Caramel Apple Cheesecake Bars
Indulge in the perfect blend of creamy cheesecake, sweet caramel, and tart apples layered in a crumbly graham cracker crust. The ideal dessert for any occasion!
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
For the filling
- 16 oz cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
For the apple layer
- 2 cups apples, peeled and diced (preferably Granny Smith or Honeycrisp)
- 1 teaspoon lemon juice
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
For the topping
- 0.5 cup caramel sauce (store-bought or homemade)
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until creamy.
- Add eggs one at a time, incorporating well after each addition. Mix in the vanilla extract and sour cream until smooth.
- Pour the cheesecake filling over the cooled crust, smoothing it out evenly with a spatula.
- In a separate bowl, toss the diced apples with lemon juice, brown sugar, and cinnamon until well coated.
- Evenly distribute the apple mixture over the cheesecake filling, pressing them slightly into the batter.
- Bake in the oven for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and allow to cool at room temperature for about 15-20 minutes. Then refrigerate for at least 2 hours to set.
- Once set, lift the bars out of the pan using the parchment paper. Drizzle with caramel sauce before cutting into squares.
Notes
These bars can be served with a scoop of vanilla ice cream or whipped cream. For storage, keep them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.