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Perfect Caramel Apple Cheesecake Bars

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These bars combine a buttery shortbread crust, smooth tangy cheesecake, tender spiced apples, and a rich homemade caramel drizzle for a comforting fall dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (120g) sour cream
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 2 large apples, peeled, cored, and thinly sliced (Fuji or Honeycrisp recommended)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (100g) granulated sugar (for caramel)
  • 3 tablespoons unsalted butter (for caramel)
  • ⅓ cup (80ml) heavy cream, warmed
  • Pinch of salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Press evenly into greased 9×9-inch pan. Bake 15-18 minutes until lightly golden. Cool slightly.
  2. In a large bowl, beat softened cream cheese until smooth. Add sour cream and mix well. Beat in sugar, then eggs one at a time. Stir in vanilla and flour until creamy and slightly thick. Set aside.
  3. Melt butter in skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook 5-7 minutes until apples are tender but hold shape. Remove from heat and cool slightly.
  4. Pour cheesecake batter over warm crust, smoothing top. Evenly distribute sautéed apples over batter, pressing gently.
  5. Bake at 350°F (175°C) for 35-40 minutes until edges are set but center jiggles slightly. Cool completely on wire rack.
  6. For caramel sauce, melt sugar in medium saucepan over medium heat without stirring, swirling occasionally until deep amber. Remove from heat, whisk in butter until melted. Slowly whisk in warm heavy cream, then salt. Cool until slightly thickened but pourable.
  7. Drizzle caramel over cooled bars. Refrigerate at least 2 hours before slicing.

Notes

Use room temperature cream cheese, eggs, and sour cream for smooth batter. Avoid overmixing after adding eggs to prevent cracks. Use cold butter for crumbly crust. Sauté apples gently to keep shape. Watch caramel closely to avoid burning. If caramel hardens, warm briefly to restore drizzle consistency. For gluten-free, substitute almond flour for crust. For dairy-free caramel, use coconut cream and vegan butter.

Nutrition

Keywords: caramel apple cheesecake bars, fall dessert, homemade caramel, shortbread crust, easy cheesecake bars, apple dessert, autumn baking

Find it online: https://shimmersnack.com/perfect-caramel-apple-cheesecake-bars-recipe-easy-homemade-dessert/