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Caramel Apple Cheesecake Bars

Deliciously combine cheesecake and caramel apples in these easy-to-make bars, perfect for fall gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, melted
  • 0.25 cups 1/4 cup granulated sugar
For the cheesecake filling
  • 2 packages 2 (8 oz) packages cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs
  • 2 cups 2 cups peeled and chopped apples Sweet and tart apples like Granny Smith or Honeycrisp are recommended
  • 1 cups 1 cup caramel sauce Store-bought caramel sauce works perfectly
  • 1 teaspoon 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9×13 inch pan.
  2. In a bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined.
  3. Press the mixture into the bottom of the prepared pan to form a crust.
Cheesecake Filling
  1. In a large mixing bowl, beat together the cream cheese, 1 cup sugar, and vanilla until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Fold in the chopped apples and cinnamon.
  4. Pour the cheesecake mixture over the crust in the pan.
  5. Drizzle caramel sauce on top and swirl with a knife for decoration.
Baking
  1. Bake for 30-35 minutes or until the center is set.
  2. Allow to cool, then refrigerate for at least 4 hours before cutting into bars and serving.

Notes

Cut the cooled bars into squares and serve on a plate. You can drizzle a little extra caramel sauce over the top or add a dollop of whipped cream for extra sweetness. Store any leftovers in an airtight container in the refrigerator. They can stay fresh for about 3-5 days. For longer storage, freeze for up to 2 months, wrapping well before freezing. Make sure your cream cheese is softened to room temperature for a smooth mixture.