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Apple Cider Caramel Cheesecake Bars

Apple Cider Caramel Cheesecake Bars - featured image
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Layers of buttery graham cracker crust, creamy cheesecake, and a luscious apple cider caramel drizzle make these bars the perfect fall dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup apple cider
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake in the preheated oven for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue mixing until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and vanilla extract until smooth. Pour the filling over the cooled crust and spread evenly.
  4. Bake the cheesecake layer for 25-30 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  5. In a medium saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and simmer until the cider has reduced to about 1/4 cup (this should take around 15-20 minutes). Add the sugar, butter, and cinnamon, stirring constantly until the sugar dissolves. Slowly stir in the heavy cream and a pinch of salt, cooking for another 5 minutes until thickened. Remove from heat and let cool slightly.
  6. Once the cheesecake is fully chilled, pour the apple cider caramel over the top in an even layer. Refrigerate for another 30 minutes to set the caramel.
  7. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve chilled or at room temperature.

Notes

[‘Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth filling.’, ‘Plan ahead and refrigerate the cheesecake overnight for best results.’, ‘Simmer the apple cider until it reduces to a syrupy consistency for intensified flavor.’, ‘Avoid overmixing the cheesecake filling to prevent cracks.’, ‘Use parchment paper for easy removal and cleanup.’]

Nutrition

Keywords: Apple Cider, Caramel, Cheesecake Bars, Fall Dessert, Easy Recipe

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