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Salted Caramel Apple Cheesecake Bars

These bars are full of the flavors of fall! The soft yet dense apple cheesecake layer tops a crisp, brown sugar-graham cracker crust, while gooey, salted caramel drenches the top. Yum!! 

Prep Time
15 mins
Cook Time
15 mins
Chill Time
3 hrs
Total Time
4 hrs
Servings: 12 Servings
Calories: 273 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Crust
  • ½ cup unsalted butter melted
  • 1 cup Graham cracker crumbs
  • ¾ cup light brown sugar packed
  • 1 tablespoon cornstarch
  • pinch salt optional and to taste
Cheesecake
  • 1 large egg
  • 8 ounces cream cheese at room temperature and very soft (light is okay, micro for 10-15 seconds if you forgot to set it out to soften)
  • ½ cup granulated sugar
  • 1 tablespoon molasses light, mild, or medium molasses; not blackstrap
  • 1 tablesoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 cup small diced apple pieces I used 1 medium-large, unpeeled Fuji apple; use your favorite
  • about 1/2 cup salted caramel sauce divided (I use Trader Joe’s or make homemade salted caramel

Instructions

Crust:
    Cup of Yum
  1. Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Add all remaining crust ingredients and mix with a fork to combine.
  4. Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer; set pan aside.
Cheesecake:
  1. In the same mixing bowl (no need to wash it), combine egg, cream cheese, sugar, molasses, vanilla, cinnamon, allspice, nutmeg, ginger, and whisk until very smooth and combined, or beat with an electric mixer until smooth and satiny. The softer the cream cheese is, the easier the mixture comes together.
  2. Add the cornstarch and mix to just incorporate.
  3. Fold in the apples.
  4. Pour mixture over crust, smoothing lightly with spatula and dispersing apple pieces evenly.
  5. Drizzle about 1/4 cup caramel sauce over batter to create swirls. To create the marbled pattern shown, drizzle caramel over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 5 evenly spaced lines through the caramel. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
  6. Bake for about 45 to 48 minutes, or until center is set with very little jiggle; some looseness and a very slight jiggle is okay, but there should not be sloshing in the center. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter.
  7. Allow bars to cool in pan for about 1 hour before lifting out with foil overhang and slicing. I prefer to serve these bars chilled. Cover pan with foil to prevent fridge smells, and refrigerate for at least 2 hours, or overnight, or until chilled before slicing and serving.
  8. Before slicing, drizzle about 1/4 cup caramel sauce over top; or add extra caramel to each piece individually prior to serving.

Notes

  • Storage: Bars will keep airtight in the refrigerator for up to 1 week.

Nutrition Information

Serving 1 Calories 273kcal (14%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 55mg (18%) Sodium 126mg (5%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 273

% Daily Value*

Serving 1
Calories 273kcal 14%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Cholesterol 55mg 18%
Sodium 126mg 5%
Fiber 1g 4%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.