I didn’t think these cheesecake bars could get any better. But they did! At first I didn’t think this actually warranted a whole new recipe but because they were just so danged delicious, I couldn’t pass up sharing this little recipe in all its subtle differences. Maybe it’s because I think cheesecake is perfection in a baking dish. Or maybe it’s because this is just so easy to make compared to a full-blown cheesecake. So if you’d rather have caramel sauce and chopped apples instead of cinnamon, this version is definitely worth trying!
What we’ll need: (I used 1 and 1/2 chopped apples, but it really depends on the size of the apple.) I used Pink Lady apples, but use your own personal favorite, like Granny Smith or just plain Delicious (Delicious bakes softer).
1. Spray 9×13 baking dish with nonstick spray.
2. Open and unroll 1 can of crescent rolls into bottom of baking dish, and pinch together all the seams.
3. In a large bowl, combine softened cream cheese, vanilla and sugar. Mix ingredients until whipped.
4. Using a large spoon, drop spoonfuls of cream cheese mixture onto bottom layer of crescents. Use a spatula or large spoon to spread evenly.
5. Chop apples and spread evenly on top of cream cheese mixture.
6. Open and unroll second can of crescents on top of apples and cream cheese mixture. Using the palm of your hand, press down gently to even out the level of the top layer of crescents.
7. Pour caramel sauce around the perimeter of the baking dish, then down the center, and finally down the middle until there are 4 “rectangles”. This method makes evening out the caramel sauce MUCH easier. With the backside of a large spoon, smooth caramel sauce out using back and forth motions until top layer is completely coated.
8. Bake at 350ºF for about 15 minutes until golden brown.
9. Allow to cool before placing in refrigerator. Chill for about an hour before cutting. I use a pizza cutter to cut mine, it’s a lot easier!
Eat them up!