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Ultimate Honeycrisp Caramel Apple Cheesecake Bars: Easy Fall Dessert

honeycrisp caramel apple cheesecake bars - featured image
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These Ultimate Honeycrisp Caramel Apple Cheesecake Bars feature a buttery shortbread crust, velvety cheesecake, tender Honeycrisp apples, and a crackly caramel topping. They’re an impressive yet forgiving fall dessert that’s perfect for gatherings.

Ingredients

Scale
  • 1½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cubed
  • ¼ teaspoon fine sea salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium Honeycrisp apples, peeled, cored, and thinly sliced (about ⅛-inch thick)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • 1 tablespoon lemon juice
  • ½ cup unsalted butter
  • 1 cup packed brown sugar (dark or light brown)
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a large bowl, combine 1½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Add ¾ cup cold cubed butter and cut it in using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Press firmly into the prepared pan in an even layer. Bake for 18-20 minutes until edges are just barely golden. Set aside to cool.
  3. Prepare the apples: While the crust bakes, peel, core, and thinly slice the Honeycrisp apples (about ⅛-inch thick). In a medium bowl, toss slices with 2 tablespoons sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Let sit for 10 minutes to macerate.
  4. Make the cheesecake filling: In a large mixing bowl, beat 16 ounces softened cream cheese with ½ cup granulated sugar until smooth and fluffy, about 2-3 minutes. Scrape down sides. Add 2 eggs one at a time, beating on low after each addition just until combined. Add 1 teaspoon vanilla and 2 tablespoons flour, mixing on low until just incorporated.
  5. Assemble the layers: Pour cheesecake filling over cooled crust and spread evenly. Arrange sliced apples in overlapping rows on top. Pour any remaining juices from the apple bowl over the top.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Let cool completely on a wire rack, about 1 hour.
  7. Make the caramel: In a medium saucepan over medium heat, melt ½ cup butter. Add 1 cup brown sugar and stir until combined. Bring to a gentle boil, cook for 2 minutes without stirring. Slowly add ½ cup heavy cream (it will bubble up), stir until smooth. Remove from heat, stir in ¼ teaspoon salt and 1 teaspoon vanilla. Let cool for 10 minutes, then pour over cooled bars. Sprinkle with flaky sea salt if desired.
  8. Refrigerate for at least 4 hours, preferably overnight. Lift bars out using parchment overhang, slice with a sharp knife (wipe blade clean between cuts), and serve chilled.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the cheesecake batter to prevent cracking. Let caramel cool for 10-15 minutes before pouring so it clings to the apples. For clean slices, use a hot, wet knife and wipe between cuts. These bars taste better after a night in the fridge. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: caramel apple cheesecake bars, Honeycrisp apple dessert, fall dessert, cheesecake bars, apple cheesecake, easy dessert recipe

Find it online: https://cooksybite.com/ultimate-honeycrisp-caramel-apple-cheesecake-bars-easy-fall-dessert/