Salted Caramel Apple Cheesecake Bars
These salted caramel apple cheesecake bars deliver layers of creamy cheesecake, spiced apples, and crumbly topping—all baked to perfection in a pressure cooker for a fast and cozy dessert everyone will love.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 packages cream cheese 8 ounce each, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 medium apples peeled and diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup quick oats
- 3 tablespoons unsalted butter cold, for crumble topping
Instructions
Instructions
- Line your 8x8-inch baking dish with parchment paper. Mix graham cracker crumbs and melted butter, then press into the bottom of the dish.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each.
- Pour cheesecake mixture over crust and spread evenly with a spatula.
- In a separate bowl, mix diced apples with cinnamon, nutmeg, and brown sugar. Spread evenly over cheesecake layer.
- Combine flour, oats, and cold butter using fingers or pastry cutter until crumbly. Sprinkle on top of apples.
- If baking: bake at 350°F for 30 minutes or until center sets and topping is golden.
- If using pressure cooker: Add 1 cup water to the bottom, place rack in, and lower dish onto rack.
- Seal lid with proper ring, bring to pressure, cook for 25 minutes, then allow natural release.
- Let bars cool before slicing. Drizzle with salted caramel if desired.
Notes
Store covered in fridge for 5 days or freeze individually wrapped portions for longer storage. Microwave slightly before eating to rewarm caramel topping.