Description
These caramel apple cheesecake bars combine creamy cheesecake, tender spiced apples, and a buttery graham cracker crust, topped with luscious caramel sauce. Perfect for a cozy fall treat or an easy dessert to make on repeat.
Ingredients
- 1 ½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- ½ cup granulated sugar (100g), divided
- 16 ounces cream cheese, softened (450g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced (about 300g)
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar (25g)
- ½ cup caramel sauce (120ml)
- Optional: pinch of nutmeg or ground cloves
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and ¼ cup (50g) sugar until mixture resembles wet sand. Press firmly and evenly into the bottom of a lined 9×13-inch baking pan.
- Bake crust for 8-10 minutes until golden and fragrant. Remove from oven.
- While crust bakes, heat a non-stick skillet over medium heat. Add diced apples, brown sugar, cinnamon, and optional nutmeg. Cook for 5-7 minutes, stirring occasionally, until apples are tender but not mushy. Set aside to cool slightly.
- In a large bowl, beat softened cream cheese with remaining ¼ cup (50g) sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until batter is silky with no lumps.
- Pour half of the cheesecake batter over the warm crust and spread evenly.
- Spoon cooked apples over the cheesecake layer, spreading gently and evenly.
- Dollop remaining cheesecake batter over the apples and smooth carefully with a spatula.
- Bake at 350°F (175°C) for 30-35 minutes, or until edges are set and center jiggles slightly when shaken. Avoid overbaking to prevent cracking and drying out.
- Let bars cool completely in the pan, then refrigerate for at least 2 hours to fully set.
- Before serving, drizzle generously with caramel sauce. If caramel is thick, microwave for 15-20 seconds to ease drizzling.
- Slice into squares with a sharp knife, wiping between cuts for clean edges. Serve chilled.
Notes
[‘Use room temperature cream cheese and eggs to avoid lumps in the cheesecake filling.’, ‘Do not overcook the apples; they should be tender but still hold their shape to avoid soggy bars.’, ‘Press the crust firmly using the bottom of a glass or measuring cup for a sturdy base.’, ‘Cool bars completely before refrigerating to prevent condensation and sogginess.’, ‘Optional water bath can be used during baking for extra silky texture.’, ‘Store-bought caramel sauce is convenient, but homemade caramel sauce can be used for a richer flavor.’, ‘Bars can be stored in an airtight container in the fridge for up to 4 days.’, ‘Microwave bars for 10-15 seconds to warm before serving if desired, adding extra caramel after warming.’]
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 320
- Sugar: 24
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: caramel apple cheesecake bars, fall dessert, apple dessert, cheesecake bars, caramel drizzle, easy dessert, homemade dessert