Description
These Salted Caramel Apple Cheesecake Bars are a delightful fusion of autumn flavors and rich textures. Imagine layers of buttery shortbread crust, creamy spiced apple cheesecake, and a crisp brown sugar streusel topping—all finished with a luscious drizzle of salted caramel. Whether you’re looking for a show-stopping dessert for a holiday gathering or simply craving something sweet, these bars deliver the best of both cheesecake and apple pie in one irresistible bite. With tart Granny Smith apples, a touch of cinnamon, and a hint of nutmeg, these bars are a cozy treat you’ll want to make all season long!
Ingredients
For the Shortbread Crust:
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup (159g) light brown sugar, packed
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Spiced Apple Creamy Cheesecake Filling:
- 3 (8 oz each, 681g) brick-style cream cheese, room temperature
- 1 cup (227g) sour cream
- 1 1/2 cups (249g) granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons all-purpose flour
- 1/2 cup (113ml) heavy cream
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large Granny Smith apples, peeled and diced into 1/8-inch pieces
For the Brown Sugar Streusel Topping:
- 1/2 cup (106g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1/2 cup (62g) old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (227g) salted caramel sauce, for drizzling
- Flaky sea salt, for sprinkling
Instructions
For the Shortbread Crust:
- Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Spray with non-stick baking spray.
- In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
- On low speed, add in the flour, cinnamon, nutmeg, and salt, mixing until combined. The dough will be crumbly but should hold together when pressed.
- Evenly press the dough into the bottom of the prepared pan.
- Bake for 8 minutes, then remove from the oven and set on a wire rack to cool while you prepare the filling.
For the Spiced Apple Cheesecake Filling:
- In the same stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add the sour cream, granulated sugar, and vanilla extract. Beat until fully combined.
- Add the eggs and egg yolks one at a time, mixing after each addition until just combined.
- Sprinkle in the flour and mix until combined.
- Add the heavy cream, brown sugar, cinnamon, nutmeg, and cloves. Mix until well incorporated, then gently fold in the diced apples.
- Pour the cheesecake filling over the cooled shortbread crust and smooth it into an even layer.
For the Brown Sugar Streusel Topping:
- In a medium bowl, whisk together the brown sugar, granulated sugar, flour, oats, and cinnamon.
- Pour in the melted butter and stir until the mixture forms a crumbly consistency.
- Sprinkle the streusel evenly over the cheesecake layer.
Baking:
- Bake the cheesecake bars for 45-50 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bars to cool completely in the pan, then transfer them to the refrigerator for at least 4 hours or overnight to set.
Finishing:
- Before serving, drizzle the bars with salted caramel sauce and sprinkle with flaky sea salt.
- Slice into squares and enjoy!
- Prep Time: 30mins
- Cook Time: 50mins