Salted Caramel Apple Cheesecake Bars Recipe
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.
- 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
