Salted Caramel Apple Cheesecake Bars Recipe
Introduction
These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer and tender spiced apples. Finished with a rich salted caramel drizzle, they are a perfect treat for any occasion.
Ingredients
- 240g Graham Cracker Crumbs
- 115g Unsalted Butter, melted
- 25g Brown Sugar
- 0.25 tsp Fine Sea Salt
- 450g Cream Cheese, room temperature
- 100g Granulated Sugar
- 1 large Egg, room temperature
- 1 tsp Vanilla Bean Paste or Extract
- 300g Granny Smith Apples, peeled and diced
- 1 tsp Ground Cinnamon
- 0.25 tsp Nutmeg
- 1 tsp Cornstarch
- 200g Granulated Sugar (for caramel)
- 180ml Heavy Cream
- 56g Unsalted Butter (for caramel)
- 1 tsp Flaky Sea Salt
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, and sea salt. Press this mixture firmly into a parchment-lined 8×8 inch pan. Par-bake the crust for 10 minutes.
- Step 2: In a large bowl, beat the room-temperature cream cheese and granulated sugar until smooth. Add the egg and vanilla, mixing on low speed just until combined.
- Step 3: Toss the diced apples with cinnamon, nutmeg, and cornstarch. This helps prevent the fruit juices from soaking into the cheesecake.
- Step 4: Pour the cheesecake filling over the par-baked crust, then evenly distribute the spiced apple mixture on top. Bake for 50 minutes until the edges are set and the center has a slight jiggle.
- Step 5: While the bars cool, prepare the caramel sauce. Heat the granulated sugar in a heavy-bottomed saucepan over medium heat until it melts and turns a deep amber color (about 340°F). Carefully whisk in the butter and heavy cream, then simmer for 1 minute. Stir in the flaky sea salt.
- Step 6: Drizzle the salted caramel over the cooled bars. Refrigerate for at least 4 hours before slicing into 16 bars. Enjoy!
Tips & Variations
- Use tart Granny Smith apples to balance the sweetness with a slight tang.
- For a nutty twist, sprinkle toasted pecans over the apple layer before baking.
- Make sure your cream cheese and egg are at room temperature for a smooth filling.
- If you don’t have vanilla bean paste, pure vanilla extract works just as well.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. Reheat slightly in the microwave if you prefer a softer texture, but they’re delicious chilled as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples?
Yes, you can use other firm apples like Honeycrisp or Fuji, but Granny Smith apples provide the best balance of tartness and texture.
How do I prevent the caramel from hardening?
Make sure to drizzle the caramel over cooled bars and refrigerate them promptly. The heavy cream and butter in the caramel help keep it soft and drizzle-friendly.
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Salted Caramel Apple Cheesecake Bars Recipe
- Total Time: 4 hours 80 minutes
- Yield: 16 bars 1x
Description
These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a smooth cream cheese filling and tender spiced apples, all topped with a rich homemade salted caramel sauce. Perfectly balanced with just a hint of sea salt, these bars make a decadent dessert for any occasion.
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
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, and fine sea salt. Press this mixture firmly into a parchment-lined 8×8 inch pan to form an even crust. Par-bake it for 10 minutes to set.
- Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese and granulated sugar together until smooth and creamy. Add in the egg and vanilla bean paste or extract, mixing on low speed until just combined to avoid overmixing.
- Prepare the apple topping: Toss the diced Granny Smith apples with ground cinnamon, nutmeg, and cornstarch. This mixture helps thicken the fruit juices during baking, preventing sogginess in the filling layer.
- Assemble and bake: Pour the cheesecake filling over the par-baked crust, spreading it evenly. Distribute the spiced apple mixture evenly over the filling. Bake the bars at 325°F (163°C) for 50 minutes, until the edges are set but the center still has a slight jiggle.
- Make the salted caramel sauce: While the bars cool, heat the granulated sugar in a heavy-bottomed saucepan over medium heat. Cook without stirring until it melts and reaches a deep amber color (approximately 340°F). Carefully whisk in the unsalted butter and then the heavy cream, stirring constantly. Let the caramel simmer for 1 minute, then stir in the flaky sea salt.
- Finish and chill: Drizzle the cooled salted caramel sauce evenly over the cooled cheesecake bars. Refrigerate the bars for at least 4 hours to fully set before slicing into 16 bars for serving.
Notes
- Use room temperature cream cheese and egg to ensure a smooth, lump-free cheesecake filling.
- Peeling and cornstarch-coating the apples prevent excess moisture, keeping the bars from getting soggy.
- Be cautious when making caramel; melted sugar is extremely hot and can cause burns.
- Allow bars to chill completely to achieve clean slices and optimal texture.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel, apple cheesecake bars, graham cracker crust, spiced apples, homemade caramel sauce, dessert bars
