Salted Caramel Apple Cheesecake Bars
Creamy cheesecake, cinnamon-spiced apples, and a buttery brown sugar crumble come together in these Salted Caramel Apple Cheesecake Bars. Finished with a drizzle of salted caramel, they have all the cozy flavors of caramel apples and cheesecake layered into an easy fall dessert.
Ingredients
Buttery Crust & Crumble
Cinnamon Apples
Cheesecake Filling
Salted Caramel Topping
Instructions
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Prepare the Pan
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars from the pan after chilling.
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Make the Crust and Crumble
Combine the flour, brown sugar, granulated sugar, cinnamon, salt, and baking powder. Stir in the melted butter and egg yolk until a crumbly dough forms.
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Bake the Crust
Press about two-thirds of the mixture firmly and evenly into the bottom of the prepared pan. Reserve the remaining mixture for the crumble topping. Bake the crust for 10–12 minutes, until it is just beginning to set.
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Prepare the Cinnamon Apples
While the crust bakes, combine the diced apples, brown sugar, cinnamon, and nutmeg. Toss until the apples are evenly coated.
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Make the Cheesecake Filling
Beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream and vanilla. Add the egg and mix on low just until incorporated. Avoid overmixing once the egg has been added.
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Assemble the Bars
Spread the cheesecake mixture evenly over the warm crust. Scatter the cinnamon apples over the cheesecake layer, then crumble the reserved crust mixture evenly over the apples.
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Bake the Cheesecake Bars
Bake for 40–45 minutes, until the edges are set and the center has just a slight jiggle.
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Cool and Chill
Allow the bars to cool completely at room temperature. Refrigerate for at least 3 hours, or preferably overnight, before cutting.
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Add the Salted Caramel
Drizzle the chilled bars with caramel sauce and finish with a light sprinkle of flaky sea salt.
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Slice and Serve
Use the parchment paper to lift the cheesecake from the pan. Cut into 9 larger or 12 smaller bars and add a little extra caramel before serving, if desired.
Note
Use a firm baking apple such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn so the apple pieces hold their texture.
Make sure the cream cheese is fully softened before mixing to help create a smooth cheesecake layer.
Don't overmix the filling after adding the egg.
For clean slices, chill the bars thoroughly and wipe the knife clean between cuts.
Add the flaky salt gradually. You want enough to contrast with the caramel without making the dessert taste salty.
These are especially good made the day before serving, making them a great Make Ahead dessert.
Make It Gluten-Free
Replace the all-purpose flour with a good 1-to-1 gluten-free baking flour. Also verify that the caramel sauce and other packaged ingredients are labeled gluten-free.
So good! I made this for my family and everyone loved it. The caramel on top was definitely our favorite part. I’ll be making it again!