Caramel Apple Cheesecake Bars

A buttery graham crust supports a vanilla cheesecake layer topped with tender cinnamon apples and a caramel finish. The bars chill into neat squares for easy serving at fall gatherings.

By Julienne

Cook time: 50 minutes

Servings: 12

Ingredients

• 240 g graham cracker crumbs for crust
• 85 g unsalted butter melted, divided for crust and apple topping
• 25 g granulated sugar divided for crust and filling
• 1 g fine salt for crust
• 680 g cream cheese softened
• 150 g granulated sugar divided for crust and filling
• 2 each large eggs lightly beaten
• 10 ml vanilla extract for filling
• 120 g sour cream for filling
• 15 g all-purpose flour for filling
• 300 g apples peeled, cored, and sliced 5 mm thick
• 3 g ground cinnamon for apple topping
• 25 g brown sugar for apple topping
• 10 ml fresh lemon juice for apple topping
• 15 g unsalted butter melted, divided for crust and apple topping
• 120 g caramel sauce for finishing
• 1 g flaky sea salt for garnish

Instructions

1. Heat the oven to 175 C. Line a 9x13 inch baking pan with parchment, leaving overhang on two sides for lifting the bars out later. Pan is lined and oven fully preheated.
2. Make the crust: in a bowl, combine the graham cracker crumbs, 85 g of the melted butter, 25 g of the granulated sugar, and the fine salt until the mixture looks like damp sand. Press it firmly and evenly into the prepared pan. Crust is compacted into an even layer and holds together when pressed.
3. Bake the crust for 10 minutes, then set it on a rack while you make the filling. Crust looks set and lightly fragrant at the edges.
4. In a large bowl, beat the softened cream cheese and remaining 150 g granulated sugar until smooth and creamy, scraping the bowl as needed. Beat in the eggs, vanilla, sour cream, and flour just until combined; do not overmix. Filling is glossy, lump-free, and pourable.
5. Spread the cheesecake filling over the warm crust in an even layer. Filling reaches the corners in a level layer.
6. In a medium skillet over medium heat, combine the sliced apples, cinnamon, brown sugar, lemon juice, and remaining 15 g melted butter. Cook for 5 to 7 minutes, stirring occasionally, until the apples soften slightly but still hold their shape and the juices look syrupy. Apples are tender at the edges, not mushy, with a glossy coating.
7. Spoon the warm apples evenly over the cheesecake layer, then bake until the center is set with a slight wobble, 35 to 40 minutes. The edges should look firm and the center should no longer appear wet. Center jiggles slightly when the pan is gently shaken and the top is set.
8. Cool the pan completely at room temperature, then chill for at least 3 hours, or until fully cold and firm enough to slice cleanly. Bars are fully chilled and hold sharp edges when cut.
9. Lift the slab from the pan, drizzle with caramel sauce, and sprinkle with flaky sea salt if using. Cut into 12 bars and serve cold or lightly chilled. Bars slice cleanly and the caramel stays on top rather than sinking in.