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Best Easy Caramel Apple Cheesecake Bars Recipe

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These caramel apple cheesecake bars feature a buttery shortbread crust, silky cheesecake, spiced apples, and sticky caramel. They’re simple to make, no water bath needed, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled, cored, and diced into ¼-inch pieces
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup store-bought or homemade caramel sauce
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a food processor, combine 1 ½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press evenly into prepared pan. Bake for 15 minutes until edges are just golden. Set aside to cool slightly.
  3. Prepare the apple layer: In a medium bowl, toss diced apples with 2 tablespoons sugar, cinnamon, nutmeg, and lemon juice. Let sit for 5 minutes.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth, about 2 minutes. Add ½ cup sugar and beat for 1 minute. Add eggs one at a time, beating on low after each. Mix in vanilla and 2 tablespoons flour until just combined.
  5. Assemble the bars: Spread cheesecake filling evenly over slightly cooled crust. Spoon apple mixture on top, spreading gently. Drizzle half the caramel sauce over apples and swirl with a toothpick.
  6. Bake for 40-45 minutes until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 30 minutes. Cool completely in pan on a wire rack, then refrigerate for at least 4 hours or overnight.
  7. Slice and serve: Use parchment to lift bars out of pan. Cut into 16 squares. Drizzle remaining caramel sauce and sprinkle with flaky sea salt if desired. Let sit at room temperature for 10 minutes before serving.

Notes

Don’t skip the chill time—bars need at least 4 hours to set properly. Use room-temperature cream cheese and eggs for a smooth batter. Choose firm apples like Honeycrisp or Granny Smith for best texture. Line the pan with parchment for easy removal.

Nutrition

Keywords: caramel apple cheesecake bars, easy cheesecake bars, fall dessert, apple dessert, cheesecake bars recipe

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