Ingredients
Equipment
Method
- Preheat oven to 350°F and line an 8x8-inch pan with parchment paper, leaving overhang. Lightly grease the pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the pan to form an even crust. Bake for 8–10 minutes, then cool slightly. Reduce oven temperature to 325°F.
- In a skillet, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook 5–7 minutes until softened. Stir in water or juice and simmer briefly. Remove from heat and let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar and mix well. Blend in egg, vanilla, and lemon juice until just combined.
- Spread cheesecake mixture over the cooled crust. Spoon apple topping evenly across the surface.
- Bake for 30–35 minutes or until the edges are set and center jiggles slightly. Let cool at room temperature, then refrigerate at least 4 hours or overnight.
- Lift cheesecake using parchment, slice into bars, and drizzle with caramel sauce before serving.
Nutrition
Notes
Chill the bars overnight for the cleanest slices. Use Granny Smith apples for tartness or Honeycrisp for sweetness. You can skip the caramel and try Nutella or a crumble topping for variation. Always cool the apple topping before layering over cheesecake to prevent melting.