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Caramel Apple Pie Cheesecake Bars

Caramel Apple Pie Cheesecake Bars - featured image
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These easy homemade bars combine a buttery crust, creamy cheesecake, caramel-simmered apples, and a gooey caramel swirl for the ultimate fall dessert. Perfect for gatherings, potlucks, or a cozy treat at home.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 medium apples (about 400g), peeled and diced (Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup caramel sauce (store-bought or homemade, salted preferred)
  • Pinch of flaky sea salt (optional)
  • Extra caramel sauce for drizzling

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine softened butter, flour, granulated sugar, and salt. Mix with a hand mixer on low speed until coarse crumbs form. Press evenly into the bottom of the pan. Bake for 15 minutes until lightly golden. Cool slightly.
  3. While crust bakes, melt 2 tbsp butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 6-8 minutes, stirring occasionally, until apples are soft and syrupy. Remove from heat and let cool. Stir in caramel sauce.
  4. In a clean bowl, beat cream cheese until smooth, about 2 minutes. Add sugar, eggs, and vanilla extract. Mix until just combined, scraping down sides for a lump-free batter.
  5. Pour cheesecake mixture over cooled crust, spreading evenly. Spoon caramel apple mixture over cheesecake, swirling gently with a spatula to create a marbled effect. Reserve a bit of caramel apple for topping after baking, if desired.
  6. Bake at 350°F (175°C) for 30-35 minutes, until edges are set but center still jiggles slightly. Let bars cool slowly in the oven with the door ajar for 10 minutes.
  7. Transfer pan to a wire rack. Cool to room temperature, then refrigerate for at least 2 hours (overnight is best for clean slices).
  8. Lift bars out using parchment paper. Drizzle extra caramel sauce and sprinkle flaky sea salt before slicing. Use a sharp knife, wiping clean between cuts for neat squares.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based cream cheese and vegan butter. Use firm, tart apples for best results. Chill bars thoroughly for clean slices. If crust is crumbly, press down with a measuring cup. If apples release too much liquid, drain before adding caramel. Bars can be made ahead and refrigerated up to 2 days, or frozen for up to 2 months.

Nutrition

Keywords: caramel apple pie cheesecake bars, fall dessert, apple cheesecake bars, easy cheesecake bars, caramel apple bars, potluck dessert, autumn baking, apple dessert, cheesecake bar recipe

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