Caramel Apple Cheesecake Bars
Serves 12
40 mins prep
20 mins cook
60 mins total
These caramel apple cheesecake bars have a spiced graham cracker crust, a creamy cinnamon caramel no bake cheesecake filling, and the ultimate, spiced caramel apple topping! You’re going to love how easy it is to make each of the components. The rich caramel, cinnamon, cloves and cardamom bring out the apple flavor and add so much fragrant flavor. These are the best apple cheesecake bars.
Caramel Apple Topping
Spiced Graham Cracker Crust
Cheesecake Filling
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Caramel Apple Topping
Peel, core, and cut the apples into slices. Place them into a wide pan and add lemon juice, caramel sauce, sugar, cinnamon, cloves, and cardamom. Heat the apple mixture on low heat, stirring frequently to prevent burning. As it cooks, the apples will release their juices, then the sauce will start to thicken up.
⅕ 5 medium apples⅕ 1 lemon juice⅕ ½ caramel sauce⅕ ¼ brown sugar⅕ 1 ground cinnamon⅕ ⅛ ground cloves⅕ ¼ ground cardamomCook for 10-15 minutes until the sauce thickens and the apples are very soft. Remove from heat and transfer into a non-metal container. Let cool to room temperature, cover, and refrigerate. This can be made ahead of time.
Spiced Graham Cracker Crust
In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, cloves, cardamom, salt, and melted butter. Stir to combine everything evenly. Use your spoon to break up any lumps in the brown sugar.
⅕ 2 graham cracker crumbs⅕ ¼ brown sugar⅕ 1 cinnamon⅕ ¼ ground cloves⅕ ¼ ground cardamom⅕ ¼ sea salt⅕ ⅔ butterTransfer the crust into a parchment paper lined 8” or 9” square dish. Make sure to leave long handles of parchment paper on the sides so that it’s easy to take out the bars once they set.
Spread the crust mixture into an even layer and pack it tightly down with the bottom of a glass. Set aside for later.
Cheesecake Filling
Whip cream to stiff peaks in a large bowl or stand mixer with a whisk attachment. Set aside in the fridge while you work on the rest of the filling.
⅕ 1 heavy whipping creamBeat cream cheese, sugar, salt, vanilla extract, caramel sauce (only use 2 tablespoons of caramel sauce if it's thin), and cinnamon in a large bowl or stand mixer until smooth and creamy. Scrape down the bowl frequently to prevent any lumps. Add lemon juice and mix again.
⅕ 16 cream cheese⅕ ½ granulated sugar⅕ ⅛ sea salt⅕ 1 pure vanilla extract⅕ 2 cinnamon⅕ 1 lemon juice⅕ ¼ caramel sauceGently fold whipped cream into the cream cheese mixture until smooth.
Transfer the filling into the crust and smooth the top. Refrigerate for at least 8 hours or overnight.
Assembly
Remove the cheesecake from the pan by lifting it up by the parchment paper. Cut the cheesecake into bars, I cut mine into four by three bars to make 12 bars.
Top the bars with the caramel apple topping and drizzle with extra salted caramel sauce. Serve chilled!
