Best Caramel Apple Cheesecake Bars
A delightful dessert that combines creamy cheesecake with diced apples and rich caramel on a buttery graham cracker crust, perfect for family gatherings or special occasions.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cup ½ cup melted butter
For the cheesecake filling
- 1 cup 1 cup cream cheese, softened Make sure it's at room temperature for smooth mixing.
- 0.5 cup ½ cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 2 units 2 eggs Add one at a time.
- 2 cups 2 cups diced apples (about 2 large apples)
- 1 cup 1 cup caramel sauce For drizzling on top.
- 1 teaspoon 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal later.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Making the filling
- In a large bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Gently fold the diced apples and cinnamon into the cheesecake mixture, ensuring they’re evenly distributed.
Baking
- Pour the cheesecake batter over the cooled graham cracker crust. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden.
Cooling and serving
- Allow the cheesecake bars to cool completely before drizzling with the caramel sauce. Chill in the refrigerator for at least 2 hours to firm up.
- Once chilled, lift the bars out of the pan using the edges of the parchment paper. Cut into squares, serve, and enjoy!
Notes
You can substitute the diced apples with pears or berries for a different flavor profile. Ensure the cream cheese is softened for a smooth filling. Store in an airtight container in the refrigerator for up to 5 days, and freeze wrapped tightly for up to 3 months.