Caramel Apple Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
04 -
¼ tsp cinnamon
→ Cheesecake Layer
05 -
16 oz cream cheese, softened
06 -
½ cup granulated sugar
07 -
2 large eggs
08 -
1 tsp vanilla extract
→ Apple Layer
09 -
3 medium Granny Smith apples, peeled and diced
10 -
2 tbsp lemon juice
11 -
¼ cup brown sugar
12 -
1 tsp cinnamon
13 -
¼ tsp nutmeg
→ Streusel Topping
14 -
½ cup all-purpose flour
15 -
¼ cup brown sugar
16 -
¼ cup unsalted butter, cold and cubed
17 -
¼ cup chopped pecans (optional)
→ Caramel Sauce
18 -
1 cup granulated sugar
19 -
¼ cup water
20 -
½ cup heavy cream
21 -
2 tbsp unsalted butter
22 -
¼ tsp salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
02 -
In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the other layers.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Pour over the cooled crust and spread evenly.
04 -
Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
05 -
In a bowl, mix flour and brown sugar. Cut in cold butter until the mixture is crumbly. Stir in chopped pecans if using. Sprinkle the streusel over the apple layer.
06 -
Place the pan in the preheated oven and bake for 45-50 minutes, until the streusel is golden and the cheesecake is set. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
07 -
In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture turns amber (about 8-10 minutes). Remove from heat and carefully whisk in cream (it will bubble vigorously). Stir in butter and salt until smooth. Let cool slightly.
08 -
Cut the chilled bars into squares. Drizzle with warm caramel sauce just before serving.
# Notes:
01 -
For an extra-crispy crust, pre-bake it for 10 minutes before adding the cheesecake layer to prevent sogginess and add crunch.
02 -
Ensure the cream cheese is at room temperature to avoid lumps during mixing. Beat it until super smooth for a creamy cheesecake texture.
03 -
Granny Smith apples balance the sweetness with tartness, but you can use Honeycrisp or Braeburn for varied flavors and textures.
04 -
Monitor the caramel sauce closely during cooking to avoid burning. Good-quality store-bought caramel can be a substitute if needed.
05 -
Store the bars in the refrigerator for up to 5 days. Let them sit at room temperature for 15 minutes before serving for the best texture.