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Caramel Apple Cheesecake Bars bring all the best parts of autumn into every bite combining spiced apples creamy cheesecake and a buttery graham cracker base. I love making these for family gatherings when the leaves start to change since everyone always asks for seconds. The layers of tart apple streusel and a glossy caramel drizzle make every piece look as good as it tastes.
I remember baking these for my book club during a chilly October evening and everyone raved about the homemade caramel. They have become a staple in my recipe box for the whole season.
Gather Your Ingredients
- Graham cracker crumbs: brings a toasty sweet flavor and stable base choose plain graham crackers and pulse until fine
- Unsalted butter: holds the crust and topping together and creates richness use the best quality butter for deeper flavor
- Granulated sugar: adds sweetness to the crust cheesecake and caramel
- Cinnamon: spices up the crust and apples pick fragrant cinnamon for the most warmth
- Cream cheese: main cheesecake ingredient opt for full-fat and soften at room temperature for silkiness
- Eggs: bind the cheesecake and give structure use large fresh eggs
- Vanilla extract: gives depth to the cheesecake try to use pure extract for the best aroma
- Granny Smith apples: provide tartness and a sturdy texture they do not get too mushy in baking look for firm blemish-free apples
- Lemon juice: brightens the apple layer keep your apples from browning
- Brown sugar: gives the apple and streusel layers a caramelized flavor look for soft moist brown sugar
- Nutmeg: adds an autumnal note use freshly ground if possible
- All-purpose flour: forms the crumbly streusel plus helps with topping texture sift before measuring for accuracy
- Chopped pecans: optional but they provide crunch and extra flavor buy fresh pecans and toast lightly if desired
- Heavy cream: for the caramel sauce adds richness always shake before using
- Salt: balances the sweetness especially important in caramel use a flaky or kosher salt for a balanced finish
How to Make It
- Prepare the Pan:
- Line a nine by thirteen inch pan with parchment so you can lift out the bars cleanly slice with ease
- Make the Crust:
- Combine graham cracker crumbs melted butter sugar and cinnamon in a bowl until every crumb is moistened. Press tightly across the bottom of your lined pan using a flat measuring cup for an even layer. Bake at three hundred fifty degrees Fahrenheit for ten minutes gives crispness let cool while you make fillings
- Cheesecake Layer:
- Beat softened cream cheese and sugar together until completely smooth takes about three minutes with an electric mixer. Add eggs one at a time beating well after each so mixture stays creamy without streaks. Mix in vanilla extract. Spread over your cooled crust with an offset spatula for even thickness
- Apple Layer:
- Toss diced Granny Smith apples with lemon juice brown sugar cinnamon and nutmeg until coated. Scatter apples in an even layer over the cheesecake mixture so every bite gets fruit
- Streusel Topping:
- In a clean bowl blend flour and brown sugar together. Cut in cold cubed butter using fingers or pastry cutter until the texture is crumbly and no dry flour remains. Add pecans at this stage if desired. Sprinkle across the apples covering them generously
- Bake the Bars:
- Bake at three hundred fifty degrees for forty five to fifty minutes until the top is golden and cheesecake is set barely jiggles in the center. Cool entirely on a wire rack at room temp then chill in fridge at least two hours makes slicing tidy
- Caramel Sauce:
- Heat sugar and water in a saucepan stirring till sugar dissolves. Turn up heat and cook without stirring until mixture turns deep amber watch closely so it does not burn. Take off heat and briskly whisk in heavy cream beware of bubbling. Add butter and salt whisk until shiny smooth. Let cool for a few minutes before serving
- Serve:
- Slice bars into sixteen even squares. Drizzle each with warm caramel sauce before serving for bakery-worthy finish
When I make these my favorite ingredient is the homemade caramel sauce the smell of bubbling sugar butter and cream in my kitchen feels like fall itself. Last Thanksgiving my nephew helped drizzle the caramel and declared these bars better than pie.
Flavor Boosters
Let bars cool entirely before slicing for neat clean edges. For extra caramel flavor swirl a little caramel into the cheesecake layer before baking. If making ahead add caramel just before serving so the topping stays glossy.
Serving Suggestions
These look gorgeous on a dessert platter garnished with extra pecans and a little extra cinnamon dusted over top. Pair with hot apple cider or a cup of coffee for a perfect fall dessert hour. Add a small scoop of vanilla or cinnamon ice cream for a decadent touch.
Creative Twists
Not a fan of pecans Omit or swap for walnuts. No Granny Smith apples Try Honeycrisp or Braeburn for a touch of extra sweetness. Short on time Use a good jarred caramel sauce and no one will know.
Each square of these bars captures the best of fall in a bite. Do not forget to save some caramel for extra drizzling before serving.
Recipe FAQs
- → Can I use a different type of apple?
Yes, Honeycrisp or Braeburn apples provide great texture and flavor for variation.
- → How do I achieve a smooth cheesecake filling?
Ensure the cream cheese is fully softened and beat until no lumps remain before adding eggs.
- → What tips help prevent a soggy crust?
Bake the crust before adding the filling to achieve a crisp, sturdy base.
- → Can I make the caramel sauce ahead of time?
Yes, store it in the fridge and rewarm gently before drizzling over the bars.
- → How should the bars be stored?
Keep them refrigerated in an airtight container for up to five days for best freshness and texture.
- → Can pecans be omitted from the streusel?
Absolutely, the nuts are optional and the bars remain delicious without them.