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Caramel Apple Cheesecake Bars with Graham Cracker Crust

A close-up of a decadent caramel apple cheesecake bars slice topped with thick caramel sauce drizzle.
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Make these rich and creamy caramel apple cheesecake bars featuring a buttery graham cracker crust, a tangy cheesecake layer, sweet spiced apples, and a homemade caramel swirl. This is a perfect fall bake recipe for any gathering.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Apple Layer: 2 medium Granny Smith apples, peeled, cored, and diced, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice
  • For the Cheesecake Filling: 16 ounces cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
  • For the Caramel Swirl: 1/2 cup granulated sugar, 2 tablespoons water, 1/4 cup heavy cream, 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside.
  3. Prepare the apple topping: In a small saucepan, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples are slightly softened but still hold their shape. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract.
  5. Assemble the bars: Pour half of the cheesecake batter over the warm crust. Spoon the cooked apple mixture evenly over the batter. Dollop the remaining cheesecake batter over the apples.
  6. Prepare the caramel swirl: In a small, heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium-high heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat immediately. Carefully whisk in the heavy cream (it will bubble vigorously), then whisk in the 2 tablespoons of butter until smooth.
  7. Drizzle the homemade caramel sauce over the top of the cheesecake layer. Use a knife or skewer to gently swirl the caramel into the batter.
  8. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  9. Cool the bars completely on a wire rack. Once cooled, chill the pan in the refrigerator for at least 4 hours, or preferably overnight, before lifting out using the parchment overhang and cutting into squares.

Notes

  • For cleaner slices, run a sharp knife under hot water and wipe it dry between each cut after the bars are fully chilled.
  • If you prefer a shortcut, you can use 1 cup of high-quality store-bought caramel sauce for the swirl instead of making it from scratch.
  • Do not overmix the cheesecake batter once the eggs are added; this prevents cracking.

Nutrition

Find it online: https://cookingbycarla.com/caramel-apple-cheesecake-bars/