Caramel apple cheesecake bars are the best of both a sweet apple crumble and cheesecake! Creamy cheesecake topped with sweet baked cinnamon apples, a buttery oat streusel topping, and finished with a drizzle of sweet caramel? Your family and friends will flip for this decadent dessert!
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Why We Love Carmel Apple Cheesecake Bars
- Creamy And Sweet– I love the creamy base on these cheesecake bars, it reminds me of eating apple crumble with a scoop of ice cream -but better! You can enjoy this treat any time of year.
- Dessert People Talk About! – This dessert is really memorable, especially for those who love apple crumble or apple pie and gets people talking!
- Worth The Effort– This recipe does take a few extra steps and a little time to make the layers. That delicious baked apple combined with a creamy cheesecake layer on a buttery crust is worth the effort to make a decadent dessert for all special occasions!
Ingredients For Carmel Apple Cheesecake Bars
For The Graham Cracker Crust
- 9 sheets graham crackers about 1 cup of crumbs
- 2 tablespoons brown sugar
- ¼ cup butter salted, melted
For The Cheesecake
- 16 ounces cream cheese softened to room temperature, 2 blocks
- ½ cup sugar
- 2 eggs lightly beaten
- ¼ cup sour cream
- 1 tablespoon vanilla extract
For The Apple Caramel Crumb Topping
- 1 apple diced small in 1/4 inch cubes, Granny Smith are slightly tart apples that balance the sweetness in this recipe well.
- ¼ cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup rolled oats
- 3 tablespoons butter salted, melted
- ½ teaspoon cinnamon
- ½ cup caramel sauce
How To Make Carmel Apple Cheesecake Bars
Make The Graham Cracker Crust
- Preheat the oven to 325. Line a 8×8 square pan with aluminum foil or parchment paper. Place the graham crackers in a food processor and pulse until they become crumbs.
- Add the graham cracker crumbs to a large bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
- Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.
Make The Cheesecake FIlling
- Whip cream cheese in a large mixing bowl until smooth with an electric mixer or stand mixer, about 2-3 minutes. Add ½ cup sugar and cream together until fully mixed.
- Add the lightly beaten eggs half at a time to the cream cheese mixture, whipping until fully mixed.
- Add the sour cream and vanilla to the cream cheese filling. Whip until smooth.
Make The Apple Caramel Crumb Topping
- In a medium bowl mix together the rolled oats, brown sugar, flour, cinnamon, and melted butter until the oats no longer are dry. Set aside.
- Peel the apple. Dice the apple into very small pieces, about 1/4 inch cubes.
- In a second medium-sized bowl add the apples, sugar, flour and cinnamon. Mix until combined.
Layer and Bake The Bars
- Pour the cheesecake layer over the graham cracker crust in the pan, smoothing evenly with a silicone spatula.
- Top the cheesecake layer with the apple topping evenly. Swirl with a chopstick or butter knife to help distribute the apples more evenly in the cheesecake.
- Break up the topping and sprinkle streusel evenly over the apple crisp topping.
- Bake the cheesecake bars at 325 for 65-70 minutes, until most of the moisture is gone from the center. Let the cheesecake cool for 20 minutes. Place in the refrigerator for 6 hours or overnight before serving.
- Slice with a large knife into squares
- Serve with a spoonful of caramel drizzled over the top and enjoy!
Try Adding Whipped Cream!
These bars look even prettier with a dollop of whipped cream on top before you add the caramel. I’ll be sure to have whipped cream on hand next time.
How Long Do These Cheesecake Bars Last?
These caramel apple cheesecake bars last for about 3-5 days when kept in an airtight container in the refrigerator. I recommend storing the caramel separately and adding caramel when serving.
You can also freeze these cheesecake bars. They will taste best if eaten within three months.
Other Recipes You Will Love
Apple Crisp Pizza– Delicious baked fresh apples on top of a dessert pizza is the most fun way to eat both apple crisp AND pizza! If you love apple desserts, you’ll love this recipe.
Pumpkin Snickerdoodles– Soft and chewy pumpkin cookies wrapped in cinnamon sugar to make the best snickerdoodle you’ve ever tasted!
Caramel Apple Dump Cake– This quick and easy dump cake has a layer of sweet baked apples, a buttery cake layer and a gooey topping of caramel that goes perfectly with a scoop of ice cream.
Cozy Applesauce Walnut Cake– Lightly spiced and full of tender walnuts, this moist and cozy cake is delicious!
No Bake Pumpkin Cheesecake Bites– Creamy no bake pumpkin cheesecake wrapped in white chocolate to make a gooey little truffles, delicious!
Caramel Apple Cheesecake Bars
Creamy cheesecake topped with delicious baked apples, sweet cinnamon sugar, a buttery crumble and sweet caramel drizzled on top. This decadent dessert gets everyone talking!
Ingredients
For The Graham Cracker Crust
- 9 sheets graham crackers about 1 cup of crumbs
- 2 tablespoons brown sugar
- ¼ cup butter salted, melted
For The Cheesecake
- 16 ounces cream cheese softened, 2 blocks
- ½ cup sugar
- 2 eggs lightly beaten
- ¼ cup sour cream
- 1 tablespoon vanilla extract
For The Apple Caramel Crumb Topping
- 1 apple diced small in 1/4 inch cubes
- ¼ cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup rolled oats
- 3 tablespoons butter salted, melted
- ½ teaspoon cinnamon
- ½ cup caramel sauce
Instructions
Make The Graham Cracker Crust
- Preheat the oven to 325. Line a 8×8 square pan with aluminum foil or parchment paper. Place the graham crackers in a food processor and pulse until they become crumbs.
- Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.
- Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.
Make The Cheesecake FIlling
- Whip cream cheese in a large mixing bowl until smooth with an electric mixer or stand mixer, about 2-3 minutes. Add ½ cup sugar and cream together until fully mixed.
- Add the lightly beaten eggs half at a time to the cream cheese mixture, whipping until fully mixed.
- Add the sour cream and vanilla to the cream cheese filling. Whip until smooth.
Make The Apple Caramel Crumb Topping
- In a medium-sized bowl mix together the rolled oats, brown sugar, flour, cinnamon, and melted butter until the oats no longer are dry. Set aside.
- Peel the apple. Dice the apple into very small pieces, about 1/4 inch cubes.
- In a second medium-sized bowl add the apples, sugar, flour and cinnamon. Mix until combined.
Layer and Bake The Bars
- Pour the cheesecake layer over the graham cracker crust in the pan, smoothing evenly with a silicone spatula. Top the cheesecake layer with the apple topping evenly. Swirl with a chopstick or butterknife to help distribute the apples more evenly in the cheesecake. Break up the crumble topping and sprinkle evenly over the apple topping.
- Bake the cheesecake bars at 325 for 65-70 minutes, until most of the moisture is gone from the center. Let cool for 20 minutes. Place in the refrigerator for 6 hours or overnight before serving. Serve with a spoonful of caramel drizzled over the top and enjoy!
Notes
Pick An Apple Variety That Is Good For Baking
Granny Smith, Honeycrisp or Braeburn are all great choices as baking applesChecking If The Cheesecake Bars Are Done Baking
Some moisture is fine in the middle, the cheesecake will still wiggle just a little in the center after baking but shouldn’t be liquid.Slicing Cheesecake Bars
These bars are delicious but rich. I often will slice them into 12 pieces instead of 9 to share.Storing Bars
Store leftovers in the fridge in an airtight container for 3-5 days.Nutrition
Calories: 508kcal | Carbohydrates: 55g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 383mg | Potassium: 175mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1067IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
Diane says
Made this last night and was surprised that it wasn’t as decadent as I anticipated. For me personally, a ‘bar’ has a thicker crust. One thing in the recipe is that you need to know where the apple topping and streusel oat topping begin and end. It isn’t that clear. Also, it’s really helpful to have the cream cheese, butter, and eggs at room temp. The cheesecake mixture is a bit bland. Some of my family loved this dessert, and I’m sending them the recipe. I probably will not make again.
Michelle says
Doubled the recipe for a larger pan, who can wait 6 hours for only an 8×8. Delicious. No modifications needed. Kids enjoyed making not as complicated as it looks.
Ashlea says
This was so so good and easily made gluten free as well (gluten free rolled oats, Bobs Red Mill Gluten Free 1:1 flour, Pamela’s gluten free cinnamon graham crackers). This recipe will definitely be a keeper! Tip: if your apples are small, you’ll need 2 🙂
Kristy Richardson says
Thanks for the tips about a gluten-free version, I haven’t tried it that way but I am so glad it was delicious and easily swapped for you! -Kristy