Caramel Apple Cheesecake Bars
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Caramel Apple Cheesecake Bars are layered with a shortbread crust, creamy cheesecake filling, cinnamon apple filling, a brown sugar streusel, and caramel drizzle! They are easy to make and makes a perfect Fall dessert!
PIN these Caramel Apple Cheesecake Bars to try later!
If you love apple desserts, try my Mini Apple Pie Cheesecake Bites!
Caramel Apple Cheesecake Bars
These decadent Caramel Apple Cheesecake Bars are packed with apple pie flavor, in a creamy cheesecake layer on a buttery crust. It doesn’t get any better than this especially for apple pie and cheesecake lovers!
Since apples are always in season, you can make these any time of year but this makes the ultimate Fall dessert because of the warm flavors. You can make these bars days ahead of time and will be worth every minute of your time. Perfect for holidays, special occasions and feeding a crowd.
Everyone will love all the sweet layers in this dessert recipe and the caramel drizzle on top of the crumbly sweet streusel. This delicious apple dessert will be a new favorite and you’ll be adding it to your Fall baking list each year.
Other dessert bars to try is my Pumpkin Pie Bars, Chocolate Caramel Bars, and Pumpkin Banana Bread Bars.
Why You’ll Love This Recipe
key ingredients
- Cream cheese: Softened and full-fat cream cheese works best with this recipe.
- Sugars: We use both granulated sugar and brown sugar to add sweetness.
- Egg: Adds richness and gives these cheesecake a rich and creamy texture. The egg will also make the cheesecake batter smooth.
- Pure vanilla extract: Enhances the flavors.
- Apples: Any type of apple will work. I use a combination of different apples. Granny Smith apples work great because the tart apples pair well with the sweet flavors.
- Caramel: My favorite part! Make your own homemade caramel sauce from scratch or use store-bought caramel sauce. Drizzle as much or as little as you desire.
- Spices: Ground cinnamon and nutmeg makes this dessert taste like Fall!
how to make apple pie cheesecake bars
Make crust: Preheat oven to 350 degrees F. Whisk together the flour and sugar and use a pastry cutter to incorporate the cubed butter until dough pieces start to form. Then use your hand to form the crust mixture into a dough. Line a 9×9 inch baking dish with parchment paper and press the dough into an even layer. Bake for 15 minutes or until the top is a light golden brown and remove from the oven.
Make cheesecake mixture: In a large mixing bowl with an electric mixer, beat together the cream cheese and sugar until smooth. Add in egg, cinnamon, and vanilla extract. Beat again until combined, be sure to scrape the sides down with a rubber spatula.
Pour the cream cheese mixture over the warm shortbread crust and smooth out with the back of a spoon or spatula to get an even layer.
Make apple mixture: In a medium bowl, mix together the diced apples, sugar, cinnamon and nutmeg. Mix just until combined. Top the cheesecake with the apples in an even layer.
Make streusel: In a small bowl, combine all of the streusel ingredients together and mix with a fork or your hands until crumbs form. Sprinkle the topping all over the apples.
Bake cheesecake bars: Bake for 35-40 minutes or until the center is set. Cool completely then transfer to the refrigerator to chill for at least 3 hours or overnight. Drizzle caramel sauce on top, then cut into 12 bars and serve. Enjoy!
tips & variations
- Softened cream cheese: It’s extremely important that the cream cheese is at room temperature and soft enough to blend together smoothly to create an extra creamy texture.
- Topping: Add a scoop of vanilla ice cream for an extra decadent dessert.
- Add-ins: Chocolate chips, cinnamon chips, and chopped nuts make great additions.
- Cheesecake crust: Instead of using a shortbread pie crust, use a traditional graham cracker crust instead.
- Bar size: Cut into 12 large bars or 20 mini bars.
leftovers & storage
Leftover cheesecake bars can be stored in the refrigerator in an airtight container or cover dish tightly with plastic wrap for up to 5 days.
Freeze for up to 3 months. When ready to eat, simply defrost on the counter for 4-6 hours and enjoy. You can also thaw overnight in the refrigerator.
f&q
Make Ahead
Prepare crust and cheesecake filling up to 3 days in advance. Cover unbaked cheesecake and store in the refrigerator until ready to bake.When ready to bake, make apples and streusel topping and assemble according to recipe.
Can these be gluten-free?
Yes! Use gluten-free flour and oats for the crust and streusel.
other favorite fall desserts
More Cheesecake Recipes
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
Caramel Apple Cheesecake Bars
Ingredients
Shortbread Pie Crust
- 1 cup all-purpose flour
- 1/2 cup salted butter slightly softened and cut into cubes
- 1/4 cup granulated sugar
Cinnamon Apples
- 2 apples peeled and diced into 1/4-1/2 inch pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg
Cheesecake filling
- 12 ounces full-fat cream cheese softened at room temperature
- 1/3 cup granulated sugar
- 1 whole egg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup salted butter very soft
- 1/4-1/2 cup caramel sauce
Instructions
To make the crust
- Preheat oven to 350 degrees F. Whisk together the flour and sugar and use a pastry cutter to incorporate the cubed butter until dough pieces start to form. Then use your hand to mix together until shortbread dough forms. Line a 9×9 inch baking dish with parchment paper and press the dough into an even layer. Bake for 15 minutes and remove from the oven.
To make the cheesecake filling
- In a large mixing bowl with an electric mixer, beat together the cream cheese and sugar until smooth. Add in egg, cinnamon, and vanilla extract. Beat again until combined, be sure to scrape the sides down with a rubber spatula.
- Pour the cheesecake filling over the warm shortbread crust and smooth out with the back of a spoon or spatula to get an even layer.
To make the cinnamon apples
- In a medium bowl, mix together the diced apples, sugar, cinnamon and nutmeg. Mix just until combined. Top the cheesecake with the apples in an even layer.
Make the streusel topping
- In a small bowl, combine all of the streusel ingredients together and mix with a fork or your hands until crumbs form. Sprinkle the topping all over the apples.
Bake cheesecake bars
- Bake for 35-40 minutes or until the center is set. Cool completely then transfer to the refrigerator to chill for at least 3 hours or overnight. Top with caramel sauce, then cut into bars and serve. Enjoy!