Description
These caramel apple cheesecake bars combine tart apples, creamy cheesecake, and sticky-sweet caramel into an easy, sliceable dessert perfect for fall and sharing.
Ingredients
- 1 ½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- ½ cup granulated sugar (100g)
- 16 ounces cream cheese, softened (450g)
- ½ cup sour cream (120ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (about 250g)
- 1 teaspoon cinnamon
- ½ cup caramel sauce (120ml)
- 2 tablespoons brown sugar (25g)
- Pinch of cinnamon (for sprinkling on top)
- Optional: chopped pecans or walnuts
- Optional: pinch of nutmeg
Instructions
- Peel, core, and dice apples into ½-inch chunks. Toss with cinnamon and brown sugar in a bowl and set aside.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until mixture resembles wet sand and holds when pressed.
- Press crust mixture firmly into the bottom of a lined 9×9-inch baking pan. Refrigerate while preparing filling.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
- Add granulated sugar and mix until combined.
- Beat in sour cream, eggs, and vanilla extract until silky smooth.
- Gently fold in half of the caramel sauce and the cinnamon-coated apples.
- Pour cheesecake filling over chilled crust and spread evenly.
- Drizzle remaining caramel sauce on top and swirl gently with a knife for marbled effect.
- Bake at 325°F (163°C) for 35-40 minutes until center is mostly set but slightly jiggly.
- Cool bars completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Cut into squares and serve as is or with extra caramel sauce and optional whipped cream.
Notes
[‘Use room temperature cream cheese for smooth filling without lumps.’, ‘Chill the crust before adding filling to prevent bars from falling apart.’, ‘Swirl caramel sauce gently instead of mixing for pretty ribbons.’, ‘Avoid overbaking; center should jiggle slightly to prevent cracks.’, ‘Make ahead for better flavor; bars taste better the next day.’, ‘Add toasted pecans or walnuts on top before baking for crunch.’, ‘Line pan with parchment paper for easy removal and neat edges.’, ‘Fresh apples are preferred over frozen to avoid sogginess.’, ‘Do not substitute light or reduced-fat cream cheese to ensure proper texture.’, ‘For dairy-free, try vegan cream cheese and coconut cream (not tested).’, ‘Store leftovers in airtight container in fridge up to 4 days; do not freeze.’, ‘Reheat bars in microwave 20-30 seconds if desired, avoid overheating.’]
- Prep Time: 18 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recip
- Calories: 320
- Sugar: 25
- Sodium: 230
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 5
Keywords: caramel apple cheesecake bars, fall dessert, easy cheesecake bars, apple dessert, caramel dessert, simple ingredients, holiday dessert