Salted Caramel Apple Cheesecake Bars Recipe
Indulge in these decadent Salted Caramel Apple Cheesecake Bars that combine a buttery graham cracker crust, creamy cinnamon-spiced cheesecake filling, tender apples, and a luscious homemade salted caramel drizzle. Perfectly balanced with a hint of sea salt, these bars are a delightful dessert for fall gatherings or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- 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
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and fine sea salt. Press this mixture firmly into the bottom of a parchment-lined 8×8 inch baking pan to form an even crust. Par-bake for 10 minutes to set the base.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the 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 overmixing.
- Toss Apples: In a separate bowl, toss the peeled and diced Granny Smith apples with ground cinnamon, nutmeg, and cornstarch. This coating prevents the apples from releasing excess juice into the cheesecake layer during baking.
- Assemble and Bake: Pour the cheesecake filling evenly over the par-baked crust. Distribute the spiced apple mixture evenly on top of the cheesecake layer. Bake in the preheated oven for 50 minutes until the edges are set and the center still has a slight jiggle, indicating perfect doneness.
- Make Salted Caramel Sauce: While the bars cool, place granulated sugar in a heavy-bottomed saucepan over medium heat. Let it melt and caramelize until a deep amber color is reached (around 340°F). Carefully whisk in the butter and heavy cream until smooth. Simmer for one minute, then stir in flaky sea salt for a perfect balance.
- Finish and Chill: Drizzle the cooled salted caramel sauce generously over the cooled cheesecake bars. Refrigerate the bars for at least 4 hours to allow them to set fully before slicing into 16 pieces and serving.
Notes
- Ensure cream cheese and egg are at room temperature to avoid lumps in the cheesecake batter.
- Use Granny Smith apples for tartness that balances the sweet caramel and creamy cheesecake.
- To speed up caramel-making, use a candy thermometer to monitor sugar temperature closely.
- Store leftover bars refrigerated in an airtight container for up to 4 days.
- For easier slicing, chill bars completely and warm the knife under hot water before cutting.
Keywords: Salted Caramel, Apple, Cheesecake Bars, Dessert, Fall Recipe, Baked Bar, Homemade Caramel
