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Salted Caramel Apple Pie Cheesecake Bars

Salted Caramel Apple Pie Cheesecake Bars - featured image
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These Salted Caramel Apple Pie Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake, spiced apple pie topping, and homemade salted caramel for an irresistible dessert. Perfect for gatherings or a cozy night in, these bars are easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 16 whole crackers, crushed)
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 1 teaspoon pure vanilla extract
  • 3 medium apples, peeled, cored, and cut into small cubes
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon (8g) all-purpose flour
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar (for caramel)
  • 2 tablespoons (30g) unsalted butter (for caramel)
  • 1/4 cup (60ml) heavy cream
  • 3/4 teaspoon flaky sea salt

Instructions

  1. Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add melted butter and mix until it resembles damp sand.
  3. Press mixture firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Let cool.
  4. For the cheesecake layer, beat softened cream cheese and 1/2 cup sugar until smooth and fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Blend in sour cream and vanilla until just combined. Pour over cooled crust and smooth the top.
  5. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add cubed apples, brown sugar, 1 teaspoon cinnamon, nutmeg (if using), and a pinch of salt. Cook for 4-5 minutes until apples start to soften. Sprinkle flour over apples, stir, and cook 1 more minute.
  6. Spoon apple mixture evenly over cheesecake layer. Bake for 35-38 minutes, until edges are set but center still jiggles slightly. Cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours (overnight is best).
  7. For the salted caramel, in a clean saucepan, cook 1/2 cup sugar over medium heat, stirring occasionally, until melted and deep amber (about 6-8 minutes). Stir in 2 tablespoons butter until melted, then slowly add heavy cream (it will bubble). Remove from heat and stir in flaky sea salt.
  8. Lift chilled bars from pan using parchment. Slice into 16-20 bars. Drizzle with cooled salted caramel sauce before serving.

Notes

For best results, use room temperature cream cheese and eggs. Chill bars thoroughly before slicing for clean layers. Store in the fridge for up to 5 days or freeze (without caramel) for up to 2 months. Use a hot, dry knife for bakery-style slices. Gluten-free graham crackers and flour can be substituted for a gluten-free version.

Nutrition

Keywords: salted caramel, apple pie, cheesecake bars, dessert bars, fall baking, easy dessert, homemade caramel, apple dessert, potluck, crowd-pleaser

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