Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or nonstick spray.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until moistened. Press the mixture firmly and evenly across the bottom of the prepared dish.
- In a large bowl, beat the softened cream cheese with 1 cup sugar and vanilla until smooth and free of lumps. Scrape the bowl as needed.
- Add eggs one at a time, beating briefly after each until just combined. Avoid overmixing to keep the filling creamy.
- Fold the diced apples into the cream cheese mixture with a spatula so the fruit is evenly distributed.
- Pour the filling over the crust and smooth the top.
- Drizzle the caramel sauce over the surface and sprinkle the cinnamon evenly over the top.
Baking
- Bake for 30–35 minutes. The edges should be set and lightly golden; the center may wobble slightly but should not be liquid.
- Remove from the oven and let cool to room temperature. Refrigerate the bars for at least 2 hours before cutting into squares to ensure clean slices.
Nutrition
Notes
For a nuttier crust, swap half the graham crumbs for finely chopped pecans. For lower sugar, reduce the filling sugar by 1/4 cup but expect a slightly tangier result. These bars keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months. Always cool the bars to room temperature before refrigerating to avoid sogginess.