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Best Salted Caramel Apple Cheesecake Bars: Easy Family Recipe

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These Salted Caramel Apple Cheesecake Bars feature a buttery shortbread crust, creamy cheesecake filling, tender spiced apples, and a ribbon of salted caramel. They are quick and easy to make, perfect for fall gatherings, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour (spooned and leveled)
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cut into small cubes
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 3 medium apples, peeled, cored, and diced into ½-inch cubes (about 3 cups)
  • 2 tablespoons unsalted butter
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ½ cup (100g) granulated sugar
  • 3 tablespoons unsalted butter, cut into pieces
  • ¼ cup (60ml) heavy cream, room temperature
  • ½ teaspoon flaky sea salt, plus more for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Dump the mixture into the prepared pan and press it down firmly and evenly into the bottom. Bake for 18-20 minutes, or until the edges are just barely golden. Set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating on low after each just until combined. Beat in the vanilla extract and the tablespoon of flour until just combined. Pour the filling over the warm crust and spread it into an even layer.
  4. In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the apples are softened and the liquid has thickened into a syrupy glaze. Let them cool for a few minutes, then spoon them evenly over the cheesecake layer.
  5. Place the pan in the oven and bake for 35-40 minutes. The edges should be set, and the center should have a slight jiggle. Let the bars cool completely at room temperature on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
  6. In a small, heavy-bottomed saucepan, spread the ½ cup of sugar in an even layer. Cook over medium heat, without stirring, until the sugar begins to melt around the edges. Swirl the pan occasionally until the sugar is fully melted and a deep amber color. Remove from heat and immediately whisk in the butter until melted. Slowly drizzle in the heavy cream while whisking constantly until smooth. Stir in the flaky sea salt. Let the caramel cool in the pan for 15 minutes, then pour it into a jar or bo…
  7. Once the bars are fully chilled and set, use the parchment overhang to lift them out of the pan onto a cutting board. Drizzle the cooled salted caramel generously over the top. Sprinkle with a little extra flaky sea salt. Use a sharp knife to cut into squares, wiping the blade clean between cuts.

Notes

For the best texture, make sure your cream cheese and eggs are truly at room temperature. Pre-baking the crust for a full 20 minutes until lightly golden is key to preventing a soggy crust. The bars must be fully chilled—ideally overnight—for clean slices. If the caramel seizes, return the pan to low heat and gently stir until it melts back into a smooth sauce.

Nutrition

Keywords: salted caramel apple cheesecake bars, apple cheesecake bars, caramel apple bars, cheesecake bars, fall dessert, easy cheesecake recipe

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