Description
Enjoy these Apple Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling with fresh apples, and a decadent caramel topping. Perfect for any gathering, these bars blend rich flavors for a delightful dessert experience.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup finely chopped apples (about 2 medium apples)
- 1 teaspoon lemon juice
- 1 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt (optional, for salted caramel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden.
- Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar to the cream cheese and continue to beat until well combined (about 1 minute).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until well blended.
- In a separate bowl, toss the finely chopped apples with lemon juice. Gently fold the apples into the cheesecake mixture.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Tap the baking dish gently on the counter to release any air bubbles.
- Bake the cheesecake bars in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- If using store-bought caramel sauce, heat it in the microwave for about 20-30 seconds to make it easier to drizzle.
- For homemade caramel, in a medium saucepan over medium heat, combine 1 cup of granulated sugar and ¼ cup of water. Stir until the sugar dissolves and proceed with your caramel recipe.
Notes
- For a salted caramel version, sprinkle sea salt over the caramel topping before serving.
- These cheesecake bars can be made a day in advance, making them perfect for gatherings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes