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 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 to set it.

Step 2: In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla, mixing on low speed until just combined to avoid incorporating too much air.

Step 3: Toss the diced apples with cinnamon, nutmeg, and cornstarch. This coating helps prevent the fruit from releasing excess juice during baking.

Step 4: Pour the cheesecake filling evenly over the par-baked crust. Arrange the spiced apples on top in an even layer. Bake for about 50 minutes, until the edges are set but the center still has a slight jiggle.

Step 5: While the bars are cooling, make the salted caramel. Heat sugar in a heavy-bottomed saucepan over medium heat, without stirring, until it melts and turns a deep amber color (around 340°F). Carefully whisk in the butter and heavy cream, then simmer for one minute. Stir in the flaky sea salt and remove from heat.

Step 6: Drizzle the caramel sauce generously over the cooled bars. Refrigerate for at least 4 hours to allow the flavors to meld and the bars to firm up. Cut into 16 bars before serving.

Tips & Variations

Use tart Granny Smith apples for a nice balance with the sweet caramel and creamy cheesecake.

If you prefer a softer crust, add a little more butter to the graham cracker mixture.

For extra texture, sprinkle chopped toasted pecans or walnuts on top before adding caramel.

Vanilla bean paste gives a richer flavor than extract, but both work well.

FAQs

Can I use a different type of apple?

Yes, you can use other firm, tart apples like Honeycrisp or Pink Lady, but Granny Smith apples provide the best balance of tartness and texture for this recipe.

How do I prevent the caramel from hardening?

Make sure to drizzle the caramel over cooled bars, not warm ones, and store the bars in the fridge. This helps the caramel stay smooth and slightly soft. If it hardens too much, microwave briefly to soften before serving.