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Salted Caramel Apple Cheesecake Bars

These Salted Caramel Apple Cheesecake Bars have a buttery shortbread crust, creamy cheesecake layer, and cinnamon-spiced apples on top, all drizzled with homemade salted caramel. Each bite tastes like fall in dessert form, with the perfect mix of sweet, salty, and cozy flavors.
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Prep Time 40 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours 25 minutes
Servings: 9 Servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Crust
  • 1½ cups Graham cracker crumbs about 10-12 full crackers
  • ¼ cup Granulated sugar
  • ½ tsp Cinnamon
  • 6 tbsp Unsalted butter melted
For the Cheesecake Layer
  • 16 oz (2 blocks) Cream cheese softened
  • ½ cup Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • Pinch of salt
For the Apple Layer
  • 2 Medium apples (Honeycrisp or Granny Smith) peeled, cored, and diced
  • 1 tbsp Light brown sugar
  • ½ tsp Ground cinnamon
  • ⅛ tsp Nutmeg
For the Streusel Topping
  • ½ cup Light brown sugar
  • ¾ cup All-purpose flour
  • ¼ tsp Cinnamon
  • ¼ cup Unsalted butter softened
  • ¼ cup Finely chopped pecans or walnuts optional
  • Pinch of salt
For the Homemade Salted Caramel Sauce
  • 1 cup Granulated sugar
  • ¼ cup Water
  • 6 tbsp Unsalted butter cut into pieces
  • ½ cup Heavy cream room temperature
  • 1 tsp Vanilla extract
  • ½ tsp Flaky sea salt plus more for sprinkling

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Stand or hand mixer
  • Small saucepan
  • Rubber spatula
  • Sharp knife

Method
 

  1. Prepare the Pan & Crust
    Preheat oven to 350°F (175°C).
    Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy lifting later.
    In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
    Press the mixture firmly into the bottom of the pan and bake for 8 minutes.
    Remove from the oven and let cool slightly while preparing the next layers.
  2. Make the Cheesecake Layer
    In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    Add eggs one at a time, mixing well after each.
    Stir in vanilla extract and a pinch of salt.
    Pour the mixture over the baked crust and smooth the top evenly.
  3. Add the Apple Layer
    In a small bowl, toss diced apples with brown sugar, cinnamon, and nutmeg.
    Evenly sprinkle the apple mixture over the cheesecake layer.
  4. Make the Streusel Topping
    In a medium bowl, combine brown sugar, flour, cinnamon, and salt.
    Cut in the softened butter with a fork or your fingers until the mixture forms coarse crumbs.
    Stir in nuts, if using, and sprinkle evenly over the apples.
  5. Bake
    Bake for 40–45 minutes, until the top is golden and the center is just set.
    Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) before slicing.
  6. Make the Salted Caramel Sauce
    In a medium heavy-bottomed saucepan, combine sugar and water. Stir gently to help the sugar dissolve.
    Heat over medium heat and bring to a boil without stirring. (You can swirl the pan occasionally to help it cook evenly.)
    Continue boiling until the mixture turns a deep amber color, this takes about 8–10 minutes. Watch closely near the end.
    Once amber, carefully whisk in the butter, it will bubble up vigorously. Stir until melted and smooth.
    Slowly pour in the heavy cream while stirring continuously, then remove from heat. Stir in the vanilla extract and flaky sea salt.
    Let cool for 10–15 minutes before drizzling. The caramel will thicken as it cools.
    Store leftovers in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using.
  7. Serve
    Once the bars are fully chilled and set, lift them from the pan using the parchment overhang.
    Slice into squares and drizzle generously with warm salted caramel sauce.
    Finish with an extra sprinkle of flaky sea salt for that perfect sweet-salty touch.