Description

Delight in these decadent Caramel Apple Cheesecake Bars featuring a buttery digestive biscuit crust, a rich and creamy full-fat cream cheese layer, tart spiced granny smith apples, and a crumbly cinnamon-nutmeg topping drizzled with luscious caramel sauce. Perfect for an indulgent treat or festive dessert that combines classic cheesecake and autumnal apple flavors in a convenient bar form.

Ingredients

Scale

Crust

180 g digestive biscuits
70 g unsalted butter, melted

Cheesecake Layer

320 g full-fat cream cheese, room temperature
120 g granulated sugar
½ tsp salt
1 tsp vanilla extract
2 large eggs, room temperature

Spiced Apple Filling

300 g granny smith apples, peeled, cored, and chopped into medium cubes
20 g granulated sugar
1 tsp lemon zest
¾ tsp ground cinnamon
½ tsp ground nutmeg
100 g unsalted butter, chilled and cubed
125 g plain flour
½ tsp ground cinnamon
70 g demerara sugar
40 g granulated sugar

Topping

3 tbsp caramel sauce

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Instructions

Prepare Pan and Preheat Oven: Preheat the oven to 160°C (fan). Lightly grease an 8 x 8-inch baking pan and line it with baking paper, ensuring there is plenty of overhang for easy removal later. Set aside.
Make the Crust: Crush the digestive biscuits into fine crumbs and combine with melted unsalted butter. Press this mixture evenly into the bottom of the prepared baking pan to form a firm base. Place in the oven and bake until slightly firm, about 10 minutes, then remove and set aside to cool slightly.
Prepare the Cheesecake Layer: In a mixing bowl, beat the full-fat cream cheese until smooth, then add granulated sugar, salt, and vanilla extract. Mix well until creamy. Add the eggs one at a time, beating gently after each addition until just combined. Pour this cheesecake batter over the pre-baked biscuit crust, spreading evenly.
Prepare the Spiced Apple Crumble Topping: In a separate bowl, toss the peeled, cored, and chopped granny smith apples with granulated sugar, lemon zest, ground cinnamon, and ground nutmeg. In another bowl, cut the chilled butter into plain flour, cinnamon, demerara sugar, and granulated sugar until the mixture resembles coarse crumbs. Gently fold in the spiced apples into the crumble mixture.
Assemble the Bars: Spoon the apple crumble topping evenly over the cheesecake layer, distributing the mixture evenly but gently so as not to mix with the cheesecake.
Bake the Bars: Place the assembled pan into the preheated oven and bake for approximately 40 minutes, or until the topping is golden and apples are tender, and the cheesecake layer is set but still slightly jiggly in the center.
Cool and Add Caramel: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, drizzle the bars generously with caramel sauce before cutting into 9 equal squares using the parchment paper overhang to lift them from the pan.

Notes

These bars combine multiple layers—a buttery crust, creamy cheesecake, spiced apple filling, and crumbly topping—that deliver a delicious fusion of textures and flavors.
Use Granny Smith apples for their tartness which complements the sweet cheesecake and caramel beautifully.
Ensure cream cheese and eggs are at room temperature to prevent lumps and encourage a smooth cheesecake batter.
Drizzle caramel sauce just before serving to maintain the crumble topping’s texture without sogginess.
Store leftover bars in an airtight container 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