Description
Delight in the perfect blend of tart apples and creamy cheesecake with these Caramel Apple Cheesecake Bars. Featuring a crunchy graham cracker crust and a luscious apple-infused cheesecake layer, finished with a rich homemade caramel drizzle, these bars make an irresistible dessert perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/4 tsp cinnamon
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Apple Mixture
- 3 medium Granny Smith apples (peeled and diced)
- 2 tbsp lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper for easy removal of the bars.
- Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
- Create the Cheesecake Filling: Beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the granulated sugar, then add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare the Apples: Toss the peeled and diced Granny Smith apples with lemon juice, brown sugar, cinnamon, and nutmeg in a separate bowl. Gently fold this apple mixture into the cheesecake batter, ensuring even distribution without overmixing.
- Assemble and Bake: Pour the combined apple-cheesecake filling over the prepared crust and spread it evenly. Bake in the preheated oven for about 45 minutes, or until the edges are set and the center has a slight jiggle but is mostly firm.
- Make Caramel Sauce: While the bars bake, prepare the caramel. In a saucepan over medium heat, combine granulated sugar and water. Cook without stirring until the mixture turns an amber color. Remove from heat, then carefully whisk in heavy cream, unsalted butter, and salt until smooth and glossy.
- Cool and Serve: Allow the cheesecake bars to cool completely in the pan. Once cooled, drizzle the homemade caramel sauce generously over the top. Slice into 12 bars and serve.
Notes
- Use cold butter for the caramel sauce to prevent it from boiling over.
- The caramel should be prepared carefully as hot sugar can easily burn; avoid stirring sugar and water mixture while heating.
- Allow bars to cool fully before adding caramel to avoid it melting excessively into the dessert.
- Optional toppings such as chopped pecans or a sprinkle of sea salt can enhance texture and flavor.
- Store bars in an airtight container in the refrigerator for up to 4 days.
