These Caramel Apple Cheesecake Bars are a tasty treat! They combine creamy cheesecake with sweet apples and drizzles of rich caramel. Perfect for gatherings or a cozy night in!
Every bite is like a party in your mouth—I can never resist the caramel on top! You might even catch me eating them for breakfast… don’t judge! 😄
I love how easy they are to make. Just layer the apples and cheesecake filling, bake, and drizzle. You’ll have a delicious dessert ready in no time!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake bars. If you’re out of graham crackers, digestive biscuits or vanilla wafer cookies work great too! I sometimes use a mix of crushed cookies for a fun twist on flavor.
Cream Cheese: This is key for the cheesecake filling. You can swap it for a lower-fat cream cheese or even ricotta for a different texture. Just keep in mind that the flavor might shift a bit.
Apples: Tart apples like Granny Smith give a great contrast to the sweet cheesecake. If you can’t find them, any firm apple like Fuji or Braeburn can work. If you prefer no apples, try swapping in blueberries or caramelized pears!
Butter: Unsalted butter is preferred for better control over saltiness. If you need a dairy-free option, coconut oil or a vegan butter can replace it! Just make sure it’s solid when you’re making the crust.
What’s the Best Way to Prepare the Cheesecake Layer?
The cheesecake layer requires special attention for a silky smooth texture. Here’s how to get it right:
- Ensure the cream cheese is at room temperature for easy mixing. I usually take it out of the fridge an hour before I start.
- Mix the cream cheese until it’s nice and creamy before adding sugar and vanilla. This helps avoid lumps.
- Add the eggs one at a time and mix just until combined. Avoid over-mixing, as this can incorporate too much air, making the bars puff up during baking.
Following these steps will help create the perfect cheesecake layer for your bars! Enjoy baking! 🍏✨
How to Make Caramel Apple Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
For the Apple Filling:
- 2 medium tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
For the Drizzle:
- Caramel sauce, for drizzling (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and approximately 40-45 minutes to bake. After baking, be sure to refrigerate for at least 3 hours (or overnight for the best results) before serving. Total time is about 4 hours, including cooling and chilling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 9×9-inch square baking pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture is evenly moist. Press this mixture firmly into the bottom of the prepared pan to form your crust. Bake it for about 8-10 minutes, then take it out and let it cool slightly.
3. Make the Cheesecake Layer:
In a large bowl, beat together the softened cream cheese, 2/3 cup of granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing just until combined. Pour this delicious cheesecake batter evenly over your pre-baked crust.
4. Prepare the Apples:
In a small bowl, toss the thinly sliced apples with ground cinnamon and brown sugar to coat them evenly. Distribute the apple mixture evenly over the cheesecake layer you’ve just made.
5. Make the Streusel Topping:
In a medium bowl, mix together the flour, oats, 1/4 cup light brown sugar, cinnamon, and salt. Then, add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Sprinkle this streusel topping evenly over the apples and cheesecake layer.
6. Baking the Bars:
Place the pan in your preheated oven and bake for about 40-45 minutes. You’ll know they’re ready when the streusel topping is golden brown and the cheesecake is set but still slightly jiggly in the center.
7. Cooling Down:
After baking, remove the pan from the oven. Let it cool completely to room temperature, and then refrigerate for at least 3 hours (or overnight if you can wait!).
8. Drizzle with Caramel:
When you’re ready to serve, drizzle caramel sauce over the top of the chilled cheesecake bars for an extra touch of sweetness.
9. Slice and Enjoy:
Cut the dessert into squares and serve them chilled or at room temperature. Enjoy your creamy, fruity, and caramel-sweetened Caramel Apple Cheesecake Bars!
Can I Use Other Types of Apples?
Absolutely! While tart apples like Granny Smith or Honeycrisp work best for a nice balance of sweetness and tartness, you can use any firm apples like Fuji or Braeburn. Just ensure they’re not too soft or mushy.
How Do I Store Leftover Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or can be gently reheated in the microwave for a few seconds if you prefer them warm!
Can I Make This Recipe Dairy-Free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use plant-based butter for the crust and streusel topping. Be sure to check the labels to ensure they meet your dietary needs!
Is It Necessary to Chill the Bars Before Serving?
Chilling the bars is crucial! It allows the cheesecake layer to set properly and makes them easier to cut into squares. For the best texture and flavor, refrigerate for at least 3 hours or overnight.
