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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups apples, peeled and diced (preferably Granny Smith) - 1 teaspoon cinnamon - ½ cup caramel sauce (store-bought or homemade) - ¼ cup chopped pecans or walnuts (optional) You can mix things up with some fun variations. Try using different apple types, like Honeycrisp or Fuji, for a sweeter taste. If you love chocolate, consider adding chocolate chips to the filling. For a nutty flavor, mix in almond extract instead of vanilla. You can also use a gluten-free crust if needed. This way, everyone can enjoy these tasty bars! {{ingredient_image_1}} 1. Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving some paper hanging over the sides. This helps you lift the bars out later. 2. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until it looks like wet sand. 3. Press the mixture evenly into the bottom of the pan. This forms a nice crust. Bake it for 10 minutes. Once done, take it out and let it cool. 1. In a large bowl, beat together 1 cup of softened cream cheese and 1 cup of granulated sugar until smooth and creamy. 2. Add in 2 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract and mix until it’s fully blended. 3. In a separate bowl, toss 2 cups of peeled and diced apples with 1 teaspoon of cinnamon. This gives the apples a lovely flavor. 4. Gently fold the cinnamon apples into the cheesecake mixture. Then, pour this mixture over the cooled crust. Make sure to spread it evenly. 1. Drizzle ½ cup of caramel sauce over the cheesecake mixture. Use a knife to gently swirl it, creating a marbled look. 2. If you want, sprinkle ¼ cup of chopped pecans or walnuts on top. This adds a nice crunch. 3. Bake the cheesecake bars for 30-35 minutes. They should be set and slightly golden on the edges. The center may jiggle a bit; it will firm up as it cools. 4. Let the bars cool to room temperature. Then, refrigerate them for at least 2 hours before cutting into squares. To get a smooth cheesecake, use room temperature ingredients. This helps them mix well. Softened cream cheese is key for a creamy filling. Let your eggs sit out for a bit before using them. This simple step makes a big difference. Cooling your cheesecake slowly helps it set right. After baking, let it cool at room temp first. Then, place it in the fridge. This helps the bars firm up without cracking. Cracks in cheesecake often come from baking too fast. To avoid this, bake your bars at a lower temperature. A gentle bake helps keep the surface smooth. Also, don’t open the oven door too often while baking. This helps keep the heat steady. Make sure your batter is mixed evenly. Uneven mixing can lead to spots that cook differently. For even baking, use a pan that fits your oven well. If your pan is too small, the heat may not circulate well. Presentation matters! Drizzle extra caramel sauce on top for a sweet touch. Add a sprinkle of cinnamon for extra flavor. Thin apple slices make a fresh garnish. They add color and a nice crunch. To impress your guests, serve the bars on a pretty plate. Stack them neatly and space them out. This simple step makes your dessert look more inviting. Pro Tips Choose the Right Apples: For the best flavor and texture, opt for tart apples like Granny Smith. Their acidity balances the sweetness of the cheesecake and caramel. Don’t Overmix the Cheesecake: While mixing the cream cheese and sugar, avoid overmixing after adding the eggs. This helps prevent cracks in the cheesecake as it bakes. Cool Gradually: Allow the cheesecake to cool to room temperature before refrigerating. This gradual cooling helps set the texture and prevents condensation. Perfect Swirl Technique: When swirling the caramel, use a knife and make gentle, simple back-and-forth motions. Too much swirling can mix the caramel into the cheesecake instead of creating a beautiful marbled effect. {{image_2}} You can change the flavor by using different apple types. Granny Smith apples are tart and great for this recipe. Honeycrisp apples add a sweet crunch. You can also try Fuji or Gala for a sweeter taste. If you want to mix it up, consider adding chocolate or peanut butter swirls. Just melt some chocolate or peanut butter and gently swirl it into the cheesecake mixture before baking. This adds a fun twist and extra flavor. For a gluten-free crust, use gluten-free graham cracker crumbs. You can find these at most grocery stores. This keeps the bars tasty while meeting gluten-free needs. If you need dairy-free options, use vegan cream cheese. Many brands make good dairy-free cream cheese. This keeps the creamy texture without using dairy. You can adapt this recipe for fall festivities. Add pumpkin puree to the cheesecake for a seasonal flavor. You can also use fresh cranberries for a tart touch. Adding seasonal spices like nutmeg or allspice can enhance the fall vibe. Just mix in a teaspoon or two with the cinnamon for a warm, cozy taste. To keep your caramel apple cheesecake bars fresh, use an airtight container. Glass or plastic containers work well. If you stack them, place parchment paper between layers. This helps avoid sticking. Refrigerate them right after they cool. Make sure to cover them tightly to prevent drying out. If you want to save some bars for later, freezing is a great option. First, wrap each bar in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. This keeps them fresh for up to three months. When you're ready to eat, take the bars out and let them thaw in the fridge overnight. This way, they stay creamy and delicious. In the fridge, these cheesecake bars last about five days. Look out for any signs of spoilage. If you see mold or a sour smell, it's best to throw them away. Enjoy your treats fresh for the best taste! Yes, you can! While graham cracker crumbs work great, you have options. Try using Oreos for a chocolate twist. A nut crust made from almonds or pecans is another tasty choice. If you want a gluten-free crust, use crushed gluten-free cookies. Each crust adds its own flavor, so feel free to experiment! Yes, chilling is key! It helps the bars set properly and develop flavor. After baking, let your bars cool to room temp. Then, refrigerate for at least 2 hours. This waiting time lets the cheesecake firm up. It also makes cutting the bars easier. Trust me, the flavor is worth the wait! Watch for a few signs. The edges should look golden and set. The center might jiggle a bit; that’s okay! It will firm up as it cools. You can also insert a toothpick into the center. If it comes out clean or with a few crumbs, your bars are ready! In this blog post, I covered how to make delicious caramel apple cheesecake bars. I shared the key ingredients, steps for preparation, and tips for perfect texture. You can also try variations and learn how to store these treats. Remember, follow the instructions closely. Practice makes perfect! Enjoy these bars at your next gathering or as a sweet snack. They are sure to impress anyone who tastes them.

Caramel Apple Cheesecake Bars

Delicious cheesecake bars with a caramel apple topping, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups cream cheese, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups apples, peeled and diced (preferably Granny Smith)
  • 1 teaspoon cinnamon
  • 0.5 cups caramel sauce (store-bought or homemade)
  • 0.25 cups chopped pecans or walnuts (optional)

Instructions
 

  • Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until fully combined and the mixture resembles wet sand.
  • Press the graham cracker mixture evenly into the bottom of the prepared baking pan to form a crust. Bake for 10 minutes, then remove and let it cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  • Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until combined.
  • In a separate bowl, toss the diced apples with cinnamon until coated.
  • Gently fold the cinnamon apples into the cheesecake mixture. Pour this mixture over the cooled crust, spreading it evenly.
  • Drizzle caramel sauce over the top of the cheesecake mixture, then use a knife to swirl it gently, creating a marbled effect.
  • Optional: Sprinkle the chopped pecans or walnuts on top for added crunch.
  • Bake for 30-35 minutes, or until the cheesecake is set and slightly golden on the edges. The center may still be a little jiggly; it will firm up as it cools.
  • Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

Notes

Serve chilled with extra caramel sauce and cinnamon on top.
Keyword apple, bars, caramel, cheesecake