Description
Creamy Caramel Apple Cheesecake Bars blend crisp apples and rich cheesecake. Learn my easy recipe for a delightful fall dessert, perfect for any gathering.
Ingredients
Scale
- Crust Essentials:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Apple Topping:
- 2 medium Granny Smith apples, peeled, cored, diced
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Caramel Drizzle & Finishing Touch:
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt (optional, for garnish)
Instructions
- Crust Magic:: First things first, preheat your oven to 350°F (175°C) and grab an 8×8 inch baking pan. Line it with parchment paper, leaving an overhang on the sides – trust me, this makes getting the bars out so much easier, a lesson I learned after a few stuck-to-the-pan incidents. In a medium bowl, mix those graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press it firmly into the bottom of your prepared pan. I usually use the bottom of a glass to get it super packed down. Bake it for about 8-10 minutes, until it’s slightly golden and smells warm and toasty, then set it aside to cool a bit.
- Cheesecake Dream:: While the crust is doing its thing, let’s get on with the star of the show! In a large bowl, using an electric mixer, beat the room temperature cream cheese and sugar together until it’s smooth and fluffy. Scrape down the sides of the bowl often – I always forget this and then find unmixed lumps later, oops! Beat in the egg until just combined, then stir in that glorious vanilla extract. Don’t overmix once the egg is in, or your cheesecake might crack. Pour this beautiful, creamy mixture over your slightly cooled crust.
- Apple Prep & Bake:: Now for the apples! Peel, core, and dice your apples into small, even pieces. In a separate bowl, toss them with brown sugar and cinnamon until they’re all coated. I love how the cinnamon just perfumes the air at this stage, it’s so comforting. Spoon the apple mixture evenly over the cheesecake filling. Pop the pan back into the oven and bake for 30-35 minutes, or until the cheesecake is mostly set but still has a slight wobble in the center. Don’t overbake, or it might get dry!
- Cool Down Patience:: This is the hardest part, honestly: patience! Once baked, remove the Caramel Apple Cheesecake Bars from the oven. Let them cool completely on a wire rack at room temperature. This takes a while, maybe an hour or two. Then, and this is crucial for a perfectly set bar, transfer the pan to the refrigerator and chill for at least 3-4 hours, or even better, overnight. I once tried to cut them too soon, and it was a crumbly mess. Learn from my mistakes!
- Caramel Drizzle:: Once your Caramel Apple Cheesecake Bars are perfectly chilled, it’s time for the final flourish! Using the parchment paper overhang, carefully lift the entire cheesecake out of the pan and place it on a cutting board. Warm up your caramel sauce slightly if it’s too thick – a quick zap in the microwave for 15-20 seconds usually does the trick. Drizzle that luscious caramel generously over the top of the bars. I like to do a criss-cross pattern, but honestly, any drizzle is a good drizzle.
- Slice & Serve:: Finally, the moment we’ve been waiting for! Use a sharp knife to cut the Caramel Apple Cheesecake Bars into squares. I usually wipe my knife clean between each cut for neat edges, but sometimes I’m just too excited and go for it. A little mess is part of the charm, right? A little mess is part of the charm, right? Serve them up and watch everyone’s faces light up. They should look creamy, smell like warm apples and cinnamon, and taste like pure autumn bliss. Enjoy, hon!