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Decadent Salted Caramel Apple Cheesecake Bars

salted caramel apple cheesecake bars - featured image
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Silky cream cheese layered over tender, cinnamon-kissed apples on a buttery, crumbly crust, topped with a homemade salted caramel drizzle. These bars offer a perfect balance of soft, creamy, gooey, and crisp textures for an indulgent yet approachable dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1 teaspoon lemon juice
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, cubed
  • 1/4 cup heavy cream, warmed
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until crumbs resemble wet sand. Press firmly into the bottom of a greased 9×9 inch pan. Bake for 10 minutes. Remove and let cool slightly.
  2. Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently, stirring occasionally, until apples soften but still hold shape, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla and flour until just combined. Avoid overmixing.
  4. Spread half of the cheesecake batter evenly over the crust. Distribute cooked apple mixture evenly on top. Dollop remaining cheesecake batter over apples and gently spread out.
  5. Bake for 40-45 minutes until cheesecake layer is set but slightly jiggly in center. Edges should be firm and lightly golden. Avoid overbaking.
  6. While bars bake, combine sugar in a medium saucepan over medium heat. Stir constantly until sugar melts into smooth amber liquid (5-7 minutes). Remove from heat and whisk in butter until melted. Slowly add warm heavy cream, whisking constantly until smooth. Stir in sea salt. Let cool slightly.
  7. Once bars are out of oven, cool to room temperature. Drizzle salted caramel evenly over top. Refrigerate at least 3 hours or overnight to firm up and meld flavors.
  8. Use a sharp knife dipped in hot water and wiped dry to slice bars into squares for clean cuts.

Notes

Use room temperature cream cheese for smooth batter. Cook apples gently to keep them tender but intact. Melt sugar slowly for caramel to avoid burning. Chill bars overnight for best texture and flavor. Use a warm knife dipped in hot water for clean slicing. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use plant-based cream cheese and butter alternatives.

Nutrition

Keywords: salted caramel, apple cheesecake bars, homemade dessert, fall dessert, easy cheesecake bars, caramel apple dessert, cinnamon apple bars

Find it online: https://leilameals.com/decadent-salted-caramel-apple-cheesecake-bars-recipe-easy-homemade-dessert/