Description
These Caramel Apple Cheesecake Bars combine a buttery graham cracker crust, creamy vanilla cheesecake, cinnamon-spiced Granny Smith apples, crumbly streusel, and rich homemade caramel sauce. They make a delicious fall dessert for holidays, potlucks, family gatherings, or weekend baking.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium Granny Smith apples, peeled and diced
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup chopped pecans, optional
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper.
- Combine the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon in a bowl.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- Beat the softened cream cheese and 1/2 cup granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Spread the cheesecake mixture evenly over the cooled crust.
- Toss the diced apples with the lemon juice, 1/4 cup brown sugar, 1 teaspoon cinnamon, and nutmeg.
- Spread the apple mixture evenly over the cheesecake layer.
- Combine the flour and remaining 1/4 cup brown sugar in a bowl.
- Cut in the cold cubed butter until the mixture forms coarse crumbs, then stir in the pecans if using.
- Sprinkle the streusel evenly over the apple layer.
- Bake for 45 to 50 minutes, until the cheesecake is set and the streusel is golden brown.
- Cool the bars completely at room temperature, then refrigerate them for at least 2 hours.
- Combine 1 cup granulated sugar and the water in a saucepan over medium heat, stirring until the sugar dissolves.
- Increase the heat to medium-high and cook without stirring for 8 to 10 minutes, until the caramel turns amber.
- Remove the saucepan from the heat and carefully whisk in the heavy cream.
- Stir in the 2 tablespoons butter and salt until the caramel sauce becomes smooth.
- Let the caramel cool slightly.
- Cut the chilled cheesecake into 16 bars and drizzle each bar with warm caramel sauce before serving.
Notes
- Use room-temperature cream cheese to create a smooth filling without lumps.
- Pre-bake the graham cracker crust for the best texture and to prevent sogginess.
- Granny Smith apples provide tartness that balances the sweet cheesecake and caramel.
- Honeycrisp or Braeburn apples may replace some or all of the Granny Smith apples.
- Watch the caramel closely because it can burn quickly after it turns amber.
- A high-quality store-bought caramel sauce may replace the homemade sauce.
- Chill the bars fully before slicing for clean, neat squares.
- Wipe the knife clean between cuts for the best presentation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Let chilled bars stand at room temperature for about 15 minutes before serving.
- Freeze individually wrapped bars in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 31
- Sodium: 220
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 75