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A layered dessert combining a buttery graham cracker crust, creamy cheesecake, tart spiced Granny Smith apples, crunchy streusel topping, and a warm caramel drizzle, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ tsp cinnamon
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 medium Granny Smith apples, peeled and diced
  • 2 tbsp lemon juice
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, cold and cubed
  • ¼ cup chopped pecans (optional)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes, then let cool while preparing the other layers.
  5. Beat softened cream cheese and granulated sugar until smooth and lump-free.
  6. Add eggs one at a time, mixing well after each addition.
  7. Stir in vanilla extract to the cheesecake mixture.
  8. Pour the cheesecake mixture over the cooled crust and spread evenly.
  9. Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg.
  10. Spread the spiced apple mixture evenly over the cheesecake layer.
  11. Mix all-purpose flour and brown sugar in a bowl for the streusel topping.
  12. Cut cold cubed butter into the flour mixture until crumbly.
  13. Stir in chopped pecans if using.
  14. Sprinkle the streusel topping evenly over the apple layer.
  15. Bake the assembled bars at 350°F (175°C) for 45–50 minutes, until the streusel is golden and the cheesecake is set.
  16. Allow the pan to cool completely at room temperature, then refrigerate for at least 2 hours.
  17. In a saucepan, combine granulated sugar and water. Heat over medium heat, stirring until sugar dissolves.
  18. Increase heat to medium-high and cook without stirring until the mixture turns amber (about 8–10 minutes).
  19. Remove from heat and carefully whisk in heavy cream; the mixture will bubble vigorously.
  20. Stir in unsalted butter and salt until the caramel sauce is smooth, then let it cool slightly.
  21. Cut the chilled bars into squares.
  22. Drizzle warm caramel sauce over the bars just before serving.

Notes

Pre-bake the crust for 10 minutes to lock in crunch and prevent sogginess., Use cream cheese at room temperature and beat well for a smooth cheesecake layer., Stick with tart Granny Smith apples for balance, or try Honeycrisp or Braeburn for variation., Keep a close watch while making caramel sauce to avoid burning; store-bought caramel sauce can be used as a shortcut., Chill these bars before cutting for clean slices and best flavor., Store covered in the fridge for up to 5 days; let warm slightly before serving for extra gooeyness., Bars can be frozen for up to 3 months; thaw overnight in the fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/caramel-apple-cheesecake-bars/