If apple pie and cheesecake had a baby, this would be it.
These caramel apple cheesecake bars have four things people already love:
A buttery crust.
Creamy cheesecake.
Soft cinnamon apples.
And caramel on top.
They look like a bakery dessert, but the method is much easier than making a full cheesecake or pie.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
For the cheesecake layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple layer
- 2 medium apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
For the topping
- ½ cup caramel sauce
- optional chopped pecans
How to make them
1. Make the crust
Preheat the oven to 350°F.
Mix the graham cracker crumbs, melted butter and brown sugar.
Press the mixture firmly into a lined 8×8-inch baking pan.
Bake for 8 minutes.
Let it cool slightly.
2. Cook the apples
Melt 1 tablespoon of butter in a skillet.
Add the diced apples, brown sugar and cinnamon.
Cook for 4 to 5 minutes until the apples soften slightly.
Do not cook them into applesauce.
You still want small pieces.
3. Make the cheesecake filling
Beat the softened cream cheese and sugar until smooth.
Add the eggs one at a time.
Mix in the vanilla.
Do not overbeat once the eggs are added.
4. Assemble the bars
Pour the cheesecake mixture over the crust.
Spoon the cinnamon apples evenly over the top.
Bake for about 30 to 35 minutes.
The center should be mostly set but still have a slight wobble.
5. Chill
Let the cheesecake cool completely.
Then refrigerate for at least 3 hours.
Overnight is even better.
6. Add the caramel
Before serving, drizzle caramel sauce generously over the bars.
Add chopped pecans if you like a little crunch.
Then slice into squares.
The secret to clean slices
Use a sharp knife and wipe it clean after every cut.
Cold cheesecake slices much more neatly than warm cheesecake.
If you want the caramel to look dramatic in photos, drizzle it after cutting the bars rather than before.
Why this dessert works
The flavor balance is almost perfect for fall.
The cheesecake is creamy and slightly tangy.
The apples are warm and spiced.
The crust adds crunch.
And the caramel brings everything together.
It also works well for parties because you can make it the day before and slice it just before serving.
No plates of messy pie.
No complicated cheesecake pan.
Just easy squares people can pick up and eat.
