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Ultimate Salted Caramel Apple Cheesecake Bars

Salted Caramel Apple Cheesecake Bars - featured image
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These Ultimate Salted Caramel Apple Cheesecake Bars feature a buttery shortbread crust, creamy cheesecake layer, spiced apple topping, and a glassy salted caramel finish. No water bath needed, and they’re make-ahead friendly for easy fall entertaining.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup powdered sugar (60g)
  • ¾ cup unsalted butter (170g), cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract
  • 16 oz cream cheese (two 8-ounce blocks), softened to room temperature
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour (15g)
  • ¼ cup sour cream (60g), room temperature
  • 3 medium apples (about 450g), peeled, cored, and diced into ½-inch cubes
  • 3 tablespoons unsalted butter (42g)
  • ¼ cup brown sugar (50g), packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon cornstarch (8g) mixed with 1 tablespoon water
  • ½ cup granulated sugar (100g)
  • 3 tablespoons unsalted butter (42g), cut into pieces
  • ¼ cup heavy cream (60ml), room temperature
  • ½ teaspoon flaky sea salt, plus extra for finishing
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the shortbread crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and vanilla; pulse until mixture looks like coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake 18-20 minutes until lightly golden. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat 1 minute. Add eggs one at a time, beating on low just until combined. Add vanilla, sour cream, and flour; mix on low until smooth. Pour over warm crust and spread evenly.
  4. Cook the apple layer: In a medium saucepan over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook 5-6 minutes until apples soften slightly. Stir in cornstarch slurry and cook 1 minute until thickened. Remove from heat and cool 5 minutes. Spoon apples evenly over cheesecake layer.
  5. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set, center will jiggle slightly. Cool completely on a wire rack (about 1 hour), then refrigerate at least 4 hours, preferably overnight.
  6. Make the salted caramel: In a medium saucepan over medium heat, melt sugar, stirring occasionally with a dry whisk. Once deep amber (about 350°F), remove from heat and whisk in butter pieces. Slowly drizzle in heavy cream while whisking constantly. Whisk until smooth, then stir in vanilla and flaky sea salt. Cool to room temperature.
  7. Once bars are fully chilled, use parchment overhang to lift out of pan. Drizzle salted caramel over top and sprinkle with additional flaky sea salt. Cut into 12-16 bars using a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Don’t overbake; the center should jiggle. Chill overnight for cleanest slices. Caramel will thicken as it cools; warm cream before adding to prevent seizing.

Nutrition

Keywords: salted caramel apple cheesecake bars, fall dessert, apple cheesecake bars, easy cheesecake bars, no water bath cheesecake

Find it online: https://zoeplate.com/ultimate-salted-caramel-apple-cheesecake-bars-easy-fall-dessert/