Caramel Apple Cheesecake Bars Recipe

Introduction

These caramel apple cheesecake bars combine a buttery graham cracker crust, creamy cheesecake filling, and a warm spiced apple topping. Perfect for fall gatherings or a comforting dessert any time of year, they offer a delightful blend of textures and flavors in every bite.

Ingredients

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp cinnamon
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 medium Granny Smith apples, peeled and diced
• 2 tbsp lemon juice
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup all-purpose flour

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until evenly combined.
3. Step 3: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove and let it cool slightly.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth and fluffy. Make sure it and the sugar and eggs are at room temperature to prevent lumps.
5. Step 5: Gradually add the granulated sugar while continuing to beat until creamy. Stir in the vanilla extract.
6. Step 6: Add the eggs one at a time, beating on low speed just until each is incorporated. Avoid overmixing to keep the filling smooth.
7. Step 7: Pour the cheesecake filling carefully over the cooled crust and spread it evenly to the edges.
8. Step 8: In a separate bowl, mix the diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and flour until all ingredients are well combined.
9. Step 9: Spoon the apple mixture evenly over the cheesecake layer.
10. Step 10: Bake the bars at 350°F (175°C) for 45-55 minutes, until the edges are set and the center still has a slight wobble when shaken gently.
11. Step 11: Remove from the oven and let cool completely at room temperature on a wire rack for 1-2 hours. Then cover loosely and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.
12. Step 12: Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board. Cut into individual bars with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

• Use Granny Smith apples for tartness that balances the sweetness of the topping perfectly.
• Add a drizzle of caramel sauce over the bars before serving for an extra indulgent touch.
• For a nutty crunch, sprinkle chopped pecans or walnuts on top of the apple mixture before baking.
• Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake filling without lumps.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. Reheat individual bars briefly in the microwave if desired, but they are also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can substitute the Granny Smith apples with other firm, tart varieties like Honeycrisp or Braeburn. Avoid overly sweet or soft apples to maintain texture and balance.

Can I freeze these cheesecake bars?

Yes, you can freeze cut bars wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

Caramel Apple Cheesecake Bars Recipe

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★★★★★

5 from 715 reviews

• Author: Sophie
• Total Time: 6 hours 20 minutes
• Yield: 12 bars 1x

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Description

Delicious Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake layer topped with a spiced apple topping. These bars are baked to perfection, creating a comforting dessert perfect for fall or any time you crave a sweet and tangy treat.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp cinnamon

Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Apple Topping

• 3 medium Granny Smith apples, peeled and diced
• 2 tbsp lemon juice
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup all-purpose flour

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Instructions

1. Prepare Pan & Crust: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Mix Crust Ingredients: In a mixing bowl, combine 2 cups graham cracker crumbs with ½ cup melted unsalted butter, ¼ cup granulated sugar, and ¼ teaspoon cinnamon. Mix thoroughly until all ingredients are evenly blended.
3. Bake Crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Bake this crust for 8 to 10 minutes until set, then remove it from the oven and allow it to cool slightly.
4. Prepare Cheesecake Filling: Ensure cream cheese, sugar, and eggs are at room temperature for best mixing. In a large bowl, beat 16 oz of softened cream cheese until it becomes smooth and fluffy.
5. Add Sugar & Vanilla: Gradually add ½ cup granulated sugar to the cream cheese while beating until creamy and well combined, then mix in 1 teaspoon vanilla extract.
6. Incorporate Eggs: Add 2 large eggs one at a time, beating on low speed just until each egg is incorporated. Avoid overmixing to keep the texture light.
7. Pour Filling: Pour the cheesecake filling carefully over the slightly cooled crust, spreading it evenly to the edges with a spatula.
8. Prepare Apple Topping: In a separate bowl, combine the diced 3 medium Granny Smith apples with 2 tablespoons lemon juice, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ cup all-purpose flour. Mix thoroughly until the apples are well coated.
9. Add Apple Topping: Spoon the apple mixture evenly over the cheesecake layer, spreading gently to cover the surface.
10. Bake Bars: Bake the assembled bars in the oven at 350°F (175°C) for 45 to 55 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
11. Cool & Chill: Remove the pan from the oven and let the bars cool completely at room temperature on a wire rack for 1 to 2 hours. Then loosely cover and chill in the refrigerator for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
12. Slice & Serve: Using the parchment overhang, lift the entire slab from the pan onto a cutting board. Cut into bars with a sharp knife, wiping the knife clean between cuts for neat slices. Store leftover bars in an airtight container in the refrigerator for 4 to 5 days.

Notes

• Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake filling.
• Use Granny Smith apples for their tartness and firm texture, which hold up well during baking.
• Do not overmix the cheesecake batter after adding eggs to avoid cracks and dense texture.
• Chilling the bars overnight helps improve texture and flavor development.
• Line the pan with parchment paper for easy removal and clean slices.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel apple cheesecake bars, apple cheesecake bars, dessert bars, fall dessert, baked cheesecake bars, holiday dessert