Caramel Apple Cheesecake Bars
These bars combine a buttery graham cracker crust with a creamy, tangy cheesecake filling studded with tender apple pieces and finished with rich caramel, perfect for any occasion.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs About 12 full sheets.
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 1 cup cream cheese, softened Full-fat for best texture.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples About 2 medium apples, Granny Smith or Honeycrisp.
- 1 teaspoon ground cinnamon
- 1/2 cup caramel sauce Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- Make the crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared dish to form a compact crust.
- Make the filling: Beat the softened cream cheese and sugar until completely smooth and free of lumps. Use medium speed and scrape the bowl once or twice.
- Add eggs: Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract.
- Fold in apples: Gently fold the peeled, diced apples and ground cinnamon into the cream cheese mixture.
- Assemble and top: Pour the filling over the prepared crust and spread evenly. Drizzle the caramel sauce over the top — swirl lightly with a knife for a marbled look if desired.
- Bake: Bake at 350°F (175°C) for 35–40 minutes. The edges should be set and the center slightly jiggly — it will continue to firm as it cools.
- Cool and chill: Cool the pan to room temperature, then refrigerate for at least 2 hours before slicing into bars.
- Slice and serve: Run a warm knife under hot water, wipe dry, and cut into squares for neat edges.
Notes
Serve chilled or at cool-room temperature. Pair with vanilla ice cream or a dollop of whipped cream if desired. Store in an airtight container for up to 4 days or freeze for up to 1 month.