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Apple Blondie Cheesecake Bars Recipe

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These Apple Blondie Cheesecake Bars are an irresistible layered dessert featuring a moist apple-studded blondie base topped with a creamy cinnamon-spiced cheesecake layer. Finished with a homemade salted caramel sauce and warm cinnamon apples, these bars combine rich, sweet, and tart flavors perfect for fall gatherings or indulgent treats.

Ingredients

Apple Blondie Base

  • 1 cup unsalted butter (228 grams), melted and cooled slightly
  • 1 cup brown sugar (210 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2¼ cup all-purpose flour (281 grams)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ cups chopped apples (about 1½-2 apples)

Cheesecake Layer

  • 20 ounces full-fat cream cheese (567 grams), brick style, room temperature
  • 1 cup granulated sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ⅓ cup full-fat sour cream (80 ml), room temperature
  • 3 large eggs, room temperature

Salted Caramel Sauce

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams), cut into cubes
  • ½ cup whipping cream (120 ml)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt flakes

Cinnamon Apples

  • 3 cups peeled & chopped apples
  • 2 tablespoons unsalted butter (28 grams)
  • ¼ cup brown sugar (52 grams), light or dark
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the Pan: Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal, or alternatively, lightly grease and flour the pan. Set aside.
  2. Preheat Oven: Preheat your oven to 350℉ (180℃).
  3. Make the Apple Blondie Base: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the butter is fully incorporated and no longer sitting on top. Add vanilla extract and eggs, whisking to combine. Stir in flour, cinnamon, and salt gently until no lumps remain. Fold in the chopped apples carefully to distribute evenly. Pour the batter into the prepared pan and smooth it out evenly. Bake in the middle rack for 25-30 minutes until the top is set and edges begin to pull away. Lower the oven temperature to 325℉ (170℃) but keep the oven on.
  4. Prepare the Cheesecake Layer: While the blondie base bakes, beat cream cheese, sugar, and cinnamon in a large bowl until smooth, scraping down the sides regularly to avoid lumps. Mix in sour cream and vanilla extract. In a separate bowl, whisk eggs and slowly incorporate them in thirds into the cream cheese mixture, stopping once fully combined and no egg pieces remain.
  5. Assemble and Bake: Pour cheesecake layer evenly on top of the baked blondie base without cooling. Return to the oven and bake for another 25-30 minutes. The cheesecake should be set and not liquid when gently nudged. Turn the oven off, open the door, and let bars cool inside for 20 minutes. Remove from oven and cool to room temperature, then cover and refrigerate for at least 3 hours to set.
  6. Make Salted Caramel Sauce: Over medium heat, add sugar to a medium heavy saucepan and whisk as it begins to melt. Stop whisking when sugar has fully melted and turns a deep amber color. Reduce heat to low, add cubed butter all at once, whisking continuously until melted and smooth, careful as mixture bubbles. Remove from heat and whisk in cream carefully until incorporated. Whisk in sea salt flakes and vanilla extract. Set aside to cool.
  7. Prepare Cinnamon Apples: In a large saucepan over low heat, melt butter with brown sugar and cinnamon, stirring gently. Once melted, add chopped apples and stir to coat in the buttery mixture. Cook gently until apples soften to your liking, then remove from heat.
  8. Serve: Use the parchment overhang to lift bars out of the pan if lined, and slice into 18 uniform pieces with a sharp knife, wiping it clean between cuts for neat slices. If pan was greased and floured, slice and use a dessert lifter to remove bars. Top each bar with a dollop of salted caramel sauce and a scoop of warm cinnamon apples or drizzle caramel sauce as desired. Avoid adding extra liquid from the apples to maintain texture.

Notes

  • Apples: Use tart, crisp apples like Granny Smith, Braeburn, Honeycrisp, or Pink Lady for the best balance. Avoid softer varieties such as McIntosh or Red Delicious as they become too mushy when baked.
  • Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature by removing from fridge about 30 minutes before starting for smooth cheesecake batter.
  • Cream Cheese: Always use full fat brick-style cream cheese for best texture.
  • Storage: Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. Salted caramel sauce can be kept refrigerated for up to 2 weeks. Keep cinnamon apple topping for up to 3 days, ideally made fresh before serving. Store cheesecake separately from toppings.
  • Nutrition estimates are based on serving one of 18 bars with cinnamon apple topping.

Find it online: https://flavorspath.com/apple-blondie-cheesecake-bars-recipe/