Description
These Apple Pie Cheesecake Bars combine the best of both worlds: a buttery graham cracker crust, creamy cheesecake filling, and tender apple chunks spiced with cinnamon. Topped with a drizzle of caramel sauce and a sprinkle of sea salt, these bars are a decadent treat perfect for dessert lovers seeking a cozy, fall-inspired flavor in every bite.
Ingredients
Scale
Crust
- 6 tablespoons butter, melted
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
Cheesecake Filling
- 16 ounces cream cheese, at room temperature
- 3 large eggs
- ¼ cup sugar
- ¼ teaspoon salt
Apple Mixture
- 2 large apples, peeled, cored, and sliced into small pieces
- 3 tablespoons sugar
- ½ teaspoon cinnamon
Topping
- Caramel sauce (store-bought)
- Sea salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and spray it lightly with cooking spray to prevent sticking.
- Make Crust: In a medium bowl, combine the melted butter, ground cinnamon, sugar, and graham cracker crumbs. Mix well until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan using the bottom of a glass to create a compact crust. Bake in the preheated oven for 10 minutes to set.
- Prepare Apples: While the crust bakes, toss the peeled, cored, and diced apples in a medium bowl with sugar and cinnamon until coated evenly. Set aside.
- Make Cheesecake Filling: In the bowl of a stand mixer or with a handheld mixer, beat the cream cheese, sugar, eggs, and salt on medium-high speed for about 5 minutes, until the mixture is perfectly smooth and creamy. Gently fold the apple mixture into the cheesecake batter, distributing the apples without breaking them down.
- Assemble and Bake: Pour the combined cheesecake and apple filling over the pre-baked crust. Use a spatula to level the top for even baking. Bake uncovered for about 1 hour, or until the filling is set but still slightly jiggly in the center.
- Cool and Slice: Remove the baking pan from the oven and allow the cheesecake bars to cool completely at room temperature. Once cool, refrigerate if desired before slicing into 9 squares.
- Top and Serve: Before serving, drizzle the bars generously with store-bought caramel sauce and sprinkle lightly with sea salt to enhance the sweet and savory flavors.
Notes
- For best results, ensure cream cheese is at room temperature before mixing to avoid lumps.
- You can substitute Granny Smith apples with your preferred tart apple variety.
- If you prefer a thicker crust, increase graham cracker crumbs by ¼ cup and butter by 2 tablespoons.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- Reheat slightly before serving to enjoy the gooey texture and melty caramel sauce.
