Description
These Apple Pie Cheesecake Bars combine the rich creaminess of cheesecake with the warm, spiced flavors of apple pie in a convenient bar form. Featuring a buttery graham cracker crust, cinnamon-spiced sliced apples folded into a smooth cheesecake filling, and finished with a drizzle of caramel sauce and a sprinkle of sea salt, these bars are perfect for any dessert lover looking for a cozy, indulgent treat.
Ingredients
Scale
Crust
- 6 tablespoons butter, melted
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
Apple Filling
- 2 large apples, peeled, cored, and sliced into small pieces
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
Cheesecake Filling
- 16 ounces cream cheese, at room temperature
- 3 large eggs
- ¼ cup sugar
- ¼ teaspoon salt
Topping
- Caramel sauce (store-bought)
- Sea salt, for sprinkling
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and spray it lightly with cooking spray to prevent sticking.
- Make Crust: In a medium bowl, combine melted butter, ground cinnamon, sugar, and graham cracker crumbs. Press this mixture evenly into the bottom of the prepared pan using the bottom of a glass or your fingers to create a firm crust. Bake the crust for 10 minutes to set.
- Prepare Apples: In another medium bowl, toss the peeled, cored, and sliced apples with sugar and ground cinnamon until evenly coated. This will give the apples a sweet, spiced flavor.
- Make Cheesecake Filling: In the bowl of a stand mixer or using a hand mixer, beat the cream cheese, sugar, eggs, and salt on medium-high speed for about 5 minutes until the mixture is smooth and creamy. Gently fold in the prepared apple mixture to combine without breaking up the apples.
- Assemble and Bake: Pour the cheesecake and apple filling over the pre-baked crust. Use a spatula to level the top for even baking. Bake the entire bar uncovered for about 1 hour, or until the cheesecake filling is set and no longer jiggly in the center.
- Cool and Slice: Remove the pan from the oven and let the cheesecake bars cool completely to room temperature. Cooling fully ensures clean slicing.
- Top and Serve: Once cooled, slice the cheesecake into squares. Drizzle each piece with store-bought caramel sauce and sprinkle with a pinch of sea salt to enhance the flavors and add a delightful contrast.
Notes
- Allow cream cheese to come to room temperature for smoother batter and better mixing.
- Use tart apples such as Granny Smith for a nice balance of sweet and tangy flavors.
- Make sure the cheesecake is fully set before slicing to avoid crumbling.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a double caramel flavor, warm the caramel sauce before drizzling.
