Description
These Caramel Apple Cheesecake Bars combine the rich, creamy texture of cheesecake with the sweet and tart flavor of apples, topped with a crunchy streusel and a luscious homemade caramel sauce. Perfect as a delightful dessert for fall or any occasion, these bars offer a perfect balance of flavors and textures in every bite.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp cinnamon
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Apple Layer
- 3 medium Granny Smith apples, peeled and diced
- 2 tbsp lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup chopped pecans (optional)
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper for easy removal and cleanup.
- Make the crust: In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until well blended. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set, then remove and let cool while preparing the next layers.
- Prepare the cheesecake layer: Beat softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract. Pour this cheesecake mixture evenly over the cooled crust and spread it out smoothly.
- Make the apple layer: In a bowl, toss the diced Granny Smith apples with lemon juice, brown sugar, cinnamon, and nutmeg to coat evenly. Spread this apple mixture evenly over the cheesecake layer in the pan.
- Create the streusel topping: In another bowl, mix flour and brown sugar. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture becomes crumbly. Stir in chopped pecans if you are using them for added texture. Sprinkle this streusel topping evenly over the apple layer.
- Bake the bars: Place the pan in the preheated oven and bake for 45-50 minutes or until the streusel topping is golden brown and the cheesecake layer is set but slightly jiggly in the center. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
- Make the caramel sauce: In a saucepan, combine sugar and water over medium heat, stirring gently until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling the pan, until the mixture turns a rich amber color, about 8-10 minutes. Remove from heat carefully, then whisk in the heavy cream (the mixture will bubble vigorously). Stir in butter and salt until smooth and glossy. Allow caramel to cool slightly.
- Serve: Once chilled, cut the cheesecake bars into squares. Drizzle each bar generously with the warm caramel sauce just before serving for an indulgent finish.
Notes
- Use Granny Smith apples for a tart contrast that balances the sweetness of the caramel and streusel.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
- For a nut-free version, omit the pecans from the streusel topping.
- Store any leftover bars refrigerated in an airtight container for up to 4 days.
- Caramel sauce can be made ahead and refrigerated; warm gently before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 32g
- Sodium: 195mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: caramel apple cheesecake bars, apple dessert bars, caramel cheesecake bars, fall dessert, cheesecake bars recipe
