Description
These Caramel Apple Cheesecake Bars combine a buttery digestive biscuit crust with a smooth, full-fat cream cheese layer, topped with spiced granny smith apples and a crumbly topping, all finished with a luscious caramel drizzle. Perfect as a decadent dessert for fall or any time you crave a sweet, comforting treat.
Ingredients
Scale
Crust
- 180 g digestive biscuits
- 70 g unsalted butter (melted)
Cheesecake Filling
- 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)
Apple Topping
- 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
Crumble Topping
- 100 g unsalted butter (chilled and cubed)
- 125 g plain flour
- 1/2 tsp ground cinnamon
- 70 g demerara sugar
- 40 g granulated sugar
Finishing
- 3 tbsp caramel sauce
Instructions
- Preheat oven and prepare pan: Preheat your oven to 160°C (fan). Lightly grease an 8 x 8-inch baking pan and line it with baking paper, ensuring there is ample overhang for easy removal of the bars later. Set aside.
- Make crust: Crush the digestive biscuits into fine crumbs and mix thoroughly with the melted unsalted butter until combined. Press this mixture evenly into the base of the prepared pan to form the crust layer. Place it in the refrigerator to firm up while you prepare the filling.
- Prepare cheesecake filling: In a mixing bowl, beat the room temperature full-fat cream cheese until smooth and creamy. Add the granulated sugar, salt, and vanilla extract and mix until blended. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Pour this cheesecake mixture evenly over the chilled crust.
- Prepare apple topping: In a bowl, combine the chopped granny smith apples with granulated sugar, lemon zest, ground cinnamon, and ground nutmeg. Toss gently until the apples are well coated. Spread the spiced apples evenly over the cheesecake layer.
- Make crumble topping: In another bowl, combine chilled cubed unsalted butter, plain flour, ground cinnamon, demerara sugar, and granulated sugar. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Evenly distribute the crumble topping over the apples layer.
- Bake the bars: Place the assembled pan in the preheated oven and bake for approximately 50 minutes or until the crumble topping is golden brown and the cheesecake layer is set.
- Cool and finish: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, drizzle the caramel sauce evenly over the top. Use the overhanging baking paper to lift the bars out of the pan and cut into 9 equal-sized bars for serving.
Notes
- These bars combine four distinct layers: a buttery crust, creamy cheesecake filling, spiced apple topping, and a crunchy crumble, all highlighted by a rich caramel sauce drizzle.
- Use granny smith apples for tartness that balances the sweetness of the caramel and cheesecake.
- Make sure all dairy ingredients are at room temperature to achieve a smooth cheesecake texture.
- Chilling the crust before adding the filling helps prevent sogginess.
- Allow the bars to cool completely before slicing to ensure clean cuts.
Nutrition
- Serving Size: 80 g
- Calories: 555 kcal
- Sugar: 41 g
- Sodium: 386 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 118 mg
