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Best Salted Caramel Apple Cheesecake Bars (Easy Fall Dessert Recipe)

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These Salted Caramel Apple Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake filling, tender spiced apples, and a ribbon of salted caramel for an irresistible fall dessert. No water bath required, and they slice beautifully for any gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced into ¼-inch pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 cup caramel candies, unwrapped
  • ¼ cup heavy cream
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the shortbread crust: In a food processor, pulse flour, ½ cup sugar, and ¼ teaspoon salt. Add cold butter cubes and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Cook the apple layer: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are tender but still hold their shape and liquid has mostly evaporated. Remove from heat and let cool completely.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat for 1 minute. Add eggs one at a time, beating on low speed after each addition until just incorporated. Mix in vanilla extract and sour cream until smooth and lump-free.
  5. Prepare the salted caramel: In a small saucepan over low heat, combine caramel candies and heavy cream. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and stir in flaky sea salt. Let cool for 5 minutes.
  6. Assemble the bars: Pour cheesecake filling over cooled crust and spread evenly. Drop cooled apples in spoonfuls over the cheesecake layer, then gently swirl with a knife. Drizzle about half of the salted caramel over the top and swirl gently. Reserve remaining caramel.
  7. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and slightly puffed but center still jiggles slightly. Cool completely on a wire rack (1-2 hours).
  8. Refrigerate for at least 4 hours, preferably overnight. Warm remaining caramel slightly and drizzle over the top. Sprinkle with extra flaky sea salt. Lift bars out using parchment overhang and cut into 16 squares with a sharp knife wiped clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overbake—the center should still jiggle slightly. Chill overnight for cleanest slices. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter.

Nutrition

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

Find it online: https://twinkletaste.com/best-salted-caramel-apple-cheesecake-bars-easy-fall-dessert-recipe/