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Caramel Apple Cheesecake Bars Ultimate

These Caramel Apple Cheesecake Bars are the ultimate dessert mashup, combining a creamy cheesecake layer with tart apples and decadent caramel on a buttery graham cracker crust. They perfectly balance sweet and tangy flavors, creating a delightful treat for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar for crust
  • 3 medium apples, peeled, cored, and diced Granny Smith or Honeycrisp
  • 2 tablespoons unsalted butter for apple filling
  • 1/4 cup granulated sugar for apple filling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar for cheesecake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup caramel sauce store-bought or homemade
  • Pinch of sea salt optional

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer (stand or hand mixer)
  • Measuring cups and spoons
  • Skillet
  • Knife or skewer
  • Spatula
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Let the crust cool completely.
  4. In a large skillet, melt 2 tablespoons butter over medium heat. Add diced apples, 1/4 cup sugar, cinnamon, and nutmeg.
  5. Cook, stirring occasionally, until the apples are tender and slightly softened, about 8-10 minutes. Stir in the lemon juice.
  6. Remove the skillet from the heat and let the apple filling cool slightly.
  7. In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy.
  8. Beat in the eggs one at a time, mixing until just combined. Stir in the vanilla extract and sour cream.
  9. Pour the cheesecake batter over the cooled graham cracker crust.
  10. Spoon the apple filling evenly over the cheesecake batter.
  11. Gently swirl the apple filling into the cheesecake batter using a knife or skewer.
  12. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  13. Turn off the oven and let the cheesecake bars cool inside the oven with the door slightly ajar for about 1 hour.
  14. Remove the bars from the oven and let them cool completely at room temperature.
  15. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before cutting into bars.
  16. Once the cheesecake bars are chilled and firm, lift them out of the pan using the parchment paper overhang.
  17. Cut the bars into squares.
  18. Drizzle generously with caramel sauce and sprinkle with sea salt, if desired.
  19. Serve and enjoy!

Notes

For a cracked cheesecake: avoid overmixing the batter and bake at the correct temperature. Cool slowly in the oven. For a lumpy cheesecake: ensure cream cheese is at room temperature. For a soggy crust: bake the crust before adding the filling and avoid excess liquid in the apple filling. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.