Servings 12 bars
Ingredients
For the cheesecake bars:
- Cooking spray
- 1 1/2 cups finely crushed graham crackers (about 12 crackers)
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese, at room temp
- 1/2 cup sugar
- 1 Tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the caramel apple topping:
- 2 Tablespoons unsalted butter
- 2 medium Granny Smith apples, peeled and cut into 1/2-inch pieces
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons packed light brown sugar
- Homemade or store-bought caramel sauce, for serving
Instructions
Make the cheesecake bars:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let it cool completely before covering the pan with plastic wrap and refrigerating it for 3 hours.
Make the caramel apple topping:
- In a medium saucepan set over medium heat, add the butter and cook until melted.
- Stir in the apples, lemon juice, cinnamon and brown sugar. Cook, stirring occasionally, until the apples have softened slightly, 10 to 12 minutes. Remove the apples from the heat and let them cool for 10 minutes.
- When ready to serve. slice the cheesecake into 12 bars. Spoon the apple mixture on top and drizzle with caramel then serve.
Notes
- Be sure to finely grind the graham crackers. The finer the crumbs, the more tightly packed they will be, and the more likely your crust will hold together. The easiest way to do this is using a food processor, but you could also put the graham crackers into a large resealable bag and crush them with a meat mallet or a small saucepan.
- For this recipe, you’ll want to choose a firm, tart apple. My go-to for this recipe is Granny Smith. Other good apple varieties to use in this include Braeburn, Pink Lady and Mutsu.
- Starting with softened cream cheese is the key to getting a smooth cheesecake batter. Let the packages sit out on the counter for at least 30 minutes. Beat the cream cheese and sugar together in the stand mixer until the mixture is smooth and lump-free before adding the other ingredients.
- The easiest way to get a clean slice is to use a sharp chef’s knife, then clean the knife with warm water and wipe it dry after each slice. This technique works with all cheesecakes, and will guarantee a tidy, crumb-free slice every time!
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