Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars are the ultimate fall dessert. With layers of creamy cheesecake, tender apples, and a drizzle of rich caramel, every bite is sweet, cozy, and completely irresistible. Simple to make but impressive enough for any gathering, they’re a treat you’ll want on repeat all season long.

Love More Apple Cheesecake Desserts ? Try My Caramel Apple Pie Cheesecake or this Apple Crumble Cheesecake next.

Why You’ll Love This Recipe

A buttery crust forms the base, holding a smooth, creamy cheesecake layer that pairs perfectly with tender cinnamon-spiced apples. Every bite has just the right balance of sweetness and warmth, with cozy hints of nutmeg and sugar. To finish it off, a golden caramel drizzle and crunchy streusel topping make these bars both beautiful and irresistible.

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Ingredient List

For the Crust:

• 2 cups all-purpose flour
• ½ cup firmly packed brown sugar
• 1 cup softened butter

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened (that’s 24 oz total!)
• ¾ cup granulated sugar
• 3 large eggs
• 1½ teaspoons vanilla extract

For the Apple Layer:

• 3 Granny Smith apples, peeled, cored, and finely chopped (about 3 cups)
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• ½ cup quick oats
• ½ cup softened butter

For the Drizzle:

• ½ cup caramel topping

Substitution Notes: Honeycrisp apples work too but add extra lemon juice. Any caramel sauce from the store works fine.

Why These Ingredients Work

Brown sugar makes the crust taste like shortbread cookies instead of plain flour. My mom always used brown sugar in her apple recipes and I finally understand why. Room temperature cream cheese mixes smooth – cold cream cheese gives you chunks.

Granny Smith apples don’t get mushy when baked. I tried Gala apples once and they turned into applesauce. The oats in the streusel make it crunchy instead of just sweet.

Essential Tools and Equipment

• 9×13-inch baking pan
• Electric mixer
• Large mixing bowls
• Measuring cups and spoons
• Sharp knife
• Parchment paper
• Cooling racks

How To Make Caramel Apple Cheesecake Bars

1. Heat oven to 350°F

Line your 9×13 pan with parchment paper so you can lift the bars out later.

2. Make the crust

Mix flour and brown sugar in a bowl. Cut in butter with a fork until it looks like wet sand. Press into your pan bottom. Bake 15 minutes until light brown.

3. Make cheesecake layer

Beat cream cheese and sugar until smooth – takes about 4 minutes. Add eggs one at a time, then vanilla. Spread over hot crust.

4. Prep apples

Peel and chop apples into small pieces. Mix with sugar, cinnamon, and nutmeg. Sprinkle over cheesecake.

5. Make streusel

Mix brown sugar, flour, oats, and butter until clumpy. Sprinkle over apples.

6. Bake

Put back in oven for 40-45 minutes. Center shouldn’t wiggle when you shake the pan.

7. Cool

Let cool completely, then refrigerate 4 hours minimum.

8. Serve

Drizzle caramel on top right before serving.

Expert Tips

Personal Secret: Leave cream cheese out for 2 hours before mixing. I microwave it 30 seconds if I forget. Cold cream cheese makes lumps that won’t go away.

Critical Warning: Don’t cut these warm. They’ll fall apart and make a mess. Wait until they’re cold.

Pro Tips & Cooking Hacks

• Chop apples the night before and keep in fridge with lemon juice
• Clean your knife between cuts for neat squares
• Don’t overbake – cheesecake should barely wiggle in center
• Grate cold butter for streusel if you forgot to soften it

Flavor Variations & Suggestions

Add these for different flavors:

• Pumpkin pie spice in the apple mix
• Dried cranberries with the apples
• Chopped pecans in the streusel
• Maple syrup instead of caramel
• Sea salt on top of the caramel

Make-Ahead Options

These taste better the next day. Make them 3 days ahead and keep covered in the fridge. Add caramel right before serving. They freeze for 4 months wrapped in plastic wrap. Thaw overnight in fridge.

Recipe Notes & Baker’s Tips

Use 2 cream cheese packages instead of 3 if you want thinner cheesecake layer. Add more apples if you want – up to 4 cups works fine but add another tablespoon of sugar.

Take everything out of the fridge 30 minutes before mixing. Cold ingredients don’t blend well. Cut cream cheese into cubes to soften faster if you’re in a hurry.

Serving Suggestions

Good with coffee or apple cider. Each bar fills you up so don’t cut them too big. Great for potluck dinners because they travel well and feed lots of people. I warm the caramel sauce slightly before drizzling so it spreads easier.

Works for dessert or afternoon snack. Rich enough for special occasions but easy enough for regular weekends.

I hope you make these for your next get-together. Everyone always asks for the recipe when I bring them places.

How to Store Your Caramel Apple Cheesecake Bars

Keep covered in fridge up to 5 days. They get better after sitting overnight. For longer storage, wrap each bar in plastic wrap and freeze up to 4 months. Add caramel after thawing.

Allergy Information

Contains: Wheat, dairy, eggs Gluten-Free: Use gluten-free flour blend instead of regular flour Dairy-Free: Try vegan butter and dairy-free cream cheese but texture might be different

Questions I Get Asked A Lot

Can I use different apples? Yes. Honeycrisp, Braeburn, or Jonagold work. Avoid Red Delicious – they get too soft.

Why did my cheesecake crack? Usually from baking too long or oven too hot. Should barely be set when you take it out.

Can I use a different pan? Stick with 9×13 for best results. Smaller pans make them too thick.

How do I know when they’re done? Streusel should be golden and cheesecake shouldn’t jiggle much when you shake the pan.

Can I make my own caramel? Sure, just let it cool before drizzling so it doesn’t melt the bars.

💬 Tried this recipe? Leave a comment and rating below! I love seeing your photos and hearing how they turned out.