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To make caramel apple cinnamon cheesecake bars, you need simple ingredients. Here’s what you’ll need: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1 tablespoon sugar - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 egg - 2 cups apples, peeled and diced (about 2 medium apples) - 1 tablespoon lemon juice - 1 teaspoon ground cinnamon - 1/4 cup caramel sauce, plus extra for drizzling - Pinch of salt Choosing the right apples makes a big difference. I suggest using tart apples like Granny Smith. They balance the sweet cream cheese and caramel. You could also use Honeycrisp for a sweeter bite. Always peel and dice your apples for even cooking. This way, they mix well with the filling. If you don’t have graham cracker crumbs, you can use crushed cookies. Vanilla wafers or digestive biscuits work well. For a dairy-free option, try vegan cream cheese. You can swap eggs for flaxseed meal mixed with water if you want to make it egg-free. Always taste your filling, and adjust the sugar if needed. Preheating and preparing the baking pan First, preheat your oven to 350°F (175°C). Take an 8x8-inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the edges. This helps when you want to lift the bars out later. Making the crust and baking In a bowl, mix together 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1 tablespoon of sugar. Stir until it feels like wet sand. Press this mixture firmly into the bottom of the pan. Bake the crust for 8-10 minutes until it turns a light golden color. Once done, take it out and let it cool slightly. Mixing cream cheese and other ingredients In a large bowl, use an electric mixer to beat 1 (8 oz) package of softened cream cheese until smooth. Add in 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 egg. Mix these well until they blend together nicely. Incorporating apples and caramel Next, peel and dice 2 medium apples, tossing them in a bowl with 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, and a pinch of salt. Gently fold these apple pieces into the cream cheese mixture. Then, pour in 1/4 cup of caramel sauce, stirring lightly to mix it in. Assembling and final baking Pour the apple cream cheese filling onto the pre-baked crust. Smooth the top with a spatula. Drizzle the remaining caramel sauce on top. Use a knife to swirl the caramel through the filling, creating a marbled look. Bake this in the oven for 30-35 minutes. The edges should be set, but the center should still jiggle a bit. After baking, let it cool at room temperature. Refrigerate for at least 4 hours or overnight to set completely. To make a tasty crust, start with fresh graham cracker crumbs. I recommend crushing them well for a fine texture. Mix the crumbs with melted butter and sugar until it feels like wet sand. Press it firmly into the pan. Bake it until golden. This helps to keep the crust firm and adds a nice crunch. The cream cheese needs to be soft before mixing. I suggest letting it sit at room temperature for about 30 minutes. This helps it blend smoothly with sugar, vanilla, and the egg. Mix until creamy and smooth. Fold in the diced apples gently. You want to keep some texture, so don’t overmix. Drizzle the caramel sauce over the filling before baking. Use a knife to swirl gently through the mixture. This creates a beautiful marbled look. Be careful not to mix too much, or you will lose the swirl effect. Just a few gentle strokes is all you need for a stunning finish. {{image_2}} You can switch up the flavors in these cheesecake bars. For a nutty twist, add 1/2 cup of finely chopped nuts. Pecans or walnuts work great. If you love pumpkin spice, mix in 1/2 cup of pumpkin puree. Add 1 teaspoon of pumpkin pie spice to the filling. These changes give the bars a new, fun taste. If you need a gluten-free version, swap the graham cracker crumbs for gluten-free crumbs. You can find these at most grocery stores. Make sure the caramel sauce is also gluten-free. This way, everyone can enjoy these delicious bars without worry. Serve these cheesecake bars chilled for a refreshing treat. Top them with whipped cream for extra creaminess. A sprinkle of cinnamon or additional diced apples can add a nice touch. For a party, cut the bars into small squares. This makes them easy to share and enjoy with friends. To keep your caramel apple cinnamon cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you want to keep them longer, wrap them tightly in plastic wrap first. This helps lock in moisture and flavor. Always try to eat them within a week for the best taste. You can freeze these cheesecake bars for up to three months. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as you can. When you're ready to eat them, just move them to the fridge to thaw overnight. If you want to warm up these bars, preheat your oven to 300°F (150°C). Place the bars in an oven-safe dish. Cover them with foil to keep them from drying out. Heat them for about 10-15 minutes. You can also enjoy them cold straight from the fridge or at room temperature. Just add a drizzle of caramel sauce to make them extra special! To keep your crust crisp, avoid using too much liquid. Bake it first for 8-10 minutes. This helps set the crust. Always let it cool slightly before adding the filling. You can also use a thicker layer of graham cracker crumbs. This helps absorb moisture from the filling. Yes, you can make these cheesecake bars ahead of time. They store well in the fridge for 3-5 days. Just cover them tightly with plastic wrap. For a longer life, freeze them for up to three months. Thaw them in the fridge before serving. You can add many delicious toppings. Try whipped cream for a light touch. Chopped nuts like pecans or walnuts add crunch. You can drizzle more caramel sauce on top. A sprinkle of cinnamon or a pinch of sea salt can enhance the flavor. Enjoy experimenting with various choices! You’ve learned how to make delicious cheesecake bars from scratch. We covered the key ingredients, specific types, and easy substitutions. The step-by-step guide helps you prepare the crust, mix the filling, and bake perfectly. I shared tips for a great texture and creative variations to try. Finally, we discussed storage methods to keep your treats fresh. Enjoy making these bars and share them with friends or family. Happy baking!

Caramel Apple Cinnamon Cheesecake Bars

Indulge in the delightful flavors of Caramel Apple Cinnamon Cheesecake Bars! Perfect for fall gatherings or a cozy dessert night, these bars feature a buttery graham cracker crust and a creamy apple filling topped with rich caramel sauce. With simple ingredients and an easy step-by-step guide, you’ll have a sweet treat everyone will love. Click to explore the full recipe and bring this delicious dessert to your table!
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Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 tablespoon sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 egg

2 cups apples, peeled and diced (about 2 medium apples)

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 cup caramel sauce, plus extra for drizzling

Pinch of salt

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form a crust. Bake for 8-10 minutes until slightly golden. Remove from oven and let cool slightly.

      Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar, vanilla extract, and egg, mixing until well blended.

        Add the Apples: In a separate bowl, toss the diced apples with lemon juice, ground cinnamon, and a pinch of salt. Gently fold the apples into the cream cheese mixture until evenly distributed.

          Combine and Bake: Pour the apple cream cheese filling over the pre-baked crust, smoothing the top with a spatula. Drizzle the 1/4 cup of caramel sauce over the filling and swirl it gently with a knife for a marbled effect.

            Final Bake: Bake the assembled cheesecake bars in the oven for another 30-35 minutes until the edges are set, and the center has a slight jiggle. Remove from the oven and let it cool to room temperature before refrigerating it for at least 4 hours or overnight.

              Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and drizzle with additional caramel sauce before serving.

                Prep Time: 20 mins | Total Time: 5 hrs 30 mins (includes chilling) | Servings: 16