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Caramel Apple Cheesecake Bars

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These caramel apple cheesecake bars combine tangy cheesecake, soft spiced apples, and a buttery crust, topped with a luscious caramel drizzle for a cozy, indulgent dessert perfect for fall and holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1/2 cup sour cream
  • 2 cups peeled and diced apples (Granny Smith, Fuji, or Honeycrisp)
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup packed brown sugar
  • 4 tbsp unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated. Press firmly and evenly into the bottom of the prepared pan. Set aside.
  3. Prepare the apple topping: In a small saucepan over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are tender but not mushy, about 5-7 minutes. Remove from heat and let cool slightly.
  4. Make the cheesecake batter: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream. Stir in flour until just combined, avoiding overmixing.
  5. Assemble and bake: Pour half of the cheesecake batter over the crust and spread evenly. Spoon cooked apples evenly on top, then dollop remaining batter over apples and gently spread to cover. Bake for 45-50 minutes until edges are set but center jiggles slightly. Cool completely on a wire rack, then chill in fridge at least 4 hours or overnight.
  6. Make the caramel drizzle: In a saucepan, melt 4 tablespoons butter over medium heat. Stir in brown sugar and salt. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat and whisk in heavy cream and vanilla extract. Let cool slightly.
  7. Cut and serve: Use parchment overhang to lift bars from pan. Cut into 12 squares and drizzle caramel over each. Serve chilled or at room temperature.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Cook apples until tender but not mushy for texture contrast. Bake at 325°F to prevent cracking; a slightly jiggly center is perfect. Stir caramel constantly to avoid burning. Chill bars overnight for best slicing and flavor melding.

Nutrition

Keywords: caramel apple cheesecake bars, fall dessert, easy cheesecake bars, caramel drizzle, apple dessert, holiday dessert

Find it online: https://yumnode.com/caramel-apple-cheesecake-bars-recipe-easy-5-step-dessert-delight/