Caramel Apple Cheesecake Bars: The Dessert Everyone Will Beg You For

This Caramel Apple Cheesecake Bars Recipe is your ticket to the most beloved dessert of the season. Imagine a buttery, crisp graham cracker crust, a layer of luxuriously smooth and creamy cheesecake, and a generous topping of warmly spiced, tender apples, all finished with a lavish drizzle of sweet and salty caramel. One bite, and you’ll be transported to everything that is cozy and wonderful about fall.

Friends, this Caramel Apple Cheesecake Bars recipe is not just a recipe; it’s your new secret weapon. It’s the show-stopping dessert that will have everyone asking for the recipe, yet it’s surprisingly manageable to make. Perfect for holiday parties, potlucks, or simply treating your family, these Caramel Apple Cheesecake Bars are a guaranteed crowd-pleaser.

WHY YOU WILL LOVE THESE BARS

You are going to fall head over heels for this Caramel Apple Cheesecake Bars dessert, and let me tell you exactly why.

• Firstly, the texture is pure magic with its perfect trio of a crisp crust, a rich and creamy filling, and soft, cinnamon-kissed apples.
• Secondly, this Caramel Apple Cheesecake Bars Recipe is a make-ahead marvel. You can prepare them a day in advance, which takes all the stress out of entertaining.
• Furthermore, they are significantly easier than baking a whole cheesecake. There’s no stressful water bath to worry about and no fear of cracks.
• Finally, the sweet and salty finish from the caramel and a sprinkle of flaky sea salt elevates this treat from simply great to truly unforgettable.

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WHAT YOU WILL NEED

Gathering your Caramel Apple Cheesecake Bars ingredients is the first step to dessert heaven. Using high-quality components truly makes a difference here.

For the Crust

• Graham Cracker Crumbs: You’ll need about 1 and 1/2 cups. These create the classic, sweet, and sturdy base.
• Granulated Sugar: Just a couple of tablespoons to sweeten the crust.
• Melted Butter: Use unsalted butter to bind the crumbs together, creating that perfect, crisp texture.

For the Cheesecake Layer

• Full-Fat cream cheese: Absolutely use brick-style cream cheese, not the spreadable kind from a tub. It must be at room temperature for a silky smooth, lump-free filling.
• Granulated Sugar: Sweetens the creamy layer perfectly.
• Sour Cream: This adds a delightful tang and incredible moisture. Full-fat Greek yogurt can be a substitute.
• Eggs: Two large eggs, also at room temperature, to set the filling.
• Vanilla Extract: Use pure vanilla for the best flavor.
• All-Purpose Flour: Just a single tablespoon to help stabilize the cheesecake and prevent puffing.

For the Apple Layer

• Apples: I recommend a mix of Granny Smith for tartness and Honeycrisp for sweetness. You’ll need about 3 cups once sliced.
• Lemon Juice: A splash to prevent the apples from browning.
• Light Brown Sugar: Adds a deep, molasses-like sweetness.
• Cinnamon & Nutmeg: The essential warming spices.
• Pinch of Salt: To balance the sweetness and enhance the apple flavor.

For the Topping

• Caramel Sauce: A high-quality store-bought sauce works wonderfully. However, I’ve also included a simple homemade recipe below.
• Flaky Sea Salt: A sprinkle of Maldon or similar salt is the ultimate finishing touch.

TOOLS YOU WILL WANT

Having the right equipment makes the process seamless. You will need a 9×9 or 9×13 inch baking pan, parchment paper with overhangs for easy removal, a variety of mixing bowls, an electric hand mixer or stand mixer for the creamiest filling, a medium saucepan for the apples, and spatulas for scraping every last bit of goodness.

HOW TO BUILD THESE BARS

Follow these steps carefully, and you will be rewarded with perfect Caramel Apple Cheesecake Bars every single time.

Make the Crust

1. First, preheat your oven to 350°F (175°C). Then, line your baking pan with parchment paper, leaving some overhang on two sides.
2. Next, in a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
3. After that, press this mixture very firmly and evenly into the bottom of your prepared pan. A flat-bottomed glass or measuring cup helps immensely here.
4. Finally, par-bake the crust for 10 minutes. This step is crucial as it ensures a crisp base that won’t become soggy later.

Prepare the Cheesecake Layer

1. Meanwhile, in a large bowl, beat the room-temperature cream cheese with an electric mixer until it is completely smooth and lump-free. This is the most important step for a creamy texture.
2. Then, gradually add the sugar and beat until it is well combined. Remember to scrape down the sides and bottom of the bowl often.
3. After that, beat in the sour cream and vanilla extract until the mixture is uniform.
4. Next, add the eggs one at a time, mixing on low speed just until each egg is incorporated. Over-mixing at this stage incorporates too much air and can cause cracking.
5. Finally, gently stir in the tablespoon of flour until it just disappears.

Cook the Apples

1. While the crust is baking, melt a tablespoon of butter in a saucepan over medium heat.
2. Then, add the sliced apples, lemon juice, brown sugar, cinnamon, and nutmeg. Stir to coat everything evenly.
3. Cook the apples for about 7-10 minutes, stirring occasionally, until they have just started to soften. We pre-cook them to release excess moisture and concentrate their flavor, which prevents a soggy crust. Let them cool slightly.

Assemble and Bake

1. Once the crust is out of the oven, pour the cheesecake filling over the warm crust and spread it into an even layer.
2. Then, carefully spoon the slightly cooled apple mixture over the cheesecake layer, distributing it as evenly as possible.
3. After that, place the pan back in the oven and bake for 30-40 minutes. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan.
4. Finally, remove the pan from the oven and let it cool completely on a wire rack.

Finish with Caramel and Salt

1. Once the bars are completely cool, carefully lift them out of the pan using the parchment paper overhang.
2. Then, drizzle the entire surface generously with your caramel sauce.
3. Just before serving, sprinkle with flaky sea salt. This final touch makes all the difference.

HOMEMADE CARAMEL QUICK RECIPE

If you’re feeling ambitious, this 10-minute stovetop caramel is divine. Please be careful, as the sugar is extremely hot.

1. Melt 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat, whisking constantly until it melts completely and turns a deep amber color.
2. Then, carefully add 6 tablespoons of cubed unsalted butter. The mixture will bubble vigorously; whisk continuously until the butter is fully melted and incorporated.
3. Next, slowly drizzle in 1/2 cup of heavy cream while whisking constantly.
4. Finally, let the sauce boil for one minute, then remove it from the heat and stir in a pinch of salt. Let it cool and thicken before using.

TIPS AND TRICKS FOR PERFECT BARS

I want to share my professional secrets to ensure your success. The key to clean cuts is a hot, clean knife. Simply run your knife under hot water, wipe it dry, and make a slice. Repeat this for every cut. Additionally, do not skip cooling the apples before adding them to the cheesecake layer; a hot apple mixture will start to cook the filling.

For the ultimate clean slices, chill the entire pan of baked and cooled bars for at least 4 hours, or even overnight, before cutting. Following these tips will guarantee your Caramel Apple Cheesecake Bars Recipe turns out perfectly.

VARIATIONS YOU WILL ACTUALLY TRY

Feel free to get creative with this versatile Caramel Apple Cheesecake Bars Recipe. For a Pecan Crumble Top, mix 1/2 cup each of flour, brown sugar, and chopped pecans with 1/4 cup melted butter and sprinkle it over the apples before baking.

Alternatively, try a Salted Caramel Pretzel Crust by swapping half the graham cracker crumbs for finely crushed pretzels. You can also experiment with different fruits like pears or a mixed berry compote.

MAKE-AHEAD, STORAGE & FREEZING

This Caramel Apple Cheesecake Bars Recipe is a dream for planners. You can store these bars covered in the refrigerator for up to 5 days. To freeze them, you can freeze the whole slab or individual bars. Wrap them tightly in plastic wrap and then in foil; they will keep for up to 3 months. Thaw them overnight in the refrigerator before serving.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential problems before they happen. If your cheesecake layer puffed up and cracked, this is often due to over-mixing or over-baking. Do not worry, because the caramel will cover it beautifully.

If your bars are soggy, this is likely from not pre-baking the crust or not cooling the cooked apples thoroughly. To know when they are done baking, always look for that slight jiggle in the center; it will set fully as it cools.

SERVING SUGGESTIONS

I love serving these Caramel Apple Cheesecake Bars slightly chilled or at room temperature. For an extra-indulgent treat, place a square on a plate and add a scoop of vanilla bean ice cream right alongside it. A dollop of freshly whipped cream is also a fantastic pairing.

NUTRITION NOTES

This Caramel Apple Cheesecake Bars is an indulgent dessert meant to be savored. For a lighter version, you can use reduced-fat cream cheese and sour cream, but please note that the texture and richness will be affected.

MY STORY: WHY I ADORE THESE BARS

I first created this Caramel Apple Cheesecake Bars Recipe for a casual Friendsgiving years ago, and they disappeared in minutes. My friends literally passed around the plate, scraping up the last bits of caramel. Since that day, they have become the most requested dessert in my repertoire. They represent the joy of sharing something made with love, and they never fail to create a happy, cozy atmosphere.

SWEET TREATS: THE HEALTHY WAY

FINAL CHECKLIST BEFORE YOU BAKE

Before you begin, quickly scan this list:

• Cream cheese and eggs are at room temperature.
• Apples are peeled, cored, and sliced.
• Oven is preheated to 350°F (175°C).
• Pan is lined with parchment paper with overhangs.

FREQUENTLY ASKED QUESTIONS