Salted Caramel Apple Cheesecake Bars Recipe
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.
- 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
