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Caramel apple cheesecake bars cut into 12 individual square servings in baking pan
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Caramel Apple Cheesecake Bars

Easy homemade caramel apple cheesecake bars with buttery crust, creamy filling, spiced apples, and homemade caramel drizzle.
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Prep Time 30 minutes
Cook Time 50 minutes
3 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method

Ingredients
  

For the Graham Cracker Crust:
  • 1½ cups graham cracker crumbs about 10-12 crackers
  • ⅓ cup granulated sugar
  • 5 tablespoons melted butter
  • Pinch of sea salt
For the Cheesecake Layer:
  • 16 oz cream cheese softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons all-purpose flour
For the Apple Layer:
  • 3 medium Granny Smith apples peeled, cored, and thinly sliced
  • 3 tablespoons unsalted butter
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
For the Caramel Drizzle:
  • ½ cup granulated sugar
  • 6 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Method
 

  1. Step 1: Preheat oven to 325°F and line 9x13 inch baking pan with parchment paper.
  2. Step 2: Mix graham cracker crumbs, sugar, melted butter, and salt. Press into pan bottom. Bake 8-10 minutes until golden. Cool 5 minutes.
  3. Step 3: Beat softened cream cheese until fluffy. Add sugar, sour cream, and vanilla. Mix in eggs one at a time on low speed. Fold in flour gently.
  4. Step 4: Pour cheesecake filling over cooled crust. Bake 20-25 minutes until edges set but center jiggles slightly.
  5. Step 5: Heat butter in skillet. Add sliced apples, brown sugar, cinnamon, nutmeg, ginger, and lemon juice. Cook 5-7 minutes until tender. Add cornstarch and stir 1 minute.
  6. Step 6: Spread apple mixture evenly over baked cheesecake layer.
  7. Step 7: For caramel: Heat sugar in heavy saucepan over medium-high heat until amber colored (5-7 minutes). Remove from heat. Add butter carefully. Let bubble settle, then stir in heavy cream, vanilla, and salt.
  8. Step 8: Drizzle caramel over apple layer. Bake additional 10-12 minutes.
  9. Step 9: Cool completely at room temperature for 2 hours, then refrigerate at least 4 hours (overnight is best).
  10. Step 10: Cut into 12 squares using a knife dipped in hot water. Serve cold or at room temperature.