Delight in these luscious Caramel Apple Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake layer, spiced apple topping, a crumbly cinnamon streusel, and a generous drizzle of rich caramel sauce. Perfect for a cozy dessert or special occasion treat.
Total Time:1 hour 20 minutes
Yield:16 servings
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
For the Apple Topping:
2 large apples, peeled, cored, and chopped
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp lemon juice
2 tbsp unsalted butter
For the Caramel Sauce:
1 cup caramel sauce (store-bought or homemade)
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold butter, cubed
1/2 tsp cinnamon
Instructions
Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened. Firmly press this mixture into the bottom of a greased 9×9-inch baking pan. Bake for 10 minutes, then remove and set aside to cool.
Make the cheesecake layer: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to maintain a smooth consistency. Stir in vanilla extract and sour cream until fully combined. Pour this cheesecake batter evenly over the cooled crust, smoothing the top.
Prepare the apple topping: Heat a skillet over medium heat and melt the butter. Add chopped apples, granulated sugar, ground cinnamon, and lemon juice. Cook the mixture for 7 minutes, stirring occasionally, until the apples are softened but still retain some shape. Remove from heat and let cool slightly.
Make the crumble topping: In a small bowl, mix together all-purpose flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Assemble and bake: Spread the cooked apple topping evenly over the cheesecake layer. Sprinkle the crumble topping evenly over the apples. Place the pan in the oven and bake for 45 minutes or until the crumble is golden brown and the cheesecake layer is set.
Cool and add caramel: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, drizzle the caramel sauce generously over the top of the bars.
Serve: Cut the bars into squares and serve. Optionally, drizzle additional caramel sauce on each serving for extra sweetness and presentation.
Notes
Use Granny Smith apples for a tart flavor that contrasts beautifully with the sweet caramel and cheesecake.
The crust can be made ahead and refrigerated to save time.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake layer.
For an extra touch, sprinkle chopped nuts like pecans on the crumble topping before baking.
Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Use gluten-free graham crackers and flour for a gluten-free version.
