Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 325F and line a 9x13 pan with parchment so the bars lift out easily.
- Combine graham cracker crumbs, granulated sugar, and melted butter, then press the mixture firmly into the bottom of the pan.
Make the cheesecake filling
- Beat cream cheese and granulated sugar until smooth, scraping the sides as needed for a lump-free batter.
- Add the eggs one at a time, then mix in vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the crust and spread it into an even layer.
Cook and top with apples
- Sauté the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened and fragrant, then cool slightly.
- Scatter the cooked apples over the cheesecake filling in an even distribution.
Bake, chill, and finish
- Bake for 35-40 minutes at 325F until the center is just set with a slight jiggle.
- Cool the bars completely, then refrigerate for 3 hours until fully chilled and firm.
- Drizzle caramel sauce over the top, then cut into bars and serve.
Notes
For the smoothest cheesecake layer, ensure the cream cheese is fully softened before mixing. Store covered in the refrigerator up to 5 days; freeze bars without caramel drizzle up to 2 months and thaw in the fridge overnight, then add fresh drizzle. For a lighter option, swap sour cream for plain Greek yogurt (same amount) to keep the filling tangy.