Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Apple Layer:
- 3 medium Granny Smith apples, peeled and diced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ¼ cup chopped pecans (optional)
- For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- Make the crust:
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
- Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then let cool while preparing the other layers.
- Prepare the cheesecake layer:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Pour over the cooled crust and spread evenly.
- Make the apple layer:
- Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg.
- Spread the apple mixture evenly over the cheesecake layer.
- Create the streusel topping:
- In a bowl, mix flour and brown sugar.
- Cut in cold butter until the mixture is crumbly.
- Stir in chopped pecans if using.
- Sprinkle the streusel over the apple layer.
- Bake the bars:
- Place the pan in the preheated oven and bake for 45-50 minutes, until the streusel is golden and the cheesecake is set.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
- Make the caramel sauce:
- In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves.
- Increase heat to medium-high and cook without stirring until the mixture turns amber (about 8-10 minutes).
- Remove from heat and carefully whisk in cream (it will bubble vigorously).
- Stir in butter and salt until smooth.
- Let cool slightly.
- Serve:
- Cut the chilled bars into squares.
- Drizzle with warm caramel sauce just before serving.
Notes
- Cheesecake bars can be stored in the fridge for up to 5 days.
- Caramel apple toppings stay fresh for up to 2 days when stored properly.
- Ensure the cheesecake bars are set by gently shaking the pan; the center should not jiggle.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg