Print

Perfect Caramel Apple Cheesecake Bars

caramel apple cheesecake bars - featured image
Print Recipe

These bars feature a brown butter gingersnap crust, creamy cheesecake layer, and caramel-spiced apples, making a quick and impressive fall dessert that’s a crowd-pleaser.

Ingredients

Scale
  • 1 cup (100g) gingersnap cookies, finely crushed (Stroopwafels or Molasses Gingersnaps recommended)
  • 6 tablespoons (85g) unsalted butter, browned and cooled slightly
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream
  • 3 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup (50g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60ml) caramel sauce (store-bought or homemade, salted caramel preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Make the brown butter gingersnap crust: Melt butter in a small saucepan over medium heat, cooking until golden brown and nutty smelling (4-5 minutes).
  3. Pour browned butter over crushed gingersnap cookies in a mixing bowl. Add sugar, cinnamon, and salt; stir until evenly coated.
  4. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  5. Prepare cheesecake layer: Beat softened cream cheese and sugar on medium speed until smooth (about 2 minutes).
  6. Add eggs one at a time, beating just until combined. Stir in vanilla extract and sour cream until fully incorporated. Avoid overmixing.
  7. Pour cheesecake batter over cooled crust and smooth the top.
  8. Cook apple topping: Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and vanilla extract. Cook 5-7 minutes until apples soften but hold shape. Remove from heat.
  9. Arrange caramelized apples evenly over cheesecake layer.
  10. Drizzle caramel sauce decoratively over apples.
  11. Bake entire pan for 35-40 minutes until cheesecake is just set but slightly jiggly in center.
  12. Cool bars completely at room temperature, then refrigerate at least 4 hours or overnight.
  13. Use parchment overhang to lift bars from pan. Cut into 12 even squares with a sharp knife warmed between cuts.

Notes

Brown the butter carefully to avoid burning; softened cream cheese is key for smooth batter; slice apples evenly for consistent cooking; cheesecake should be slightly jiggly when removed from oven; chill bars overnight for best slicing and flavor; warm knife between cuts for clean edges.

Nutrition

Keywords: caramel apple cheesecake bars, fall dessert, gingersnap crust, caramel apple dessert, easy cheesecake bars, homemade dessert, autumn treats

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