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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars feature a buttery crust, creamy cheesecake filling, warm spiced apples, and a glossy caramel drizzle, making them an irresistible cozy dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted Use salted if that's all you have, omit added salt.
For the cheesecake layer
  • 16 ounces cream cheese, softened Bring to room temperature for easier blending.
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream Plain Greek yogurt can be a substitute.
  • 2 large eggs, at room temperature Ensure they are at room temperature.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the apple layer
  • 3 cups peeled and diced apples (Honeycrisp or Granny Smith) A mix of tart and sweet is best.
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 1 pinch salt
For the caramel
  • 1/2 cup jarred caramel sauce or homemade, warmed Plus extra for serving.
Optional toppings
  • 2 tablespoons chopped pecans or walnuts For crunch.
  • 1 pinch flaky sea salt For finishing.

Method
 

Make the crust
  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  2. In a bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles damp sand.
  3. Press the mixture firmly into the bottom of the prepared pan using a measuring cup.
  4. Bake for 8 to 10 minutes until lightly golden. Set aside to cool.
Make the creamy layer
  1. In a separate bowl, beat the softened cream cheese with sugar and a pinch of salt until smooth and fluffy, about 2 minutes.
  2. Mix in sour cream and vanilla extract, scraping down the sides of the bowl.
  3. Add eggs one at a time, beating on low until just combined.
  4. Pour the cheesecake mixture over the cooled crust and smooth the top.
Cook the apples
  1. In a skillet over medium heat, melt butter and add the diced apples.
  2. Sprinkle over brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook for 5 to 7 minutes until apples are tender but still hold their shape.
  3. Cool for 5 minutes and drain any excess liquid.
  4. Scatter the apples evenly over the cheesecake layer and sprinkle with nuts if using.
Bake and finish
  1. Bake at 325°F (163°C) for 32 to 38 minutes until the edges are set and the center jiggles slightly.
  2. Turn off the oven, crack the door, and let the bars set inside for 10 minutes.
  3. Transfer to a rack to cool to room temperature, then chill for at least 3 hours or ideally overnight.
  4. Before serving, drizzle with warmed caramel and add flaky salt if desired.

Notes

These bars are make-ahead friendly. Store covered in the fridge for up to 4 days. Freeze without caramel for up to 2 months.