Why Make This Recipe
You will love these Caramel Apple Cheesecake Bars. They have a great taste. The mix of sweet, tart apples, rich caramel, and creamy cheesecake is perfect. They are easy to make but look fancy. You can serve them for any event. These bars are good all year, not just in autumn. You can easily cut them into single servings. This makes them great for parties or taking to a potluck. They are a comforting treat. Eating them brings warmth and happiness. They taste like homemade goodness.
How to Make Caramel Apple Cheesecake Bars
Making these bars has a few easy steps. First, you make the graham cracker crust and bake it a little. Then, you mix the cheesecake filling ingredients and spread it over the crust. Next, you cook the apples with spices and put them on top of the cheesecake. You bake everything until almost set. After baking, you cool the bars and then chill them. Finally, you drizzle caramel sauce on top before serving.
Ingredients of : Caramel Apple Cheesecake Bars
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- Pinch of salt
For the Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Apple Topping
- 3 medium apples (like Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
- 1 tablespoon lemon juice
For the Caramel Drizzle
- ½ cup store-bought caramel sauce (good quality)
Directions of : Caramel Apple Cheesecake Bars
1. Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter. Add a pinch of salt.
Press this mixture firmly and evenly into the bottom of the prepared baking pan.
Bake the crust for 8-10 minutes. This will help set it.
2. Make the Cheesecake Filling
While the crust bakes, in a large bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth.
Add eggs one at a time. Mix well after each egg. Scrape down the sides of the bowl as needed.
Stir in the sour cream, vanilla extract, and all-purpose flour until just combined. Do not overmix.
Pour the cheesecake mixture evenly over the pre-baked crust in the pan.
3. Prepare the Apple Topping
Peel, core, and slice your apples. Toss them with lemon juice in a bowl to stop them from turning brown.
In a large skillet over medium heat, melt 2 tablespoons unsalted butter.
Add the sliced apples, brown sugar, ground cinnamon, nutmeg (if using), and a pinch of salt to the skillet.
Cook the apples for 5-7 minutes. They should be tender-crisp.
Spoon the cooked apple topping evenly over the cheesecake layer in the pan.
4. Bake the Caramel Apple Cheesecake Bars
Place the pan in the preheated oven.
Bake for 45-55 minutes. The edges of the cheesecake should set, but the center should still have a slight jiggle.
Turn off the oven and leave the bars inside with the door ajar for 15 minutes. This helps prevent cracking.
Take the bars out of the oven. Cool them completely on a wire rack at room temperature.
5. Chill and Drizzle
Refrigerate the cooled bars for at least 4 hours. It is even better to chill them overnight.
Once chilled and firm, warm the caramel sauce slightly. This makes it easier to drizzle.
Drizzle the caramel sauce generously over the cooled and set bars.
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.
How to Serve Caramel Apple Cheesecake Bars
You can serve these bars in many ways. For a warm treat, serve them with a scoop of vanilla bean ice cream. A dollop of fresh whipped cream also goes well. You can dust them with a little cinnamon or nutmeg before serving. These bars are perfect with your coffee or tea. They make a great dessert for holidays instead of pie.
How to Store Caramel Apple Cheesecake Bars
Store Caramel Apple Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For longer storage, you can freeze them. Cut the chilled bars into individual pieces. Wrap each piece tightly in plastic wrap, then in foil. Store them in a freezer-safe bag or container for up to 2-3 months. Thaw frozen bars in the refrigerator before eating.
Tips to Make Caramel Apple Cheesecake Bars
Always use ingredients at room temperature. This is especially true for cream cheese and eggs. They will mix smoothly.
Do not overmix the cheesecake filling. Too much mixing adds air, which can cause cracks when baking.
Grease and line your baking pan well. Use parchment paper with an overhang. This makes it easy to lift the whole batch out.
Cool the bars slowly after baking. Let them cool on the counter first before putting them in the fridge. This also helps prevent cracks.
Use good quality caramel sauce. It really improves the taste.
Variations
You can change these bars in fun ways.
For a nutty crust, add finely chopped pecans or walnuts to the graham cracker mix.
Add a pinch of ginger or allspice to the cheesecake filling for more spice.
Try different apples. Some like a tarter apple, others a sweeter one.
Drizzle melted white chocolate on top for an extra sweet touch.
Make a streusel topping. Mix flour, butter, brown sugar, and oats. Sprinkle it over the apples before baking for a crunchy texture.
FAQs
Can I make these Caramel Apple Cheesecake Bars ahead of time?
Yes, you can. These bars taste even better the next day. The flavors blend more. You can make them 1-2 days before you plan to serve them. Keep them covered in the refrigerator. Add the caramel drizzle just before serving.
What kind of apples are best for Caramel Apple Cheesecake Bars?
For the best bars, use apples that stay firm when cooked. They should also have a good balance of sweet and tart. Granny Smith, Honeycrisp, Fuji, or Braeburn apples are great choices.
How do I prevent my cheesecake from cracking?
To stop cracks, make sure your cream cheese is soft before mixing. Do not overmix the batter. Let the bars cool slowly. Do not move them from a hot oven straight to a cold refrigerator. Let them cool mostly at room temperature first.
Classic Caramel Apple Cheesecake Bars
Equipment
- 9x13-inch baking pan
- Parchment paper
- Medium bowl
- Electric mixer
- Large bowl
- Large skillet
- Wire rack
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- salt Pinch of
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Apple Topping:
- 3 medium apples like Granny Smith, Honeycrisp, or Fuji, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- salt Pinch of
- 1 tablespoon lemon juice
For the Caramel Drizzle:
- ½ cup store-bought caramel sauce good quality
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and a pinch of salt. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes to help it set.
Make the Cheesecake Filling
- While the crust bakes, beat softened cream cheese and ¾ cup granulated sugar in a large bowl until smooth, then add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and all-purpose flour until just combined, being careful not to overmix. Pour this cheesecake mixture evenly over the pre-baked crust.
Prepare the Apple Topping
- Peel, core, and slice the apples, then toss them with lemon juice to prevent browning.
- Melt 2 tablespoons unsalted butter in a large skillet over medium heat, then add the sliced apples, brown sugar, ground cinnamon, optional nutmeg, and a pinch of salt.
- Cook the apples for 5-7 minutes until tender-crisp, then spoon them evenly over the cheesecake layer in the pan.
Bake the Caramel Apple Cheesecake Bars
- Bake the bars in the preheated oven for 45-55 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the bars inside with the door ajar for 15 minutes to prevent cracking, then remove and cool completely on a wire rack at room temperature.
Chill and Drizzle
- Refrigerate the cooled bars for at least 4 hours, or preferably overnight, until firm.
- Once chilled, warm the caramel sauce slightly for easier drizzling and generously apply it over the bars before lifting them out of the pan using the parchment overhang, cutting into squares, and serving.