Easy Caramel Apple Cheesecake Bars

Graham Cracker Crust Success Tips

Below you’ll find my basic graham cracker crust recipe, the same one I use for my pumpkin cheesecake bars, too. It fits an 8-inch square baking pan just right, and best of all, there’s no need to prebake it. But as simple as a graham cracker crust is, three things make all the difference between clean slices and a crumbly mess:

1. Finely grind the graham crackers. You don’t want any big pieces hiding among the crumbs. The finer the crumbs, the more tightly they’ll pack together, which gives you a sturdier crust that holds its shape once the cheesecake is sliced.
2. Use the right amount of butter. Too little butter and your crust will crumble; too much and it’ll turn greasy. For 1.5 cups of graham cracker crumbs, I use 3 tablespoons of melted butter. It’s just enough to bind the crumbs together without making the crust oily.
3. Pack the crust firmly into the pan. You want a compact, even layer so the crumbs really bind together. I like to use the flat bottom of a measuring cup to press the mixture firmly into the pan and all the way into the corners.

Creamy Cheesecake Filling

I adapted the filling from my lemon cheesecake bars, but skipped the lemon zest and dialed up the vanilla. You only need five simple ingredients:

• Cream cheese: Use full-fat, brick-style cream cheese, not the spreadable kind that comes in a tub. It’s the same type I use to make my cream cheese pound cake and pumpkin cream cheese muffins. Make sure it’s softened to room temperature for a smooth, creamy filling without lumps.
• Granulated sugar: Adds sweetness.
• Fresh lemon juice: One medium lemon should give you enough juice for the entire recipe.
• Vanilla extract: Use pure vanilla extract for the best flavor.
• Eggs: Give the cheesecake filling structure and help it set as it bakes.

Caramel Apple Topping

When I was developing this recipe, I knew I wanted plenty of apple in every bite, but I didn’t want to lose that smooth, creamy cheesecake texture. Cooking the apples separately was the answer. They get buttery and tender in a skillet with brown sugar and cinnamon, then go right on top of the chilled cheesecake.

I prefer to use Granny Smith apples for the topping because their tart flavor balances the sweet caramel and rich cheesecake, and they’re firm enough to soften on the stovetop without turning to mush. Other firm, crisp apples that hold their shape when cooked, such as Honeycrisp, Pink Lady or Braeburn, will work, too.

How to Cut Clean Squares

For clean slices, the cheesecake needs to be completely chilled. Then grab a sharp chef’s knife and run it under warm water before wiping it dry and making your first cut. Clean the knife with warm water and wipe it dry after every cut. It’s a simple trick I use for everything from cheesecake bars and fudgy pecan pie brownies to key lime pie and frosted layer cakes.

Once the bars are sliced, spoon the caramel apple topping over each bar, then finish with a generous drizzle of caramel sauce. Store-bought works great, but if you’re going all in, my homemade bourbon caramel sauce takes them over the top.

Make-Ahead Tip

You can make the cheesecake up to 2 days in advance. Once it’s completely cool, cover the pan and refrigerate it until you’re ready to slice and serve.

The caramel apple topping can be made up to 1 day ahead. Let it cool completely, then store it separately in an airtight container in the refrigerator. Wait to top the cheesecake with the apples and caramel sauce until just before serving.