Description
These Caramel Apple Cheesecake Bars combine a crisp graham cracker crust with a creamy cheesecake layer, topped with tender cinnamon-spiced apples, caramel sauce, and chopped nuts for a deliciously decadent dessert perfect for fall or any time of year.
Ingredients
Scale
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Finishing Touches
- 1/2 cup thick caramel sauce
- 1/3 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper for easy removal of the bars after baking.
- Make and Bake Crust: In a bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for 8 to 10 minutes, then let it cool slightly while you prepare the filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour this cheesecake mixture evenly over the slightly cooled crust.
- Cook Apple Topping: Heat a skillet over medium heat and melt the butter. Add the diced apples, brown sugar, and ground cinnamon, cooking until the apples are softened but still hold their shape, about 5 to 7 minutes. Allow the apple mixture to cool briefly before spreading it evenly over the cheesecake layer.
- Bake the Bars: Bake the assembled bars in the preheated oven for 30 to 35 minutes, or until the cheesecake center is just set with a slight jiggle. Remove from the oven and let the bars cool to room temperature.
- Chill and Serve: Refrigerate the bars for at least 3 hours to set completely. Before serving, drizzle the top with the thick caramel sauce and sprinkle with the chopped walnuts or pecans. Slice into 16 bars and serve chilled or at room temperature.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake filling without lumps.
- Use firm apples like Fuji or Honeycrisp for the topping so they hold their shape after cooking.
- For easier slicing, chill the bars thoroughly before cutting.
- You can substitute walnuts for pecans or omit nuts entirely for a nut-free version.
- Store leftover bars refrigerated in an airtight container for up to 4 days.
