Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars capture the flavors of fall with creamy cheesecake, tender apples, and a crumbly topping, making them perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs firm structure
- ½ cup unsalted butter, melted adds moisture
- ¼ cup granulated sugar sweetens the crust
- ¼ tsp cinnamon enhances flavor
For the cheesecake filling
- 16 oz cream cheese, softened creates creamy texture
- ½ cup granulated sugar sweetens the filling
- 2 large eggs helps bind the filling
- 1 tsp vanilla extract adds flavor
For the apple layer
- 3 medium Granny Smith apples, peeled and diced provides tartness
- 2 tbsp lemon juice prevents browning
- ¼ cup brown sugar deepens sweetness
- 1 tsp cinnamon flavors the apple layer
- ¼ tsp nutmeg adds warmth
For the streusel topping
- ½ cup all-purpose flour for the streusel
- ¼ cup brown sugar sweetness for the streusel
- ¼ cup unsalted butter, cold and cubed adds flakiness
- ¼ cup chopped pecans, optional adds crunch
For the caramel sauce
- 1 cup granulated sugar for caramel
- ¼ cup water helps dissolve sugar
- ½ cup heavy cream adds richness
- 2 tbsp unsalted butter smooths caramel
- ¼ tsp salt balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until well mixed and resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating a solid crust. Bake the crust for about 10 minutes, then set it aside to cool.
- In a clean bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract until evenly distributed.
- Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.
- In a separate bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and nutmeg.
- Spread the apple mixture over the cheesecake layer.
- In another bowl, mix the flour and brown sugar, then cut in the cold, cubed butter until crumbly. Stir in the chopped pecans, if using.
- Sprinkle the streusel mixture over the apple layer.
Baking
- Place the pan into the oven and bake for 45-50 minutes until the streusel is golden brown, and the cheesecake is set but still slightly jiggles in the center.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours.
Caramel sauce
- In a saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar is dissolved.
- Increase heat to medium-high and cook without stirring until the mixture turns amber, about 8-10 minutes.
- Remove from heat and whisk in the heavy cream carefully, followed by the butter and salt.
- Let the caramel sauce cool slightly before using.
Serving
- Cut the cheesecake into squares and drizzle each piece with warm caramel sauce before serving.
Notes
These bars can be enjoyed warm or cold. For better texture, ensure the crust and filling cools appropriately before chilling.