Print

Brown Butter Apple Cider Cheesecake Bars with Salted Caramel

brown butter apple cider cheesecake bars - featured image
Print Recipe

These cheesecake bars feature a nutty brown butter crust, tangy apple cider-infused cheesecake filling, and a decadent salted caramel drizzle. The perfect easy fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup unsalted butter (for browning)
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
  • 8 ounces cream cheese, softened
  • 1/4 cup apple cider (not apple juice)
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup prepared salted caramel sauce
  • Flaky sea salt, for sprinkling

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F (175°C).
  2. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until golden-brown specks appear and a nutty aroma develops (about 5–7 minutes). Remove from heat and let cool for 5 minutes.
  3. Make the crust: To the cooled brown butter, add flour, brown sugar, and salt. Mix until dough resembles wet sand. Press evenly into prepared pan. Bake 12–15 minutes, until edges are lightly golden. Cool while prepping filling.
  4. Reduce the apple cider: Pour apple cider into a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (5–7 minutes). Let cool slightly.
  5. Make cheesecake filling: In a bowl, beat softened cream cheese with granulated sugar until smooth and fluffy (about 2 minutes). Add egg, reduced apple cider, cinnamon, and vanilla. Beat just until combined.
  6. Layer & bake: Pour cheesecake mixture over cooled crust and smooth with a spatula. Bake at 350°F for 22–26 minutes, until edges are set and center is slightly wobbly.
  7. Cool & chill: Remove from oven and let cool to room temperature, then refrigerate at least 2 hours or overnight.
  8. Add salted caramel: Once chilled, lift bars out using parchment. Drizzle salted caramel sauce evenly over top. Sprinkle with flaky sea salt.
  9. Slice & serve: Cut into 16 squares with a sharp knife, wiping knife between cuts for neat edges. Serve chilled or at room temperature.

Notes

For best results, use high-quality butter and unfiltered apple cider. Chill bars thoroughly before slicing for clean edges. The apple cider reduction is key for flavor and texture. Bars can be made gluten-free or dairy-free with simple swaps. Store in the fridge for up to 5 days or freeze (without caramel) for up to 2 months.

Nutrition

Keywords: cheesecake bars, apple cider, brown butter, salted caramel, fall dessert, easy baking, autumn recipe, Thanksgiving dessert

Find it online: https://jodierecipes.com/brown-butter-apple-cider-cheesecake-bars-easy-salted-caramel-fall-dessert/