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Caramel Apple Cheesecake Bars are a heavenly combination of buttery shortbread, topped with decadent cheesecake, tantalizing apple filling, crunchy sweet streusel and drizzled with ooey caramel on top. Nothing says here comes fall quite like these!
Caramel Apple Cheesecake Bars are the perfect way to serve rich, luscious cheesecake in the palm of your hand. I love serving these and other winners like Chocolate Chip Cheesecake Bars, Churro Cheesecake Bars, and Lemon Cheesecake Bars. They are always the first to go to a party or dinner.
Caramel Apple Cheesecake Bars
Talk about a powerhouse dessert! These Caramel Apple Cheesecake Bars have it all! A buttery shortbread crust, creamy cheesecake center, spiced apple filling, and a sweet crumb topping, all finished with a drizzle of caramel. It’s like all your fall favorites baked into one bar. And if you love this combo, you have to try my Caramel Apple Cinnamon Rolls too!
They’re indulgent yet cozy, making them perfect for any occasion, family dinners, potlucks, and even office parties. The tart apples and tangy cream cheese balance beautifully, while the caramel-topped crumb layer will have everyone begging for the recipe. Better print a few extra copies!
Caramel Apple Cheesecake Bars Ingredients:
The list may look long, but it’s not complicated at all; it’s just simple, sweet elegance.
- Flour: All-purpose or bread flour works for this recipe
- Brown Sugar: Try dark brown sugar for more of a rich flavor
- Butter: Be sure to soften the butter for easy mixing.
- Cream Cheese: Low-fat cream cheese will work here, but I wouldn’t recommend non-fat.
- Eggs: Make sure to get Large eggs.
- Vanilla: Helps sweeten the cream cheese.
- Granny Smith Apples: The tartness of Granny Smiths pairs perfectly with the caramel.
- Ground Cinnamon: Adds spice and warmth.
- Ground Nutmeg: Makes everything taste like fall.
- Caramel Topping: Use your favorite caramel topping or make your own.
Streusel Topping:
- Brown Sugar: Light or dark will work beautifully.
- Flour: Needed to help make that crumb texture.
- Quick Cooking Oats: Make sure they’re not rolled oats.
- Butter: Don’t substitute shortening or margarine here. You want that clean, smooth, buttery taste in your crumb.
How to Make Apple Cheesecake Bars:
This a simple recipe, it just takes a little time but it’s easy to do.
- Line: Line your 9 x 13 pan with foil and spray with cooking spray to make removal of the bars easier. Preheat oven to 350 degrees.
- Combine and Bake: Mix the flour and brown sugar in a medium-sized bowl. Cut in the butter till the mixture is crumbly. Press into the bottom of your pan and bake for 15 minutes till lightly browned.
- Beat: In another bowl, beat the cream cheese and sugar on medium speed till smooth and creamy. Add in the eggs one at a time and the vanilla. Mix well and pour over warm crust
- Apple Filling: In a small bowl, combine the apples, two Tablespoons of sugar, cinnamon, and nutmeg, and spoon over the cream cheese layer.
- Streusel: Combine brown sugar, flour, oats, and butter till crumbly and sprinkle over the apple layer.
- Bake: Bake for 30 min. until filling is set. After cookin,g drizzle with caramel topping.
Hints for Caramel Apple Cheesecake Bars:
This delicious caramel apple cheesecake dessert has all of the amazing flavors of fall combined into it. The best part is the caramel drizzled on top! Now drool. 🙂
- Apples: Cut the apples up into pea-sized pieces. This ensures they’ll cook and be easier to eat. If you don’t have Granny Smith apples you can use Jonathan, Jonagold, or even Fugi. The taste will be slightly sweeter, however.
- Streusel: Don’t melt the butter; keep it cold, but a little soft to ensure you get that nice crumbly texture. Use two knives or a fork to work the butter in if you don’t have a pastry cutter. Use a measuring cup or your hands to press evenly into the pan.
- Cream Cheese: You can use either full-fat or 1/3 less-fat cream cheese; however, the full-fat will give you a slightly thicker batter. Try adding a bit of cinnamon and nutmeg to the cream cheese mixture to add a little bit more flavor.
- Prepare: These do take time to prepare, bake, cook and then cool for an hour all before you refrigerate them for at least 3 hours. So before serving these amazing bars, make sure you plan accordingly. It will be worth it. I promise.
How to Store Cheesecake Bars:
- Refrigerator: Cover bars tightly with foil or place in an airtight container in the fridge for up to 5 days
- Freezer: Cheesecake has always frozen well and these are no exception. Before freezing do not but the caramel sauce on. It doesn’t freeze quite as well. Place the bars in an airtight container, or freezer safe ziploc bag and freeze for up to 3 months. Thaw in the refrigerator over night or at least for 4-5 hours. When ready to serve drizzle with the caramel sauce.
More Tempting Caramel Apple Recipes:
There is nothing like biting into a crisp fall apple that has been dipped in caramel. Try these for more caramel apple deliciousness:
- Caramel Apple Cinnamon Rolls
- Caramel Apple Upside Down Cake
- Salted Caramel Apple Butter Bars
- Dutch Caramel Apple Pie Bars
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Caramel Apple Cheesecake Bars
Ingredients
Cheesecake Bars
- 2 cups all-purpose flour
- ½ cup firmly packed light brown sugar
- 1 cup unsalted softened butter
- 2 (8-ounce) packages softened cream cheese
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Apple Mixture
- 3 medium chopped Granny Smith apples peeled, cored and finely chopped
- ½ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- ½ cup quick cooking oats
- ½ cup unsalted softened butter
- ½ cup caramel topping
Instructions
Cheesecake Bars
- In a medium sized bowl, combine 2 cups all-purpose flour and ½ cup firmly packed light brown sugar. Cut in 1 cup unsalted softened butter using a pastry cutter until the mixture is crumbly.
- Press the crust into the bottom of the prepared pan. Bake for 15 minutes or until lightly browned.
- In a large mixing bowl, combine 2 (8-ounce) packages softened cream cheese and ½ cup granulated sugar. Mix using a hand mixer on medium speed until smooth and creamy. Add 2 large eggs one at a time and mix until combined. Stir in 1 teaspoon vanilla extract and pour the batter over the crust.
Apple Mixture
- Add a large bowl add 3 medium chopped Granny Smith apples. Stir in ½ teaspoon ground cinnamon, 2 tablespoons granulated sugar, and ¼ teaspoon ground nutmeg. Spoon evenly on top of the cheesecake layer.
Streusel Topping
- In a medium-sized bowl, add 1 cup firmly packed brown sugar, 1 cup all-purpose flour, ½ cup quick cooking oats, and ½ cup unsalted softened butter. Mix until crumbly and sprinkle the streusel topping over the apple layer.
- Bake for 30 minutes until filling is set. Allow to cool and drizzle with ½ cup caramel topping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound absolutely scrumptious! And yes, they combine all of the yummy flavors we associate with cooler fall days. I’m definitely going to make these soon!
But I do have a question/comment on your directions, as do at least a few of your other fans, as reflected in their comments and questions. Fairly early on in your post, where you warn that this recipe requires quite an investment of time and go on to highlight the need to plan ahead, you mention allowing the baked bars to cool for an hour and then refrigerating them for at least 3 hours before serving. But the actual recipe itself at the end of the post doesn’t mention refrigerating these bars before serving, except with regard to storing leftover bars.
Please clarify, hopefully before I pin ot or print it ? And keep up the great work! My very best recipes have come from you!!
Do the left overs need to be refrigerated or can they stay out on a counter? i am thinking about making and shipping these to a friend.
I would refrigerate them. 🙂
Baked this bars this afternoon & it’s die for. Scrumptious , crunchy base & topping.I half the recipe using 8 x 8 inch square pan baked for 25 mins.Drizzle with my homemade salted caramel sauce. Thank you for the recipe.
made! Good except for you you need two cups of flour for the base or its all gross and mushy
Hi. Did you let these cool completely at room temperature, put in the refrigerator, or serve them slightly warm? Just asking, because I just made them and I feel like I should not try to do anything just yet because they are so hot. However, maybe I just need to wait until tomorrow or a few hours? I am not sure if they need to be served chilled or not. Thanks.