Caramel Apple Cheesecake Bars Recipe

Preheat the oven to 350°F. Grease and line a 9x9-inch baking pan with parchment paper. In the bowl of a food processor, combine the all-purpose flour, brown sugar, powdered sugar and kosher salt. Pulse to combine.

Add the softened butter and vanilla extract. Pulse until the dough just comes together. The mixture will look crumbly. Transfer the mixture to the prepared baking pan and press the mixture into the bottom. Use a fork to dock the dough all over. Bake the crust for 20-25 minutes, until lightly golden. Let the crust cool completely. 

While the crust is cooling, make the caramel apple filling. Peel and core the apples. Slice the apples to ¼ inch thickness. 

In a large saucepan over medium heat, melt the butter. Add the dark brown sugar ground cinnamon, ground nutmeg and salt. Stir until the dark brown sugar melts. 

Add the sliced apples and cook until the apples soften and turn golden brown, about 8 minutes. Set aside. 

Prepare the cheesecake filling. In a bowl, use either a handheld mixer or a whisk to beat the cream cheese until smooth.

Add in the sweetened condensed milk and beat until smooth. Add the eggs, vanilla extract and salt. Mix on medium speed until smooth.

Pour half of the caramel apple filling into the cooled shortbread crust. Reserve the remaining apple pie filling in the refrigerator. 

Cheesecake batter over the caramel apple filling. Prepare a water bath by placing the 9x9-inch baking pan into a larger metal pan, like an 11 or 12-inch round cake pan or in a roasting pan. Place the stacked pans into the oven and carefully fill the larger cake or roasting pan halfway with the hot water from the kettle. Be careful not to splash water into the cheesecake batter.

Bake the cheesecake until the edges are set and the center jiggles slightly, about 50 minutes to 1 hour.

While the cheesecake is baking, prepare the salted caramel sauce. In a medium saucepan, stir together the granulated sugar, light corn syrup and water. Turn the heat to medium-high and cook, undisturbed until the sugar reaches an amber color (around 330°F), about 10 minutes.

Slowly whisk in the heavy cream. Cook for an additional 1-2 minutes, until the salted caramel sauce is smooth. 

Take the sauce off of the heat and stir in the salted butter. Once the butter is incorporated, stir in the kosher salt and vanilla extract. Set aside.

Once the cheesecake is done, let it cool completely and refrigerate until firm, at least 4 hours. When completely chilled, remove cheesecake from the pan and cut into squares.

Top each square with the reserved caramel apple filling and top with a drizzle of salted caramel sauce. Finish with a sprinkling of peanuts, if desired. Serve and enjoy!