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Easy Caramel Apple Cheesecake Bars feature a creamy cheesecake layer topped with sweet cinnamon apples and drizzled with gooey caramel, perfect for a fall dessert.

Caramel Apple Cheesecake Bliss Bars

These Caramel Apple Cheesecake Bars combine the creamy goodness of cheesecake with the comforting flavors of fall. With a buttery graham cracker crust, sweet and tart apple filling, and a decadent caramel drizzle, these bars are easy to make and perfect for any occasion. They're guaranteed to be a crowd-pleaser!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 medium apples, peeled, cored, and diced Granny Smith, Honeycrisp, or Braeburn recommended
  • 2 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup caramel sauce, store-bought or homemade

Equipment

  • 9x13 inch baking pan
  • Mixing bowls (medium and large)
  • Electric mixer
  • Measuring cups and spoons
  • Food processor (optional, for graham cracker crumbs)
  • Rolling pin and ziplock bag (optional, for graham cracker crumbs)
  • Skillet
  • Rubber spatula or wooden spoon
  • Knife or toothpick
  • Sharp knife
  • Warm water
  • Airtight container
  • Plastic wrap (for freezing)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking pan. Use the bottom of a measuring cup to ensure an even, compact crust.
  4. Bake for 8-10 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling.
  5. In a large skillet, melt the butter over medium heat.
  6. Add the diced apples, brown sugar, cinnamon, and salt. Cook, stirring occasionally, until the apples are softened and the mixture has thickened slightly, about 5-7 minutes.
  7. Stir in the lemon juice. Remove from heat and let cool slightly.
  8. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  9. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  10. Stir in the vanilla extract and sour cream until just combined.
  11. Pour the cheesecake filling over the cooled graham cracker crust.
  12. Spoon the caramel apple filling evenly over the cheesecake filling. Gently swirl the apple filling into the cheesecake with a knife or toothpick. Don't over-swirl.
  13. Bake for 30-35 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
  14. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  15. Remove the cheesecake from the oven and let it cool completely at room temperature.
  16. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
  17. Before serving, drizzle the caramel sauce over the top of the cheesecake.
  18. Cut into bars and enjoy!

Notes

For best results, ensure your cream cheese is fully softened to avoid a lumpy filling. Avoid overmixing the cheesecake batter to prevent cracking. For clean cuts, use a sharp knife dipped in warm water and wiped clean between each cut. Store leftover bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. To freeze, cut bars into individual servings and wrap tightly in plastic wrap before placing in a freezer-safe container. Consider adding a pinch of salt to the caramel drizzle for an extra layer of flavor complexity.