Description
These Caramel Apple Cheesecake Bars combine the creamy richness of cheesecake with tart Granny Smith apples and a buttery caramel drizzle, making them an irresistible fall dessert perfect for gatherings and cozy treats.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ tsp cinnamon
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Apple Layer:
- 3 medium Granny Smith apples, peeled and diced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ¼ cup chopped pecans (optional)
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ¼ tsp salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal and cleanup.
- Make the crust: In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes to set the crust, then let it cool while you prepare the other layers.
- Prepare the cheesecake layer: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour this cheesecake mixture evenly over the cooled crust and spread it out gently.
- Make the apple layer: Toss the diced Granny Smith apples with lemon juice, brown sugar, cinnamon, and nutmeg until well coated. Spread this apple mixture evenly over the cheesecake layer in the pan.
- Create the streusel topping: In a separate bowl, mix the flour and brown sugar. Cut in the cold cubed butter until the mixture becomes crumbly, then stir in chopped pecans if using. Sprinkle the streusel topping evenly over the apple layer.
- Bake the bars: Place the pan in the preheated oven and bake for 45-50 minutes, or until the streusel topping turns golden brown and the cheesecake layer is set and no longer jiggly.
- Cool and chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to fully set and enhance the flavors.
- Make the caramel sauce: In a saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and cook without stirring until the syrup turns a rich amber color, about 8-10 minutes. Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Stir in butter and salt until smooth. Let the sauce cool slightly before serving.
- Serve: Cut the chilled bars into 16 squares. Drizzle with the warm caramel sauce just before serving to add an indulgent finishing touch.
Notes
- The Perfect Crust: Pre-baking the crust for 10 minutes prevents sogginess and gives it a delightful crunch.
- Creamy Cheesecake Layer: Use room temperature cream cheese and beat until super smooth to avoid lumps.
- Apple Selection: Granny Smith apples balance the sweetness well due to their tartness, but Honeycrisp or Braeburn can be used for different flavor profiles.
- Caramel Sauce: Watch carefully when caramelizing sugar as it can burn quickly. Store-bought caramel sauce can be used as a substitute.
- Serving and Storage: Serve bars chilled for the best texture. Store them refrigerated for up to 5 days and bring to room temperature 15 minutes before serving for optimal flavor.
