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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars feature a buttery graham crust, a smooth cream cheese filling with tart Granny Smith apples, and marbled ribbons of caramel, making them a perfect dessert for any fall gathering.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 6 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Can substitute with crushed digestive biscuits
  • 1/2 cup unsalted butter, melted Should be at room temperature
For the filling
  • 4 packages (8 ounces each) cream cheese, softened Let sit at room temperature for 30–60 minutes
  • 1 cup sugar Reduce sugar by 2 tablespoons if using very sweet apples
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time to avoid overbeating
  • 2 cups chopped apples Granny Smith recommended for tartness
  • 1 cup caramel sauce Use store-bought or homemade
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture holds together when pressed. Press evenly into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and free of lumps. Scrape the sides as needed.
  4. Add vanilla and eggs one at a time, mixing just until each is incorporated—avoid overbeating to minimize cracks.
  5. Fold in chopped apples, cinnamon, and nutmeg until evenly distributed.
  6. Pour the cheesecake mixture over the crust and spread to the edges.
  7. Drizzle caramel sauce over the top in spoonfuls. Use a knife to swirl the caramel into a marbled pattern—don’t overmix.
Baking
  1. Bake for 45–50 minutes, or until the edges are set and the center jiggles slightly but is not liquid. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  2. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours (overnight is ideal) before cutting into bars.

Notes

For best results, serve chilled with caramel drizzle and cinnamon. Store leftovers in an airtight container in the refrigerator for 4–5 days or freeze for up to 2 months.