Print
Caramel Apple Cheesecake Streusel Bars with Gingersnap Walnut Crust
Caramel Apple Cheesecake Streusel Bars with a Gingersnap Walnut Crust!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24 bars
Author Sarah @ The Gold Lining Girl
For crust:
- 1 - 8 oz. bag gingersnaps finely crushed (= 2 1/2 c. crushed)
- 2 tbsp. sugar
- 6 tbsp. unsalted butter melted
- 1/2 c. finely chopped walnuts
For filling:
- 2 - 8 oz. packages reduced-fat cream cheese softened
- 1 - 14 oz. can sweetened condensed milk
- 2 large eggs
- 1 - 21 oz. can apple pie filling
For topping:
- 2/3 c. packed brown sugar
- 2/3 c. flour
- 1 tsp. cinnamon
- 4 tbsp. unsalted butter melted
- 1/2 c. chopped walnuts
- 1 - 12 oz. jar prepared caramel sauce
For crust:
In a large bowl, combine gingersnap crumbs, sugar, butter, and walnuts.
Press into the bottom of a well-greased 9x13 pan.
For filling:
In a large mixing bowl, beat cream cheese until smooth.
Add the sweetened condensed milk and eggs, beating until smooth.
Pour the cream cheese mixture over the prepared crust.
Gently spoon the apple pie filling over the cream cheese layer.
For topping:
In a medium bowl, combine brown sugar, flour, cinnamon, butter, and walnuts.
Mix until it resembles coarse crumbs.
Sprinkle evenly over the apple layer.
Bake at 350 degrees for 45-55 minutes, or until edges are golden brown, and the center appears set when the pan is jiggled.
Remove from heat, and cool on a wire rack.
To serve, cut into squares, and drizzle with caramel sauce. DEVOUR!!