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Best Salted Caramel Apple Cheesecake Bars

Salted Caramel Apple Cheesecake Bars - featured image
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These Best Salted Caramel Apple Cheesecake Bars feature a buttery shortbread crust, silky cheesecake filling, tender spiced apples, and a salted caramel topping. They’re the perfect fall dessert that’s make-ahead friendly and always a crowd-pleaser.

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
  • ¼ cup (60g) sour cream, room temperature
  • 3 medium apples (about 450g), peeled, cored, and thinly sliced
  • 2 tablespoons (28g) unsalted butter
  • 3 tablespoons (45g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup (120ml) store-bought or homemade salted caramel sauce
  • Flaky sea salt (like Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until the edges are just lightly golden. Let it cool slightly on a wire rack.
  3. While the crust bakes, melt the 2 tablespoons of butter in a large skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for 6-8 minutes, until the apples have softened slightly but still hold their shape. Remove from heat and set aside to cool.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute. Add the eggs, one at a time, mixing on low speed after each addition just until combined. Finally, mix in the vanilla extract and sour cream until just smooth.
  5. Pour the cheesecake filling over the slightly cooled crust and spread it into an even layer. Arrange the cooked apple slices evenly on top of the cheesecake filling.
  6. Bake for 45-55 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake bars cool in the oven for 1 hour.
  7. Remove the pan from the oven and let it cool completely on a wire rack. Once at room temperature, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Once fully chilled and set, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board. Drizzle generously with the salted caramel sauce and sprinkle with flaky sea salt. Slice into 16 even bars with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake batter. Pat the cooked apples dry to prevent a watery cheesecake layer. For clean slices, chill the bars for at least 4 hours (overnight is best) and use a hot knife wiped clean between cuts. These bars can be made up to 2 days in advance and stored in the refrigerator. They also freeze well for up to 3 months.

Nutrition

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

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