Description
These Caramel Apple Cheesecake Bars feature a buttery cinnamon graham cracker crust, creamy vanilla cheesecake, tart spiced apples, brown sugar streusel, and homemade caramel sauce. Chill the bars thoroughly before cutting for neat, bakery-style squares.
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, at room temperature
- 1 teaspoon vanilla extract
- 3 medium Granny Smith apples, peeled, cored, and diced
- 2 tablespoons lemon juice
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup chopped pecans, optional
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, slightly warmed
- 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, leaving an overhang on two sides.
- Mix the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon until evenly moistened.
- Press the crust mixture firmly and evenly into the prepared pan.
- Bake the crust for 10 minutes, then transfer the pan to a wire rack to cool slightly.
- Beat the softened cream cheese and 1/2 cup granulated sugar until smooth.
- Add the eggs one at a time, mixing briefly after each addition. Stir in the vanilla extract.
- Spread the cheesecake mixture evenly over the cooled crust.
- Toss the diced apples with lemon juice, 1/4 cup brown sugar, 1 teaspoon cinnamon, and nutmeg.
- Distribute the apple mixture evenly over the cheesecake layer.
- Combine the flour and 1/4 cup brown sugar in a bowl. Cut in the cold butter until coarse crumbs form.
- Stir in the chopped pecans, if using, then sprinkle the streusel evenly over the apples.
- Bake for 45 to 50 minutes, until the edges look set, the streusel turns golden, and the center retains a slight wobble.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Combine 1 cup granulated sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Increase the heat to medium-high and cook without stirring for 8 to 10 minutes, or until the syrup turns amber.
- Remove the saucepan from the heat and carefully whisk in the warm heavy cream.
- Stir in 2 tablespoons butter and the salt until the caramel becomes smooth.
- Let the caramel cool slightly. Lift the chilled bars from the pan and cut them into 16 squares.
- Drizzle the bars with warm caramel sauce immediately before serving.
Notes
- Use room-temperature cream cheese and eggs for a smoother cheesecake filling.
- Dice the apples into small, even pieces so they soften evenly.
- Do not overmix the filling after adding the eggs.
- Chill the bars completely before slicing.
- Wipe the knife clean between cuts for neat squares.
- Store the bars and caramel sauce separately when possible.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze undecorated bars for up to 2 months and thaw them 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: 32
- Sodium: 220
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 75