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Creamy Caramel Apple Cheesecake Bars

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These creamy caramel apple cheesecake bars combine tender cinnamon-kissed apples, a smooth cheesecake layer, and a buttery caramel drizzle for a cozy fall dessert that’s easy to make and perfect for sharing.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup packed brown sugar
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×13-inch pan with parchment paper, letting it hang over the edges for easy lifting later.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat softened cream cheese with sour cream and sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing gently after each. Stir in vanilla extract. Avoid overmixing.
  4. Pour cheesecake layer over the warm crust and spread evenly with a spatula.
  5. Sauté the apples: In a skillet over medium heat, melt butter. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples soften but still hold their shape, about 5-7 minutes. Let cool slightly.
  6. Top the cheesecake layer with the cooked apples, spreading gently without pressing down.
  7. Bake the bars for 35-40 minutes, or until edges are set and center is slightly jiggly but not liquid. Avoid overbaking.
  8. Prepare the caramel drizzle: In a small saucepan, combine brown sugar, heavy cream, butter, and sea salt. Bring to a simmer over medium heat, stirring constantly. Let simmer gently for 3-4 minutes until slightly thickened. Remove from heat and cool a bit.
  9. Cool the bars completely in the pan on a rack for 1 hour, then refrigerate for at least 2 hours or overnight.
  10. Lift bars out using parchment edges, cut into 12 squares, and drizzle with caramel sauce just before serving.

Notes

Do not overbake the cheesecake bars to maintain a creamy texture. Let bars cool completely before slicing to avoid messy edges. Use a sharp knife warmed under hot water for clean cuts. For gluten-free crust, substitute almond flour for graham cracker crumbs. For dairy-free caramel, use coconut cream instead of heavy cream.

Nutrition

Keywords: caramel apple cheesecake bars, fall dessert, creamy cheesecake bars, apple dessert, caramel drizzle, easy fall dessert, cozy dessert

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