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Irresistible Salted Caramel Apple Cheesecake Bars

salted caramel apple cheesecake bars - featured image
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These salted caramel apple cheesecake bars combine tart apples, buttery caramel, and rich cheesecake in a crumbly crust for a perfect fall dessert that’s easy to make and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs or digestive biscuits, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 medium apples, peeled, cored, and thinly sliced (preferably Granny Smith)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) store-bought or homemade caramel sauce
  • Sea salt flakes, for sprinkling

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes until set and fragrant. Let cool slightly.
  3. Cook the apples: In a skillet over medium heat, melt butter. Add sliced apples, brown sugar, cinnamon, and nutmeg. Sauté for 8-10 minutes until apples are tender but still hold shape. Remove from heat and let cool for 5 minutes.
  4. Prepare the cheesecake batter: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and flour until just combined.
  5. Assemble the bars: Spread the sautéed apple mixture evenly over the baked crust. Pour cheesecake batter over apples and smooth the top gently.
  6. Bake for 40-45 minutes until cheesecake is set around edges but slightly jiggly in center.
  7. Cool completely on a wire rack for at least 1 hour, then refrigerate for 3 hours or overnight.
  8. Drizzle caramel sauce evenly over chilled bars and sprinkle with sea salt flakes. Slice into squares using a sharp knife warmed under hot water for neat cuts. Serve and enjoy.

Notes

Bring cream cheese to room temperature before mixing to avoid lumps. Slice apples thinly but not paper-thin to maintain texture. Use good-quality caramel sauce and don’t skip chilling the bars for best texture. Warm knife under hot water for clean slices. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use coconut cream cheese and vegan butter alternatives.

Nutrition

Keywords: salted caramel, apple, cheesecake bars, fall dessert, easy dessert, homemade, caramel drizzle, autumn, holiday dessert

Find it online: https://lenatable.com/irresistible-salted-caramel-apple-cheesecake-bars-recipe-easy-homemade-dessert/