0 from 18 votes
Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars are HEAVENLY. You'll love the sweet crust, cheesecake filling, cinnamon apple topping, and salted caramel on top.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 446 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup butter sliced
- 16 ounces cream cheese (2 packages) softened
- 1/2 cup sugar + 2 TBSP separated
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples peeled, cored, and chopped
- 1/2 teaspoon cinnamon
Salted Caramel Topping
- 1 cup sugar
- 6 tablespoons salted butter sliced
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350. Mix flour, brown sugar, and butter slices. Mix with a hand mixer or with your hands until combined and crumbly. Press evenly into a 9x13 pan. Bake for 20 minutes.
- Mix cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla and mix until combined. Pour over crust.
- In a large bowl, combine apples, cinnamon and 2 TBSP of sugar. Stir until the apples are coated. Spoon apple topping on top of the cheesecake layer.
- Bake at 350 for 30 minutes.
Cup of Yum
Salted Caramel Topping
- Heat sugar in a medium saucepan on medium heat. Stir constantly with wooden spoon and make sure to scrape the sides and bottom. Sugar will form clumps and eventually melt into a thick brown liquid. Continue to stir constantly.
- Once sugar is melted, add in the butter. The caramel will bubble up when you add in the butter, so be careful when adding it. Stir until butter is completely melted and combined with caramel.
- Slowly add the heavy cream. The mixture will bubble up when you add the cream as well. Boil for 1 minute. Remove from heat and add in sea salt.
- Drizzle over bars immediately before serving.
Cup of Yum
Notes
- Make sure all of the ingredients (cream cheese, eggs, etc.) are at room temperature before mixing. This ensures a smoother and less dense cheesecake filling.
- Avoid overmixing the cheesecake batter, as overmixing can lead to cracks. Mix until just combined.
- Gradually cool the cheesecake after baking by turning off the oven and letting it sit with the door slightly open for about an hour before transferring it to the refrigerator. Rapid temperature changes can lead to cracks.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Cholesterol
110mg
(37%)
Sodium
391mg
(16%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
1034IU
(21%)
Vitamin C
2mg
(2%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 110mg | 37% |
| Sodium | 391mg | 16% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1034IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.