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Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars
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Caramel Apple Cheesecake Bars are a luscious fall dessert combining a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and a rich homemade caramel drizzle. Each layer brings a unique texture and flavor, making this recipe perfect for holidays or cozy gatherings.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 medium Granny Smith apples, peeled and diced
  • 2 tbsp lemon juice
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/4 cup chopped pecans (optional)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Press the mixture evenly into the pan to form the crust.
  3. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
  4. In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition, then stir in vanilla extract.
  5. Pour the cheesecake mixture over the cooled crust and spread evenly.
  6. In a separate bowl, toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
  7. To make the streusel, mix flour and brown sugar, then cut in cold butter until crumbly. Add chopped pecans if using, and sprinkle evenly over the apple layer.
  8. Bake for 45–50 minutes, or until the streusel topping is golden brown and the cheesecake is set.
  9. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
  10. To make the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until it turns amber (about 8–10 minutes).
  11. Remove from heat and carefully whisk in the heavy cream, then add butter and salt. Stir until smooth and let it cool slightly.
  12. Cut the chilled bars into squares and drizzle with caramel sauce before serving.

Notes

  • Use room-temperature cream cheese to avoid lumps in your cheesecake layer.
  • Watch your caramel closely — it can burn quickly once it starts turning amber.
  • For extra crunch, mix in chopped walnuts or pecans to the streusel topping.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Granny Smith apples work best, but Honeycrisp or Braeburn can be used for a sweeter option.

Find it online: https://www.cookwithbenchi.com/caramel-apple-cheesecake-bars/