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Decadent Caramel Apple Cheesecake Bars, perfect for a fall dessert.

Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars feature a buttery shortbread crust, a creamy cheesecake filling, and a spiced apple topping, all finished with a luscious caramel drizzle.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted (1 ½ sticks)
For the cheesecake layer:
  • 2 packages cream cheese, softened (8-ounce)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the apple topping:
  • 2 medium-sized apples (Honeycrisp, Granny Smith, or Fuji work best), peeled, cored, and finely diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
For the caramel drizzle:
  • ½ cup store-bought caramel sauce (or homemade)

Equipment

  • Oven
  • 9x13-inch baking pan
  • Parchment paper
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Small bowl
  • Wire rack
  • Cutting board

Method
 

Shortbread Crust
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, lightly greasing it.
  2. Combine flour, ½ cup sugar, and salt in a bowl, then mix in melted butter until crumbly and press into the prepared pan.
  3. Bake the crust for 12-15 minutes until it is lightly golden.
Cheesecake Layer
  1. While the crust bakes, beat softened cream cheese and ½ cup sugar until smooth, then mix in the egg and vanilla extract.
  2. Pour the cheesecake mixture evenly over the warm, pre-baked crust.
Apple Topping and Baking
  1. In a separate bowl, toss the diced apples with 2 tablespoons sugar, cinnamon, and nutmeg until coated.
  2. Spoon the spiced apples evenly over the cheesecake layer.
  3. Bake for 25-30 minutes until the cheesecake edges are set but the center is slightly jiggly.
Chilling and Serving
  1. Cool the bars on a wire rack for at least 1 hour, then lift them from the pan and refrigerate for 3-4 hours or overnight.
  2. Slice the chilled bars into squares and drizzle generously with slightly warmed caramel sauce just before serving.

Notes

For best results, make sure your cream cheese is at room temperature for a smooth cheesecake batter. Adjust cinnamon and nutmeg to your preference, and feel free to use homemade caramel sauce for an extra touch.