Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars have a toasted pecan crust and graham cracker crust with a cheesecake filling and topped with caramelized apples and pecans and of course, extra caramel!

Happy National Apple Day!! Okkkk so this is like my fifth or sixth apple recipe this fall and these caramel apple cheesecake bars may or may not be my last one. Who knows, maybe I’ll spontaneously decide to make something else with the bag of gorgeous Honey crisp apples I just bought at the cider mill! If you’ve never been to cider mill, you are missing out on a crucial part of fall life.

What are Caramel Apple Cheesecake Bars?

Glad you asked! *winky-face emoji* These scrumptious little squares start with my favorite kind of crust, pecan and graham crackers. The next layer is a rich caramel cheesecake made with Eagle Brand Sweetened Condensed Milk for the PERFECT amount of sweetness and creaminess. Then topped with caramelized apples, pecans and an extra drizzle of caramel. You can use store bought or homemade caramel. Just make sure it’s a pretty average thickness, not too runny, not too thick.

How To Make Caramel Apple Cheesecake Bars

Most of my recipes would fall between low and medium in difficulty level. Although these aren’t difficult, there’re multiple layers and the waiting game consumes more time, making it a bit more difficult. You want to begin with the crust & bake it a little before pouring the cheesecake over. This will ensure that it’s firm enough to pick up a bar instead of crumbling everywhere. Then you will bake the cheesecake over the crust.

If you’re making homemade salted caramel, you’ll have to prepare ahead of time to give that time to cool, as well. Allow the cheesecake to cool, then refrigerate it for a few hours until it’s cold & firm. Now you can caramelize your apples, giving those time to cool while you slice the cheesecake. Top cheesecake with caramelized apples, pecans & an extra drizzle of caramel!

How To Get Clean Slices For Cheesecake

Ok seriously though, this is like part rocket science. Why is it so hard to neatly slice cheesecake?! My best tips for slicing these beauties, and any cheesecake really, is to make sure it’s cold and firm before anything. When you’re ready to slice, heat up a large knife with really hot water. Make sure to clean knife and reheat with hot water before every single cut.

Storing Cheesecake Bars

Any dessert is best eaten with in the first day or two but you can store these cheesecake bars in the fridge for up to a week. These are best kept in an airtight container but I didn’t even cover some and they were still amazing, up to a week later. I would recommend topping them fresh because the caramel will end up soaking into the cheesecake but if you don’t mind, it’s honestly good either way.

Ok folks, that’s all for today! Make sure to pick up a can of Eagle Brand Sweetened Condensed Milk for the creamiest festive cheesecake bars ever! If you make these, make sure to tag me @baranbakery on instagram so we can all share in on the fun.

As always, have a blessed day & happy baking!

Love, B

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Thank you for supporting all things Baran Bakery & the brands that make it all possible. This post was sponsored by Eagle Brand. All opinions are 100% my own.

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