Description
These Best Caramel Apple Cheesecake Bars feature a buttery shortbread crust, creamy cheesecake layer, tender sautéed apples, and gooey caramel topping. They come together in about 30 minutes of active work and are perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- 16 oz (two blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3 medium apples, peeled, cored, and diced (Honeycrisp or Granny Smith recommended)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (freshly grated if possible)
- ½ cup caramel sauce, homemade or store-bought
- Flaky sea salt (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
- Make the shortbread crust: In a food processor, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt. Pulse to mix. Add ½ cup cold, cubed butter and pulse until the mixture looks like coarse meal. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
- Sauté the apples: While the crust bakes, peel, core, and dice 3 apples into ½-inch cubes. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the diced apples, 2 tablespoons packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Cook for 4-5 minutes, stirring occasionally, until the apples are just tender and the liquid has mostly evaporated. Set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat 16 oz softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add 2 room-temperature eggs one at a time, beating on low after each until just combined. Mix in 1 teaspoon vanilla extract and 2 tablespoons all-purpose flour until just smooth.
- Assemble the bars: Pour the cheesecake filling over the warm crust and spread into an even layer. Spoon the sautéed apples evenly over the top of the cheesecake. Do not press them in.
- Bake at 350°F (175°C) for 30-35 minutes. The edges should look set, and the center will still have a slight jiggle when gently shaken.
- Cool the bars completely in the pan on a wire rack (about 1 hour). Then refrigerate for at least 3 hours, or overnight, until fully set.
- Use the parchment overhang to lift the chilled block of bars onto a cutting board. Slice into 9 or 16 squares, wiping the knife clean between cuts. Drizzle with caramel sauce and a sprinkle of flaky sea salt just before serving.
Notes
Don’t skip pre-baking the crust to avoid sogginess. Room temperature ingredients are crucial for a smooth cheesecake batter. Chilling for at least 3 hours is non-negotiable for clean slices. Use a wet knife for neat cuts. These bars taste even better on day two.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 20
- Sodium: 180
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: caramel apple cheesecake bars, apple cheesecake bars, fall dessert, easy cheesecake bars, caramel apple dessert