Caramel-Apple Cheesecake Bars

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.

Caramel Apple Cheesecake Bars

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!

Caramel-Apple Cheesecake Bars

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.

White Lily White Grape Seed Flour

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.

Caramel-Apple Cheesecake Bars

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.

Caramel-Apple Cheesecake Bars

 

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?

White Lily White Grape Seed Blend

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.”

Caramel-Apple Cheesecake Bars

 

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.

caramel apple bars 1

 

Caramel-Apple Cheesecake Bars

Learn more about White Lily flour on their website. You can order White Lily Premium Flour Blends from the Smuckers Online Store. It can also be found at many Target stores across the country.

Don’t forget to enter the GIVEAWAY below.

5 from 1 vote
Caramel Apple Cheesecake Bars
Print
Apple-Caramel Cheesecake Bars
Prep Time
20 mins
Cook Time
1 hrs 10 mins
Total Time
1 hrs 30 mins
 

Caramel-Apple Cheesecake Bars have a buttery crust, a creamy cream cheese filling with fresh apple, and a cinnamon-flavored streusel. 

Course: Dessert
Servings: 18 bars
Calories: 498 kcal
Author: Christin Mahrlig
Ingredients
Crust
  • 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
Filling
  • 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
Streusel
  • 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
Instructions
  1. Preheat oven to 350 degrees. Line a 9X13-inch pan with aluminum foil or parchment paper, letting excess extend over sides.
  2. 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.
  3. Bake for 20 minutes. Let cool completely.
  4. 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.
  5. Mix together apples, 1/3 cup sugar, and 1 teaspoon cinnamon. Sprinkle apple mixture over cheesecake mixture.
  6. 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.
  7. Bake 50 minutes. Let cool until room temperature and then refrigerate until chilled.
  8. When serving, drizzle with caramel topping.
Nutrition Facts
Apple-Caramel Cheesecake Bars
Amount Per Serving
Calories 498
* Percent Daily Values are based on a 2000 calorie diet.

For the Caramel topping I like to use Smucker’s Salted Caramel

Recipe adapted from Paula Deen.

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68 thoughts on “Caramel-Apple Cheesecake Bars

  1. I have never before even heard of grape seed flour. Now I am excited. I am a very dedicated baker, baking something almost every single day. I would start with something simple like biscuits or muffins to see how it behaves then move on and up from there.

  2. I think the recipe accompanying this blog post would be the recipe I would try with White Lily flour. The recipe sounds delicious!

  3. White Lily is truly the best and is a staple in Southern homes. With their new product line of premium flours I would bake my Ooey Gooey Cinnamon Rolls, Cookies especially with Halloween around the corner, Southern Pies (Pecan, Apple, Pumpkin, Sweet Potato), to Jalapeรฑo Cheese Cornbread and so much more.

  4. These flours look so interesting! I love experimenting with new ingredients! I would love to try making biscuits, fried chicken, and tortillas!

  5. Where I live now doesn’t carry white lily products. It would be great to actually make homemade biscuits with the wonderful childhood memories that go along with them. Its part of my history!

  6. Seriously, this looks amazing! I’m definitely adding this to my Pinterest dessert board and making it this for Fall entertaining. Thanks for sharing and keep doing what you’re doing ๐Ÿ™‚

  7. The caramel on these bars look so good right now! I have not tried White Lily Grapeseed flour, so I will look
    for it at a few of my local grocery stores.

  8. I’ve never tried grapeseed flour — I’m going to have to look into that! These bars are so decadent — cheesecake and caramel are about the best things ever!

  9. I’ve used White Lily for years and am excited to use the new blends in one of the breads I make for neighbors. Zucchini, Pumpkin, and Banana breads would be great ways to try the new flour products.

  10. i’d like to try this flour in my staple chocolate chip cookies! i make them so often, it would be a good way to compare it to the (cheap) flour i normally use.

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