why make this recipe

These Caramel Apple Cheesecake Bars bring together cream cheese, sweet apples, and caramel. They are easy to share and taste like a small slice of fall in every bite. You can make them for a party, a family dessert, or a cozy night at home.

introduction

This recipe makes creamy cheesecake bars with a graham cracker crust, chopped apples, cinnamon, and a caramel swirl. You bake them in a 9×9 inch pan, then chill and cut into bars. The result is rich, slightly tangy, and sweet with apple pieces for texture.

how to make Caramel Apple Cheesecake Bars

Follow these clear steps. Work with room temperature cream cheese for a smooth filling. Press the crust well so the bars hold together. After baking, cool and chill the bars so they set before you cut them.

Ingredients :

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
2 cups apples, peeled and chopped
1 cup caramel sauce
1 tsp cinnamon

Directions :

Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the baking dish.
In a large bowl, beat the cream cheese with 1 cup sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Fold in the chopped apples and cinnamon.
Pour the cream cheese mixture over the crust in the baking dish.
Drizzle caramel sauce on top of the cheesecake mixture and swirl with a knife.
Bake for 30-35 minutes until set.
Let cool, then refrigerate for at least 2 hours before cutting into bars. Serve chilled.

how to serve Caramel Apple Cheesecake Bars

Cut the chilled bars into squares. Serve cold on a plate. Add extra caramel drizzle or a small scoop of vanilla ice cream if you like. A light dusting of cinnamon or chopped nuts also works well.

how to store Caramel Apple Cheesecake Bars

Store the bars in an airtight container in the refrigerator for up to 4 days. You can freeze them for up to 1 month. Wrap each bar in plastic wrap and put them in a freezer bag. Thaw in the fridge before serving.

tips to make Caramel Apple Cheesecake Bars

Use room temperature cream cheese for a smooth filling with no lumps.
Dry the chopped apples on a paper towel if they feel wet. Too much moisture can make the bars soft.
Press the crust firmly so it holds together when you cut the bars.
Don’t overbake. The center should be slightly jiggly when you remove it; it will set as it cools.
Chill for at least 2 hours to get clean cuts.

variation (if any)

Add 1/2 cup chopped pecans or walnuts to the crust or sprinkle on top for crunch.
Use caramel bits mixed into the filling for pockets of caramel.
Swap Granny Smith apples for sweet apples if you prefer less tartness.
Add a streusel topping before baking for a crisp top.

FAQs

Q: Can I use store-bought graham cracker crust instead of making the crust?
A: Yes. Press the store-bought crust into the pan and skip the crust steps. Bake as directed.

Q: What apples work best?
A: Firm apples like Granny Smith hold up well. You can use Honeycrisp or Fuji for a sweeter bar.

Q: Can I make this recipe ahead?
A: Yes. Make the bars and chill them overnight. They keep well for a few days in the fridge.

Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less rich. Full-fat cream cheese gives the best creaminess.

Q: How do I stop the apples from browning before I mix them in?
A: Toss the chopped apples with a little lemon juice to slow browning if you wait to mix them.

Conclusion

For more ideas and similar recipes, check these pages: Caramel Apple Cheesecake Bars | The Girl Who Ate Everything, Caramel Apple Cheesecake Bars – Our Best Bites, and Caramel Apple Cheesecake Bars – Completely Delicious.

Caramel Apple Cheesecake Bars