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these salted caramel apple crumble cheesecake bars take basically every element of fall that we all love and put it into one…and i can guarantee that they’re even better than you could imagine 🍎 soft, buttery, crunchy, gooey, cozy, and so perfectly fall 🍂 the cheesecake bar of the...

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Well Made by Kiley

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1,400,000 views • 2 months ago •via TikTok

Food#saltedcaramelapplecrumblecheesecakebars#applepiecheesecake#applerecipe#fallrecipe#falldessert
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salted caramel apple pie crumble cheesecake 🍎🍮 If fall could be captured in one recipe it would be THIS!! 🍁🍎 A buttery graham cracker pie crust topped with a decadent creamy vanilla bean cheesecake, honey crisp apple pie filling, brown sugar streusel, and a homemade salted caramel 🤌🏻 I mean… dare I even say more?! 🤭 Google “munchies by Mallory apple cheesecake” for the full recipe xoxo🍎 #baking #bakingrecipe #fallbaking #applepie

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SALTED CARAMEL APPLE CRUMBLE CHEESECAKE BARS The very best of fall desserts all layered into one bite 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (7-8 servings): Biscoff Cookie Crust: - 1 cup (155g) crushed biscoff cookies (or graham crackers) - 1/4 cup (58g) salted butter, melted Apple Pie Filling: - 2 tbsp (28g) salted butter - 2 small apples of choice, diced (I used Granny Smith) - 2 1/2 tbsp (36g) brown sugar - 2 tbsp (40g) maple syrup - 1/2 tsp (1g) cinnamon - 1/4 tsp (1g) apple pie spice - Pinch of salt - Lemon juice from 1/2 a lemon - 1 tsp (3g) cornstarch - 1/2 tbsp (8ml) water - 1 tsp (4g) vanilla extract Crumble Topping: - 6 tbsp (45g) all-purpose flour - 1/4 cup (30g) old-fashioned rolled oats - 3 tbsp (45g) brown sugar - 3 tbsp (42g) salted butter, melted - 1/2 tsp (1g) cinnamon Vanilla Bean Cheesecake Filling: - 8oz (1 block) cream cheese, at room temperature - 1/3 cup (70g) granulated sugar - 2 tsp (8g) vanilla bean paste or extract - Pinch of salt - 1/4 cup (60g) greek yogurt, at room temperature (substitution: sour cream) - 1 egg, at room temperature Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth, creamy almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Preheat the oven to 350F. Line a loaf pan (8.5x4.5” or 9x5”; I used 8.5x4.5”) with parchment paper; set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter, until the crumbs are wet and resemble wet sand. Press the crumbs into the bottom and slightly up the sides of the prepared loaf pan. Bake at 350F for 7-8 minutes. Remove and let cool completely while you prepare the rest of the elements. Prepare the apple pie filling. In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, salt, and a squeeze of lemon juice. Cook until the sugar melts and the apples soften, stirring occasionally (~10 minutes). It can help to steam the apples by covering the pan with a lid for a few minutes. Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes). Remove from the heat and stir in the vanilla. Set aside to cool. Prepare the crumble topping. In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and melted butter until well combined and the mixture is crumbly. Set aside. Prepare the cheesecake filling. In a medium bowl, beat the cream cheese to smooth and remove lumps. Add the sugar, vanilla, and salt, and beat until well combined. Then, add the greek yogurt and beat until smooth. Finally, add the egg and beat until just combined and the mixture is smooth, being careful not to over mix. Put a pot of water on the stove to start boiling. Assemble. Pour all of the cheesecake filling on top of the crust and spread into an even layer. Then, gently top the cheesecake filling with all of the apple pie filling, dispersing it in an even layer. Do not mix! Finish by sprinkling the crumble topping all over the top of the apple pie filling. Set the loaf pan in a larger baking pan (9x13”), and fill the bigger pan with the boiling water, until the water reaches halfway up the loaf pan. Bake at 350F for 35-40 minutes, until the edges are set and the middle is still slightly wobbly. Remove from the oven and let cool slightly in the water bath. Then, remove it from the water bath, and let cool on the counter to room temperature. Tightly cover the loaf pan with foil and place into the refrigerator for at least 4 hours or overnight. Once ready to serve, prepare the salted caramel by mixing all of the ingredients together in a medium bowl. You can adjust the runniness to your liking by adding more maple syrup, if desired. Gently remove the cheesecake from the pan and drizzle the salted caramel over the top. Slice and enjoy! #saltedcaramelapplecrumblecheesecakebars #fallbaking
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SALTED CARAMEL APPLE CRUMBLE CHEESECAKE BARS The very best of fall desserts all layered into one bite 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (7-8 servings): Biscoff Cookie Crust: - 1 cup (155g) crushed biscoff cookies (or graham crackers) - 1/4 cup (58g) salted butter, melted Apple Pie Filling: - 2 tbsp (28g) salted butter - 2 small apples of choice, diced (I used Granny Smith) - 2 1/2 tbsp (36g) brown sugar - 2 tbsp (40g) maple syrup - 1/2 tsp (1g) cinnamon - 1/4 tsp (1g) apple pie spice - Pinch of salt - Lemon juice from 1/2 a lemon - 1 tsp (3g) cornstarch - 1/2 tbsp (8ml) water - 1 tsp (4g) vanilla extract Crumble Topping: - 6 tbsp (45g) all-purpose flour - 1/4 cup (30g) old-fashioned rolled oats - 3 tbsp (45g) brown sugar - 3 tbsp (42g) salted butter, melted - 1/2 tsp (1g) cinnamon Vanilla Bean Cheesecake Filling: - 8oz (1 block) cream cheese, at room temperature - 1/3 cup (70g) granulated sugar - 2 tsp (8g) vanilla bean paste or extract - Pinch of salt - 1/4 cup (60g) greek yogurt, at room temperature (substitution: sour cream) - 1 egg, at room temperature Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth, creamy almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Preheat the oven to 350F. Line a loaf pan (8.5x4.5” or 9x5”; I used 8.5x4.5”) with parchment paper; set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter, until the crumbs are wet and resemble wet sand. Press the crumbs into the bottom and slightly up the sides of the prepared loaf pan. Bake at 350F for 7-8 minutes. Remove and let cool completely while you prepare the rest of the elements. Prepare the apple pie filling. In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, salt, and a squeeze of lemon juice. Cook until the sugar melts and the apples soften, stirring occasionally (~10 minutes). It can help to steam the apples by covering the pan with a lid for a few minutes. Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes). Remove from the heat and stir in the vanilla. Set aside to cool. Prepare the crumble topping. In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and melted butter until well combined and the mixture is crumbly. Set aside. Prepare the cheesecake filling. In a medium bowl, beat the cream cheese to smooth and remove lumps. Add the sugar, vanilla, and salt, and beat until well combined. Then, add the greek yogurt and beat until smooth. Finally, add the egg and beat until just combined and the mixture is smooth, being careful not to over mix. Put a pot of water on the stove to start boiling. Assemble. Pour all of the cheesecake filling on top of the crust and spread into an even layer. Then, gently top the cheesecake filling with all of the apple pie filling, dispersing it in an even layer. Do not mix! Finish by sprinkling the crumble topping all over the top of the apple pie filling. Set the loaf pan in a larger baking pan (9x13”), and fill the bigger pan with the boiling water, until the water reaches halfway up the loaf pan. Bake at 350F for 35-40 minutes, until the edges are set and the middle is still slightly wobbly. Remove from the oven and let cool slightly in the water bath. Then, remove it from the water bath, and let cool on the counter to room temperature. Tightly cover the loaf pan with foil and place into the refrigerator for at least 4 hours or overnight. Once ready to serve, prepare the salted caramel by mixing all of the ingredients together in a medium bowl. You can adjust the runniness to your liking by adding more maple syrup, if desired. Gently remove the cheesecake from the pan and drizzle the salted caramel over the top. Slice and enjoy! #saltedcaramelapplecrumblecheesecakebars #fallbaking

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1,400,000 views • 1 year ago