Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars are a decadent dessert, featuring a creamy cheesecake filling swirled with sweet-tart apples and drizzled with luscious caramel, all on a graham cracker crust. Easy to make and impressive to serve, they're perfect for any occasion.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Knife or toothpick
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 medium apples, peeled, cored, and diced
- ¼ cup caramel sauce, plus more for drizzling
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the sour cream and vanilla extract until well combined.
- Add the eggs, one at a time, beating well after each addition. Be careful not to overbeat.
- In a separate bowl, combine the diced apples, 1/4 cup caramel sauce, and cinnamon. Toss to coat.
- Gently fold the apple mixture into the cheesecake batter, being careful not to overmix.
- Pour the cheesecake batter over the pre-baked graham cracker crust, spreading evenly.
- Drizzle additional caramel sauce over the top of the cheesecake batter. Use a knife or toothpick to swirl the caramel into the batter for a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
For best results, ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling. Avoid overbaking to prevent a dry, cracked cheesecake; the center should still be slightly jiggly when removed from the oven. Allowing the cheesecake to cool gradually in the oven helps prevent cracking. Chill the bars thoroughly before slicing for clean cuts and a fully set cheesecake. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Consider adding a streusel topping for extra crunch. Experiment with different apple varieties or add a pinch of nutmeg or allspice for added warmth. A chocolate drizzle or chopped nuts can also enhance the flavor.