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Crispy Salted Caramel Apple Crisp Cheesecake Bars

Salted Caramel Apple Crisp Cheesecake Bars - featured image
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These decadent fall dessert bars feature layers of creamy cheesecake, cinnamon-spiced apples, crispy oat topping, and a drizzle of homemade salted caramel. Perfect for gatherings, potlucks, or cozy nights in, they combine the best of apple crisp and cheesecake in one irresistible treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups peeled and diced apples (Granny Smith and/or Honeycrisp)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons turbinado sugar
  • Pinch of salt
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 3/4 teaspoon flaky sea salt (Maldon or similar)
  • Optional: store-bought caramel for convenience

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
  3. In a large bowl, beat softened cream cheese until smooth. Add sour cream, granulated sugar, and eggs (one at a time), then vanilla extract. Beat until creamy and lump-free. Pour over cooled crust and spread evenly.
  4. In another bowl, toss diced apples with brown sugar, cinnamon, nutmeg (if using), flour, and a pinch of salt. Spread evenly over cheesecake layer.
  5. In a separate bowl, mix oats, flour, brown sugar, cinnamon, cold cubed butter, turbinado sugar, and a pinch of salt. Blend with fingers or pastry cutter until crumbly. Sprinkle over apples.
  6. Bake at 350°F for 40-45 minutes, until topping is golden and apples are bubbling at the edges. Cheesecake layer should be set but slightly jiggly in the center. Cover loosely with foil if edges brown too quickly.
  7. While bars bake, make salted caramel: In a small saucepan, melt granulated sugar over medium heat, swirling occasionally. Once melted and amber, whisk in butter (it will bubble). Slowly add heavy cream, whisking constantly. Stir in flaky sea salt. Let cool.
  8. Let bars cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
  9. Slice bars into squares with a sharp knife. Drizzle with salted caramel before serving. Warm caramel gently if it thickens.

Notes

For best results, use a mix of tart and sweet apples. Chill bars thoroughly before slicing for clean cuts. Store in the fridge for up to 5 days or freeze for up to 2 months. Easily adapted to gluten-free or dairy-free diets. If using store-bought caramel, add a sprinkle of sea salt for flavor. For extra crunch, add chopped nuts to the topping.

Nutrition

Keywords: apple crisp bars, cheesecake bars, salted caramel, fall dessert, apple dessert, easy baking, potluck dessert, autumn recipe, oat topping, creamy cheesecake

Find it online: https://tomyumy.com/crispy-salted-caramel-apple-crisp-cheesecake-bars-easy-fall-dessert-recipe/