Description
These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with spiced Granny Smith apples and a luscious salted caramel drizzle. Perfectly balanced between sweet and tart, these bars are a delightful dessert that’s sure to impress at any gathering.
Ingredients
Scale
Crust
- 240g Graham Cracker Crumbs
- 115g Unsalted Butter, melted
- 25g Brown Sugar
- 0.25 tsp Fine Sea Salt
Cheesecake Filling
- 450g Cream Cheese, room temperature
- 100g Granulated Sugar
- 1 large Egg, room temperature
- 1 tsp Vanilla Bean Paste or Extract
Apple Topping
- 300g Granny Smith Apples, peeled and diced
- 1 tsp Ground Cinnamon
- 0.25 tsp Nutmeg
- 1 tsp Cornstarch
Salted Caramel Sauce
- 200g Granulated Sugar
- 56g Unsalted Butter
- 180ml Heavy Cream
- 1 tsp Flaky Sea Salt
Instructions
- Prepare and Par-bake the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and fine sea salt. Press the mixture firmly into a parchment-lined 8×8 inch pan. Bake this crust in the oven for 10 minutes to set.
- Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add in the egg and vanilla bean paste or extract, mixing on low speed just until everything is combined without overbeating.
- Prepare the Apple Topping: Toss the peeled and diced Granny Smith apples with ground cinnamon, nutmeg, and cornstarch. This step helps to prevent excess moisture from the apples leaking into the cheesecake layer during baking.
- Assemble and Bake: Pour the cheesecake filling evenly over the par-baked crust. Spread the spiced apple mixture evenly on top. Bake in the preheated oven for 50 minutes, or until the edges are set and the center still has a slight jiggle.
- Make the Salted Caramel Sauce: While the bars cool, heat granulated sugar in a heavy-bottomed saucepan over medium heat. Stir gently until it melts and reaches a deep amber color (around 340°F). Whisk in the butter carefully, followed by the heavy cream. Let the caramel simmer for 1 minute, then remove from heat and stir in flaky sea salt.
- Finish and Chill: Drizzle the salted caramel sauce generously over the cooled bars. Refrigerate the bars for at least 4 hours to set before slicing into 16 servings.
Notes
- Ensure cream cheese and egg are at room temperature for the smoothest cheesecake filling.
- Watch the caramel closely to avoid burning; remove from heat once it reaches a deep amber color.
- Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
- Refrigerate bars thoroughly—you get cleaner slices and a better texture.
- These bars can be stored in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel apple cheesecake bars, caramel cheesecake bars, apple dessert bars, baked cheesecake bars, salted caramel dessert
