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Salted Caramel Apple Cheesecake Bars

A close-up of a thick slice of salted caramel apple cheesecake bars topped with rich, dripping caramel sauce.
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Make these layered dessert bars featuring a brown butter crust, spiced apples, creamy cheesecake filling, and a homemade salted caramel drizzle. This recipe creates decadent apple cheesecake bars perfect for fall baking.

Ingredients

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  • For the Brown Butter Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
  • For the Apple Layer: 2 medium Granny Smith apples, peeled, cored, and diced
  • 1 tablespoon granulated sugar
  • 1/2 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 Salted Caramel Topping: 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon sea salt

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, whisk together the flour and brown sugar. Pour in the cooled brown butter and mix until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes.
  3. Prepare the apples: While the crust bakes, toss the diced apples with 1 tablespoon sugar, cinnamon, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until the apples are slightly tender 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. Mix in the vanilla extract. Do not overmix.
  5. Assemble the bars: Spread the cooked apple mixture evenly over the warm crust. Pour the cheesecake batter carefully over the apples.
  6. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle. Let the bars cool completely on a wire rack.
  7. Prepare the salted caramel sauce: In a heavy-bottomed saucepan, combine 1 cup sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter pieces until melted, then stir in the sea salt. Let the caramel cool slightly until it thickens to a drizzling consistency.
  8. Once the cheesecake bars are completely cool, drizzle the salted caramel sauce over the top. Chill the bars for at least 2 hours before slicing into squares for the best texture.

Notes

  • For the best presentation, use a sharp knife dipped in hot water to cut clean slices after the bars are fully chilled.
  • Store leftover salted caramel apple cheesecake bars in an airtight container in the refrigerator for up to 4 days.
  • If you prefer a chewier crust, bake it for an additional 3 minutes before adding the apples.

Nutrition

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