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Ultimate Caramel Apple Pumpkin Cheesecake Bars

caramel apple pumpkin cheesecake bars - featured image
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These Ultimate Caramel Apple Pumpkin Cheesecake Bars feature a buttery shortbread crust, a smooth pumpkin cheesecake layer, a sweet and tart apple topping, and a drizzle of salted caramel. They are easy to make, no water bath needed, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 oz (two blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 2 medium apples, peeled and diced (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • ½ cup store-bought or homemade caramel sauce
  • Flaky sea salt, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a few inches of overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until the edges are just starting to turn golden. Set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon. Beat on medium speed until just combined. Do not overmix.
  4. While the crust cools, melt the 2 tablespoons of butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are tender but not mushy. Remove from heat and set aside.
  5. Pour the pumpkin cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Spoon the cooked apples evenly over the top of the cheesecake layer. Do not press them in.
  6. Place the pan in the oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center will still have a slight jiggle when you gently shake the pan. If the top starts browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the bars cool on a wire rack at room temperature for at least 1 hour. Then, transfer the pan to the refrigerator and chill for at least 3 hours, or overnight.
  8. Once fully chilled, use the parchment overhang to lift the entire block of bars out of the pan. Place on a cutting board. Warm the caramel sauce slightly (about 15 seconds in the microwave) so it drizzles easily. Drizzle the caramel over the top in a zigzag pattern. Sprinkle with flaky sea salt if using. Use a sharp knife to slice into 24 even bars, wiping the knife clean between cuts for neat edges.

Notes

For the cleanest slices, chill the bars for a full 4 hours or overnight. Use room temperature cream cheese and eggs for a smooth filling. Do not overbake; the center should still jiggle slightly when removed from the oven. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, caramel apple, fall dessert, cheesecake bars, pumpkin dessert, apple dessert, Thanksgiving dessert

Find it online: https://evabakery.com/ultimate-caramel-apple-pumpkin-cheesecake-bars/