Let Me Tell You About This Wild Apple Bar Adventure
You ever have those days where you just want fall in the kitchen, but you also want cheesecake, but you also want to not fuss for three hours? Yeah, that’s pretty much where these Caramel Apple Cheesecake Bars were born. The first time I made them was actually for a family get-together, and I probably stressed more about the crumbs on my shirt than the crumbs in the crust. And yet—somehow—they disappeared before anyone noticed I’d neither ironed nor properly greased the pan. Would bet my last Granny Smith that these are the kind of treat people talk about afterwards (“Remember when Aunt Jess brought those apple cheesecake things? She had flour on her nose!”)
Why I Keep Making These Bars (And Probably Will Forever)
I make this recipe whenever apples start showing up at the farmer’s market and my brain half-thinks, “Ooh, I should be healthy!” (But let’s be real, the cheesecake wins every time.) My family goes bananas for these—well, apples, obviously. My husband tries to sneak pieces when they’re still too warm to cut properly, even though I always say, “Let them set or they’ll just fall apart everywhere!” Spoiler: they do. Sometimes I make them while grumbling over the sticky caramel, but then an hour later I’m scraping the foil for crumbs and sucking caramel off my fingers. It’s one of those irresistible, silly, worth-it messes.
What You’ll Need (and What You Could Swap If You Forget Something!)
- 1 1/2 cups graham cracker crumbs (actually, I’ve used digestive biscuits in a pinch; heck, once I crushed some oatmeal cookies—nobody noticed)
- 1/2 cup melted butter (salted or unsalted, I use whatever’s lurking at the back of the fridge)
- 2 packs (8 oz each) cream cheese, room temp (honestly, one time I used the low-fat stuff and it was… not my best idea. But you do you!)
- 2/3 cup granulated sugar (my aunt swears by coconut sugar for everything, and sure, it works)
- 2 large eggs
- 1 tsp vanilla extract (homemade if you’re feeling ambitious—otherwise, supermarket special is fine)
- 2 medium apples, peeled and diced (Granny Smith are classic, but whatever apples you forgot in the fruit bowl will do – just avoid the really mushy ones)
- 2 tbsp flour (any all-purpose, though I once used whole-wheat and it made a hearty, breakfast-y sort of thing)
- 1/2 tsp cinnamon (plus more if you like to measure with your heart)
- Store-bought caramel sauce for drizzling (I know some folks make their own. Me, I just crack open the jar after pretending I made it from scratch!)
Let’s Get These Bars Baked (and Maybe Have a Laugh or Two)
- Preheat your oven to 350°F (that’s 180°C for my metric mates). Line an 8-inch square pan with foil so you can lift the bars out later—grease it, too, unless you feel like scraping the corners clean.
- Mix the graham cracker crumbs and melted butter in a bowl (I use my hands, it’s more fun). Press the mixture into the pan, nice and flat. Pop it in the oven for about 8-9 minutes, not for a tan but just till it smells slightly toasty.
- For the cheesecake filling: In a big bowl, beat (or stir, if you don’t want to dirty the mixer) the cream cheese and sugar until creamy, then add the eggs and vanilla. Stir just until it’s smooth—don’t overthink it. This is where I usually sneak a taste with my finger. Hygienic? Maybe not; satisfying? Always.
- Pour the cheesecake mixture over your warm crust and smooth it out. Sprinkle the diced apples over the top. If it looks uneven, give the pan a little shimmy.
- In a tiny bowl, toss flour and cinnamon together and sprinkle over the apples (you can skip this if you want, but I like how it thickens up).
- Drizzle caramel sauce (not all of it yet, save some for later). Sometimes I zigzag it, sometimes I just splatter artfully. Both taste the same.
- Bake for about 30-35 minutes until the center’s mostly set. If it wobbles like a shy dancer center-stage, don’t panic—it’ll finish setting as it cools.
- Cool completely, then chill at least 2 hours. That’s the hardest part, honestly. If you cut in too soon, you’ll have cheesecake pudding. Not the worst thing, but not a bar.
- Lift out, cut into squares, and go wild with the rest of your caramel drizzle. Stand back and admire your handywork (taking a photo is optional but completely normal).
Some Notes That Might Save Your Sanity
- I once left these on the counter all night before chilling—still tasted fine, but the crust was a tiny bit too soft. Maybe don’t do that.
- If your apples aren’t super tart, a squirt of lemon juice can liven them up a bit (I learned this after using dodgy Red Delicious apples once—never again).
- Actually, if you’re short on time, you can skip pre-baking the crust, but I find it gets soggier, especially if you’re heavy handed with apples like me.
If You Want to Mix It Up, Here’s What I’ve Tried
- Swapping pears for apples? Surprisingly tasty.
- I got bold and added chopped pecans once. It was a good crunch but my picky kid called it “lumpy,” so that’s a maybe.
- Tried making a gluten free base with crushed rice cakes. Super weird—don’t recommend, unless you’re feeding it to a rabbit.
Don’t Sweat the Equipment!
If you don’t have an 8-inch square tin, a round cake pan works—just cut the pieces pie-style (I’ve even used a loaf tin in a jam, but the pieces looked, well, not pretty). And if you’re short a mixer, a sturdy wooden spoon and elbow grease can get the filling pretty smooth.
How Long Do These Last? Well…
Technically, you should cover them and store in the fridge for up to 4 days, but in my house, it never lasts more than a day! I did sneak one leftover bar into the lunchbox once and it was still lovely and creamy by noon.
My Favorite Way to Serve These Bars
I love them cold with an extra drizzle of caramel and a pinch of flaky sea salt on top (our family “fancy touch,” as my daughter says). Someone always tries to eat it with their hands, but I keep forks handy—less sticky finger chaos. Once, we even had these with a little scoop of vanilla ice cream. That was a good day.
Pro Tips (Like, Seriously, Listen to Me This Time)
- Don’t try to rush the chilling. I’ve done it, regretted it, and spent the next hour collecting squished cheesecake bits with a spoon. Patience, grasshopper.
- And watch the pan size! One time I used a larger pan thinking bars would be easier to cut—ended up with cheesecake pancakes. Tasty but not right.
Frequently Asked (and Sometimes Silly) Questions
- Can I make these with gluten free crackers? Sure thing, just know it might change the texture. I’ve tried a couple—some are too crumbly but still taste fab.
- Do I have to peel the apples? Technically, no. But I find the skin gets a tad tough in the bake. Up to you if you’re feeling lazy.
- Can I freeze these? Yes, sort of. They freeze okay but can get a bit watery when thawed. Not my favorite way, but if you must, wrap ‘em tight.
- Do I really need to chill them before slicing? Absolutely. Well, unless you want cheesecake soup. Trust me—been there, tasted that. Fun, but not bar-shaped.
- What kind of apples are best? I love tart Granny Smiths, but just not the super-soft varieties. On second thought, as long as it’s crispish, it’s fair game.
And one last thing—if you’re like me and get distracted halfway through, double-check you actually added the eggs. Yes, I’ve missed that step before. Whoops.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 medium apples, peeled, cored, and diced
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup caramel sauce, plus more for drizzling
Instructions
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1Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
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2In a medium bowl, mix the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to create the crust.
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3In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
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4Spread the cheesecake mixture evenly over the crust. In a separate bowl, toss diced apples with cinnamon and brown sugar. Sprinkle the apple mixture evenly over the cheesecake layer.
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5Drizzle 1/2 cup caramel sauce on top. Bake for 40 minutes or until the center is set. Cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.
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6Before serving, drizzle additional caramel sauce over the chilled bars if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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