Description
Delicious Caramel Apple Cheesecake Bars with a graham cracker crust, creamy cheesecake filling, and a cinnamon apple layer topped with caramel.
Ingredients
- Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ tsp ground cinnamon
- Pinch of salt
- Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- Cinnamon Apple Layer
- 2 large apples, peeled, cored, and diced small
- 2 tbsp unsalted butter
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
- 1 tbsp all-purpose flour
- 1 tbsp water
- Caramel Topping
- ¾ cup caramel sauce, homemade or store-bought
- 2 tbsp heavy cream, optional
- ¼ cup chopped pecans, optional
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang. Combine the graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Press the mixture firmly and evenly into the bottom of the pan. Bake for 8–10 minutes. Set aside to cool slightly.
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften. Stir together the flour and water, then add the mixture to the skillet. Cook for another 1–2 minutes until the juices thicken. Remove from the heat and let cool slightly.
- Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Mix in the vanilla, sour cream, flour, and cinnamon. Do not overmix once the eggs are added.
- Pour the cheesecake mixture over the cooled crust and spread evenly. Spoon the cinnamon apples over the cheesecake layer. Gently press a few apple pieces into the filling without completely submerging them. Drizzle about ¼ cup of caramel sauce over the apples.
- Bake at 350°F for 40–50 minutes, or until the edges are set and the center has only a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 20 minutes. Remove from the oven and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight. Warm the remaining caramel sauce. If it’s too thick for drizzling, stir in 1–2 tablespoons of heavy cream. Drizzle the caramel over the chilled cheesecake. Sprinkle with chopped pecans and a tiny pinch of flaky sea salt, if desired. Lift the cheesecake from the pan using the parchment paper and cut into 16 bars.
Notes
- Best apples: Granny Smith, Honeycrisp, or Pink Lady work especially well because they hold their shape and balance the sweetness.
- Make sure the cream cheese is fully softened for a smooth filling.
- Don’t overbake—the center should still have a slight jiggle when you remove the bars.
- Chill thoroughly before slicing for clean, bakery-style squares.
- For extra indulgence, serve each bar with a scoop of vanilla ice cream and an extra drizzle of warm caramel.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg