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Cut Apple Cider Cheesecake Bars on a wooden table very close up.
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Apple Cider Cheesecake Bars

Apple Cider Cheesecake Bars are creamy, sweet, and full of apple cider flavor! A buttery graham cracker crust is topped with smooth apple cider cheesecake, then finished with homemade apple cider caramel. They are everything you love about apple cider cheesecake in an easy-to-share bar!
Prep Time25 minutes
Cook Time45 minutes
Chilling Time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Keyword: Apple Cider Cheesecake Bars
Servings: 9 cheesecake bars
Calories: 892kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Apple Cider Reduction

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
  • ⅓ 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 8x8-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.

Nutrition

Serving: 1cheesecake bar | Calories: 892kcal