Introduction

These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer and tender spiced apples. Finished with a rich salted caramel drizzle, they make a perfect dessert for any occasion.

Salted Caramel Apple Cheesecake Bars Recipe - Recipe Image

Ingredients

240g graham cracker crumbs
115g unsalted butter, melted
25g brown sugar
0.25 tsp fine sea salt
450g cream cheese, room temperature
100g granulated sugar
1 large egg, room temperature
1 tsp vanilla bean paste or extract
300g Granny Smith apples, peeled and diced
1 tsp ground cinnamon
0.25 tsp nutmeg
1 tsp cornstarch
200g granulated sugar (for caramel)
180ml heavy cream
56g unsalted butter (for caramel)
1 tsp flaky sea salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and sea salt. Press this mixture firmly into a parchment-lined 8×8 inch pan. Par-bake the crust for 10 minutes.
Step 2: In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add the egg and vanilla, then mix on low speed until just combined.
Step 3: In a separate bowl, toss the diced apples with cinnamon, nutmeg, and cornstarch to prevent excess moisture from affecting the cheesecake layer.
Step 4: Pour the cheesecake filling over the warm crust. Evenly distribute the spiced apple mixture on top. Bake for 50 minutes until the edges are set but the center still jiggles slightly.
Step 5: While the bars cool, prepare the caramel. Heat the 200g granulated sugar in a heavy-bottomed saucepan over medium heat until it melts and turns a deep amber color (around 340°F). Carefully whisk in the butter and heavy cream, then simmer for 1 minute. Stir in the flaky sea salt.
Step 6: Drizzle the salted caramel over the cooled bars. Refrigerate for at least 4 hours to set before slicing into 16 bars.

Tips & Variations

Use tart apples like Granny Smith for a balanced flavor; substitute with Honeycrisp if you prefer a sweeter bite.
Toss the diced apples with cornstarch to keep the cheesecake layer from becoming soggy.
For a deeper caramel flavor, let the sugar cook until a rich amber color but avoid burning it.
Try adding chopped pecans or walnuts to the crust for extra texture and flavor.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight. Reheat briefly in the microwave if desired, but they are delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Granny Smith apples with varieties like Honeycrisp or Fuji, but keep in mind the flavor will be sweeter and less tart.

What if I don’t have vanilla bean paste?

Regular vanilla extract works perfectly fine as a substitute and will still give a lovely aroma and flavor to the cheesecake filling.

Salted Caramel Apple Cheesecake Bars Recipe

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These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with spiced diced apples and a luscious homemade salted caramel drizzle. The perfect dessert to enjoy the flavors of fall, these bars are rich, tangy, and sweet with a hint of sea salt for balance.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

240g Graham Cracker Crumbs
115g Unsalted Butter, melted
25g Brown Sugar
0.25 tsp Fine Sea Salt

Cheesecake Filling

450g Cream Cheese, room temperature
100g Granulated Sugar
1 large Egg, room temperature
1 tsp Vanilla Bean Paste or Extract

Apple Topping

300g Granny Smith Apples, peeled and diced
1 tsp Ground Cinnamon
0.25 tsp Nutmeg
1 tsp Cornstarch

Salted Caramel Sauce

200g Granulated Sugar
180ml Heavy Cream
56g Unsalted Butter
1 tsp Flaky Sea Salt

Instructions

Prepare the crust. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, brown sugar, and fine sea salt until fully incorporated. Press this mixture firmly and evenly into a parchment-lined 8×8 inch baking pan. Par-bake the crust in the preheated oven for 10 minutes to set.
Make the cheesecake filling. In a large bowl, beat the room-temperature cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla bean paste or extract, mixing on low speed just until combined to avoid incorporating excess air.
Prepare the apple topping. Toss the peeled and diced Granny Smith apples with ground cinnamon, nutmeg, and cornstarch to evenly coat. This step prevents the juices from collecting in the cheesecake layer during baking.
Assemble and bake. Pour the cheesecake filling over the par-baked crust and spread it evenly. Top the filling with the spiced apple mixture, distributing it uniformly. Bake for 50 minutes, or until the edges are set but the center still has a slight jiggle for a creamy texture.
Make the salted caramel sauce. While the bars cool, heat the granulated sugar in a heavy-bottomed saucepan over medium heat until it melts and turns a deep amber color, around 340°F (170°C). Carefully whisk in the unsalted butter until melted and combined, then slowly drizzle in the heavy cream, stirring continuously. Let simmer for 1 minute until smooth, then stir in the flaky sea salt. Remove from heat and let cool slightly.
Finish and chill. Drizzle the warm salted caramel sauce generously over the cooled cheesecake bars. Refrigerate the bars for at least 4 hours or until fully set before slicing into 16 squares for serving.

Notes

Ensure the cream cheese and egg are at room temperature for a smooth cheesecake batter.
Use Granny Smith apples for their tartness and firmness which balances the sweetness of the caramel.
The par-baked crust prevents sogginess and adds a crunchy texture.
Allow the caramel sauce to cool slightly before drizzling, or it may seep into the cheesecake too much.
Refrigerate for a full 4 hours to achieve clean bar slices.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Salted Caramel Apple Cheesecake Bars, Apple Dessert Bars, Cheesecake Bars, Salted Caramel Sauce, Fall Desserts