Description
These Caramel Apple Cheesecake Bars feature a buttery digestive biscuit crust topped with a creamy full-fat cream cheese layer, a spiced Granny Smith apple mixture, and a crumble topping with a drizzle of rich caramel sauce. Perfectly balanced with warm cinnamon and nutmeg spices, these bars make a delightful dessert that combines the flavors of autumn in every bite.
Ingredients
Scale
Crust
- 180 g digestive biscuits
- 70 g unsalted butter, melted
Cheesecake Filling
- 320 g full-fat cream cheese, room temperature
- 120 g granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Spiced Apple Layer
- 300 g Granny Smith apples, peeled, cored and chopped to medium cubes
- 20 g granulated sugar
- 1 tsp lemon zest
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Crumble Topping
- 100 g unsalted butter, chilled and cubed
- 125 g plain flour
- 1/2 tsp ground cinnamon
- 70 g demerara sugar
- 40 g granulated sugar
Finishing
- 3 tbsp caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160°C (fan). Lightly grease an 8 x 8-inch baking pan and line it with baking paper, ensuring there is ample overhang to lift the bars out easily once baked.
- Make the Crust: Crush the digestive biscuits finely and mix with melted butter until combined. Press the mixture firmly into the base of the prepared baking pan to form an even and compact crust.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add granulated sugar, salt, and vanilla extract, continuing to mix until fully combined. Then, add eggs one at a time, beating gently to incorporate without overmixing. Pour this mixture evenly over the biscuit crust layer.
- Prepare Spiced Apples: In a separate bowl, toss the chopped Granny Smith apples with 20 g granulated sugar, lemon zest, ground cinnamon, and ground nutmeg. Spread the spiced apple mixture evenly over the cheesecake filling layer.
- Make the Crumble Topping: In a bowl, rub the chilled butter into the plain flour, ground cinnamon, demerara sugar, and granulated sugar until the mixture resembles coarse crumbs. Sprinkle this crumble topping evenly over the apple layer.
- Bake the Bars: Place the baking pan in the preheated oven and bake for 50 minutes or until the crumble is golden and the cheesecake layer is set but slightly jiggly in the center.
- Cool and Add Caramel Drizzle: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, drizzle the caramel sauce evenly over the top.
- Chill and Serve: Using the parchment overhang, lift the cheesecake bars out of the pan and cut into 9 even squares. Chill the bars in the refrigerator for at least 2 hours to set fully before serving.
Notes
- These bars combine a buttery crust, creamy cheesecake layer, spiced apples, and a sweet crumble topping for a perfect autumn dessert.
- Using Granny Smith apples provides a nice tart contrast to the sweet cheesecake and caramel.
- Room temperature ingredients help achieve a smooth cheesecake filling.
- Make sure to chill the bars well before serving to allow clean slicing and enhanced flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 80 g
- Calories: 555 kcal
- Sugar: 41 g
- Sodium: 386 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 118 mg
