Name: Caramel Apple Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 180 g digestive biscuits; 70 g unsalted butter (melted); 320 g full-fat cream cheese (room temperature); 120 g granulated sugar; 1/2 tsp salt; 1 tsp vanilla extract; 2 large eggs (room temperature); 300 g granny smith apples (peeled, cored and chopped to medium cubes); 20 g granulated sugar; 1 tsp lemon zest; 3/4 tsp ground cinnamon; 1/2 tsp ground nutmeg; 100 g unsalted butter (chilled and cubed); 125 g plain flour; 1/2 tsp ground cinnamon; 70 g demerara sugar; 40 g granulated sugar; 3 tbsp caramel sauce

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Introduction

These Caramel Apple Cheesecake Bars combine a buttery biscuit crust with creamy cheesecake, spiced apples, and a crunchy crumble topping. Finished with a drizzle of caramel sauce, they make a perfect indulgent treat for any occasion.

The image shows a close-up of four layered dessert squares stacked on a white plate, placed on a white marbled surface. Each square has four distinct layers: a dense, dark brown crumbly base at the bottom, a thick creamy white layer above it, a light tan layer with soft apple slices in the middle, and a crumbly golden topping with bits of crumble scattered around. Rich amber caramel sauce is generously drizzled over the top and sides, dripping down to the plate, adding a shiny glaze and glossy texture to the dessert. The background is softly blurred with hints of red and yellow apples, emphasizing the dessert's details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 g digestive biscuits
70 g unsalted butter (melted)
320 g full-fat cream cheese (room temperature)
120 g granulated sugar
1/2 tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
300 g granny smith apples (peeled, cored and chopped to medium cubes)
20 g granulated sugar
1 tsp lemon zest
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
100 g unsalted butter (chilled and cubed)
125 g plain flour
1/2 tsp ground cinnamon
70 g demerara sugar
40 g granulated sugar
3 tbsp caramel sauce

Instructions

Step 1: Preheat the oven to 160°C (fan). Lightly grease an 8 x 8-inch baking pan and line it with baking paper, ensuring there is plenty of overhang. Set aside.
Step 2: To make the crust, blitz the digestive biscuits in a food processor or place them in a bag and crush with a rolling pin until finely ground. Stir in the melted butter until the mixture resembles damp sand. Press this evenly into the base of the prepared pan. Chill until needed.
Step 3: To make the cheesecake filling, beat the cream cheese in an electric mixer bowl until smooth and fluffy. Add the granulated sugar, salt, and vanilla extract, mixing to combine. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Step 4: Remove the chilled crust from the fridge and pour the cheesecake batter over it. Gently tap the pan on the counter to release any air bubbles.
Step 5: Prepare the spiced apples by placing the chopped apples in a bowl. Add sugar, lemon zest, cinnamon, and nutmeg, stirring well. Let sit for 5 minutes to meld the flavors.
Step 6: To make the crumble topping, rub the chilled cubed butter into the flour, cinnamon, demerara sugar, and granulated sugar until the mixture is sandy and resembles coarse breadcrumbs.
Step 7: Spread the spiced apples evenly over the cheesecake layer, then sprinkle the crumble topping uniformly on top.
Step 8: Bake for 45-50 minutes, until the crumble topping is golden and the cheesecake filling is set. Let cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Step 9: Use the baking paper overhang to lift the cheesecake bars from the pan. Drizzle with caramel sauce, slice into bars, and serve.

Tips & Variations

For extra flavor, add a splash of Calvados or apple brandy to the spiced apples before layering.
Swap granny smith apples for any crisp-tart variety you prefer.
Use store-bought caramel sauce for convenience or make your own for a homemade touch.
Make smaller bars by using a 9 x 9-inch pan and adjusting baking time slightly.

Storage

Store cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month—wrap tightly and thaw in the fridge before serving. Reheat briefly in a warm oven if you prefer warm apples and crumble, but the cheesecake is typically best enjoyed chilled.

How to Serve

A square slice of crumb cake sits center on a white plate, showing four distinct layers: a golden brown crumbly crust at the bottom, a thick creamy white cheesecake layer, a soft tan apple filling with visible fruit chunks above it, and a rough, golden crumb topping. The cake is drizzled with smooth, shiny caramel sauce flowing down the crumb topping. In the background on a white marbled surface, part of the rest of the crumb cake is visible, slightly out of focus, along with a whole green apple on the left and a glass jar of caramel with a spoon on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of biscuit for the crust?

Yes, shortbread or graham crackers make good alternatives and will add a slightly different flavor and texture.

Do the cheesecake bars need to be served cold?

They are best served chilled to keep the cheesecake filling firm, but you can let them sit at room temperature for 15-20 minutes before serving if you prefer a softer texture.