Few desserts capture the comfort of autumn quite like caramel apple cheesecake bars. With a buttery crust, silky cheesecake layer, cinnamon-kissed apples, and a glossy caramel drizzle, these bars deliver balanced sweetness and melt-in-your-mouth texture. Whether you’re hosting a fall gathering, meal prepping desserts for the week, or simply craving something indulgent, this recipe promises bakery-level results with home-baker simplicity.
Table of Contents
Caramel Apple Cheesecake Bars Recipe
Recipe Card
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 16 bars
Calories: ~295 per bar
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/4 tsp ground cinnamon
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Apple Layer
- 2 medium apples, peeled and diced (Honeycrisp or Granny Smith)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 tsp cinnamon
For the Caramel Drizzle
- 1/2 cup store-bought or homemade caramel sauce
Step-by-Step Instructions
- Prepare the pan. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust. Mix graham crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes and set aside.
- Beat the cheesecake layer. Using a mixer, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing just until combined. Spread evenly over the crust.
- Toss the apple mixture. In a bowl, combine apples with brown sugar, cinnamon, nutmeg, and lemon juice. Spoon evenly across the cheesecake batter.
- Assemble the crumble. Combine flour, brown sugar, cinnamon, and cold butter. Cut with a fork until crumbly. Sprinkle over the apples.
- Bake. Bake for 35–40 minutes or until the center is set. Cool completely, then refrigerate at least 2 hours.
- Finish. Drizzle with caramel sauce before slicing.
Substitutions & Dietary Swaps
- Gluten-free: Replace graham crackers and flour with certified GF alternatives.
- Dairy-free: Use dairy-free cream cheese and vegan butter; drizzle with coconut caramel.
- Lower sugar: Substitute part of the sugar with monk fruit sweetener.
- Apple alternatives: Pears or peaches offer a twist while maintaining moisture.
Chef’s Pro Tips
- Use room-temperature cream cheese for smooth, lump-free filling.
- Don’t overmix the cheesecake batter too much air leads to cracking.
- Dice apples small for even baking and balanced texture.
- Chill fully for clean, sharp bar edges.
Make Ahead, Storage & Reheating
- Make ahead: Prepare up to 24 hours in advance.
- Refrigerate: Keep in an airtight container for 4–5 days.
- Freeze: Freeze for up to 2 months; thaw in the fridge overnight.
- Reheat: Serve chilled or briefly warm in the microwave for a softer texture.
Troubleshooting & Common Mistakes
- Bars too soft: They likely need more chilling time.
- Crumble sinking: Apples may be too wet pat dry before using.
- Cracked cheesecake: Oven temperature may be too high; use an oven thermometer.
- Watery apples: Choose firm varieties and avoid overmixing with sugar too early.
Flavor Pairings & Serving Suggestions
For more apple handling and safety considerations, check the USDA’s food safety guidelines at fsis.usda.gov.
Caramel Apple Cheesecake Bars
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until evenly moistened, then press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract and mix just until combined. Pour the cheesecake batter over the baked crust and spread into an even layer.
- Make the apple layer: In a separate bowl, toss the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until well coated. Spoon the apples evenly over the cheesecake layer.
- Prepare the crumble topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and cut it into the dry ingredients with a fork or pastry cutter until coarse crumbs form. Sprinkle the crumble evenly over the apples.
- Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool completely at room temperature.
- Chill the bars in the refrigerator for at least 2 hours (or up to overnight) for clean slices. Just before serving, drizzle generously with caramel sauce, then cut into 16 bars.
Notes
FAQs
Can I double this recipe?
Yes! use a 9×13-inch pan and increase baking time by 5–10 minutes.
What apples work best?
Honeycrisp, Granny Smith, or Braeburn for firm texture and balanced tartness.
Can I use store-bought caramel?
Absolutely! choose a thick sauce for best drizzle consistency.
Why did my bars crack?
Overmixing or high oven temperatures cause cracking; mix gently and monitor heat.
Do these need to be refrigerated?
Yes! because of the cheesecake layer, store them chilled.
Can I make this without the crumble?
Yes. It becomes a smoother, more classic cheesecake bar.
How long do they last?
Up to 5 days refrigerated or 2 months frozen.
Conclusion
These caramel apple cheesecake bars deliver all the nostalgic flavors of fall in a dessert that’s easy enough for weeknights yet impressive enough for gatherings. With a buttery crust, creamy cheesecake, warm spice, and caramel richness, they never fail to delight. Try them for your next celebration and explore more creative seasonal bakes in our recipe collection!