These Caramel Apple Cheesecake Bars are a sweet treat that combines creamy cheesecake with the taste of fresh apples and rich caramel. They’re easy to make and perfect for sharing!
I love how the gooey caramel melts in your mouth while the crisp apple adds a nice crunch. They’re great for parties or just a cozy night in—because who can say no to dessert? 😄
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for your crust. If you’re out of graham crackers, you can use digestive biscuits or vanilla wafer cookies. They add a different flavor but work just as well!
Cream cheese: The heart of the cheesecake layer! While I suggest sticking to full-fat cream cheese for the best texture, you can use Neufchâtel cheese for a lighter option without sacrificing taste.
Apples: A mix of sweet and tart apples enhances flavor. Granny Smith and Honeycrisp do the trick! If you want, pears or peaches can be a tasty substitute—just adjust the sugar accordingly.
Butter: Unsalted butter keeps the flavors balanced. In a pinch, you can use margarine or coconut oil, though it may change the taste slightly!
How Do I Get Creamy Cheesecake Bars Without Cracks?
A common concern with cheesecake is cracks on the surface, but achieving a smooth texture is easy. Here’s how:
- Beat cream cheese slowly until smooth without over-mixing, which incorporates air and may lead to cracks.
- Mix ingredients on low speed and add eggs one at a time, mixing just until incorporated.
- Bake in a water bath or cover tightly with foil to create moisture. This helps prevent cracking!
- Let the bars cool gradually—avoid cooling them too quickly to prevent stress on the surface.
How to Make Caramel Apple Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Apple Layer:
- 2 medium apples (preferably a mix of Granny Smith and Fuji or Honeycrisp), peeled, cored, and thinly sliced
- 1 tablespoon lemon juice (to prevent browning)
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, chilled and cut into small pieces
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This entire recipe takes about 15 minutes to prepare, plus an additional 40-45 minutes for baking, and you will want to chill the bars for at least 3 hours (or overnight, if possible) to allow them to set properly. Overall, you will need some patience, but the delicious outcome is totally worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon together. Then, stir in the melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9×9 inch (23×23 cm) baking pan lined with parchment paper, leaving an overhang for easy removal later. Bake for 8-10 minutes, then remove from the oven and set aside to cool slightly.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add 1/2 cup granulated sugar and mix until combined—no lumps allowed! Now, beat in the eggs one at a time, ensuring they’re fully incorporated after each addition. Finally, stir in the vanilla extract. Pour this creamy cheesecake mixture evenly over the cooled crust.
3. Prepare the Apple Layer:
Next, toss the thinly sliced apples with the lemon juice in a bowl to keep them from browning. In another small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle this mixture over the apples. Toss gently to coat all the slices.
4. Arrange Apples:
Now, layer the coated apple slices evenly over the cheesecake layer, gently pressing them down to ensure they’re nestled in.
5. Make the Streusel Topping:
In a separate small bowl, combine the flour, brown sugar, and ground cinnamon. Use a pastry cutter or your fingers to cut in the chilled butter until the mixture resembles coarse crumbs. This will create a delightful topping for your bars!
6. Add Streusel and Bake:
Sprinkle the streusel topping evenly over the apple layer. Then, bake the bars for 40 to 45 minutes until the cheesecake layer is set and the top is golden brown. Once done, allow the pan to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight for even better results).
7. Serve:
Before serving, drizzle the cooled bars generously with caramel sauce. Using the parchment paper overhang, carefully lift the bars from the pan and cut them into squares. Enjoy your delicious and rich Caramel Apple Cheesecake Bars chilled or at room temperature!
Happy baking! 🍏🍰
Can I Use Different Types of Apples for This Recipe?
Absolutely! While Granny Smith and Honeycrisp offer a great sweet-tart flavor, you can use any apples you prefer. Fuji, Gala, or even a mix of sweet and tart apples work wonderfully. Just keep in mind that the sweetness of your apples may affect the amount of sugar you add!
Can I Make These Bars Gluten-Free?
Yes, you can! Use gluten-free graham cracker crumbs for the crust. Ensure all your other ingredients, including baking powder and caramel sauce, are gluten-free as well. This way, everyone can enjoy these delicious bars!
How Should I Store Leftover Cheesecake Bars?
Store any leftover bars in an airtight container in the fridge for up to 5 days. To keep them fresh, you can also wrap individual squares in plastic wrap before placing them in the container. These bars can also be enjoyed cold or at room temperature!
Can I Freeze These Cheesecake Bars?
Yes! To freeze, wrap the bars tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
