Dessert: United States – Salted Caramel Apple Cheesecake Bars

Serving Size: 12

Approximate Time

Prep 35 min

Cook 50 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

2 cups (200 g) graham cracker crumbs (about 16 full sheets)
1 / 4 cup (50 g) granulated sugar
1 tsp ground cinnamon
1 / 2 cup (1 stick / 113 g) unsalted butter, melted
24 oz / 675 g cream cheese, softened
2 / 3 cup (135 g) granulated sugar
1 / 2 cup (120 ml) sour cream
2 tsp pure vanilla extract
1 / 4 tsp fine salt
3 large eggs, room temperature
3 cups peeled, diced tart apples (about 3 medium Granny Smith)
1 / 3 cup (70 g) light brown sugar, packed
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (8 g) cornstarch
3 / 4 cup (95 g) all-purpose flour
3 / 4 cup (60 g) old-fashioned rolled oats
1 / 2 cup (110 g) light brown sugar, packed
1 tsp ground cinnamon
1 / 4 tsp fine salt
6 tbsp (85 g) cold unsalted butter, cut into small cubes
1 / 2–3 / 4 cup (120–180 ml) thick caramel sauce, warmed slightly
Flaky sea salt, for sprinkling (optional)

Instructions

Prep: Preheat oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, mix graham crumbs, granulated sugar, and cinnamon. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then set aside to cool slightly.
Cheesecake layer: Beat cream cheese and granulated sugar on medium speed until smooth and fluffy, 2–3 minutes. Mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing just until combined after each. Spread evenly over the warm crust.
Apple layer: In a bowl, toss diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until coated. Scatter evenly over the cheesecake layer.
Streusel: Combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until pea-sized crumbs form. Sprinkle evenly over the apples.
Bake: Bake 40–45 minutes, until the edges are set, the center has a slight jiggle, and the streusel is golden.
Cool and chill: Cool in the pan on a rack for 1 hour, then refrigerate at least 3 hours (or overnight) until fully set.
Serve: Lift out, slice into bars, and drizzle each with warm caramel. Finish with a light sprinkle of flaky sea salt if desired. Store covered in the refrigerator for up to 4 days.