Caramel Apple Cheesecake Bars
Creamy, rich cheesecake infused with sweet apples and a delightful caramel drizzle, perfect for any occasion.
Ingredients
For the crust
- 180 g digestive biscuits
- 70 g unsalted butter, melted
For the cheesecake layer
- 320 g full-fat cream cheese, room temperature Make sure it’s at room temperature for smoother mixing.
- 120 g granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature Ensure they are at room temperature.
For the spiced apples
- 300 g Granny Smith apples, peeled, cored, and chopped Chopped into medium cubes.
- 20 g granulated sugar
- 1 teaspoon lemon zest
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the crumble topping
- 100 g unsalted butter, chilled and cubed
- 125 g plain flour
- 1/2 teaspoon ground cinnamon
- 70 g demerara sugar
- 40 g granulated sugar
For the finishing touch
- 3 tablespoons caramel sauce
Instructions
Preparation
- Preheat your oven to 160°C (fan) and lightly grease an 8 x 8-inch baking pan. Line the pan with baking paper, allowing some overhang.
- Crush the digestive biscuits in a food processor until fine crumbs are formed. Combine with melted butter until it resembles damp sand and press into the base of your lined baking tin. Chill.
Making the Cheesecake Layer
- Beat the cream cheese in an electric mixer until smooth. Gradually add the sugar, salt, and vanilla, mixing well. Add eggs one at a time, mixing thoroughly after each addition. Pour over chilled crust and spread evenly.
Preparing the Apples
- Combine chopped apples, granulated sugar, lemon zest, ground cinnamon, and ground nutmeg in a bowl. Let sit for 5 minutes.
Making the Crumble Topping
- Rub cold butter into plain flour, ground cinnamon, demerara sugar, and granulated sugar until sandy and crumbly.
Assembling and Baking
- Top cheesecake layer with spiced apples and sprinkle with crumble topping. Bake for 45-50 minutes or until the top is golden brown and the cheesecake has set.
- Cool completely in the pan, then chill in the refrigerator for at least 3 hours or overnight.
Serving
- Drizzle with caramel sauce, cut into squares, and serve.
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Notes
Best served chilled. You can store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.