Caramel Apple Cheesecake Bars

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

Kristy Richardson

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!

4.72 from 7 votes

Print Recipe Save to Pinterest

PREP TIME 45 mins

COOK TIME 1 hr 13 mins

Chill Time 6 hrs 20 mins

Course Dessert

Cuisine American

Servings 9 bars

Calories 508 kcal

Cook ModePrevent your screen from going dark while you cook

Ingredients

  

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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

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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 apples

Checking 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

Keyword apple, cheesecake

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