Description
These Easy Caramel Apple Cheesecake Bars combine a buttery graham cracker crust with a creamy cinnamon-spiced cheesecake filling layered with tender, caramelized apples. Perfectly baked until set and topped with a luscious caramel whipped cream, these bars offer a delightful mix of textures and flavors that’s ideal for a cozy dessert or holiday treat.
Ingredients
Scale
Crust
- 2 1/4 cups graham cracker crumbs
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 cup salted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 3 large eggs, room temperature
Apple Layer
- 2 large apples, chopped
- 1/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Sprinkle of lemon juice
Caramel Whipped Cream Topping
- 1/2 cup caramel sauce
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake bars.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Pour in the melted butter and mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9×13 inch baking pan to form the crust.
- Make the Cheesecake Filling: Beat the room-temperature cream cheese in a large bowl until smooth and creamy. Gradually add in the sugar and flour, mixing well to combine. Stir in sour cream, vanilla extract, and cinnamon until incorporated.
- Add Eggs: Incorporate the eggs one at a time, beating just until mixed. Overbeating can cause cracks, so mix gently.
- Prepare the Apple Layer: In a separate bowl, toss the chopped apples with light brown sugar, ground cinnamon, nutmeg, and a sprinkle of lemon juice to prevent browning and add brightness.
- Assemble the Bars: Pour half of the cheesecake filling evenly over the crust in the pan. Spread the spiced apple mixture evenly over this layer. Top with the remaining cheesecake filling, smoothing the surface.
- Bake: Place the pan in the oven and bake for about 50 minutes until the cheesecake filling is set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake bars to cool completely at room temperature. Then refrigerate for at least four hours to fully set and develop flavors.
- Prepare Caramel Whipped Cream: In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, ground cinnamon, and caramel sauce. Whip until soft peaks form.
- Serve: Cut the cheesecake into bars and top each serving with a generous dollop of the caramel whipped cream before serving.
Notes
- Use room-temperature ingredients for a smoother cheesecake texture and even mixing.
- Do not overmix eggs into the batter to avoid cracks during baking.
- You can substitute Granny Smith apples with Honeycrisp or Fuji for a sweeter or tarter flavor.
- Chilling the cheesecake bars overnight improves the texture and flavor development.
- Leftover bars can be stored covered in the refrigerator for up to 4 days.
