Irresistible Salted Caramel Apple Cheesecake Bars Recipe

Name: Irresistible Salted Caramel Apple Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup melted butter; 2 (8 oz) packages cream cheese, softened; 1/2 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 medium apples, peeled and diced; 1/2 tsp cinnamon; 1/4 cup caramel sauce; 1/2 tsp sea salt

Author: lia

Published: September 12, 2025

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Let me tell you about my absolute favorite fall treat – these Salted Caramel Apple Cheesecake Bars that disappeared faster than I could say “seconds please!” at last year’s Thanksgiving. The magic happens when creamy cheesecake meets tart apples and that glorious salted caramel drizzle. It’s that perfect sweet-salty combo that makes people’s eyes light up when they take the first bite. What I love most? They’re surprisingly simple to make – no water baths or fancy techniques. Just layer, bake, and watch these beauties become the star of any dessert table. Trust me, I’ve made these for everything from book club to potlucks, and I always get asked for the recipe!

Salted Caramel Apple Cheesecake Bars - detail 1

Salted Caramel Apple Cheesecake Bars Ingredients

Gathering the right ingredients makes all the difference with these bars. Here’s what you’ll need, grouped by layer so you can prep efficiently:

For the Crust:

2 cups graham cracker crumbs (about 12 full sheets crushed)
1/2 cup melted unsalted butter (I like to brown mine slightly for extra flavor)

For the Filling:

2 (8 oz) packages cream cheese, softened (must be room temperature!)
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract

For the Topping:

2 medium apples, peeled and finely diced (I prefer Honeycrisp for sweetness)
1/2 tsp ground cinnamon
1/4 cup caramel sauce (homemade or store-bought both work)
1/2 tsp flaky sea salt for finishing

Ingredient Substitutions & Notes

No graham crackers? Digestive biscuits or gluten-free alternatives work beautifully. For the apples, Granny Smith adds nice tartness if you want contrast. And here’s my golden rule – never use cold cream cheese unless you want lumpy filling! Letting it soften ensures that velvety texture we all love. Out of caramel sauce? Melted dulce de leche or even honey makes a tasty substitute in a pinch.

How to Make Salted Caramel Apple Cheesecake Bars

Alright, let’s get to the fun part! Making these bars is easier than you think, but I’ll walk you through each step so they turn out perfect every time. Just follow along and soon you’ll be enjoying that dreamy salted caramel apple goodness.

Preparing the Graham Cracker Crust

First things first – that buttery crust! After mixing your crumbs and melted butter, really press it firmly into your lined pan. I use the bottom of a measuring cup to get it even and compact. Don’t skip the parchment paper – it’s your lifeline when it’s time to lift these beauties out later!

Making the Cheesecake Filling

Here’s where patience pays off. Beat that room-temp cream cheese until it’s completely smooth before adding sugar – no lumps allowed! Then mix in eggs one at a time, just until combined. Overmixing = cracks, and we don’t want that. The vanilla goes in last, and oh, that sweet aroma is already making my kitchen smell amazing!

Assembling and Baking

Pour that silky filling over your cooled crust, then sprinkle those cinnamon-tossed apples evenly across the top. Bake until the edges are set but the center still has a slight jiggle – about 25-30 minutes. That jiggle means they’ll be creamy, not dry. Let them cool completely before that final caramel drizzle and that perfect pinch of flaky salt. The hardest part? Waiting those 2 hours to slice into them!

Salted Caramel Apple Cheesecake Bars - detail 2

Tips for Perfect Salted Caramel Apple Cheesecake Bars

After making these bars more times than I can count, I’ve picked up some tricks to guarantee dessert perfection every time:

Chill time is sacred! I know it’s tempting, but resist cutting into these before they’ve chilled at least 2 hours – that patience gives you clean slices and perfect texture.
Apple choices matter: Honeycrisp or Fuji apples stay firm when baked, but toss in some Granny Smith if you love that sweet-tart contrast.
Watch the bake time: Pull them when the center still jiggles slightly – they’ll firm up as they cool. Overbaking = dry cheesecake, and nobody wants that!
Salt sprinkle timing: Add flaky sea salt right after drizzling caramel so it sticks beautifully to the glossy topping.
Room temp is key: Let the baked bars sit out 10 minutes before refrigerating – this prevents condensation from making your crust soggy.

Storing and Serving Suggestions

These bars keep beautifully in the fridge! Just wrap them tightly or stash them in an airtight container – they’ll stay fresh for up to 5 days (though mine never last that long). For serving, I love them slightly chilled with a scoop of vanilla ice cream melting on top – the warm-cold contrast is heavenly. They’re equally amazing with your morning coffee (no judgment here – I’ve definitely had cheesecake for breakfast!). Pro tip: Let them sit at room temp for about 10 minutes before serving to take the chill off and really let those flavors shine.

Salted Caramel Apple Cheesecake Bars FAQs

Can I use store-bought caramel sauce?
Absolutely! I keep good-quality store-bought caramel in my pantry for quick baking days. Just warm it slightly for easier drizzling. That said, homemade caramel does take these bars to the next level when you have time.

How do I prevent cracks in my cheesecake bars?
Three secrets: Don’t overmix after adding eggs, avoid overbaking (that jiggle is good!), and let them cool gradually. If cracks appear, no worries – that caramel topping is the perfect cover-up!

Can I make these gluten-free?
You bet! Just swap regular graham crackers for gluten-free ones. I’ve even used crushed gluten-free vanilla cookies with great results. The filling is naturally gluten-free already.

How far ahead can I make these?
They’re actually better the next day! Make them up to 24 hours in advance – just hold off on the caramel drizzle until 1-2 hours before serving to keep it from soaking in.

Can I freeze these cheesecake bars?
Yes! Freeze without toppings for up to 1 month. Thaw in the fridge overnight, then add caramel and salt before serving. The texture stays perfect!

Nutritional Information

Just so you know, these numbers can vary based on your specific ingredients. But for one delicious bar, you’re looking at roughly: 220 calories, 14g fat (8g saturated), 22g carbs, and 3g protein. Not bad for such an indulgent treat!

Try This Recipe and Share Your Twist!

Alright, now it’s your turn! Whip up these Salted Caramel Apple Cheesecake Bars and tell me how they turned out – did you add nuts? Try different apples? I can’t wait to hear your delicious variations in the comments below!

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