Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are the perfect fusion of fall flavors, combining the richness of cheesecake with the tartness of apples and the sweetness of caramel.
This dessert is ideal for autumn gatherings, potlucks, or as a special treat for your family. With its blend of textures and flavors, it’s sure to become a fall favorite.

Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ tsp cinnamon

For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Apple Layer:
3 medium Granny Smith apples, peeled and diced
2 tbsp lemon juice
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg

For the Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, cold and cubed
¼ cup chopped pecans, optional

For the Caramel Sauce:
1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tbsp unsalted butter
¼ tsp salt

Instructions:
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.

Make the crust:
In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then let cool while preparing the other layers.

Prepare the cheesecake layer:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Pour over the cooled crust and spread evenly.

Make the apple layer:
Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg.
Spread the apple mixture evenly over the cheesecake layer.

Create the streusel topping:
In a bowl, mix flour and brown sugar.
Cut in cold butter until the mixture is crumbly.
Stir in chopped pecans if using.
Sprinkle the streusel over the apple layer.

Bake the bars:
Place the pan in the preheated oven and bake for 45-50 minutes, until the streusel is golden and the cheesecake is set.
Allow to cool completely at room temperature, then refrigerate for at least 2 hours.

Make the caramel sauce:
In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves.
Increase heat to medium-high and cook without stirring until the mixture turns amber (about 8-10 minutes).
Remove from heat and carefully whisk in cream (it will bubble vigorously).
Stir in butter and salt until smooth.
Let cool slightly.

Serve:
Cut the chilled bars into squares.
Drizzle with warm caramel sauce just before serving.

Notes, Tips & Tricks:
– The Perfect Crust: For an extra-crispy crust, pre-bake it for 10 minutes before adding the cheesecake layer. This prevents sogginess and adds a delightful crunch!
– Creamy Cheesecake Layer: Make sure your cream cheese is at room temperature to avoid lumps. Beat it until it’s super smooth before adding other ingredients.
– Apple Selection: Granny Smith apples work great because their tartness balances the sweet caramel. But feel free to mix it up with Honeycrisp or Braeburn for varied flavors and textures!
– Caramel Sauce: Watch your caramel sauce like a hawk! It can go from perfect to burnt in seconds. If you’re nervous about making it from scratch, a good quality store-bought sauce works too.
– Serving and Storage: These bars are best served chilled. Store them in the refrigerator for up to 5 days (if they last that long!). For the best texture, let them sit at room temperature for about 15 minutes before serving.

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