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Caramel Apple Cheesecake Bars

CARAMEL APPLE CHEESECAKE BARS centered hero view, clean and uncluttered
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These layered fall dessert bars feature a graham cracker crust, creamy cheesecake, and spiced apples topped with streusel and homemade caramel sauce. Perfect as Caramel Apple Cheesecake Bars or Salted Caramel Apple Bars for any Fall Dessert Bars occasion.

Ingredients

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  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted for crust
  • 0.25 cup granulated sugar for crust
  • 0.25 teaspoon ground cinnamon for crust
  • 16 ounces cream cheese softened to room temperature
  • 0.5 cup granulated sugar for cheesecake layer
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium Granny Smith apples peeled and diced into 1/2-inch cubes
  • 2 tablespoons lemon juice freshly squeezed
  • 0.25 cup brown sugar packed for apple layer
  • 1 teaspoon ground cinnamon for apple layer
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup all-purpose flour for streusel
  • 0.25 cup brown sugar packed for streusel
  • 0.25 cup unsalted butter cold and cubed for streusel
  • 0.25 cup chopped pecans optional
  • 1 cup granulated sugar for caramel sauce
  • 0.25 cup water for caramel sauce
  • 0.5 cup heavy cream warmed slightly for caramel sauce
  • 2 tablespoons unsalted butter for caramel sauce
  • 0.25 teaspoon salt for caramel sauce

Instructions

  1. Preheat your oven to 350°F 175°C and line a 9×13 inch baking pan with parchment paper with overhang.
  2. Mix graham cracker crumbs, melted butter, granulated sugar and cinnamon until wet sand texture and press into pan.
  3. Bake crust for 10 minutes and cool 5 minutes.
  4. Beat cream cheese and sugar until smooth then add eggs one at a time and stir in vanilla.
  5. Pour cheesecake over crust and spread evenly.
  6. Toss diced apples with lemon juice, brown sugar, cinnamon and nutmeg then spread over cheesecake.
  7. Mix flour and brown sugar and cut in cold butter until pea-sized crumbles then stir in pecans and sprinkle over apples.
  8. Bake 45 to 50 minutes until streusel is golden and cheesecake is set with slight jiggle.
  9. Cool at room temperature 1-2 hours then refrigerate at least 2 hours or overnight.
  10. For caramel sauce, cook sugar and water over medium heat until deep amber, remove from heat and whisk in cream then butter and salt and cool 5-10 minutes.
  11. Lift bars using parchment overhang, cut into 24 squares, let sit 15 minutes then drizzle with warm caramel sauce before serving.

Notes

  • Make sure cream cheese and eggs are at room temperature to avoid lumps
  • Use cold butter for the streusel topping to achieve proper crumbly texture
  • Watch caramel carefully as it can burn quickly – remove from heat as soon as it reaches deep amber color
  • Store-bought caramel sauce can be substituted for homemade if desired
  • Bars can be frozen for up to 3 months wrapped tightly in plastic wrap and aluminum foil
  • For gluten-free version, use certified gluten-free graham crackers
  • Dice apples into uniform 1/2-inch cubes for even cooking

Nutrition

Find it online: https://www.amgroyal.com/caramel-apple-cheesecake-bars/