Description
Masterfully blending the crunch of a classic caramel apple with the luxurious creaminess of New York-style cheesecake, these bars are an easy fall dessert perfect for any gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 3 medium Granny Smith apples, peeled and diced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup prepared caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang. In a bowl, combine graham cracker crumbs, melted unsalted butter, ¼ cup granulated sugar, and ¼ tsp cinnamon. Press mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until set; then remove and set aside. Keep oven on.
- In a medium skillet, sauté diced Granny Smith apples with 2 tbsp lemon juice for 5-7 minutes until slightly softened. Stir in ¼ cup brown sugar, 1 tsp cinnamon, and ¼ tsp nutmeg; cook for another 2-3 minutes until sugar has melted and coated the apples. Remove from heat and allow to cool slightly for 10-15 minutes.
- Ensure cream cheese and eggs are at room temperature. In a large mixing bowl, beat softened cream cheese until smooth and creamy (2-3 minutes). Gradually add ½ cup granulated sugar, beating until light and fluffy. Add eggs one at a time, mixing on low speed just until combined. Stir in vanilla extract and ½ cup all-purpose flour until just blended.
- Gently pour the cheesecake filling over the cooled crust, spreading evenly. Spoon the slightly cooled caramel apple mixture over the filling. Carefully place the pan into the preheated 350°F (175°C) oven. Bake for 40-50 minutes, until the edges are set and lightly golden, and the center has a slight jiggle.
- Once baked, turn off the oven, prop the door slightly ajar, and let the bars cool in the oven for 1 hour. Remove from oven and cool completely on a wire rack at room temperature for 1-2 hours. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight, for best setting and flavor.
- Just before serving, gently warm the 1 cup prepared caramel sauce if needed, then drizzle generously over the chilled cheesecake bars. Use the parchment overhang to lift the bars onto a cutting board. For clean slices, use a sharp knife run under hot water and wiped dry between cuts. Cut into 16 or 24 bars. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg