Description
Delight in these Caramel Apple Cheesecake Bars that combine a buttery graham cracker crust with a creamy cheesecake layer, topped with warm cinnamon-spiced sautéed apples, a luscious caramel drizzle, and crunchy nuts. Perfect for an autumn dessert or any occasion that calls for a sweet, comforting treat.
Ingredients
Scale
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Finishing Touches
- 1/2 cup thick caramel sauce
- 1/3 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared baking dish. Bake in the preheated oven for 8 to 10 minutes until set. Remove and let cool slightly to prepare for the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition, then mix in the vanilla extract. Pour this cheesecake mixture evenly over the slightly cooled crust.
- Cook the Apple Topping: In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, and ground cinnamon. Cook for about 5 to 7 minutes, stirring occasionally, until the apples are slightly softened and glazed with the sugar mixture. Remove from heat and allow to cool briefly.
- Assemble and Bake: Spoon the cooked apples evenly over the cheesecake layer in the baking dish. Place the dish in the oven and bake for 30 to 35 minutes, or until the center of the cheesecake is just set and no longer jiggly. Remove and let cool to room temperature before chilling.
- Chill and Serve: Refrigerate the bars for at least 3 hours to fully set. Before serving, drizzle the top with thick caramel sauce and sprinkle with chopped walnuts or pecans. Slice into 16 bars and serve chilled or at room temperature for best flavor and texture.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for the best texture and flavor balance with the caramel and cinnamon.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Chilling the bars thoroughly is essential for clean slices and ideal texture.
- The nuts can be substituted with your preference or omitted for a nut-free version.
- Store leftovers covered in the refrigerator for up to 5 days.
