Caramel Apple Cheesecake Bars Recipe

5 from 1 vote

Caramel Apple Cheesecake Bars Recipe

Easy caramel apple bars are like salted caramel apples, but in cheesecake form. Simple, sliceable, and great for entertaining a crowd.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Keyword: apple dessert, bite sized desserts, dessert, dessert bars, easy dessert recipe, easy snack, fall recipe, fall snacks, game day snacks, kid-friendly, make with kids

Servings: bars

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Saucepan
8x8 baking pan
Food Processor
Mixing Bowl

Ingredients

For the topping:

3 cups apple cider
1 cup packed light brown sugar
1 stick cinnamon
2 8-ounce blocks cream cheese, softened to room temperature (be sure to use block cream cheese, not the kind in a tub)
2 large eggs
1/3 cup caramel syrup, store-bought or homemade (optional)

For the crust:

2 cups gingersnap cookie crumbs (200 grams; see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 F.
In a small saucepan, boil cider, sugar, and cinnamon stick until the mixture is thick and syrupy and reduces to about 3/4 cup. This should take about 10 minutes. Let the syrup cool completely. Remove and discard the cinnamon stick.
While the syrup cools, line an 8x8 baking pan with parchment and lightly spray it with nonstick cooking spray.
In a food processor, pulse together the gingersnap cookies.
In a mixing bowl, stir together the cookie crumbs, ground cinnamon, and salt. Fold in the melted butter. Gently press the crumb crust the bottom of the pan.
In the bowl of a food processor combine the cream cheese and cider syrup. Blend until smooth. Add the eggs and blend just until evenly combined and smooth.
Pour the filling over the crust.
Bake until the top is golden brown and the filling is set, 20-25 minutes.
Allow to cool completely before slicing and serving. Drizzle with some caramel syrup right before serving.

Notes

Gingersnap Cookie Crumbs - I like to use store-bought gingersnap cookies that I pulse in a food processor until they resemble sand. You can also use graham crackers or buy pre-made graham cracker crumbs (available in the baking aisle).

Nutrition