Description

Rich and creamy cheesecake bars featuring a buttery salted pecan crumble base, caramelized Granny Smith apples, and a tangy cream cheese layer. This foolproof dessert requires no water bath and is perfect for fall gatherings.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 cup (125g) all-purpose flour
1 cup (115g) salted pecan halves, roughly chopped
1/2 teaspoon cinnamon
3 medium Granny Smith apples (about 600g), peeled and diced
1/2 cup (100g) packed brown sugar
2 tablespoons (30g) butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch
16 oz (450g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons (15g) all-purpose flour
1/4 cup (60g) sour cream

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with butter or non-stick spray.
In a medium bowl, mix softened butter, 1/2 cup granulated sugar, flour, 1/2 teaspoon cinnamon, and chopped pecans until it resembles coarse sand. Press firmly into the bottom of the prepared pan.
Par-bake the crust for 10 minutes, then remove from oven.
While the crust bakes, melt 2 tablespoons butter in a large skillet over medium heat. Add diced apples, brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, and cornstarch. Cook for 5-7 minutes until apples are softened and liquid has thickened into a syrup. Remove from heat and let cool slightly.
Spread the caramel apple mixture evenly over the hot par-baked crust.
In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, mixing on low speed just until combined. Add 1 teaspoon vanilla, sour cream, and 2 tablespoons flour. Mix until just combined.
Pour the cream cheese mixture over the apple layer and spread evenly.
Bake at 350°F (175°C) for 35-40 minutes until edges are set and slightly golden, but the center still has a slight jiggle.
Cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 2 hours (preferably overnight) before cutting.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not skip sautéing the apples to avoid a soggy bottom. The cornstarch is essential for thickening apple juices. Bars must cool completely and be chilled before cutting for clean slices. Store in the refrigerator for up to 5 days; do not freeze.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 380
Sugar: 28
Sodium: 180
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 1
Protein: 6

Keywords: fall dessert, caramel apple bars, cheesecake bars, pecan crumble, easy baking, holiday dessert, apple recipe