Print

Easy Caramel Apple Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

These Easy Caramel Apple Cheesecake Bars are a delightful fall-inspired dessert featuring layers of buttery shortbread, cinnamon-spiced apples, creamy cheesecake, and a crunchy streusel topping drizzled with rich homemade caramel sauce. Perfect for cozy days or special occasions, these bars combine tart apples, sweet caramel, and smooth cheesecake in every bite.

Ingredients

Shortbread Base

  • 2 cups (282g) all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • 1 cup (227g) salted butter, softened

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Apple Filling

  • 3 Granny Smith apples, peeled, cored, and diced
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Streusel Topping

  • 1½ cups (212g) all-purpose flour
  • 1 cup (200g) brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (113g) salted butter, softened

Caramel Sauce

  • 4 tablespoons salted butter
  • 1 cup (200g) granulated sugar
  • ½ cup heavy cream
  • Pinch of salt
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat and prepare shortbread crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray it with baking spray. In a medium bowl, combine the flour, brown sugar, and salt. Use a pastry cutter to blend in the softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan and bake for 10 to 15 minutes, or until the edges are lightly browned.
  2. Make cheesecake filling: In a large bowl, beat together the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing on low speed and scraping down the sides and bottom of the bowl as needed. Stir in the vanilla extract. Pour this cheesecake mixture over the warm shortbread crust and spread it evenly.
  3. Prepare apple filling: In a separate bowl, mix the diced Granny Smith apples with granulated sugar, ground cinnamon, and ground nutmeg. Spoon this apple mixture over the cheesecake layer, distributing it evenly.
  4. Make streusel topping and assemble: Combine the flour, brown sugar, and cinnamon in a medium bowl. Cut in the softened butter with a pastry cutter until crumbly. Sprinkle the streusel topping evenly over the apple layer.
  5. Bake the bars: Bake the assembled bars in the preheated oven for 40 to 45 minutes, or until the filling is set and the topping is golden. Allow the bars to cool at room temperature for 2 to 3 hours before transferring them to the refrigerator to chill for at least 4 hours or overnight for best results.
  6. Prepare caramel sauce: In a medium saucepan over medium-low heat, combine butter, granulated sugar, heavy cream, and a pinch of salt. Bring the mixture to a simmer, stirring almost constantly for 5 to 7 minutes until it thickens slightly. Remove from heat, stir in vanilla extract, and allow the caramel sauce to cool. You can make this ahead and refrigerate. Reheat briefly in the microwave when ready to use.
  7. Serve: Cut the chilled bars into 24 squares. Drizzle the caramel sauce generously over each bar before serving to add a rich finishing touch.

Notes

  • Storage: Store bars in an airtight container in the refrigerator for up to 5 days to keep them fresh.
  • Freezing: Wrap individual bars in plastic wrap and place in an airtight container. Freeze for up to 3 months.
  • Reheating: Bars can be enjoyed cold or warmed slightly in the microwave for a warmer dessert experience.
  • Make Ahead: These bars can be prepared 1-2 days ahead—the flavors meld and deepen beautifully. Chill overnight for best texture and taste.

Find it online: http://bitezly.com/easy-caramel-apple-cheesecake-bars-recipe/