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Cozy Salted Caramel Apple Cheesecake Bars

cozy salted caramel apple cheesecake bars - featured image
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These Cozy Salted Caramel Apple Cheesecake Bars are the ultimate fall dessert, featuring a buttery shortbread crust, creamy cheesecake layer, tender spiced apples, and a luscious salted caramel drizzle. Perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled, cored, and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup (100g) granulated sugar
  • 3 tablespoons unsalted butter, cut into pieces
  • ¼ cup (60ml) heavy cream, room temperature
  • ½ teaspoon flaky sea salt (plus more for sprinkling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Press evenly into the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat 16 oz softened cream cheese with an electric mixer until smooth. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low after each. Mix in 1 teaspoon vanilla and 2 tablespoons flour until smooth. Pour over warm crust and spread evenly.
  4. Prepare the apples: In a medium bowl, toss sliced apples with 2 tablespoons sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Arrange evenly over cheesecake layer.
  5. Bake at 350°F (175°C) for 35-40 minutes until edges are set and center is slightly jiggly. Cool completely in pan on a wire rack, then refrigerate for at least 4 hours or overnight.
  6. Make the salted caramel: In a small saucepan, spread ½ cup sugar in an even layer over medium heat. Swirl pan gently until sugar melts and turns deep amber (6-8 minutes). Remove from heat, whisk in 3 tablespoons butter until melted. Slowly pour in ¼ cup heavy cream while whisking constantly. Stir in ½ teaspoon flaky sea salt. Cool to room temperature.
  7. Assemble: Lift chilled bars from pan using parchment. Slice into squares. Drizzle with salted caramel and sprinkle with extra flaky salt. Serve cold or at room temperature.

Notes

Don’t overmix the cheesecake batter to avoid cracks. Use room temperature ingredients for a smooth batter. Chill bars completely before slicing for clean cuts. Watch caramel closely to prevent burning. Store bars in refrigerator for up to 5 days; caramel can be stored separately for up to 2 weeks. Bars can be frozen for up to 3 months.

Nutrition

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

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