Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars are fall perfection buttery crust, silky filling, warm cinnamon apples, and caramel drizzle. After three summers and $180 in failures, I cracked the code: room temperature cream cheese and patience. One bite brings back crisp autumn air and the relief of serving something people actually requested.Retry
Print Pin Servings: 16 bar
Calories: 285kcal
Cost: $12.50
Equipment
- 1 9×13 inch baking pan Essential for proper bar thickness and even baking
- 1 Parchment paper Non-negotiable for easy removal - learned this the expensive way
- 1 Electric mixer To beat cream cheese until completely smooth with no lumps
- 1 large skillet For cooking the spiced apple filling
- 1 Instant-read thermometer Optional but helpful for checking oven temperature accuracy
- 1 Sharp knife For cutting clean bars - run under hot water between cuts
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 24 oz cream cheese softened to room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 3 medium Granny Smith apples peeled and diced into ½-inch pieces
- 3 tablespoons unsalted butter
- ¼ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup caramel sauce
- 1 pinch sea salt optional
Instructions
- Line a 9x13-inch pan with parchment paper, leaving overhang on two sides. Mix graham cracker crumbs with melted butter, sugar, and cinnamon. Press firmly into the bottom using a measuring cup for even compression. Pre-bake the crust for 10 minutes at 325°F. Let cool completely while preparing the filling. This prevents soggy bottom in your caramel apple cheesecake bars.
- Beat softened cream cheese for 2-3 minutes until completely smooth. Add sugar and beat until fluffy. Mix in eggs one at a time on low speed to prevent cracks. Add vanilla, sour cream, and flour just until combined. Pour over the cooled crust and spread evenly. Don't overmix or you'll incorporate too much air.
- Dice apples into ½-inch pieces for even cooking. Sauté in butter with brown sugar, cinnamon, and nutmeg for 5-7 minutes. Add lemon juice to prevent browning and brighten flavor. Cook until slightly softened but still holding shape. Let cool for 5 minutes before spooning over cheesecake layer. Distribute evenly but don't worry about perfect placement.
- Bake at 325°F for 45-50 minutes until center has slight jiggle. Turn off oven, crack door open, and let cool inside for 1 hour. Remove and cool at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight. Use parchment overhang to lift out before cutting. Should have golden crust, creamy center, and tender apples when your caramel apple cheesecake bars are done right.
Notes
Perfect caramel apple cheesecake bars need three things: room temperature cream cheese, parchment paper, and overnight chilling. I ruined forty batches learning this the expensive way. The slight jiggle after baking is perfect—it firms up during cooling. Drizzle caramel just before serving. These taste even better the second day and turned my harshest critics into fans.
Nutrition
Serving: 1bar | Calories: 285kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg