Caramel Apple Cheesecake Bars
Looking for the perfect fall dessert? These Caramel Apple Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake filling, and a sweet caramel apple topping. It’s the ultimate autumn treat that’s easy to make and perfect for holidays, potlucks, or family gatherings.
Ingredients:
For the Graham Cracker Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
For the Cheesecake Filling
2 (8 oz) packages cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Caramel Apple Topping
2 medium apples, peeled, cored, and diced
2 tbsp butter
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
¼ cup heavy cream
¼ cup caramel sauce (homemade or store-bought)
Instructions:
1. Prepare the Crust
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press mixture firmly into an 8×8-inch baking dish.
Bake for 8–10 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract and sour cream until combined.
Pour cheesecake mixture over the cooled crust.
3. Bake the Cheesecake
Bake for 30–35 minutes, or until the center is just set.
Let cool completely, then refrigerate for at least 2 hours.
4. Make the Caramel Apple Topping
In a skillet, melt butter over medium heat.
Add diced apples and cook for 5–7 minutes until softened.
Stir in brown sugar, cinnamon, and nutmeg. Cook 2–3 minutes until caramelized.
Remove from heat, stir in heavy cream, and let cool slightly.
5. Assemble & Serve
Spread the cooled caramel apple mixture over the chilled cheesecake layer.
Drizzle generously with caramel sauce.
Slice into bars and serve chilled.
Recipe Notes & Tips:
Use tart apples (like Granny Smith) for a sweet-tangy balance.
For extra indulgence, top with whipped cream or vanilla ice cream.
These bars keep well in the fridge for up to 4 days.
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