Caramel Apple Cheesecake Bars
Yield
16 bars
Prep time: 30 minutes
Bake time: 55–65 minutes
Chill time: 4 hours minimum
Ingredients
Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp brown sugar
½ tsp cinnamon
Cheesecake Filling
24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
2 tbsp all-purpose flour
2 tsp vanilla extract
3 large eggs, room temperature
½ cup sour cream
¼ tsp salt
Apple Layer
3 medium apples (Granny Smith or Honeycrisp), peeled & diced
2 tbsp butter
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
Caramel Topping
¾ cup caramel sauce (store-bought or homemade)
Optional: flaky sea salt
Instructions
- Prepare the Crust
Preheat oven to 170°C / 340°F.
Line a 23×23 cm (9×9 inch) pan with parchment paper.
Mix graham crumbs, melted butter, brown sugar, and cinnamon.
Press firmly into the pan.
Bake 10 minutes, then cool slightly.
- Make the Apple Filling
Melt butter in a skillet over medium heat.
Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook 6–8 minutes, until apples are tender but not mushy.
Remove from heat and cool.
- Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and flour; mix well.
Beat in vanilla, then eggs one at a time.
Mix in sour cream and salt (do not overmix).
- Assemble
Pour cheesecake filling over the crust.
Spoon apple mixture evenly on top.
Drizzle caramel sauce over apples (swirl gently if desired).
- Bake
Bake 45–55 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, cool 1 hour inside oven.
- Chill & Serve
Refrigerate at least 4 hours (overnight is best).
Lift out, slice into bars.
Drizzle with extra caramel and sprinkle flaky sea salt if desired.
Tips for Best Results
Room-temperature ingredients prevent cracks.
Use tart apples for balance.
For clean slices: wipe knife between cuts.
Bars freeze well (up to 2 months).