These Caramel Apple Cheesecake Bars are a perfect treat! With a creamy cheesecake layer, sweet apple slices, and a drizzle of caramel, they make a delicious dessert.
Honestly, they remind me of fall in every bite. Pair them with a cup of tea, and I’m in my happy place. Who can resist that caramel goodness? 🍏🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of the crust. If you don’t have graham crackers, digestive biscuits work great too! Just crush them finely. For a gluten-free option, use gluten-free graham crackers or almond flour.
Apples: Mixing tart and sweet apples gives the best flavor. Granny Smith and Gala are my favorites, but feel free to mix in Honeycrisp or Fuji for even more sweetness. If you prefer no peeling, use thin-skinned apples like Pink Lady!
Cream Cheese: It’s essential for the cheesecake layer. Make sure it’s softened for easy blending. If you’re lactose intolerant, look for dairy-free cream cheese, which can work well in this recipe.
Caramel Sauce: Store-bought makes it easy, but homemade is fun! If you’re short on time, use any type of caramel sauce you find. If you prefer a healthier option, try a date caramel for a natural sweetness.
How Do I Get the Cheesecake Layer Just Right?
The cheesecake layer is key to these bars. To ensure it’s smooth and creamy, start with softened cream cheese. Beat it with sugar until no lumps remain. Add eggs one at a time. Be careful not to overbeat after adding the eggs, or the cheesecake may crack.
- Always blend the cream cheese first before adding other ingredients.
- Use room temperature eggs for a smoother batter.
- Watch for the cheesecake to set but still have a slight jiggle in the center when baking. This ensures it will be fluffy
Caramel Apple Cheesecake Bars
Ingredients You’ll Need:
For the Crust and Streusel:
- 2 cups (about 200g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup (115g) unsalted butter, melted
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon ground cinnamon
For the Apple Layer:
- 3 medium apples (a mix of tart and sweet like Granny Smith and Gala), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1 teaspoon lemon juice
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- 3/4 cup (150g) caramel sauce (store-bought or homemade)
Time Needed:
This recipe takes about 20 minutes for preparation and 40-45 minutes to bake, followed by at least 3 hours chilling time. In total, you’ll be looking at around 4 hours and 5 minutes from start to finish, including chilling time. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper for easy removal later, or grease it well with butter or cooking spray.
2. Make the Crust and Streusel Base:
In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture looks like wet sand. Firmly press about two-thirds of this mixture into the bottom of your prepared pan to form the crust. Save the remaining mixture for the streusel topping—delicious crunch on top!
3. Prepare the Apple Layer:
In a large skillet, melt the butter over medium heat. Add the thinly sliced apples, along with the sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until the apples soften and caramelize—about 8-10 minutes. Once done, remove them from the heat and let them cool slightly.
4. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy—this should take about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
5. Assemble the Bars:
Spread the cooked apple mixture evenly over the crust in the pan. Then, carefully pour the cheesecake batter over the apples. Use a spatula to spread the batter evenly. Finally, sprinkle the reserved crust mixture (streusel) over the top.
6. Bake:
Place the pan in your preheated oven and bake for about 40-45 minutes. You’ll want the cheesecake layer to be set, and the streusel on top to turn a lovely golden brown. If it’s browning too fast, you can cover the pan loosely with foil during baking.
7. Cool and Chill:
After baking, remove the bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate the bars for at least 3 hours, or ideally overnight, to ensure they set nicely. Chilling helps you cut the bars cleanly!
8. Serve:
Before serving, drizzle your lovely caramel sauce generously over the top. Cut the cheesecake into squares and enjoy this tasty treat!
These Caramel Apple Cheesecake Bars combine a buttery graham crust, tender spiced apples, a smooth cheesecake filling, and a crunchy streusel topping, all drizzled with gooey caramel. Perfect for autumn, gatherings, or anytime you want a sweet indulgence! 🍏🍰
Can I Use Different Types of Apples?
Absolutely! A mix of tart and sweet apples works best. Try using Granny Smith, Gala, Honeycrisp, or Fuji apples for delicious flavor variations. Just make sure to peel and slice them thinly for even cooking.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the graham cracker crumbs with gluten-free graham crackers or almond flour. Ensure that all other ingredients, especially the caramel sauce, are also gluten-free.
How Should I Store Leftover Bars?
Store any leftovers in an airtight container in the refrigerator. They should be good for up to 4 days. For longer storage, you can freeze the bars for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
What If My Cheesecake Layer Is Too Soupy After Baking?
If the cheesecake layer appears too soft, it may need more baking time. Keep an eye on it and bake until the center is set but still has a slight jiggle. Make sure to let it chill for a few hours in the fridge to firm up!