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Perfect Salted Caramel Apple Cheesecake Bars

Salted Caramel Apple Cheesecake Bars - featured image
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These Perfect Salted Caramel Apple Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake filling, tender spiced apples, and a salted caramel swirl for an irresistible fall dessert. Easy to make and perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled and diced (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cubed
  • ¼ cup heavy cream, room temperature
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. Make the shortbread crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter until mixture resembles coarse crumbs with pea-sized butter pieces. Press evenly into prepared pan. Bake 15-18 minutes until lightly golden. Set aside to cool slightly.
  3. Cook the apples: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add diced apples, ¼ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Cook 5-7 minutes until apples are just tender and juices thicken. Remove from heat and let cool.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese and ½ cup sugar until smooth, about 2 minutes. Add eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla and 2 tablespoons flour until just combined. Do not overmix.
  5. Prepare the salted caramel: In a heavy-bottomed saucepan, spread ½ cup sugar in an even layer over medium heat. Swirl pan occasionally until sugar melts and turns deep amber (5-7 minutes). Remove from heat, whisk in 3 tablespoons cubed butter (careful, it will bubble). Slowly pour in ¼ cup heavy cream while whisking constantly until smooth. Stir in ½ teaspoon flaky sea salt. Let cool 5 minutes.
  6. Assemble the bars: Pour cheesecake filling over pre-baked crust and spread evenly. Spoon cooked apples over filling. Drizzle about half the caramel over top and gently swirl with a knife or skewer. Reserve remaining caramel.
  7. Bake 30-35 minutes until edges are set and center jiggles slightly. Do not overbake. Cool at room temperature for 1 hour, then refrigerate at least 4 hours (preferably overnight).
  8. Once chilled, lift bars out using parchment overhang. Slice into squares. Warm remaining caramel slightly and drizzle over top. Sprinkle with extra flaky sea salt before serving.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overbake; center should jiggle slightly. Chill at least 4 hours for clean slices. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter, and replace heavy cream with full-fat coconut cream.

Nutrition

Keywords: apple cheesecake bars, salted caramel, fall dessert, cheesecake bars, apple dessert, easy cheesecake

Find it online: https://piperplate.com/perfect-salted-caramel-apple-cheesecake-bars-easy-recipe/