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Crispy Caramel Apple Cheesecake Bars with Pecan Crust

Crispy Caramel Apple Cheesecake Bars - featured image
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A rich and indulgent dessert featuring a crunchy toasted pecan crust, a creamy tangy cheesecake filling, and a topping of cinnamon-spiced sautéed apples with salted caramel.

Ingredients

Scale
  • 1 ½ cups pecan halves, toasted
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 3 large Granny Smith apples, peeled and diced
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ cup apple butter or caramel sauce
  • Sea salt flakes, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the long sides, and lightly grease.
  2. In a food processor, pulse toasted pecans until finely ground. Add melted butter, granulated sugar, brown sugar, flour, and salt; pulse until mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared dish. Bake for 10 minutes, then remove and let cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Stir in 2 tablespoons of flour by hand.
  6. Pour batter over the warm crust and smooth the top. Bake at 350°F for 35-40 minutes until edges are set but center jiggles slightly.
  7. Turn off oven, crack door open, and let bars sit for 1 hour. Remove and cool completely to room temperature.
  8. While bars cool, melt 2 tablespoons butter in a skillet. Add diced apples, brown sugar, and cinnamon; cook for 5-7 minutes until tender.
  9. Spread apple mixture over cooled bars, drizzle with caramel sauce, and sprinkle with sea salt flakes.
  10. Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The bars must be chilled overnight for the best texture and clean cuts. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Nutrition

Keywords: cheesecake bars, pecan crust, caramel apple, fall dessert, make-ahead dessert, easy baking

Find it online: https://tomyumy.com/crispy-caramel-apple-cheesecake-bars-with-pecan-crust-5-easy-steps/