Description
These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake filling topped with tender sautéed apples and a luscious homemade salted caramel sauce. Perfectly spiced with cinnamon and nutmeg, these bars offer a comforting blend of flavors ideal for dessert lovers looking for a decadent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Apple Topping
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Salted Caramel Sauce
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 teaspoon sea salt (or to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.
- Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon.
- Add Butter to Crust: Stir in the melted butter until the mixture is well combined and crumbly.
- Form the Crust: Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and all-purpose flour until fully blended and smooth.
- Assemble the Filling: Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
- Sauté Apples: In a medium skillet, melt the butter over medium heat. Add the diced apples and sauté for 3-4 minutes until slightly softened.
- Add Spices and Cook: Add brown sugar, cinnamon, nutmeg, and lemon juice to the apples. Cook for another 2-3 minutes, stirring occasionally until the apples are tender and syrupy, then remove from heat and let cool slightly.
- Top the Cheesecake: Spoon the apple mixture evenly over the cheesecake filling and gently spread with a spoon.
- Bake the Bars: Bake in the preheated oven for 40-45 minutes until the center is set but slightly jiggles when shaken; it should not be liquid.
- Make Caramel Sauce: While baking, melt butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing to a simmer and cooking for 3-4 minutes until thickened, stirring frequently.
- Finish Caramel Sauce: Remove from heat and stir in the sea salt and vanilla extract. Allow sauce to cool before using.
- Cool the Bars: Once baked, cool the bars in the pan at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set fully.
- Serve: Slice into squares and drizzle with the cooled salted caramel sauce before serving.
Notes
- Use Granny Smith or Honeycrisp apples for the best flavor and texture in the topping.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- You can prepare the caramel sauce ahead of time and refrigerate it; gently warm before drizzling.
- For clean slices, chill the bars thoroughly and use a knife warmed in hot water.
- Adjust the amount of sea salt in the caramel sauce according to your taste preference.
