Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

yield: 12 SERVINGS


cook time: 40 MINUTES

One bite of these Caramel Apple Cheesecake Bars will leave you wanting another! Cookie crust with creamy cheesecake filling, fresh apples, and a thick brown sugar streusel, all topped with a drizzle of decadent caramel sauce!



  • 1 box (11 oz) vanilla wafer cookies (about 3 cups)
  • 1/2 cup unsalted butter, melted


  • 1/3 cup heavy whipping cream
  • 1/2 cup white chocolate morsels
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 package (12 oz) Crunch Pak sliced apples (peeled), about 4 cups diced apples


  • 1 cup light brown sugar, packed
  • 3/4 cup quick oats
  • 3/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/4 cup caramel sauce, for garnish


  1. Preheat oven to 350 degrees F. Line a 9-inch square baking dish with foil. Set aside.
  2. In a food processor, process cookies until fine crumb. Slowly add in melted butter and mix until completely combined (I just pulse a few times). Press into the bottom of your prepared dish.
  3. Bake crust for about 8 minutes, remove and cool while preparing cheesecake filling (doesn’t need to be cooled completely).
  4. For the filling, combine white chocolate chips and heavy cream in a microwave safe bowl. Heat one minute and stir until melted and smooth (heat additional 15 seconds if needed). Set aside.
  5. In a mixer, combine cream cheese with sugar and cornstarch and beat until fluffy, about 3-4 minutes. Beat in sour cream, eggs, vanilla, and spices. Slowly beat in white chocolate mixture. Pour over prepared crust. Top with diced apples. Set aside.
  6. In a bowl, combine streusel ingredients and mix with hands until crumbly. Sprinkle over apples. Return to oven and bake for 40 minutes. Center may be slightly jiggly. Cool completely then refrigerate for at least 3 hours (or overnight).
  7. When ready to serve, cut into bars and drizzle with caramel sauce. ENJOY!



Pizza Stuffed Pasta Shells – Shugary Sweets

If you love easy, delicious dinner ideas, these Pizza Stuffed Pasta Shells are for you! All the great flavor of a pizza, in a make ahead (freezer friendly) pasta dish! Be sure to sign up for my free email subscription…new recipes in your inbox CLICK HERE TO PIN IT FOR LATER A cool Spring day earlier this year I made […]

Source: Pizza Stuffed Pasta Shells – Shugary Sweets

Nutella Swirled Blondies – Shugary Sweets

Easy, chewy, Nutella Swirled Blondies. Topped with ice cream, melted Nutella and sprinkles! Perfect way to celebrate that special occasion! Be sure to sign up for my FREE email subscription…new recipes in your inbox! CLICK HERE TO PIN IT FOR LATER Today’s a big day here on Shugary Sweets! This little piece of the internet turns 5 this […]

Source: Nutella Swirled Blondies – Shugary Sweets

Cherry Chocolate Chip Cheesecake Bars – Shugary Sweets

These Cherry Chocolate Chip Cheesecake Bars have a vanilla cookie crust and a creamy cherry cheesecake filling! But, don’t forget about the sweet chocolate chip cookie topping to take this recipe to the next level of deliciousness! Be sure to sign up for my email…new recipes in your inbox! CLICK HERE TO PIN IT FOR LATER Well, here we […]

Source: Cherry Chocolate Chip Cheesecake Bars – Shugary Sweets

Strawberry Meringues – Shugary Sweets

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Pumpkin Pie and Pumpkin Bread


A dreary day

Clouds over head

Rain trying to sneak in

Sun gone a stray


Sitting in my room

Watching an old movie

Wishing for something

Day filled with gloom.


Hunger drew me up

And out of my space

Went out to the kitchen

to refill my cup.


When all of a sudden

To my eyes did appear

A baking in progress

And I smiled a big grin.


Mixing and baking

And smells filled the air

My daughter was busy

And I wanted to sing.


Pumpkin pie

And pumpkin bread

Made my mouth water

I swear that’s no lie.


Reminded me of a time

When my health was better

I stood in my kitchen

Singing in rhyme.


My family was here

It was Thanksgiving day

A time filled with love

Good times and no tears.

Written by,

Terry Shepherd


pumpkin 2pumpkin

A Great Diabetic Recipe, But Everyone Hopefully Will Like It

I get an E-news letter from Wego Health. It shares new information and ways to help my Diabetes. I was just reading it and then I noticed the new recipe they put up there. I am placing it for you also. Wego Health, thanks for sharing this recipe. It is good for all of us but especially diabetics.


  • 1 lb lean ground turkey (or lean ground beef)
  • 3 red bell peppers
  • 2 cups pasta sauce
  • 1 tsp dried basil/oregano (or any blend of Italian herbs)
  • 1 tsp garlic powder (or 1 garlic clove, pressed)
  • 1/2 tsp salt and pepper
  • 1/2 cup frozen spinach, chopped (or another veggie of choice) or (de-thawed and squeezed dry with paper towel)
  • 2 tbsp grated parmesan cheese and 6 tbsp to garnish over the top of each pepper
  • Optional: 1 tsp (or 1 packet) low calorie sweetener of your choice to put in the sauce

Stuffed Green Peppers

  • Pre-heat oven to 450 degrees. Line baking sheet with foil, (for easy clean up), coat with non-stick cooking spray. Wash red peppers, and cut around the stem to remove them.
  • Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. Set peppers on baking pan.
  • Meanwhile, cook the ground turkey in a large non-stick pan over medium-high heat. Stir and break up the turkey while it’s cooking. When the turkey is almost completely cooked through, add the sauce and seasonings to the pan. Stir and continue to cook until the turkey is completely cooked (when it is no longer pink). Add the spinach and parmesan and stir until everything is well combined.
  • Scoop 1/2 cup of the turkey mixture into each pepper.
  • Sprinkle 1 tbsp parmesan over each pepper.
  • Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.
  • Remove from the oven, let cool, and enjoy!!!

green peppers