Caramel Apple Cheesecake Bars
Creamy cheesecake bars topped with spiced apples and gooey caramel on a buttery graham cracker crust – the perfect fall dessert.
Print Pin Servings: 12 bars
Calories: 350kcal
Cost: $12 – $15
Equipment
- 1 9x13 inch baking pan lined with parchment
- 1 Electric mixer hand or stand
- 2–3 Mixing bowls large & medium
- 1 Skillet for apples
- 1 set Measuring cups/spoons
- 1 Rubber spatula
- 1 Wire cooling rack
Ingredients
Crust
- 2 cups Graham crackers crushed
- 0.5 cup Butter melted
- 0.25 cup Sugar for crust
Filling
- 16 oz Cream cheese softened
- 2 large Eggs room temp
- 1 teaspoon Vanilla extract
- 0.5 cup Sugar for filling
Topping
- 2 medium Apples diced (Honeycrisp/Granny Smith)
- 0.25 cup Brown sugar packed
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 cup Caramel sauce homemade or store-bought
- 2 tablespoon Heavy cream
- Salt Pinch
- 2 tablespoon Powdered sugar optional for dusting
Instructions
- Mix crumbs, butter, and sugar for crust.
- Press crust mixture into lined 9x13 pan.
- Beat cream cheese until smooth using electric mixer.
- Mix in eggs, vanilla, and sugar for filling.
- Pour filling onto crust and smooth evenly.
- Dice apples and cook in skillet with brown sugar, cinnamon, nutmeg, and a pinch of salt.
- Stir in caramel sauce and heavy cream.
- Spread apple-caramel topping over cheesecake filling.
- Bake at 325°F (160°C) for 40 minutes.
- Cool to room temperature on wire rack.
- Chill in refrigerator for 4 hours before slicing.
Notes
Best served chilled with an extra drizzle of caramel. These bars hold up well and are great for make-ahead desserts.
Nutrition
Serving: 120g | Calories: 350kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 150mg | Fiber: 2g | Sugar: 27g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg