Description
These Salted Caramel Apple Cheesecake Bars are a delightful fusion of creamy cheesecake, tender apples spiced with cinnamon and nutmeg, all atop a buttery graham cracker crust. Finished with a luscious drizzle of salted caramel sauce and a sprinkle of coarse sea salt, they offer perfect balance between sweet and savory—a must-try dessert for fall or any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Apple Topping
- 2 apples, peeled, cored, and finely diced
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1/4 teaspoon nutmeg
Finishing Touches
- 1/2 cup salted caramel sauce, plus more for drizzling
- Coarse sea salt for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, mix graham cracker crumbs with 1/4 cup sugar and melted butter until well combined. Firmly press this mixture into the bottom of the prepared pan to create an even crust layer. Bake in the oven for 8 minutes, then remove and set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and vanilla extract, mixing thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, resulting in a silky cheesecake batter.
- Assemble Cheesecake Layer: Pour the cheesecake filling evenly over the cooled graham cracker crust and spread it out smoothly using a spatula.
- Prepare Apple Topping: In a small bowl, combine the diced apples with ground cinnamon, brown sugar, and nutmeg, tossing gently to coat all pieces evenly. Distribute the apple mixture evenly over the cheesecake layer.
- Bake the Bars: Place the pan back into the oven and bake for 35 to 40 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain a creamy texture. Remove from oven and allow to cool completely at room temperature.
- Chill: Once cooled, transfer the bars to the refrigerator and chill for at least 3 hours to fully set the cheesecake.
- Add Finishing Touches and Serve: Before slicing into bars, drizzle with additional salted caramel sauce and sprinkle a pinch of coarse sea salt if desired. Slice into 9 bars and serve chilled.
Notes
- For added texture, sprinkle a layer of chopped pecans or a streusel topping over the apples before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
