Irresistible Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars are a delightful fall treat. They feature a buttery graham cracker crust, a creamy cheesecake layer studded with spiced apples, and a luscious caramel drizzle, making them easy to make and utterly delicious.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Large skillet
- Rubber spatula
- Whisk
- Oven
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 medium apples such as Honeycrisp or Granny Smith
- 2 tablespoons unsalted butter
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup caramel sauce store-bought or homemade
- Optional: a sprinkle of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
- While the crust is baking, prepare the apple topping. In a large skillet, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, and nutmeg to the skillet. Cook, stirring occasionally, until the apples are tender and slightly caramelized, about 8-10 minutes. Remove from heat and set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract and beat until well combined.
- Beat in the eggs one at a time, mixing until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the pre-baked crust.
- Spoon the apple topping evenly over the cheesecake filling.
- Bake for 35-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once the cheesecake is chilled, lift it out of the pan using the parchment paper overhang. Cut into bars.
- Drizzle the caramel sauce over the bars. If desired, sprinkle with a pinch of sea salt.
- Serve and enjoy your delicious Caramel Apple Cheesecake Bars!
Notes
For a smoother cheesecake filling, ensure the cream cheese is fully softened before mixing. Cooling the cheesecake slowly in the oven helps prevent cracks. Store leftover bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Spice it up by adding a pinch of ground ginger or cardamom to the apple topping. Sprinkle chopped pecans or walnuts over the apple topping for added texture and flavor. Drizzle melted chocolate over the caramel sauce for a decadent treat.