Go Back
- 1 1/2 cups graham cracker crumbs - 1/4 cup brown sugar - 1/2 cup unsalted butter, melted To make the crust, you need graham cracker crumbs, brown sugar, and melted butter. The crumbs give a nice crunch. Brown sugar adds sweetness, and melted butter binds it all together. - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups finely chopped apples (Granny Smith works great) - 1 teaspoon cinnamon - 1/2 cup chopped pecans The filling needs cream cheese, sugar, eggs, and vanilla for sweetness. Chopped apples bring a fresh taste, while cinnamon adds warmth. The pecans give a nice crunch and flavor. - 1 cup caramel sauce (store-bought or homemade) - 1/4 cup chopped pecans for garnish For the topping, you can use store-bought caramel or make your own. Chopped pecans on top add texture and a nutty flavor. This sweet touch makes the bars even more delightful. To start, preheat your oven to 325°F (163°C). Grab a 9x9 inch baking pan. You can grease it or line it with parchment paper. This makes it easier to lift out the bars later. In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup of brown sugar, and 1/2 cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture firmly into the bottom of your pan. Bake it for 10 minutes. This helps to set the crust. After 10 minutes, take it out and let it cool a bit. Next, we make the cheesecake filling. In a large bowl, take 16 oz of softened cream cheese and beat it with 1 cup of granulated sugar. Mix until it's smooth and creamy. Then, add 2 large eggs, one at a time. Beat well after each egg. Pour in 1 teaspoon of vanilla extract and mix again. Now it's time to add the fun part! Fold in 2 cups of finely chopped apples, 1 teaspoon of cinnamon, and 1/2 cup of chopped pecans. Make sure everything is mixed evenly. Now, pour the cheesecake filling over your cooled crust. Spread it out evenly. Place your pan back in the oven and bake for 30-35 minutes. You want the center to be slightly set with just a little jiggle. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. This step helps to prevent cracks on the top. Once it’s cooled, put it in the fridge for at least 4 hours, but overnight is best. Before serving, drizzle 1 cup of caramel sauce on top and sprinkle with more chopped pecans. Finally, slice the bars into squares and enjoy! Baking cheesecake bars can be fun and easy. Here are some tips to get it right: - Use room-temperature cream cheese for a smooth filling. - Beat the cream cheese well to avoid lumps. - Mix ingredients gently when adding apples and pecans. - Always chill your bars before serving for the best taste and texture. A great crust makes a big difference in cheesecake bars. Here’s how to do it: - Combine graham cracker crumbs, brown sugar, and melted butter well. - Press the mixture firmly into the pan to avoid a crumbly crust. - Bake the crust for just 10 minutes to keep it soft. - Let the crust cool slightly before adding the cheesecake filling. Avoid these common mistakes for perfect cheesecake bars: - Don’t overmix the cheesecake filling, or it may crack. - Avoid opening the oven door while baking; it can cause sinking. - Don’t skip the cooling step in the oven to prevent cracks. - Make sure to chill the bars for at least four hours before serving. By following these tips, you can enjoy delicious caramel apple pecan cheesecake bars! {{image_2}} You can easily make these bars gluten-free. Use gluten-free graham cracker crumbs for the crust. Check the label to ensure they are safe. This change keeps the taste while making it friendly for those with gluten issues. You can switch up the flavors to keep things fresh. Try using pears or peaches instead of apples. These fruits add a new twist. You might also swap pecans for walnuts or almonds. Each nut brings a unique crunch and taste. Toppings can make your bars even better! Instead of just caramel, drizzle some chocolate sauce on top. You can also add whipped cream for extra creaminess. A sprinkle of sea salt enhances the sweetness too. To keep your cheesecake bars fresh, place them in an airtight container. You can store them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. Just make sure they are completely cool before storing. To freeze cheesecake bars, first, slice them into squares. Wrap each piece tightly in plastic wrap. Then, put the wrapped bars in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy them, take out only what you want. When reheating, avoid using the microwave as it can make them soggy. Instead, preheat your oven to 350°F (175°C). Place the bars on a baking sheet and heat for about 10-15 minutes. This way, they stay firm and delicious. Always let them cool slightly before serving again. Yes, you can use different types of apples. Granny Smith apples are tart and hold their shape well. However, you can try Fuji or Honeycrisp apples for a sweeter taste. Mixing apple types can add depth to the flavor. Just make sure the apples are firm and fresh. Absolutely! You can make these cheesecake bars a day or two in advance. After baking, let them cool, then refrigerate. This time allows the flavors to meld. Just be sure to add the caramel topping before serving for the best taste and look. To check if the cheesecake bars are done, look for a slight jiggle in the center. The edges should look firm while the middle remains soft. Bake for 30-35 minutes at 325°F (163°C). Let it cool in the oven with the door cracked for about an hour. This helps prevent cracks. This blog post covered key steps to make delicious cheesecake bars. You learned about the crust, filling, and caramel topping. I shared tips to help you bake perfectly every time. Don’t forget about fun variations, like gluten-free options and tasty toppings. Lastly, proper storage keeps your bars fresh for longer. Enjoy your baking journey, and remember, practice makes perfect!

Caramel Apple Pecan Cheesecake Bars

Indulge in the ultimate dessert with these Caramel Apple Pecan Cheesecake Bars! This delightful recipe combines a buttery graham cracker crust, creamy cheesecake filling with apples and pecans, and a rich caramel topping. Perfect for parties or a cozy night in, these bars will impress everyone. Click through now to get the full recipe and discover how easy it is to make this irresistible treat that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups finely chopped apples (Granny Smith works great)

1 teaspoon cinnamon

1/2 cup chopped pecans

For the caramel topping:

1 cup caramel sauce (store-bought or homemade)

1/4 cup chopped pecans for garnish

Instructions
 

Preheat your oven to 325°F (163°C). Prepare a 9x9 inch baking pan by greasing it or lining it with parchment paper for easy removal.

    Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press it firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from oven and let cool slightly.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in the eggs one at a time, beating well after each addition, followed by the vanilla extract.

        Fold in the apples and cinnamon: Gently fold the chopped apples, cinnamon, and chopped pecans into the cheesecake mixture until evenly distributed.

          Pour the filling over the crust: Carefully spread the cheesecake filling over the cooled crust, ensuring even distribution.

            Bake the cheesecake bars: Place the pan back in the oven and bake for 30-35 minutes, or until the center is slightly set and only slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about 1 hour to prevent cracking.

              Chill and top: Once cooled, refrigerate the cheesecake bars for at least 4 hours, ideally overnight. Before serving, drizzle the caramel sauce over the top and sprinkle with extra chopped pecans.

                Slice and serve: Use a sharp knife to cut the bars into squares, wiping the knife clean between cuts for neat edges.

                  Prep Time: 20 min | Total Time: 5 hr (including chilling) | Servings: 16 bars