Caramel Apple Cheesecake Bars (Print Version)
Rich caramel, tangy apples, and smooth cheesecake layered in a bar for irresistible fall-inspired indulgence.
# Ingredients:
→ Crust
01 -
240 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
04 -
0.25 tsp ground cinnamon
→ Cheesecake Layer
05 -
450 g cream cheese, softened
06 -
100 g granulated sugar
07 -
2 large eggs
08 -
1 tsp vanilla extract
→ Apple Layer
09 -
3 medium Granny Smith apples, peeled and diced
10 -
2 tbsp lemon juice
11 -
55 g brown sugar
12 -
1 tsp ground cinnamon
13 -
0.25 tsp ground nutmeg
→ Streusel Topping
14 -
65 g all-purpose flour
15 -
55 g brown sugar
16 -
57 g unsalted butter, cold and cubed
17 -
30 g chopped pecans (optional)
→ Caramel Sauce
18 -
200 g granulated sugar
19 -
60 ml water
20 -
120 ml heavy cream
21 -
28 g unsalted butter
22 -
0.25 tsp salt
# Steps:
01 -
Preheat oven to 175°C. Line a 23×33 cm baking pan with parchment paper for easy removal.
02 -
Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a bowl. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the lined pan. Bake for 10 minutes, then cool while preparing remaining layers.
03 -
Beat softened cream cheese and granulated sugar until completely smooth. Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract. Pour the mixture over the cooled crust and spread evenly.
04 -
Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg until well coated. Distribute apple mixture evenly over the cheesecake layer.
05 -
In a bowl, blend flour and brown sugar. Add cold, cubed butter and cut in using a pastry cutter or fingertips until mixture becomes crumbly. Fold in chopped pecans if using. Sprinkle streusel evenly over the apples.
06 -
Place the pan on the center rack and bake for 45–50 minutes; streusel should be golden and cheesecake set. Remove and cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
07 -
In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring for 8–10 minutes, until mixture turns amber. Remove from heat and carefully whisk in heavy cream (mixture will bubble). Stir in butter and salt until smooth. Allow to cool slightly before using.
08 -
Cut chilled bars into squares. Drizzle with warm caramel sauce before serving.
# Notes:
01 -
Pre-baking the crust helps achieve crispness and prevents sogginess beneath the cheesecake.
02 -
For an ultra-smooth cheesecake layer, ensure cream cheese is fully at room temperature before mixing.
03 -
The tartness of Granny Smith apples balances the sweetness of caramel and cheesecake, but other baking apples like Honeycrisp or Braeburn may add flavour complexity.
04 -
Monitor caramel closely as it can burn quickly; for convenience, quality store-bought caramel can substitute.
05 -
Bars are best chilled and can be refrigerated for up to 5 days. Allow to sit at room temperature for 15 minutes before serving for optimal texture.