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- 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted The crust forms the base of the caramel apple cheesecake bars. I love using graham cracker crumbs for a sweet and crunchy base. The sugar adds a touch of sweetness, while melted butter binds the crumbs together. When mixed, they should feel like wet sand before pressing it into your pan. - 16 oz cream cheese, softened to room temperature - 1/2 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1/2 teaspoon ground cinnamon - 1 medium apple (preferably Granny Smith), peeled and diced into small pieces The cheesecake filling is rich and creamy. Cream cheese is the star ingredient, giving it a smooth texture. Sugar sweetens the mix, while eggs help it set. I always add vanilla extract for flavor and a hint of cinnamon for warmth. Don't forget to fold in diced apples; they add freshness and a nice bite. - 1/2 cup caramel sauce (store-bought or homemade) - 1/4 cup chopped pecans (optional, for added crunch) The caramel topping is what truly elevates these bars. You can use store-bought caramel for ease or make your own for a special touch. The pecans add a delightful crunch, but they're optional. Drizzling caramel over the chilled bars makes each bite a sweet joy. {{ingredient_image_2}} First, set your oven to 325°F (160°C). This temperature helps the cheesecake bake evenly. Line an 8x8 inch baking pan with parchment paper. Allow some paper to hang over the sides. This makes it easy to lift the bars out later. In a medium bowl, mix together: - 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted Stir until it looks like wet sand. Press this mixture into the bottom of the baking pan. Make sure it's even and firm. Place the pan in your preheated oven. Bake for about 10 minutes, until it turns light golden brown. After baking, let it cool while you make the filling. In a large bowl, use an electric mixer to beat together: - 16 oz cream cheese, softened - 1/2 cup granulated sugar Mix these until smooth and creamy, around 2-3 minutes. Then, add in 2 large eggs, one at a time. Mix well after each egg. Add 1 tsp vanilla extract and 1/2 teaspoon ground cinnamon. Now, fold in 1 medium apple, peeled and diced. I prefer Granny Smith apples for a tart bite. Make sure the apple pieces spread evenly in the batter. Gently pour the cheesecake mixture over the cooled crust. Smooth it out with a spatula. Tap the pan on the counter to remove any air bubbles. Return it to the oven and bake for 25-30 minutes. The center should be set but still jiggle slightly. After baking, turn off the oven. Leave the cheesecake inside for about an hour with the door slightly open. This helps prevent cracks. Once cooled, move the pan to the fridge. Chill for at least 3 hours or overnight. When you're ready to serve, take the bars out of the fridge. Drizzle 1/2 cup of caramel sauce over the top. If you like, sprinkle 1/4 cup of chopped pecans on top for extra crunch. Use the parchment paper to lift the cheesecake out of the pan. Cut it into squares. Serve these delicious bars chilled or at room temperature. Enjoy your rich and creamy treat! To get the best texture in your caramel apple cheesecake bars, follow these steps: - Use room temperature cream cheese: This helps create a smooth and creamy filling. Cold cream cheese leads to lumps. - Don’t overmix: Mix just until combined. Too much mixing can make the cheesecake dense. - Chill the bars properly: After baking, let them cool before chilling. This helps them set well. If you have dietary needs, here are some easy swaps: - Gluten-free crust: Use gluten-free graham cracker crumbs for the crust. - Dairy-free option: Substitute cream cheese with vegan cream cheese. - Egg replacements: Use flax eggs as a substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. A great look adds to the taste! Here’s how to present your cheesecake bars: - Serve on a nice platter: Choose a decorative plate for an elegant touch. - Add extra caramel: Place a small bowl of caramel sauce beside the bars for drizzling. - Garnish with apple slices: A few thin apple slices on top can enhance the look. A sprinkle of cinnamon is also nice! Pro Tips Choose the Right Apple: For the best flavor and texture, use tart apples like Granny Smith. They provide a nice contrast to the sweetness of the caramel and cheesecake. Soften Cream Cheese Properly: Make sure your cream cheese is at room temperature before mixing. This ensures a smooth and creamy filling without lumps. Tap to Remove Air Bubbles: After pouring the cheesecake mixture over the crust, lightly tap the pan on the countertop to release any air bubbles, ensuring a perfect texture. Chill Overnight for Best Results: While 3 hours of chilling is sufficient, letting the bars sit overnight in the fridge enhances their flavor and texture, making them even more delightful. {{image_4}} You can easily make these caramel apple cheesecake bars nut-free. Simply skip the pecans in the topping. This keeps them safe for those with nut allergies. If you want extra crunch, try using seeds instead. Sunflower seeds or pumpkin seeds work well. They add a nice texture without the nut risk. To make these bars gluten-free, swap out the graham cracker crumbs. Use gluten-free graham crackers or almond flour as a base for the crust. Make sure to check all other ingredients for gluten. This way, everyone can enjoy these delicious bars without worry. You can boost the flavor of these bars in fun ways. Try adding a pinch of nutmeg along with the cinnamon for more warmth. You could also mix in some caramel bits into the filling. This adds little pockets of gooey caramel. If you love spice, consider adding a touch of ginger or cardamom. These flavors pair well with apple and caramel. Store your caramel apple cheesecake bars in an airtight container. This keeps them fresh and moist. Place parchment paper between layers to prevent sticking. Always let them cool completely before storing. This helps avoid soggy bars. You can keep these cheesecake bars in the fridge for up to five days. Make sure to cover them well. They taste great cold or at room temperature. If you notice any change in smell or texture, it’s best to toss them. You can freeze these cheesecake bars for up to three months. Cut them into squares before freezing. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Thaw them in the fridge when you're ready to enjoy. This way, you’ll have a tasty treat ready anytime! Yes, you can! While I love Granny Smith apples for their tartness, you can choose any apple you like. Honeycrisp, Golden Delicious, or Fuji apples work well too. Each type gives a unique flavor to the bars. Just make sure to peel and dice them into small pieces. Making homemade caramel sauce is easy! Here’s a simple method: - In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. - Heat over medium heat until the sugar dissolves. - Let it boil without stirring until it turns a deep amber color. - Remove from heat and carefully add 1/2 cup of heavy cream. Be cautious, as it will bubble up. - Stir until smooth and add a pinch of salt for flavor. Let it cool before drizzling over your cheesecake bars for a rich taste. Absolutely! You can make these bars a day or two ahead. After baking and chilling, cover them well and store them in the fridge. This makes them perfect for parties or potlucks. Just drizzle the caramel on top right before serving for the best flavor. This blog post covered how to make tasty cheesecake bars. We looked at key ingredients for the crust, filling, and caramel topping. Then, we followed easy steps to bake and chill these delicious bars. I shared tips for perfect texture and variations for dietary needs. You also learned the best ways to store and serve them. Enjoying these treats is simple and fun. You can customize them to fit your tastes. Now it's time to get cooking!

Caramel Apple Cheesecake Bars

Delicious cheesecake bars with a caramel topping and apple pieces, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 4 cup granulated sugar
  • 1 2 cup unsalted butter, melted
  • 16 oz cream cheese, softened to room temperature
  • 1 2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 2 teaspoon ground cinnamon
  • 1 medium apple (preferably Granny Smith), peeled and diced
  • 1 2 cup caramel sauce (store-bought or homemade)
  • 1 4 cup chopped pecans (optional)

Instructions
 

  • Preheat the oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper.
  • In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well incorporated and press into the bottom of the baking pan.
  • Bake the crust for approximately 10 minutes until light golden. Allow to cool.
  • In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and ground cinnamon.
  • Fold in diced apple pieces into the cheesecake batter.
  • Spread the cheesecake mixture over the cooled crust and tap the pan on the countertop to eliminate air bubbles.
  • Bake for 25-30 minutes until the center is set but has a slight jiggle. Let cool in the oven with the door slightly ajar for about 1 hour.
  • Chill in the refrigerator for at least 3 hours or overnight.
  • Drizzle caramel sauce over the top and sprinkle with chopped pecans if using.
  • Lift the cheesecake bars out of the pan using the parchment paper and cut into squares to serve.

Notes

Serve on a decorative platter with extra caramel sauce on the side.
Keyword apple, bars, caramel, cheesecake, dessert