Oh, let me tell you about the first time I made these salted caramel apple cheesecake bars – it was pure magic! I was hosting my annual fall family gathering, and I wanted something different from the usual pumpkin pie. The moment I pulled these bars out of the oven, that gorgeous caramel drizzle glistening over spiced apples, my kitchen smelled like autumn heaven.
These bars are everything you want in a fall dessert – a buttery graham cracker crust, that dreamy creamy cheesecake layer, and those tender cinnamon-kissed apples. But here’s the kicker – that perfect drizzle of salted caramel on top that makes your taste buds do a happy dance. It’s that sweet-salty combo that keeps everyone coming back for “just one more” square.
Now, my cousin Sarah swears she can’t make it through Thanksgiving without these. Last year, she actually hid a few pieces in her purse “for later” – not that I blame her! Whether it’s for holidays, potlucks, or just because you deserve something special, these bars always feel like a warm hug in dessert form.
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Why You’ll Love These Salted Caramel Apple Cheesecake Bars
Trust me, these bars are about to become your new fall obsession. Here’s why:
- Easier than traditional cheesecake – No water bath, no stress! The bar format makes them foolproof, even if you’re not a baking pro.
- That perfect sweet-salty combo – The rich caramel and tangy cream cheese play off each other beautifully, with just enough sea salt to make all the flavors pop.
- Built for sharing – One pan makes 16 perfect little squares, ideal for parties (or, you know, “quality control” taste-testing).
- Holiday superstar – These scream autumn, but I’ve made them for everything from Thanksgiving to Christmas cookie swaps. They always disappear first!
- Better the next day – The flavors meld beautifully overnight—though good luck keeping them around that long at my house!
Seriously, the hardest part? Waiting for them to chill before digging in. (Pro tip: Keep extra caramel sauce handy for “accidental” extra drizzles.)
Ingredients for Salted Caramel Apple Cheesecake Bars
Alright, let’s gather our goodies! First rule in my kitchen – measure everything before starting. It makes the process so much smoother when you’re not digging through cabinets mid-recipe. Here’s exactly what you’ll need:
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14 full sheets – I crush mine in a bag with a rolling pin)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar (the secret for that perfect crispy bite)
For the Cheesecake Layer:
- 16 oz (2 packages) full-fat cream cheese, softened at room temperature for at least 2 hours
- 1/2 cup granulated sugar
- 2 large eggs, room temperature (cold eggs can make the batter lumpy!)
- 1 tsp pure vanilla extract (none of that imitation stuff)
For the Apple Topping:
- 2 medium apples (I prefer Honeycrisp or Granny Smith), peeled and finely diced (about 2 cups)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (freshly grated if possible)
For the Caramel Drizzle:
- 1/2 cup good quality caramel sauce (homemade or store-bought – no judgement here!)
- 1/2 tsp flaky sea salt (Maldon is my favorite for that crunchy texture)
- Extra caramel for drizzling (because more is always better)
A quick note about the apples – don’t skip peeling them! The skins can get tough when baked. I learned that the hard way when I got lazy one Thanksgiving. Also, make sure your cream cheese is truly softened – poke it with your finger and it should dent easily without feeling liquidy. Trust me, it makes all the difference for that velvety smooth filling!
How to Make Salted Caramel Apple Cheesecake Bars
Okay, let’s get baking! Don’t let the layers scare you – everything comes together like magic. Just follow these steps carefully (with lots of taste-testing along the way, obviously).
Step 1: Prepare the Graham Cracker Crust
First things first – preheat that oven to 350°F (175°C). Grab your 8×8 pan and line it with parchment paper, leaving some overhang for easy removal later. Now, let’s make that irresistible crust!
Mix your graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Here’s my trick: press it firmly into the pan using the bottom of a measuring cup. You want it compact so it doesn’t crumble when sliced. Pop it in the oven for exactly 10 minutes – this gives it that perfect golden crispness. Let it cool slightly while you make the filling.
Step 2: Make the Cheesecake Filling
Now for the creamy star of the show! In your mixer (or with serious arm power), beat the softened cream cheese until it’s completely smooth – no lumps allowed! Scrape down the sides halfway through.
Gradually add the sugar and beat another minute until fluffy. Then add eggs one at a time, mixing just until incorporated. Stir in vanilla. The batter should be silky smooth – if it’s lumpy, your cream cheese wasn’t soft enough (been there!). Pour this dreamy mixture over your slightly cooled crust.
Step 3: Add the Spiced Apples
Time for those apple jewels! In a separate bowl, toss your diced apples with cinnamon and nutmeg until evenly coated. No sad, bare apple pieces here!
Sprinkle them evenly over the cheesecake layer. I like to gently press some pieces in slightly – helps prevent them from drying out on top. The apples should peek through beautifully when baked.
Step 4: Bake and Finish with Caramel
Into the oven for 30-35 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O, not liquid). Resist opening the oven door too early!
Let it cool completely on a rack – about 1 hour. This patience prevents a soggy crust, promise. Then comes the fun part: drizzle caramel sauce generously over the top and sprinkle with that flaky sea salt. Chill for at least 2 hours (overnight is even better) before slicing into perfect squares with a hot knife.
Pro tip: Warm your caramel slightly for easier drizzling. And always – always! – keep extra caramel for serving. Because when has extra caramel ever been a bad idea?
Tips for Perfect Salted Caramel Apple Cheesecake Bars
After making these bars more times than I can count (okay fine – at least 37 times last fall alone), I’ve learned a few secrets to cheesecake bar perfection. First, room temperature ingredients aren’t just a suggestion – they’re mandatory! Cold cream cheese equals lumpy batter, and nobody wants that. I leave mine out at least 2 hours, sometimes overnight if I’m planning ahead.
When sprinkling those cinnamon-coated apples, pretend you’re planting seeds in a garden – even distribution is everything! I use my fingers to gently press them halfway into the batter. This keeps them from drying out on top while baking.
The most important tip? That chilling time is sacred. I know it’s tempting to cut in early, but trust me – waiting those full 2 hours (or better yet, overnight) makes all the difference. The flavors intensify, the texture sets up dreamily, and you’ll get those Instagram-worthy clean slices. If you’re really impatient, pop them in the freezer for 30 minutes first – my sneaky shortcut when I’m craving immediate gratification!
Variations for Salted Caramel Apple Cheesecake Bars
One of my favorite things about this recipe? It’s like a blank canvas for your dessert dreams! Once you’ve mastered the basic version (which is perfect as-is, let’s be real), try playing around with these fun twists that keep things exciting.
Crunchy Pecan Upgrade
For my nut-loving friends, mix in 1/2 cup finely chopped pecans with your graham cracker crumbs. The toasty flavor pairs amazingly with the apples and caramel. Bonus points if you toast the pecans first – just 5 minutes in a 350°F oven until fragrant. I sometimes sprinkle extra pecans on top with the sea salt for double the crunch!
Butterscotch Swap
Ran out of caramel? No problem! Warm butterscotch sauce makes an incredible alternative drizzle. The deep molasses notes take these bars in a whole new direction – my husband actually prefers this version now. Just use the same 1/2 cup measurement, and maybe add a pinch extra salt to balance the sweetness.
Spiced-Up Apples
Feeling fancy? Add 1/8 teaspoon cardamom or allspice to your apple mixture. It gives that classic fall flavor an exotic twist that’ll have everyone asking, “What’s that amazing spice I’m tasting?” My sister adds a splash of bourbon to her apples – not traditional, but oh-so-good for adult gatherings.
Chocolate Lover’s Dream
For a decadent twist, sprinkle 1/2 cup chocolate chips over the cheesecake layer before adding apples. They’ll melt into gooey pockets of goodness. Or get really wild and replace half the graham crumbs with crushed chocolate cookies. I won’t tell if you eat the “ugly” test batch all by yourself!
The beauty is, no matter which variation you try, you still get that perfect marriage of creamy, crunchy, and caramel-y goodness. Just promise me one thing – save a piece for yourself before serving. These babies disappear fast no matter how you make them!
Serving and Storing Salted Caramel Apple Cheesecake Bars
Okay, let’s talk about the best part – eating these beauties! First, the all-important slicing technique. Run a sharp knife under hot water, wipe dry, and make your first cut clean through to the bottom. Wipe the blade clean between cuts for those perfect, crumb-free edges. I like cutting them into 16 squares, but hey, if you want bigger pieces for special occasions, who am I to judge?
Presentation matters with these bars. I always serve them chilled on a pretty platter with extra caramel sauce on the side for dipping (because let’s be real, no one ever complains about extra caramel). A little dusting of cinnamon or powdered sugar makes them look extra fancy – my grandma’s trick for making everyday treats feel special.
Now, for storing leftovers – if you somehow have any! These keep beautifully in the fridge for up to 4 days. Layer them between parchment paper in an airtight container to prevent sticking. The graham cracker crust actually gets slightly softer and more buttery overnight, which I personally love. You can also freeze them for up to 2 months – just thaw in the fridge overnight.
Pro tip from many messy experiences: Don’t stack them without parchment dividers unless you want caramel glued bars! And resist the urge to microwave cold leftovers – the texture stays perfect chilled. Though if you absolutely must have them slightly warm, 10 seconds in the microwave gives just enough take-the-chill-off magic without melting the caramel completely.
Nutritional Information for Salted Caramel Apple Cheesecake Bars
Alright, let’s be real – we’re not eating cheesecake bars for their health benefits! But I know some of you like to track these things (or just want to plan your workout accordingly), so here’s the scoop on what’s in each delicious square.
Important note: These numbers are estimates based on my specific ingredients – your exact counts might vary depending on your caramel brand, apple size, or whether you go heavy on that extra drizzle (no judgement here!).
- Calories: 280 per bar (Based on 16 servings)
- Total Fat: 18g (10g saturated – thank you, cream cheese and butter!)
- Carbohydrates: 27g (22g sugars from all that caramel and apple goodness)
- Fiber: 1g (Those apples count for something!)
- Protein: 4g (Cream cheese packs a surprising punch)
- Sodium: 310mg (Mostly from the sea salt and crust)
Now, if you’re looking to lighten things up slightly (though I firmly believe desserts should be indulgent!), you could try reduced-fat cream cheese or cutting the sugar by 1/4 cup. But honestly? Life’s too short not to enjoy the real deal sometimes. My philosophy? Balance is key – enjoy every bite of these bars, then maybe take an extra walk tomorrow!
One last thing – if you have dietary restrictions, check your caramel ingredients carefully. Some store-bought brands contain dairy or other allergens. You can always make your own caramel if you need to control the ingredients. Happy baking (and indulging)!
Frequently Asked Questions About Salted Caramel Apple Cheesecake Bars
Over the years, I’ve gotten so many questions about these bars – let me share the answers to the ones that come up most often. These tips will help you avoid any cheesecake mishaps!
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel is divine, I often use high-quality store-bought caramel to save time. Just look for one with real ingredients (not corn syrup as the first item). My go-to brands are usually near the ice cream toppings. Pro tip: warm it slightly before drizzling for that perfect flow.
How do I prevent cracks in my cheesecake layer?
The dreaded cracks! Here’s what works for me: avoid overmixing after adding eggs (this incorporates too much air), don’t overbake (the center should still jiggle slightly), and let it cool gradually in the oven with the door cracked open for 30 minutes. But honestly? Even if it cracks, that caramel drizzle hides everything beautifully!
Can I make these bars ahead of time?
Yes – they actually taste better the next day! You can prepare them up to 2 days in advance. Just wait to add the caramel drizzle and sea salt until about an hour before serving. Store covered in the fridge – the flavors meld wonderfully overnight. They also freeze beautifully for up to 2 months.
What apples work best for this recipe?
I prefer Honeycrisp or Granny Smith apples because they hold their shape when baked. Stay away from super soft varieties like Red Delicious – they turn mushy. The tartness of Granny Smith balances the sweetness perfectly. Whatever you choose, make sure they’re firm and crisp when you buy them.
My cheesecake bars are hard to cut cleanly – help!
Here’s my foolproof method: chill them thoroughly (at least 2 hours), use a sharp knife dipped in hot water (wiped dry between cuts), and don’t press down too hard – let the knife do the work. If they’re still sticking, try lining your pan with parchment paper overhang for easy removal first. And remember – even messy bars taste amazing!
For more delicious recipes and inspiration, check out our Pinterest page!
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22 Irresistible Salted Caramel Apple Cheesecake Bars Recipe
- Total Time: 2 hrs 55 mins
- Yield: 16 bars
- Diet: Vegetarian
Description
Delicious salted caramel apple cheesecake bars with a buttery crust, creamy filling, and caramel drizzle.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 medium apples, peeled and diced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup caramel sauce
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the pan.
- Bake crust for 10 minutes. Let cool slightly.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla. Pour over crust.
- Toss apples with cinnamon and nutmeg. Sprinkle over filling.
- Bake for 30-35 minutes until set. Cool completely.
- Drizzle caramel sauce and sprinkle sea salt. Chill for 2 hours before serving.
Notes
- Use full-fat cream cheese for best texture.
- Store leftovers in the fridge for up to 4 days.
- For extra crunch, add chopped nuts to the crust.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
