Caramel Apple Cheesecake Bars
A delightful fusion of creamy cheesecake and caramel-drenched apples layered on a buttery graham cracker crust. Perfect for fall gatherings!
Ingredients
For the Crust
- 1 cup graham cracker crumbs Honey Maid recommended for sweetness
- 1/2 cup unsalted butter, melted Room temperature for best mix
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 2 packages cream cheese, softened 8 oz each, Philadelphia is preferred
- 1 cup granulated sugar
- 2 large eggs Farm-fresh yield the best results
- 1 teaspoon pure vanilla extract
- 2 cups apples, peeled and diced Granny Smith adds a tartness
- 1 cup caramel sauce High quality, homemade or store-bought
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the baking dish.
- In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well. Stir in vanilla until fully incorporated.
- Fold in diced apples, caramel sauce, cinnamon, and nutmeg.
- Pour cheesecake filling over the crust and bake for 30-35 minutes.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Slice into squares and drizzle with additional caramel sauce before serving.
Notes
For best results, use high-quality ingredients. Bars can be stored in the fridge for up to a week or frozen for longer storage.