Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup sugar - 2 medium apples, peeled, cored, and diced (preferably Granny Smith) - 1 teaspoon cinnamon - 8 oz cream cheese, softened - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - ½ cup caramel sauce When I make caramel apple cheesecake bars, I love using fresh Granny Smith apples. They add a nice tartness that balances the sweetness. The graham cracker crumbs form a crisp crust that holds everything together. Using unsalted butter helps control the saltiness. - Alternative crust options: You can use crushed cookies like Oreos for a different flavor. Or, try almond flour for a gluten-free crust. - Dairy-free or vegan options: Substitute cream cheese with a vegan cream cheese. Use coconut yogurt instead of sour cream. - Sweetener alternatives: You can swap sugar with honey or maple syrup. For a low-calorie option, use stevia or monk fruit. By using these substitutions, you can still enjoy delicious bars that fit your needs. 1. Preheat your oven to 350°F (175°C). 2. Line a 9x9 inch baking pan with parchment paper. Leave some paper hanging for easy removal. 3. In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup sugar 4. Stir until the crumbs look like wet sand. 5. Press the mixture firmly into the pan to form a crust. 6. Bake for 10 minutes. Let it cool for a bit after. 1. While the crust cools, prepare the filling. 2. In a large bowl, beat 8 oz cream cheese with an electric mixer until smooth. 3. Gradually add 1 cup powdered sugar, mixing until combined. 4. Add 2 large eggs one by one, mixing well after each. 5. Stir in 1 teaspoon vanilla extract and ½ cup sour cream until smooth. 1. Pour half of the cheesecake batter over the cooled crust. Spread it evenly. 2. In another bowl, toss 2 diced apples with 1 teaspoon cinnamon. 3. Gently fold the apple mixture into the remaining batter. Pour this over the first layer. 4. Use a knife or toothpick to swirl the two layers slightly for a marbled look. 5. Drizzle ½ cup caramel sauce on top. Swirl it in gently. 6. Bake in the oven for 35–40 minutes. The edges should set, and the center should jiggle. 7. Let it cool in the pan completely. Refrigerate for at least 2 hours before cutting into bars. To avoid cracks in your cheesecake, make sure to mix your batter gently. Overmixing can add too much air, which causes cracks as it bakes. Also, let the bars cool slowly. Leaving them in the oven with the door slightly ajar helps prevent sudden changes in temperature. For a creamy texture, use room temperature cream cheese. Cold cream cheese can create lumps. Beat your batter until smooth, but don’t overdo it. Adding sour cream gives a nice tang and keeps things creamy. To impress your guests, cut the bars into neat squares. Drizzle them with more caramel for a sweet touch. A dollop of whipped cream on top adds elegance. You can also serve them with vanilla ice cream or a sprinkle of cinnamon for extra flair. For a beautiful presentation, consider placing a few apple slices on the plate. This adds color and shows off those yummy apples inside. Check for doneness by gently shaking the pan. If the edges are set but the center jiggles slightly, it’s done. Remember, the cheesecake will firm up as it cools. If your oven runs hot or cold, you may need to adjust the baking time. Start checking at 30 minutes for doneness. Every oven is different, so trust your instincts! {{image_2}} You can add fun twists to your caramel apple cheesecake bars. Here are some ideas: - Nuts: Chopped walnuts or pecans add crunch. Mix them into the batter or sprinkle on top. - Spices: Try adding nutmeg or ginger for extra warmth. A pinch can change the flavor! You can also switch up the fruit. Use pears or cranberries for a seasonal touch. Each fruit brings its own charm, making your bars unique. If you have dietary needs, you can still enjoy these bars. - Gluten-free: Use gluten-free graham crackers. They work well for a tasty crust. - Vegan: Substitute cream cheese with a vegan option. Use flax eggs instead of regular eggs. This keeps the texture creamy and delicious. These changes let everyone enjoy your treat. Get creative when serving! - Layered dessert: Instead of bars, make a layered cheesecake. Use glasses to alternate layers of crust, filling, and caramel. It looks stunning! - Parfaits: Make caramel apple cheesecake parfaits. Layer the cheesecake filling with diced apples and caramel in a cup. Top with whipped cream for a delightful finish. These serving ideas make your dessert fun and appealing. Enjoy exploring these variations! To keep your caramel apple cheesecake bars fresh, follow these tips: - Cool completely: Let the bars cool in the pan before storing. - Use an airtight container: Place the bars in an airtight container to keep them moist. - Refrigeration: Store in the fridge if you plan to eat them within a week. - Freezing: For longer storage, wrap the bars in plastic wrap, then in foil, and freeze. How long do they last? - Refrigerated: They stay fresh for about 5 to 7 days. - Frozen: The bars can last up to 3 months in the freezer. Signs of spoilage: - If you see mold or a change in color, throw them away. - A sour smell means they have gone bad. Best ways to reheat for optimal texture: - Microwave: Heat for about 10-15 seconds on medium power. - Oven: Preheat to 350°F (175°C) and warm for 5-10 minutes. Serving warm vs cold: - Warm bars taste great with ice cream. - Cold bars are refreshing and perfect for a snack. Can I use another type of apple? Yes, you can use other apples. I like Granny Smith for their tartness. They balance well with sweet cheesecake. Other good options are Honeycrisp or Fuji apples. They add a nice sweetness but keep some crunch. How can I make this recipe ahead of time? You can make these bars a day ahead. Just bake them and let them cool. Once cool, wrap tightly and store in the fridge. They taste even better after a night in the fridge, as flavors blend well. Why did my cheesecake crack? Cracks can happen for a few reasons. If the oven is too hot, the cheesecake cooks too fast. To avoid this, bake at a lower temperature. Also, avoid overmixing the batter. This adds too much air, causing cracks. How can I fix a runny filling? A runny filling usually means it needs more time in the oven. If it jiggles too much, give it a few extra minutes. You can also add a bit more cream cheese next time for a thicker texture. Nutritional breakdown per serving One bar has about 200 calories. It includes a good mix of carbs, fats, and proteins. Each bar has around 10 grams of fat and 3 grams of protein. Calorie-conscious tips for this recipe To lower the calories, use a light cream cheese. You can also reduce the sugar by using less powdered sugar. Lastly, use a sugar-free caramel sauce to keep it tasty but lighter. In this post, we explored how to make delicious caramel apple cheesecake bars. You learned about key ingredients, easy steps, and handy tips. I shared ways to customize your bars and how to store leftovers. Remember, the secret to success lies in the details. Keep experimenting with flavors and enjoy your sweet creations. These bars are great for any gathering or a cozy night in. Happy baking, and may your kitchen be filled with tasty treats!

Caramel Apple Cheesecake Bars

Indulge in the deliciousness of Caramel Apple Cheesecake Bars with this easy recipe that combines creamy cheesecake, spiced apples, and a rich caramel drizzle. Perfect for parties or cozy nights in, these bars are a sweet treat everyone will love. Follow our simple step-by-step instructions, and elevate your dessert game today! Click to explore the full recipe and get ready to impress your guests!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup sugar

2 medium apples, peeled, cored, and diced (preferably Granny Smith)

1 teaspoon cinnamon

8 oz cream cheese, softened

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated and resemble wet sand.

      Press the graham cracker mixture firmly into the bottom of the lined baking pan to create an even crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

        While the crust is cooling, in another bowl, toss the diced apples with cinnamon. Set aside.

          In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, continuing to mix until fully incorporated.

            Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream until smooth and creamy.

              Pour about half of the cheesecake batter over the cooled crust and spread evenly. Gently fold the cinnamon apples into the remaining batter and then pour that over the first layer.

                Use a knife or toothpick to swirl the two layers slightly together for a marbled effect.

                  Drizzle the caramel sauce over the top of the cheesecake and use a toothpick to swirl it in delicately.

                    Bake in the preheated oven for 35–40 minutes until the edges are set and the center has a slight jiggle. Let it cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 16 bars

                        - Presentation Tips: Cut the bars into squares, drizzle with additional caramel, and serve with a dollop of whipped cream on top for an elegant touch.