Salted Caramel Apple Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 2 (8 oz each) packages cream cheese, softened - ¾ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups apples, peeled, cored, and diced (Granny Smith or Honeycrisp) - ½ teaspoon ground cinnamon - ½ cup salted caramel sauce (store-bought or homemade) - Sea salt, for garnish You can swap graham cracker crumbs with crushed cookies. Use Oreo or digestive biscuits for a twist. If you need a dairy-free option, try vegan cream cheese. Maple syrup can replace brown sugar for a unique flavor. For apples, any tart variety works well. Try Fuji or Braeburn apples for a sweet touch. Use dry measuring cups for solid ingredients like graham crumbs and sugar. Level off the top with a straight edge for accuracy. For sticky ingredients like melted butter, use a liquid measuring cup. Always pack brown sugar firmly in the cup. When measuring cream cheese, let it soften first for a smooth blend. Set your oven to 325°F (163°C). This step warms up the oven for baking. It makes sure your cheesecake bars bake evenly. Line a 9x9 inch baking dish with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. In a mixing bowl, add 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Mix these ingredients well. You want the crumbs to be coated nicely. Press the mixture firmly into the bottom of the baking dish. This forms a solid crust. In a separate bowl, beat together two packages of softened cream cheese and ¾ cup of brown sugar. Mix until it's smooth and creamy. Add two large eggs one at a time. Make sure to blend well after each egg. Finally, stir in 1 teaspoon of vanilla extract until it is fully mixed. Take 2 cups of peeled, cored, and diced apples. Granny Smith or Honeycrisp apples work great. In another bowl, toss these apple pieces with ½ teaspoon of ground cinnamon. This adds a warm flavor. Then, gently fold the cinnamon apples into the cheesecake mixture. Make sure they are well distributed. Now, pour the apple cheesecake mixture over the cooled crust. Spread it out evenly. Drizzle ½ cup of salted caramel sauce on top. Use a knife to swirl the caramel into the cheesecake layer. This creates a fun marbled look. Place the dish in the oven and bake for 30-35 minutes. The edges should be set, but the center can have a slight jiggle. Once done, take it out and let it cool at room temperature for about 1 hour. After that, move the cheesecake bars to the fridge. Chill them for at least 4 hours, or overnight for the best results. To cut perfect bars, first chill them well. Once they are firm, use a sharp knife. Wipe the knife with a damp cloth after each cut. This keeps the edges neat. You can also use a ruler to mark where to cut. This ensures even pieces. Store any leftover bars in an airtight container. Place parchment paper between layers to prevent sticking. They can last about a week in the fridge. If you want them to last longer, freeze them. Wrap each bar tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay fresh for up to three months. For a creamy texture, use softened cream cheese. Beat it until smooth to avoid lumps. Make sure your eggs are at room temperature. This helps them mix better. Don't overbake the bars. The center should jiggle slightly when done. Let them cool before chilling. This helps set the cheesecake without cracking. {{image_2}} You can change up the fruit in these bars. Try pears instead of apples. They add a nice sweetness. Berries also work well. Blueberries or raspberries give a tart flavor. You can mix fruits too. Combine apples and cranberries for a tasty twist. If you need these bars to be gluten-free, swap the graham crackers. Use gluten-free crumbs instead. You can find them in many stores. Just check the label to be sure. For the filling, all other ingredients are naturally gluten-free. Toppings can really elevate your cheesecake bars. Drizzle more salted caramel on top for extra sweetness. Add chopped nuts for crunch. Walnuts or pecans work well here. You can also sprinkle extra sea salt for a bold flavor. A dollop of whipped cream adds a creamy touch. To keep your cheesecake bars fresh, place them in an airtight container. You can store them in the fridge for up to five days. Make sure to keep them covered. This helps prevent them from drying out. If you have leftovers, always let them cool completely before storing. The cool bars will taste better later. If you want to save some for later, freezing works great! First, cut the cheesecake bars into squares. Wrap each piece in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight. Reheating cheesecake bars can be tricky. You want to warm them, not cook them more! The best way is to use the microwave. Heat a single bar for about 10 seconds. Check to see if it’s warm enough. If not, heat for another 5 seconds. You can also let them sit at room temperature for a bit. Enjoy your warm, tasty treat! Yes, you can use different apples. I like Granny Smith for its tartness. Honeycrisp adds sweetness. Other good options include Fuji or Braeburn. Choose apples based on your taste. Always peel and core the apples for the best texture. These cheesecake bars last about five days in the fridge. Keep them in an airtight container. They taste best when fresh, but they still hold up well. The flavors can deepen over time, making them even more enjoyable. Yes, you can make these bars ahead of time. I recommend making them the day before you need them. This allows the flavors to meld beautifully. Just remember to chill them for at least four hours or overnight before serving. This blog post covered all you need to make delicious cheesecake bars. We discussed key ingredients, how to measure them, and offered helpful substitutes. You learned step-by-step instructions for baking these treats and tips for cutting and storing them. Don't forget the fun variations! You can easily switch fruits or try gluten-free options. Now, you're ready to create a tasty dessert everyone will love. Enjoy sharing these bars with friends and family. Happy baking!$

Salted Caramel Apple Cheesecake Bars

Indulge in the sweet and decadent flavors of these Salted Caramel Apple Cheesecake Bars! With a creamy cheesecake filling, tangy apples, and a drizzle of salted caramel, this dessert is a perfect treat for any occasion. Follow our simple recipe for a deliciously satisfying experience that will impress your family and friends. Click through for the full recipe and make your dessert dreams come true! #CheesecakeBars #DessertRecipes #Baking #AppleDesserts

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8 oz each) packages cream cheese, softened

¾ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups apples, peeled, cored, and diced (Granny Smith or Honeycrisp)

½ teaspoon ground cinnamon

½ cup salted caramel sauce (store-bought or homemade)

Sea salt, for garnish

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal later.

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.

Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes, or until slightly golden. Remove and let cool.

Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Prepare the Apples: In a separate bowl, toss the diced apples with ground cinnamon. Fold the cinnamon apples into the cheesecake mixture gently until well distributed.

Layer the Cheesecake: Pour the apple cheesecake mixture over the cooled crust, spreading it out evenly. Drizzle salted caramel sauce over the top, then use a knife to swirl it into the cheesecake layer for a marbled effect.

Bake the Cheesecake Bars: Bake in the oven for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let them cool at room temperature for about 1 hour.

Chill the Bars: Transfer the cheesecake bars to the refrigerator to chill for at least 4 hours or overnight for best results.

Serve: Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and sprinkle with sea salt just before serving. Drizzle additional salted caramel sauce on top if desired.

Prep Time: 20 minutes | Total Time: 4 hours 55 minutes | Servings: 12 bars