Caramel Apple Cheesecake Bars
These caramel apple cheesecake bars have a graham cracker crust, cheesecake filling, cinnamon-spiced apples, crumble topping, and a luscious caramel drizzle.
Ingredients
For the crust
- 1 ⅓ cups Graham crackers crumbs
- 1 teaspoon Granulated sugar
- ⅓ cup Butter unsalted, melted
For the spiced apples
- 2 cups Apples peeled, cored, and sliced into small cubes
- 1 ½ tablespoon Granulated sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
For the streusel topping
- ¾ cup Flour
- ½ cup Rolled oats
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- ⅓ cup Brown sugar
- 6 tablespoon Butter melted, unsalted
For the cheesecake filling
- 16 oz Cream cheese room temp, full fat
- ⅔ cup Granulated sugar
- ½ cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 tablespoon Cornstarch
Instructions
Make the Crust
- Prep: Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper.
- Crush: Pulse graham crackers in a food processor until fine crumbs form (or crush them in a zip-top bag with a heavy cup).
- Mix: In a bowl, toss the crumbs with sugar and melted butter until evenly moistened.
- Press: Press the mixture firmly and evenly into the bottom of your prepared pan.
- Bake: Bake for 8 minutes, then remove and let cool to room temperature while you prepare the fillings. Lower the oven temperature to 160°C (320°F).
Prepare the Fillings & Streusel
- Apple Filling: In a medium bowl, toss the chopped apples with brown sugar, cinnamon, and nutmeg until well combined. Set aside.
- Streusel Topping: In a separate bowl, mix the flour, rolled oats, brown sugar, kosher salt, and cinnamon. Stir in the melted butter until clumps form, then set aside.
- Cheesecake Batter: In a large mixing bowl, beat the room-temperature cream cheese, sour cream, granulated sugar, and vanilla extract with an electric hand mixer until completely smooth and creamy. Add the eggs one at a time, mixing just until combined. Sift in the cornstarch and mix until incorporated.
Assemble and Bake
- Layer: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Evenly scatter the spiced apples over the cheesecake layer, then top with the crumbly streusel mixture.
- Bake: Bake at 160°C (320°F) for 40 minutes, or until the edges are set and the center has a slight jiggle.
- Cool Slowly: Turn off the oven, crack the door open halfway, and let the cheesecake cool inside for 1 hour.
- Chill: Transfer the pan to the refrigerator and chill for at least 5 hours (overnight is best) to let the bars set completely.
Finish and Serve
- Slice the chilled cheesecake into bars, drizzle generously with homemade or store-bought caramel sauce, and enjoy!
Notes
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at true room temperature. This is key to blending the batter smoothly without lumps and prevents cracks during baking.
- Slow Cooling: Do not rush the cooling process! Let the cheesecake cool slowly in the oven with the door cracked open for 1 hour before moving it to the fridge to prevent sudden temperature drops that cause cracking.
- Mandatory Chill Time: Let the bars chill in the refrigerator for at least 5 hours (or overnight) so the cheesecake layers set completely, making it easy to cut clean, sharp slices.
- Apple Choice: Use firm, tart baking apples like Granny Smith so they hold their shape and don't release excess moisture into the filling.
Nutrition
Calories: 572kcalCarbohydrates: 55gProtein: 7gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 133mgSodium: 468mgPotassium: 195mgFiber: 2gSugar: 34gVitamin A: 1269IUVitamin C: 1mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!