caramel apple cheesecake bars
These caramel apple cheesecake bars are a heavenly fusion of smooth cheesecake, tender apples, and golden caramel. Each bite delivers the satisfying crunch of graham crackers paired with luscious cream cheese and the gentle sweetness of cinnamon.
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Servings: 12 people
Ingredients
- Graham cracker crumbs 180 g / 6.3 oz: Form the crunchy, buttery crust base.
- Unsalted butter 90 g / 3.2 oz: Binds crumbs and adds richness.
- Cream cheese softened (450 g / 16 oz): Creates the smooth, creamy filling.
- Granulated sugar 100 g / 3.5 oz: Sweetens the cheesecake without overwhelming.
- Light brown sugar 100 g / 3.5 oz: Adds caramel depth and moisture.
- Large eggs 100 g / 3.5 oz: Bind all filling ingredients together.
- Sour cream 120 g / 4 oz: Contributes tanginess and silky consistency.
- Vanilla extract 5 ml / 1 tsp: Enhances overall flavor.
- All-purpose flour 20 g / 0.7 oz: Stabilizes the filling slightly.
- Granny Smith apples peeled and diced (200 g / 7 oz): Provide bright tartness and texture.
- Ground cinnamon 3 g / 1 tsp: Adds warmth and aromatic balance.
- Salt 2 g / 0.07 oz: Rounds the flavor profile.
- Caramel sauce 120 ml / 4 fl oz: Used for layering and drizzling.
- Indulgent caramel apple cheesecake bars served fresh for dessert time.
Instructions
- Preheat the oven to 175°C / 350°F. Line a 23x23 cm (9x9 in) pan with parchment paper, allowing overhang for easy removal.
- Mix graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the pan to form a crust. Bake for 8 minutes, then cool slightly.
- In a large bowl, beat cream cheese and sugars until smooth. Add eggs one at a time, mixing gently. Incorporate sour cream, vanilla, flour, and salt until combined.
- Spoon half the cheesecake batter over the crust, then scatter half the diced apples over it. Drizzle half the caramel sauce, gently swirled. Repeat with remaining batter, apples, and caramel.
- Bake for 40–45 minutes until the center is set but still slightly wobbly. Cool to room temperature, then refrigerate for at least 3 hours before slicing.
- Just before serving, drizzle with extra caramel and a sprinkle of cinnamon if desired.
Notes
Substitute crushed digestive biscuits or vanilla cookie crumbs if grahams are unavailable.
For smaller portions or gatherings, halve the recipe and bake in a loaf pan; alternatively, double it for a crowd.
Store the caramel apple cheesecake bars chilled and covered for up to five days. Freeze individually wrapped portions for long-term storage.
Main ingredients measured and styled for caramel apple cheesecake bars.