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Perfect Apple Cheesecake Bars with Salted Caramel Drizzle

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These bars combine the creamy richness of cheesecake with the warm, spiced comfort of apple pie, all topped with a homemade salted caramel drizzle. They’re impressive enough for Thanksgiving but simple enough for a weeknight treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 oz (452g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples (about 450g), peeled and thinly sliced
  • ¼ cup (50g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, cubed
  • ¼ cup (60ml) heavy cream, room temperature
  • ½ teaspoon flaky sea salt (like Maldon)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add cold cubed butter and work into flour mixture until it resembles coarse meal with some pea-sized butter pieces. Press firmly into bottom of prepared pan. Bake 15-18 minutes until lightly golden. Set aside to cool slightly.
  3. Prepare cheesecake filling: In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating on low after each. Add 1 teaspoon vanilla and 2 tablespoons flour, mix on low until just combined.
  4. Prepare apples: In a separate bowl, toss sliced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Let sit 5 minutes.
  5. Assemble: Pour cheesecake filling over warm crust and spread evenly. Arrange apple slices on top.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Cool completely in pan on wire rack, then refrigerate at least 3 hours or overnight.
  7. Make salted caramel: In a small saucepan over medium heat, spread ½ cup sugar in an even layer. Swirl pan occasionally until sugar melts into deep amber color, 5-7 minutes. Remove from heat, whisk in cubed butter (careful of bubbling). Slowly drizzle in heavy cream while whisking. Stir in ½ teaspoon vanilla and ½ teaspoon flaky salt. Cool 10 minutes.
  8. Finish: Lift bars from pan using parchment. Slice into 16 squares. Drizzle with salted caramel and sprinkle with extra flaky salt. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake filling. Don’t overmix the batter to avoid cracks. Chill bars completely before slicing for clean cuts. Bars taste even better the next day.

Nutrition

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

Find it online: https://evabake.com/perfect-apple-cheesecake-bars-with-salted-caramel-drizzle/