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Salted Caramel Apple Cheesecake Bars

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These salted caramel apple cheesecake bars feature a buttery shortbread crust, creamy cheesecake layer, tender cinnamon-spiced apples, and a salted caramel drizzle. Perfect for a cozy, indulgent dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 medium apples (about 2 cups sliced), Granny Smith or Honeycrisp
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg (optional)
  • 1 teaspoon lemon juice
  • ½ cup (120ml) caramel sauce (store-bought or homemade)
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread crust: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the flour and salt, mixing until just combined. The dough will be crumbly but should hold when pressed.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a spoon or your fingers to create an even layer. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.
  4. Prepare the apple topping: Melt butter in a saucepan over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 5-7 minutes until apples are tender but still hold their shape. Remove from heat and let cool slightly.
  5. Make the cheesecake layer: In a large bowl, beat cream cheese with sugar until smooth and creamy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour until combined. Be careful not to overmix.
  6. Pour half of the cheesecake batter over the baked crust, smoothing it out with a spatula.
  7. Evenly distribute the sautéed apples over the cheesecake layer. Pour the remaining cheesecake batter gently over the apples, spreading it carefully to cover.
  8. Bake for 40-45 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  9. Remove from oven and cool completely on a wire rack, then refrigerate for at least 3 hours or overnight to allow the cheesecake to firm up.
  10. Before serving, warm the caramel sauce slightly and drizzle over the chilled bars. Sprinkle the top with flaky sea salt.
  11. Cut into squares and enjoy! Store leftovers covered in the fridge for up to 4 days.

Notes

Use room temperature cream cheese and eggs for smooth batter. Do not overmix crust flour to keep it tender. Sauté apples until tender but not mushy. Bake at low temperature to prevent cracking. Chill bars for at least 3 hours for best slicing. Tent pan with foil if edges brown too quickly.

Nutrition

Keywords: salted caramel, apple, cheesecake bars, dessert bars, shortbread crust, easy dessert, fall dessert, caramel drizzle

Find it online: https://zorbmeal.com/salted-caramel-apple-cheesecake-bars-recipe-easy-homemade-dessert-bars/