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Ultimate Salted Caramel Apple Cheesecake Bars – Easy Fall Dessert

Salted Caramel Apple Cheesecake Bars - featured image
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These Ultimate Salted Caramel Apple Cheesecake Bars feature a buttery shortbread crust, creamy cheesecake filling, cinnamon-spiced apples, and a drizzle of salted caramel. They’re an easy, crowd-pleasing fall dessert perfect for potlucks and gatherings.

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 ounces cream cheese, softened (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 (Honeycrisp or Granny Smith)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 tablespoon lemon juice
  • ½ cup salted caramel sauce (store-bought, like Trader Joe’s or Stonewall Kitchen)
  • Flaky sea salt (like Maldon)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add cold cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse sand with a few pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until edges are just barely golden. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low just until incorporated. Stir in vanilla and 2 tablespoons flour until just combined.
  4. Prepare the apples: In a separate bowl, toss sliced apples with 2 tablespoons sugar, cinnamon, nutmeg, and lemon juice until coated. Let sit for 5 minutes.
  5. Assemble the bars: Pour cheesecake filling over the slightly cooled crust and spread evenly. Arrange apple slices on top in an even layer. Drizzle about half the salted caramel sauce over the apples.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is slightly jiggly. If top browns too quickly, tent loosely with foil after 25 minutes. Let cool completely at room temperature (about 1 hour), then refrigerate for at least 3 hours, preferably overnight.
  7. Once fully chilled, lift bars out of pan using parchment overhang. Place on cutting board. Drizzle with remaining caramel sauce and sprinkle with flaky sea salt. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients matter for a smooth cheesecake filling. Don’t overbake; the center should still have a slight wobble. Chill thoroughly before cutting for clean slices. Use a hot knife for neat edges. Pre-baking the crust helps prevent sogginess.

Nutrition

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

Find it online: https://spoonluma.com/ultimate-salted-caramel-apple-cheesecake-bars-easy-fall-dessert/