Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Filling
- 2 (8 oz) packages cream cheese, softened Make sure it is at room temperature.
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups diced apples, peeled and cored Best to use firm apples like Granny Smith or Honeycrisp.
- 1 cup caramel sauce Store-bought works perfectly.
- 1 teaspoon cinnamon Optional
- 1/2 cup chopped walnuts or pecans Optional; to add extra crunch.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture evenly into the bottom of the baking dish to form the crust.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Fold in the diced apples and cinnamon if using.
- Pour this mixture over the crust in the baking dish.
- Drizzle the caramel sauce over the top, and use a knife to swirl it into the cheesecake mixture.
- Optional: sprinkle chopped walnuts or pecans on top.
Baking
- Bake for 30-35 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 2 hours before cutting into bars and serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 14g
Notes
To serve, cut into squares and place on a platter. Drizzle extra caramel sauce on top for added sweetness, and serve chilled or at room temperature. Pair with vanilla ice cream for an extra treat. Store leftovers in an airtight container in the refrigerator for up to a week; freeze individual bars for up to three months.
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