Introduction

These Salted Caramel Apple Cheesecake Bars combine the creamy richness of cheesecake with tart spiced apples and a luscious salted caramel topping. Perfect for autumn gatherings or a cozy dessert, they offer a delightful blend of flavors and textures in every bite.

Salted Caramel Apple Cheesecake Bars Recipe - Recipe Image

Ingredients

240g Graham Cracker Crumbs
115g Unsalted Butter, melted
25g Brown Sugar
0.25 tsp Fine Sea Salt
450g Cream Cheese, room temperature
100g Granulated Sugar
1 large Egg, room temperature
1 tsp Vanilla Bean Paste or Extract
300g Granny Smith Apples, peeled and diced
1 tsp Ground Cinnamon
0.25 tsp Nutmeg
1 tsp Cornstarch
200g Granulated Sugar (for caramel)
180ml Heavy Cream
56g Unsalted Butter (for caramel)
1 tsp Flaky Sea Salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and sea salt until combined. Press this mixture firmly into a parchment-lined 8×8 inch pan, then par-bake for 10 minutes.
Step 2: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla bean paste or extract, mixing on low speed until just incorporated.
Step 3: Toss the diced apples with cinnamon, nutmeg, and cornstarch to coat evenly. This will help prevent the fruit juices from soaking into the cheesecake layer.
Step 4: Pour the cheesecake filling over the par-baked crust, then spread the spiced apple mixture evenly on top. Bake for 50 minutes until the edges are set but the center still jiggles slightly.
Step 5: While the bars cool, prepare the salted caramel. Heat the granulated sugar in a heavy-bottomed saucepan over medium heat until it melts and turns a deep amber color (about 340°F). Carefully whisk in the butter and heavy cream, then simmer for 1 minute. Remove from heat and stir in the flaky sea salt.
Step 6: Drizzle the warm caramel sauce over the cooled bars. Refrigerate for at least 4 hours to set before slicing into 16 bars.

Tips & Variations

Use tart apples like Granny Smith to balance the sweetness of the caramel and cheesecake.
For an extra crunch, sprinkle chopped toasted pecans or walnuts over the apple layer before baking.
If you prefer, substitute vanilla bean paste with pure vanilla extract for a slightly different flavor profile.
Make sure the cream cheese and egg are at room temperature to ensure a smooth, even filling.

Storage

Store these cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight container for up to 1 month. To serve, thaw in the refrigerator overnight. Reheat caramel-topped bars slightly at room temperature before slicing for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can substitute Granny Smith apples with other firm, slightly tart apples like Honeycrisp or Braeburn for a similar balance of flavors.

How do I prevent the caramel from hardening too much?

Make sure to drizzle the caramel over the bars while it’s still warm but not hot, then refrigerate. The flaky sea salt and butter in the caramel help keep it soft and drizzle-friendly after refrigeration.

Salted Caramel Apple Cheesecake Bars Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

These Salted Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a smooth cream cheese filling, topped with spiced Granny Smith apples and a luscious homemade salted caramel drizzle. Perfectly balanced between tart apples and rich caramel, these bars are a crowd-pleasing dessert that’s both elegant and comforting.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

240g Graham Cracker Crumbs
115g Unsalted Butter, melted
25g Brown Sugar
0.25 tsp Fine Sea Salt

Cheesecake Filling

450g Cream Cheese, room temperature
100g Granulated Sugar
1 large Egg, room temperature
1 tsp Vanilla Bean Paste or Extract

Apple Topping

300g Granny Smith Apples, peeled and diced
1 tsp Ground Cinnamon
0.25 tsp Nutmeg
1 tsp Cornstarch

Salted Caramel Sauce

200g Granulated Sugar (for caramel)
180ml Heavy Cream
56g Unsalted Butter (for caramel)
1 tsp Flaky Sea Salt

Instructions

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, 115g melted unsalted butter, brown sugar, and fine sea salt. Mix until evenly moistened, then firmly press this mixture into a parchment-lined 8×8 inch baking pan. Par-bake the crust for 10 minutes to set.
Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese with 100g granulated sugar until the mixture is smooth and creamy. Add in the large egg and vanilla bean paste or extract, mixing on low speed just until combined to prevent overbeating.
Prepare the Apple Topping: Toss the peeled and diced Granny Smith apples with ground cinnamon, nutmeg, and cornstarch. This helps to thicken the juices and prevents the filling from becoming soggy.
Assemble and Bake: Pour the cheesecake filling evenly over the par-baked crust. Spread the spiced apple mixture over the top. Bake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle, indicating it is perfectly creamy.
Make the Salted Caramel Sauce: While the bars bake and cool, prepare the caramel by heating 200g granulated sugar in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt and reach a deep amber color (approximately 340°F). Carefully whisk in 56g unsalted butter and the heavy cream. Let the mixture simmer for 1 minute, then stir in 1 teaspoon of flaky sea salt to finish.
Finish and Chill: Once the bars have cooled to room temperature, drizzle the salted caramel sauce evenly over the top. Refrigerate the bars for at least 4 hours to set properly before slicing into 16 servings.

Notes

Use room temperature cream cheese and egg to ensure a smooth cheesecake filling without lumps.
Make sure to peel and dice the apples finely for even baking and texture.
Watch the caramel carefully as it can quickly burn once sugar melts; use a candy thermometer for the best results.
Allow the bars to chill thoroughly to help them set and make slicing easier.
You can substitute Granny Smith apples with other tart apple varieties if desired.

Keywords: salted caramel, apple, cheesecake bars, dessert bars, homemade caramel, fall dessert, creamy cheesecake