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Easy Salted Caramel Apple Cheesecake Bars: Best Fall Dessert Recipe

Salted Caramel Apple Cheesecake Bars - featured image
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These salted caramel apple cheesecake bars combine a buttery shortbread crust, creamy cheesecake layer, tender apples, and rich salted caramel for the perfect fall dessert. Easy to make with simple ingredients, they’re a crowd-pleasing treat that looks impressive but comes together in about an hour.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • ¼ teaspoon fine sea salt
  • 16 oz cream cheese, softened (two 8-ounce blocks, full-fat)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled and thinly sliced (about 2 cups; Granny Smith or Honeycrisp)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (plus extra for sprinkling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with butter or non-stick spray.
  2. Make the shortbread crust: In a large bowl, combine 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add cold cubed butter. Using a pastry cutter or fingertips, work butter into flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Press evenly into prepared pan. Bake 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Prepare apple filling: In a medium bowl, toss sliced apples with 2 tablespoons sugar, cinnamon, nutmeg, and 1 tablespoon flour. Let sit while making cheesecake filling.
  4. Make cheesecake filling: In a large bowl, beat softened cream cheese with electric mixer until smooth, about 2 minutes. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low after each. Add 1 teaspoon vanilla and 2 tablespoons flour, mix just until combined. Batter should be smooth and thick.
  5. Assemble bars: Pour cheesecake filling over slightly cooled crust and spread evenly. Arrange apple slices on top in an even layer, slightly overlapping. Bake 30-35 minutes until edges are set and center is slightly jiggly. A toothpick near center should come out with moist crumbs.
  6. Make salted caramel sauce: In a medium saucepan over medium heat, melt ½ cup butter. Add brown sugar and whisk until combined. Cook 2 minutes, whisking constantly. Slowly pour in heavy cream while whisking (mixture will bubble). Cook 2-3 minutes until smooth and amber. Remove from heat, stir in 1 teaspoon vanilla and ½ teaspoon flaky sea salt. Let cool 5 minutes.
  7. Finish and cool: Let bars cool in pan 10 minutes. Drizzle warm caramel sauce over top, spread evenly. Sprinkle extra flaky sea salt on top. Cool completely at room temperature (about 30 minutes), then refrigerate at least 2 hours before slicing.

Notes

For clean slices, run knife under hot water and wipe clean between cuts. Room temperature ingredients are crucial for smooth cheesecake batter. Place a shallow pan of hot water on oven’s bottom rack while baking to prevent cracking. Caramel can be made ahead and stored in refrigerator for up to 2 weeks.

Nutrition

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

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