter for several years until he was able to buy his first piece of property to start farming. My father Lester and his brother later took over the farming operation from my grandfather. Since then, the ground has been divided amongst the siblings of these two brothers. Today I am part of the third generation to be still farming some of the original homesteaded ground. My son Blake is now the fourth generation to be farming in this operation.”
But maybe the most wonderful thing about this new White Lily flour is the resealable bag it comes in. This bag is so easy to open and close y’all! No more spilling flour all over the kitchen. And when I say resealable I don’t mean one of resealable bags that is so hard to get sealed you don’t even bother. These bags have a velcro-like material at the top that you just have to press together. Couldn’t be easier! I think all food products should be made in these bags.
Don’t forget to enter the GIVEAWAY below.
Caramel-Apple Cheesecake Bars have a buttery crust, a creamy cream cheese filling with fresh apple, and a cinnamon-flavored streusel.
- 1 cup butter, softened
- 1/2 cup packed light brown sugar
- 2 cups White Lily White Grape Seed Blend flour
- 1/2 teaspoon kosher salt
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large Granny Smith Apples peeled, cored, and diced (to keep them from browning, peel and dice them just before you are ready to use them)
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 cup White Lily White Grape Seed Blend flour
- 3/4 cup packed light brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- Caramel ice cream topping
Preheat oven to 350 degrees. Line a 9X13-inch pan with aluminum foil or parchment paper, letting excess extend over sides.
Make crust. In a large bowl, using an electric mixer, beat butter and brown sugar until smooth and fluffy. Add flour and salt and beat until combined. Press into bottom of prepared pan.
Bake for 20 minutes. Let cool completely.
In a large bowl use an electric mixer to beat cream cheese until smooth. Beat in eggs and 3/4 cup granulated sugar. Beat in vanilla extract. Spread mixture evenly on top of cooled crust.
Mix together apples, 1/3 cup sugar, and 1 teaspoon cinnamon. Sprinkle apple mixture over cheesecake mixture.
In a medium bowl, combine 1 cup flour, 3/4 cup brown sugar, oats, salt, cinnamon, and pecans. Stir in butter until mixture resembles coarse crumbs. Sprinkle mixture over apples.
Bake 50 minutes. Let cool until room temperature and then refrigerate until chilled.
When serving, drizzle with caramel topping.
For the Caramel topping I like to use Smucker’s Salted Caramel
Recipe adapted from Paula Deen.
White Lily Giveaway
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