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Salted Caramel Apple Cheesecake Bars Recipe

Salted Caramel Apple Cheesecake Bars Recipe

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5.3 from 10 reviews

Salted Caramel Apple Cheesecake Bars combine a buttery shortbread crust with a creamy spiced apple cheesecake filling, topped with a crunchy brown sugar streusel and drizzled with rich salted caramel sauce. This decadent dessert is perfect for Thanksgiving or any special occasion, offering a delightful blend of sweet, spiced, and salty flavors.

  • Total Time: 6 hours 20 minutes
  • Yield: 1 9×13-inch pan (about 12-16 bars)

Ingredients

For the Shortbread Crust:

  • 3/4 cup (170g) unsalted butter, room temperature
  • 3/4 cup (159g) light brown sugar, packed
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Spiced Apple Creamy Cheesecake Filling:

  • 3 (8 ounce) packages (681g) brick-style cream cheese, room temperature
  • 1 cup (227g) sour cream
  • 1 1/2 cups (249g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 cup (113ml) heavy cream
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large Granny Smith apples, peeled and cut into 1/8-inch pieces

For the Brown Sugar Streusel Topping:

  • 1/2 cup (106g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (62g) old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter

For Serving:

  • 1 cup (227g) salted caramel sauce for drizzling
  • Flaky sea salt for sprinkling

Instructions

  1. Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing it to overhang on two sides for easy removal later. Spray the parchment with non-stick baking spray. In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the unsalted butter and light brown sugar together until light and fluffy, about 2-3 minutes. On low speed, add the all-purpose flour, ground cinnamon, nutmeg, and salt. Mix until combined; the dough will be crumbly. Press this mixture evenly into the bottom of the prepared pan and bake for 8 minutes. Remove from oven and let cool on a wire rack while preparing the filling.
  2. Make the Spiced Apple Cheesecake Filling: In a large bowl, beat the cream cheese and sour cream with a handheld mixer until completely smooth and creamy. Add granulated sugar and vanilla extract, mixing until smooth, scraping the bowl as needed. On the lowest speed, add the eggs and egg yolks one at a time, beating just until combined to avoid overmixing. Stir in the flour until fully incorporated. Fold in the heavy cream gently with a spatula. Pour this cheesecake batter over the cooled shortbread crust and spread evenly. In a medium bowl, toss the chopped Granny Smith apples with light brown sugar, ground cinnamon, nutmeg, and ground cloves until well combined. Sprinkle the spiced apple mixture evenly over the cheesecake layer.
  3. Prepare the Brown Sugar Streusel Topping: In a large bowl, combine light brown sugar, granulated sugar, flour, old-fashioned oats, and cinnamon. Add the unsalted butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms an even crumble. Sprinkle this streusel topping evenly over the layered cheesecake and spiced apples.
  4. Bake the Bars: Bake the assembled bars in the preheated oven for 20 minutes. Then, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 40 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools. Remove the bars from the oven and allow them to cool at room temperature for one hour.
  5. Chill the Bars: Transfer the pan to the refrigerator and chill the bars for at least 5 hours, preferably overnight, to allow the cheesecake to fully set and flavors to meld.
  6. Serve: When ready to serve, use the parchment overhang to lift the cheesecake slab from the pan and place it on a cutting board. Drizzle generously with salted caramel sauce and sprinkle with flaky sea salt. Using a large, sharp knife, slice into squares, wiping the knife clean between cuts for neat pieces. Serve immediately and enjoy the perfect balance of creamy, spiced, sweet, and salty flavors.

Notes

  • Room temperature ingredients (cream cheese, eggs) ensure a smooth cheesecake batter without lumps.
  • Using parchment paper with overhang helps in easy removal of the entire cheesecake slab from the pan.
  • Granny Smith apples are ideal for baking due to their tartness and firmness.
  • Do not overbake the cheesecake; a slightly jiggly center indicates perfect doneness as it firms up during chilling.
  • Allow the bars to chill thoroughly for best texture and flavor development.
  • Wiping the knife clean between slices ensures clean-cut bars without crumbs or filling sticking.
  • Store leftover bars covered in the refrigerator for up to 5 days.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar (assuming 12 servings per pan)
  • Calories: 420 kcal
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.2g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 110mg

Find it online: https://dishiary.com/salted-caramel-apple-cheesecake-bars-recipe/