Salted Caramel Apple Pie Cheesecake Bars
Oct 4, 2021 20:18:09 GMT -5
Post by maybetoday on Oct 4, 2021 20:18:09 GMT -5
SALTED CARAMEL APPLE PIE CHEESECAKE BARS
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
INGREDIENTS
For Crust
▢6 tablespoon butter melted
▢2 cups graham cracker crumbs
▢3 tablespoon sugar
▢1/2 teaspoon cinnamon ground
For Cheesecake Filling
▢16 ounce cream cheese at room temperature
▢3 eggs
▢1/4 cup sugar
▢1/4 teaspoon salt
For Apples
▢2 large apples peeled, cored and sliced in small pieces
▢1/2 teaspoon cinnamon
▢3 tablespoon sugar
Topping
▢caramel sauce I used store bought (recipe for home made below)
▢sea salt
INSTRUCTIONS
Heat oven to 350 F degrees. Line a 9×9 baking pan with parchment paper, spray it with cooking spray first so that the parchment paper sticks to the pan. Set aside.
In a medium bowl mix together the melted butter, 1/2 tsp cinnamon, sugar and the graham cracker crumbs. Pour the mixture into the prepared baking pan and press evenly. It might be easier to use the bottom of a glass to press the crumbs down to make a thin layer. Bake for 10 minutes.
While the crust is baking make the cream cheese mixture. To the bowl of your mixer add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth.
In a medium bowl mix together the apples with the sugar and cinnamon. Gently fold in the prepared apples into the cheesecake mixture. Pour the cream cheese filling over the crust in the baking pan. Level the top off with a spatula.
Bake uncovered for about an hour or until the filling is set. Let the cheesecake cool completely before slicing into it.
Once the cake is cooled slice it into squares. Drizzle with caramel sauce and sprinkle with sea salt.
RECIPE NOTES
These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
link
1 INGREDIENT CARAMEL SAUCE
Prep: 1 min
Cook: 3 hrs
Total: 3 hrs 1 min
INGREDIENTS
▢14 ounce sweetened condensed milk 1 can
INSTRUCTIONS
Fill a deep pot with hot water and bring to a boil. Immerse closed can in the pot. Make sure there are at least a couple of inches of water above the can. The label will come off at some point during boiling.
Let it boil or simmer on medium heat for about 3 hours. Check on it occasionally, and top with water as water will evaporate. Remove from heat and let it cool completely before opening the can.
link
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
INGREDIENTS
For Crust
▢6 tablespoon butter melted
▢2 cups graham cracker crumbs
▢3 tablespoon sugar
▢1/2 teaspoon cinnamon ground
For Cheesecake Filling
▢16 ounce cream cheese at room temperature
▢3 eggs
▢1/4 cup sugar
▢1/4 teaspoon salt
For Apples
▢2 large apples peeled, cored and sliced in small pieces
▢1/2 teaspoon cinnamon
▢3 tablespoon sugar
Topping
▢caramel sauce I used store bought (recipe for home made below)
▢sea salt
INSTRUCTIONS
Heat oven to 350 F degrees. Line a 9×9 baking pan with parchment paper, spray it with cooking spray first so that the parchment paper sticks to the pan. Set aside.
In a medium bowl mix together the melted butter, 1/2 tsp cinnamon, sugar and the graham cracker crumbs. Pour the mixture into the prepared baking pan and press evenly. It might be easier to use the bottom of a glass to press the crumbs down to make a thin layer. Bake for 10 minutes.
While the crust is baking make the cream cheese mixture. To the bowl of your mixer add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth.
In a medium bowl mix together the apples with the sugar and cinnamon. Gently fold in the prepared apples into the cheesecake mixture. Pour the cream cheese filling over the crust in the baking pan. Level the top off with a spatula.
Bake uncovered for about an hour or until the filling is set. Let the cheesecake cool completely before slicing into it.
Once the cake is cooled slice it into squares. Drizzle with caramel sauce and sprinkle with sea salt.
RECIPE NOTES
These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
link
1 INGREDIENT CARAMEL SAUCE
Prep: 1 min
Cook: 3 hrs
Total: 3 hrs 1 min
INGREDIENTS
▢14 ounce sweetened condensed milk 1 can
INSTRUCTIONS
Fill a deep pot with hot water and bring to a boil. Immerse closed can in the pot. Make sure there are at least a couple of inches of water above the can. The label will come off at some point during boiling.
Let it boil or simmer on medium heat for about 3 hours. Check on it occasionally, and top with water as water will evaporate. Remove from heat and let it cool completely before opening the can.
link
