Caramel Apple Cheesecake Bars
If you’re looking for a delicious and cozy dessert to serve at your next gathering this fall, these Caramel Apple Cheesecake Bars are just what you need. This recipe combines the creamy richness of cheesecake with the sweet-tart flavor of caramel apples. Below, you’ll find everything you need to know to make, store, and perfect these delightful treats.
How To Make Caramel Apple Cheesecake Bars
Prepare the Crust:
Preheat the oven to 350 degrees F. Line a 9″ x 9″ pan with parchment paper, leaving enough to hang over the edges. Lightly grease with non-stick spray.
In a medium-sized bowl, combine the graham cracker crumbs and melted butter using a silicone spatula.
Press the crust mixture firmly and evenly into the prepared pan using a measuring cup. Set aside.
Make the Cheesecake:
Using an electric mixer or stand mixer with a paddle attachment, blend the cream cheese, sugar, sour cream, and vanilla until smooth and lump-free (about 2 minutes).
Add the eggs one at a time, mixing well between each addition.
Pour the cheesecake mixture over the prepared crust.
Bake for 40-45 minutes, until the top is barely jiggly and the sides are lightly golden brown.
Allow the cheesecake to cool completely (up to 3 hours or overnight).
Prepare the Caramel Sauce:
Combine sugar, water, and lemon juice in a small metal saucepan. Stir to combine, then heat over medium heat until the mixture reaches a deep amber color (348 degrees F).
Remove from heat and carefully stir in the heavy cream (the mixture will bubble).
Add the butter, vanilla, and salt, stirring until smooth. Pour the caramel sauce into a jar and refrigerate until needed.
Prepare the Apple Topping:
In a medium saucepan, combine chopped apples, brown sugar, lemon juice, cornstarch, water, butter, and cinnamon.
Cook over medium heat, stirring, for about 10 minutes, until the apples are softened but still slightly crisp.
Transfer to an airtight container and chill in the fridge.
Assemble the Bars:
Once the cheesecake has chilled, remove it from the pan and cut the edges for a clean look.
Top the cheesecake layer with the chilled apple mixture and drizzle with caramel sauce.
Slice into even squares and drizzle more caramel sauce on top.
Enjoy!
How To Store Caramel Apple Cheesecake Bars
If you are fortunate enough to have leftovers, store the Caramel Apple Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To freeze, wrap each bar individually in plastic wrap, then place them in a freezer-safe container. Thaw in the refrigerator before serving.
Tips For Making Homemade Caramel
Use a candy thermometer: This ensures you achieve the perfect temperature (348 degrees F) for caramelizing the sugar.
Do not stir: Once the sugar starts to melt, avoid stirring to prevent crystallization. Swirl the pot gently instead. The lemon juice that’s added in the beginning will help prevent crystallization as well.
Add cream carefully: The caramel will bubble vigorously when you add the cream. Pour it in slowly and stir gently.
Why This Recipe Works
Flavor combination: The tanginess of the cream cheese pairs perfectly with the sweetness of the caramel and apples.
Texture: The creamy cheesecake, crunchy crust, and tender apple topping create a delightful texture contrast.
Visual appeal: The caramel drizzle and apple topping make these bars look as good as they taste.
More Recipes Like Caramel Apple Cheesecake Bars
Copycat Philadelphia Strawberry Cheesecake Bars
Caramel Apple Pie Cookies
Caramel Apple Cookies
Apple Crisp Cheesecake Bars
How To Prevent Cheesecake From Cracking
Room temperature ingredients: Make sure all your ingredients are at room temperature to create a smooth batter.
Avoid overmixing: Overmixing can incorporate too much air, leading to cracks.
Cool gradually: Let your cheesecake cool in the oven with the door slightly open for about an hour before transferring it to the refrigerator.
Caramel Apple Cheesecake Bars
Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!
9
servings30
minutes45
minutesKeep the screen of your device on.
Ingredients | Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 tsp. vanilla extract
2 eggs, room temperature
- Caramel Sauce
1 cup sugar
1/3 cup water
2 tsp. lemon juice
1/2 cup heavy cream
2 Tbsp unsalted butter
2 tsp. vanilla extract
1/4 tsp. salt
- Apple Topping
2 Granny Smith apples, peeled & chopped
1/3 cup brown sugar
1 tsp. lemon juice
2 tsp. cornstarch
3 tsp. Water
2 Tbsp. Butter
1/2 tsp. cinnamon
Directions
- Preheat the oven to 350 degrees F. and line a 9″ x 9″ pan with parchment paper with enough hanging over the edges and lightly grease with non-stick spray. Set aside.
- In a medium-sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.
- To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla together until there are no lumps and the mixture is nice and smooth. About 2 minutes.
- Add in the eggs one at a time, mixing between each addition.
- Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 40-45 minutes or until the top is barely jiggly and the sides are lightly golden brown. To prevent the cheesecake from cracking, you can let it cool gradually. Once it’s finishe baking, turn the oven opff and open the oven door. Let the cheesecake sit there with the door open for 10 minutes. Then allow the cheesecake to cool completely in the fridge (up to 3 hours or overnight).
- Caramel Sauce
- While the cheesecake cools, you can prepare the caramel and apple mixture. Starting with the caramel sauce, place the sugar, water, and lemon juice in a small metal sauce pot and stir with a wooden spoon to combine everything evenly. The lemon juice will help prevent the sugar from crystallizing. Do not mix the mixture while heating, you can swirl the pot to distribute the amber color more evenly.
- Place this mixture over medium heat and let it heat up and reach a deep amber color. Remove this mixture from the heat as soon as it reaches 348 degrees F. As soon as you remove it from the heat, add the heavy cream and stir with a wooden spoon. Be cautious, the mixture will bubble.
- Add the butter, vanilla, and salt. Continue to stir until evenly combined and smooth. Pour the caramel sauce into a jar and let chill in the fridge until we use it later on. Next, we can prepare the Apple Mixture.
- Apple Topping
- Peel and dice your apples then place them in a medium-sized saucepan. Add all of the other apple mixture ingredients in with the apples and stir to combine. Cook this mixture while stirring for about 10 minutes or until the apples have softened and everything is well combined. The apples should still have a slight crispiness to them but be significantly softer than how they started. Once this is finished, transfer the apple mixture to an airtight tight container and allow to chill in the fridge until the cheesecake has had enough time to chill. The longer the caramel and apple mixture chills, the thicker they get.
- Assembly
- Once the cheesecake has chilled completely, remove it from the pan. You can slice the ediges for a clean cut. Top the cheesecake with the apple mixture. Spread evenly. Drizzle caramel sauce on top. Slice the bars into even squares. Top the sliced bars with more caramel sauce.
- Enjoy!
Did you make this recipe?
I love seeing what you bake on socials! Just tag @thesqueakymixer
