So ever since these Chocolate Nutella Cheesecake Bars hit the stage I’ve been thinking about which version was going to be next. I love cheesecake but I don’t usually think to make cheesecake bars. But I love how they are a little more approachable and you can cut them up, freeze them in a big container and they’re so easy to pull out for a snack here and there (and here and there and here and there). These Caramel Apple Cheesecake Bars are different because they’re baked, and that’s because I wanted soft, juicy apples inside! But who knows?? Maybe there will have to be a no-bake version in the future 🙂 So one of the coolest things about this here blog is getting feedback from YOU. I love to hear what you guys are cooking and what your favorite recipes are! I often use my Facebook group (click here to join!) to pick your brains about your favorite foods and what kinds of things you want to see. Back in the summer, I asked about your favorite dessert combinations. And I don’t know if it was just that you were already sick of the heat and craving fall flavors or if you just really love apples and cinnamon, but that was overwhelmingly #1! I have to admit that I’m a little surprised that it beat out chocolate and lemon and berries but that’s part of the reason I love hearing from you guys! Because I find it so interesting to see how everyone’s tastes are different (or in this case, very much the same). So don’t be surprised if you see a lot of apple recipes popping up here this fall — you asked for them! NOTES:
I baked these in a square Springform pan — this thing is AMAZING if you’re baking bars that you eventually want to remove from the pan! Dulce de leche is a super thick caramel sauce but it’s so easy to make your own. Just make sure whatever you use isn’t too thin or it will make your crust soggy!
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