Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Feel free to substitute the graham cracker crumbs with crushed gingersnaps for a spicier crust or use store-bought caramel sauce if you’re short on time.
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the apple cider, vanilla extract, ground cinnamon, and salt until well incorporated.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Drizzle the caramel sauce over the cheesecake filling, using a knife to swirl it gently into the mixture.
- Bake for 30-35 minutes or until the center is set but still slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.
- Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International