Apple Cider Cheesecake Bars take my popular Apple Cider Cheesecake and turn it into an easy-to-share bar! They have a buttery graham cracker crust, creamy apple cider cheesecake filling, and a drizzle of apple cider caramel on top. Each bite has all those cozy apple cider flavors in a smaller, hand-held treat.
The apple cider reduction adds so much flavor, and you can make it with my Homemade Apple Cider. These bars are a fun dessert for fall, but honestly, I would happily make them any time I have apple cider on hand!
Ingredients & Substitutions
- Apple cider reduction: Apple cider and cinnamon are reduced together to make a thick, flavorful syrup. Homemade apple cider works well, too.
- Crust: Graham cracker crumbs, granulated sugar, and melted unsalted butter make the buttery crust. You can use store-bought graham cracker crumbs or crush about 10 full graham crackers yourself.
- Cream cheese: Use full-fat cream cheese for the creamiest cheesecake. Make sure it is softened before mixing.
- Sugar: Superfine or regular granulated sugar both work in the cheesecake filling. Regular granulated sugar is also used for the caramel.
- Sour cream: Adds creaminess and a little tang to the filling. Full-fat sour cream works best.
- Eggs: Use large eggs at room temperature so they mix easily into the filling.
- Vanilla: Adds a little extra flavor to both the cheesecake and caramel.
- Apple cider caramel: Granulated sugar, unsalted butter, heavy whipping cream, apple cider reduction, vanilla, and kosher salt make the caramel. Warm the cream slightly before adding it to the melted sugar to help prevent the caramel from seizing.
- Apple slices: Thin apple slices are optional for garnish. They look pretty but are not needed for the flavor.
Tips for the Best Apple Cider Cheesecake Bars
- Let the reduction cool completely: The cider reduction should be cool before adding it to the cheesecake filling or caramel.
- Use room-temperature ingredients: Softened cream cheese, sour cream, and eggs help create a smooth, even filling.
- Do not overmix the eggs: Mix them in one at a time, just until incorporated. This helps keep the cheesecake creamy.
- Watch the caramel closely: Once the sugar starts to melt, keep a close eye on it. It can go from golden to too dark quickly.
- Chill before cutting: Give the cheesecake at least 4 hours in the refrigerator so the bars are firm enough to cut cleanly.
FAQs
Can I make the apple cider reduction ahead of time?
Yes! The reduction can be made ahead and stored in the refrigerator until you are ready to make the cheesecake bars. Let it cool completely before adding it to the filling or caramel.
How do I know when the cheesecake bars are done?
The edges should be set, while the center should still have a slight jiggle. The center should be about 150°F when checked with an instant-read thermometer. The bars will continue to set as they cool and chill.
Why does my cheesecake need to chill for so long?
Chilling gives the cheesecake time to fully set, which makes the bars easier to cut and gives them a creamy texture. For the best results, chill them for at least 4 hours or overnight.
Can I make these cheesecake bars without the caramel?
Absolutely. The apple cider cheesecake bars are delicious on their own, but the apple cider caramel adds another layer of apple cider flavor and makes a delicious topping.
Why did my caramel become hard or grainy?
Caramel can become grainy if the sugar is stirred too much while melting or if the cream is added too quickly. Melt the sugar slowly, add the warm cream carefully, and stir gently until smooth.
Can I make these cheesecake bars ahead of time?
Yes! These are a great make-ahead dessert. The cheesecake bars can be chilled overnight, then topped with the caramel just before serving.
How To Store Apple Cider Cheesecake Bars
Refrigerate: Store the cheesecake bars covered or in an airtight container in the refrigerator for up to 4 days. For the best texture, let them sit at room temperature for a few minutes before serving.
Apple Cider Caramel: Store leftover caramel in an airtight container in the refrigerator for up to 1 week. It will firm up when chilled. Let it sit at room temperature or warm it gently until it reaches a drizzling consistency.
To Freeze: Freeze the cheesecake bars without the caramel for the best texture. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and add the caramel just before serving.
Apple Cider Cheesecake Bars
Ingredients
Apple Cider Reduction
- 4 cups (956 g) apple cider
- 1 teaspoon ground cinnamon
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10 to 11 full sheets
- 1 ½ tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup plus 2 tablespoons (225 g) superfine or granulated sugar
- 6 tablespoons (86 g) sour cream, room temperature
- 1 ½ teaspoons vanilla extract
- 4 large eggs, room temperature
- 3 tablespoons apple cider reduction
Apple Cider Caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter
- â…“ cup (79 g) heavy whipping cream, warmed slightly
- ¼ cup apple cider reduction
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Garnish
- Thin apple slices, optional
Instructions
Make the Apple Cider Reduction
- Add the apple cider and cinnamon to a small saucepan over medium heat. Cook for 25 to 30 minutes, stirring occasionally, until reduced to about ½ cup.
- Set aside to cool completely. You will use 3 tablespoons in the filling and ¼ cup in the caramel.
Make the Crust
- Preheat the oven to 325°F. Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until all of the crumbs are coated and the mixture resembles coarse sand. Press firmly into the bottom of the prepared pan.
- Bake for 8 minutes. Set the pan on a wire rack while you prepare the filling.
Make the Filling
- In a large bowl, beat the cream cheese and sugar on medium speed until smooth, scraping down the sides of the bowl as needed.
- Add 3 tablespoons of the cooled apple cider reduction, sour cream, and vanilla. Mix until smooth and creamy.
- With the mixer on low, add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
- Pour the filling over the warm crust and smooth the top.
- Bake for 35 to 45 minutes, or until the edges are set and the center still has a slight jiggle. An instant-read thermometer inserted into the center should read about 150°F.
- Let the bars cool in the pan on a wire rack. Cover and refrigerate for at least 4 hours, or overnight.
Make the Apple Cider Caramel
- While the cheesecake bars cool, spread the sugar in an even layer in a heavy saucepan over medium-low heat. Do not stir at first. Once the edges begin to melt, tilt the pan and then gently stir until all of the sugar has melted and turned a deep amber color, about 5 to 10 minutes.
- Reduce heat to low. Add the butter and stir until melted.
- Slowly add the warm cream. It will bubble, so add it carefully. Stir in the apple cider reduction, vanilla, and salt. Cook for 3 to 5 minutes, stirring, until smooth.
- Set aside to cool to room temperature.
Finish the Bars
- Drizzle the apple cider caramel over the chilled cheesecake just before serving. Lift the bars from the pan using the parchment overhang and cut into 16 squares.
- Garnish with thin apple slices, if desired.
Did you make this recipe?
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