Description
Indulge in these Salted Caramel Apple Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced sautéed apples, and a luscious homemade salted caramel sauce. Perfectly balanced with hints of vanilla and warm spices, these bars combine rich textures and flavors into a delightful dessert that’s ideal for fall or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Apple Topping
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Salted Caramel Sauce
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 teaspoon sea salt (or to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure the bars can be removed easily after baking.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly blended.
- Bake the Crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly to set.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour, mixing thoroughly until smooth.
- Assemble Base Layer: Pour the cheesecake filling over the cooled crust and spread it out evenly using a spatula.
- Cook the Apple Topping: In a medium skillet, melt butter over medium heat. Add diced apples and sauté for 3-4 minutes until they start to soften. Stir in brown sugar, cinnamon, nutmeg, and lemon juice, cooking for an additional 2-3 minutes until the apples are tender and the mixture is syrupy. Remove from heat and set aside to cool slightly.
- Add Apple Topping: Spoon the cooked apple mixture evenly over the cheesecake filling and gently spread with a spoon.
- Bake the Cheesecake Bars: Place the pan in the preheated oven and bake for 40-45 minutes. The center should be set but slightly jiggle when shaken, indicating it is properly baked but still moist.
- Prepare Salted Caramel Sauce: While the bars bake, melt butter in a medium saucepan over medium heat. Stir in brown sugar and heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the caramel thickens slightly. Remove from heat and stir in sea salt and vanilla extract. Let the sauce cool to thicken and develop flavor.
- Cool and Chill: Once baked, allow the cheesecake bars to cool in the pan at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set the texture.
- Serve: Slice the chilled cheesecake into bars. Drizzle generously with the cooled salted caramel sauce before serving for a decadent finishing touch.
Notes
- Use Granny Smith apples for a tart flavor or Honeycrisp for a sweeter profile.
- Ensure cream cheese is softened to room temperature for a smooth cheesecake filling.
- Do not overbake the cheesecake bars; the center should still have a slight jiggle to avoid dryness.
- For easier slicing, chill bars overnight and warm caramel sauce slightly if it thickens too much.
- Line pan with parchment paper extending over edges to remove bars easily.
