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Easy Caramel Apple Cheesecake Bars: Perfect Fall Dessert

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These Caramel Apple Cheesecake Bars perfectly capture the cozy magic of autumn with a delightful blend of flavors and textures. Enjoy the crisp sweetness of apples, rich caramel, and creamy cheesecake on a buttery crust.

Ingredients

Scale
  • 2 cups finely crushed graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted unsalted butter
  • 3 medium Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 16 ounces full-fat cream cheese, softened (two 8-ounce blocks)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the longer sides to easily lift the bars out later.
  2. In a medium bowl, combine 2 cups of finely crushed graham cracker crumbs with 1/4 cup of granulated sugar. Pour in 1/2 cup of melted unsalted butter and mix until all the crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 8-10 minutes, just until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the apple topping.
  3. While the crust is baking, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced apples, 1/4 cup of packed light brown sugar, and 1 teaspoon of ground cinnamon. Cook, stirring occasionally, for 8-10 minutes, or until the apples are tender-crisp but not mushy. Remove from heat and let cool completely.
  4. In a large mixing bowl, using an electric mixer, beat 16 ounces of softened full-fat cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add 3/4 cup of granulated sugar and beat until just combined. Scrape down the sides of the bowl. Beat in 1 teaspoon of vanilla extract. Add 2 large eggs, one at a time, beating on low speed just until each egg is incorporated.
  5. Pour about half of the cheesecake batter over the pre-baked graham cracker crust and spread it evenly. Spoon about half of your cooled apple topping over the first layer of cheesecake batter. Carefully pour the remaining cheesecake batter over the apples, gently spreading it to cover the apples as much as possible. Return the pan to the oven and bake for 30-35 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
  6. Once baked, remove the pan from the oven and let it cool completely on a wire rack at room temperature for at least 1-2 hours. Once completely cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  7. Once chilled, lift the bars out of the pan using the parchment paper overhang. Carefully slice into squares or rectangles. Generously drizzle with 1/2 cup of your favorite caramel sauce and top with the remaining cooled apple topping.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Don't overmix the cheesecake batter after adding eggs to prevent cracks. Chill thoroughly for clean slices.

Find it online: https://softtasty.com/easy-caramel-apple-cheesecake-bars-perfect-fall-dessert/