Print

Best Salted Caramel Apple Cheesecake Bars (Easy Recipe)

Salted Caramel Apple Cheesecake Bars - featured image
Print Recipe

These salted caramel apple cheesecake bars feature a buttery shortbread crust, creamy cheesecake filling, tender apple layer, and glossy salted caramel topping. They’re perfect for fall gatherings and can be made ahead of time.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium Honeycrisp apples, peeled and diced into ¼-inch pieces
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ½ cup store-bought or homemade caramel sauce
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or fork until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Press the mixture firmly into the bottom of your prepared pan. Bake for 15-18 minutes until the edges are just starting to turn golden. Set aside to cool slightly.
  3. Cook the apples: While the crust bakes, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape. Remove from heat and let cool.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and beat for another minute until well combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add the vanilla extract and flour, mixing on low until just combined.
  5. Assemble the layers: Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula. Spoon the cooked apples evenly over the cheesecake layer. Drizzle the caramel sauce over the apples in a zigzag pattern. Use a knife to gently swirl the caramel into the apples and cheesecake.
  6. Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  7. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  8. Add the finishing touch: Just before serving, sprinkle the flaky sea salt over the top. Use a sharp knife to cut into bars, wiping the blade clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth cheesecake filling. Pre-cooking the apples prevents sogginess. Chilling overnight yields the best texture and clean slices. Add flaky sea salt just before serving to prevent it from dissolving.

Nutrition

Keywords: salted caramel, apple cheesecake bars, fall dessert, cheesecake bars, apple dessert, caramel apple

Find it online: https://noshbelle.com/best-salted-caramel-apple-cheesecake-bars-easy-recipe/