Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Stir until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Add 1 cup sugar gradually and mix until incorporated. Stop and scrape the bowl once or twice.
- Add eggs one at a time, mixing gently after each until just combined. Avoid overbeating.
- Stir in the vanilla extract. Mix until just combined.
- Fold the diced apples into the cheesecake batter with a spatula. Keep the fold gentle so the batter stays airy.
- Pour the cheesecake mixture over the prepared crust and spread evenly.
- Drizzle the caramel sauce over the top in lines or dollops. Use a knife to lightly swirl the caramel into the batter — don’t overmix.
Baking
- Bake for 35–40 minutes, or until the edges are set and the center has only a slight jiggle.
- A toothpick in the center should come out mostly clean with a few moist crumbs.
- Remove from the oven and allow to cool completely on a wire rack.
- Chill in the refrigerator for at least 2 hours before cutting into bars for cleaner slices.
Serving
- Optionally, drizzle extra caramel over individual bars before serving.
Nutrition
Notes
Store bars in an airtight container in the refrigerator for up to 3–4 days. For freezing, wrap individually in plastic wrap and place them in a freezer-safe container for up to 2 months.