Caramel Apple Cheesecake Bars

SAVE FOR LATER

For this weeks recipe I decided to go with something autumn-ish, and make an Apple-Pecan Cheesecake my friend recommended, but with a few changes.

I skipped the nuts, since my kid doesn’t love ’em, + added a rich caramel drizzle instead, because apples + caramel = SO good. I made it in a 9×9 dish (instead of springform pan), opting to make cheesecake bars/squares instead of traditional slices.

So, how did they turn out? AMAZING!

There’s a buttery graham cracker layer, a divine cinnamon cheesecake layer, + a topping of tender cinnamon-sugar apples + sweet caramel. This is seriously one of the most delicious fall desserts I’ve had – y’all must give it a try soon!

SAVE FOR LATER

Caramel Apple Cheesecake Bars

Amazing caramel apple cheesecake bars with a buttery graham cracker crust, cinnamon cheesecake layer, topped with cinnamon-sugar apples and a caramel drizzle.

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Servings: 12 bars

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup graham cracker crumbs
• 1/4 cup 4 tablespoons unsalted butter, melted
• 1/3 cup sugar + 1 tablespoon sugar divided
• 1/2 teaspoon cinnamon divided
• 2 small apples I used gala apples, peeled, cored, + diced into 1/2" cubes
• 2 8 oz. packages of cream cheese softened
• 2 eggs
• 15 caramels
• 1 tablespoons water

Method

 

1. Preheat the oven to 350 degrees F. Line a 9x9 baking dish with tin foil with a slight overhang on two sides (which makes for easier removal of the cheesecake).
2. Combine the graham cracker crumbs + melted butter in a small bowl, then press evenly onto the bottom of the 9x9 baking pan/dish.
3. Mix 1 Tbsp. sugar and 1/4 tsp. cinnamon in a bowl; toss with the diced apples + set aside.
4. Beat cream cheese with remaining 1/3 cup sugar and 1/4 tsp. cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over the crust.
5. Top cheesecake evenly with the cinnamon-sugar diced apples.
6. Bake for about 40-45 minutes, or until the center is just barely set.
7. Cool for 15 minutes at room temperature, then transfer to the refrigerator + chill for at least 4 hours.
8. Microwave caramels and water in microwaveable bowl on high 45 sec. or until sauce is smooth when stirred. Drizzle over cheesecake.
9. Use foil to lift cheesecake out of the pan and onto a cutting board, cut into either 9, 12, or even 16 bars (depending on how hungry you're feeling), + serve!