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Caramel Apple Cheesecake Bars Recipe

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4.4 from 12 reviews

These Caramel Apple Cheesecake Bars feature a creamy cheesecake base topped with tender baked apples, a sweet cinnamon sugar crumble, and a drizzle of rich caramel. With a buttery graham cracker crust and a perfect balance of textures, this decadent American dessert is an irresistible treat perfect for gatherings or a cozy night in.

Ingredients

For The Graham Cracker Crust

  • 9 sheets graham crackers (about 1 cup of crumbs)
  • 2 tablespoons brown sugar
  • ¼ cup salted butter, melted

For The Cheesecake

  • 16 ounces cream cheese, softened (2 blocks)
  • ½ cup sugar
  • 2 eggs, lightly beaten
  • ¼ cup sour cream
  • 1 tablespoon vanilla extract

For The Apple Caramel Crumb Topping

  • 1 apple, peeled and diced small into ¼ inch cubes
  • ¼ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • ¼ cup flour
  • ¼ cup rolled oats
  • 3 tablespoons salted butter, melted
  • ½ teaspoon cinnamon
  • ½ cup caramel sauce

Instructions

  1. Make The Graham Cracker Crust: Preheat the oven to 325°F. Line an 8×8-inch square pan with aluminum foil or parchment paper. Place the graham crackers in a food processor and pulse until they become fine crumbs. In a large mixing bowl, combine the graham cracker crumbs with the brown sugar and melted butter, mixing until evenly moistened. Press the mixture firmly and evenly into the bottom of the pan using a ½-cup measuring cup. Bake in the oven for 8 minutes, then allow the crust to cool for at least five minutes.
  2. Make The Cheesecake Filling: In a large mixing bowl, whip the cream cheese with an electric or stand mixer until smooth and creamy, about 2-3 minutes. Add ½ cup sugar and continue to blend until incorporated. Gradually add the lightly beaten eggs, half at a time, mixing well after each addition. Stir in the sour cream and vanilla extract, whipping until the mixture is smooth and homogenous.
  3. Make The Apple Caramel Crumb Topping: In a medium bowl, combine the rolled oats, brown sugar, ¼ cup flour, ½ teaspoon cinnamon, and melted butter, mixing until the oats are coated and the mixture is crumbly. In another medium bowl, mix the peeled, diced apples with ¼ cup sugar, 2 tablespoons flour, and 1 teaspoon cinnamon until evenly coated.
  4. Layer and Bake The Bars: Pour the cheesecake filling over the baked and cooled crust, spreading smoothly with a silicone spatula. Evenly distribute the apple mixture on top of the cheesecake layer. Use a chopstick or butterknife to gently swirl the apples into the cheesecake filling for even distribution. Crumble the oat topping over the apples evenly. Bake for 65-70 minutes at 325°F until the center is mostly set with slight wiggle but no liquid. Let cool at room temperature for 20 minutes, then refrigerate for 6 hours or overnight.
  5. Serve: When ready to serve, drizzle each bar generously with caramel sauce. Slice into 9 or 12 bars depending on desired serving size. Enjoy the rich and creamy dessert!

Notes

  • Pick baking apples like Granny Smith, Honeycrisp, or Braeburn for best texture and flavor.
  • The cheesecake bars should have a slight jiggle in the center when done, but no visible liquid.
  • For smaller portions, slice into 12 bars instead of 9 as the bars are rich.
  • Store leftovers in an airtight container in the refrigerator for 3-5 days.

Find it online: https://lauracooks.com/caramel-apple-cheesecake-bars-recipe/