These Caramel Apple Cheesecake Bars are one of those recipes that make people stop mid-bite and say, “Whoa.”
They’re creamy, sweet, a little tangy from the cheesecake, and packed with cozy fall flavors. Think creamy cheesecake meets apple pie meets caramel sauce — all layered in one easy-to-eat bar.
They look fancy but are super easy to make. And trust me, they taste even better the next day.
Why I Love This Recipe
I first made these bars for a fall potluck, and they were the first thing gone. Someone even asked if I bought them from a bakery. That’s how good they are. Now I make them every year when apples are in season.
- You don’t need a springform pan or water bath like traditional cheesecake
- They slice beautifully for sharing
- The mix of textures — creamy, crunchy, gooey — is perfect
- You can make them ahead and they taste even better chilled
Servings and Time
Makes: 16 bars
Prep Time: 25 minutes
Cook Time: 45 minutes
Chill Time: 2 hours (minimum)
Total Time: About 3 hours 10 minutes
What You’ll Need
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the apple topping:
- 2 medium apples, peeled and diced small
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
For the streusel topping:
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, softened
For the caramel drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
Pro Tips
- Line your pan with parchment so the bars lift out easily and cut cleanly
- Let the cream cheese fully soften to avoid lumps in the cheesecake layer
- Use firm apples like Honeycrisp or Granny Smith — they hold up better
- Chill the bars completely before cutting — they firm up as they cool
- A warm knife cuts cleaner slices (just run it under hot water and dry)
Tools You’ll Need
- 9×9 inch baking pan
- Parchment paper
- Mixing bowls (at least 3)
- Hand mixer or stand mixer
- Spatula
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap graham cracker crumbs with crushed gingersnaps or vanilla wafers
- Use maple syrup instead of caramel for a fall twist
- Add chopped pecans to the streusel for extra crunch
- Make it gluten-free with GF graham crackers and flour
- Add a little nutmeg or allspice to the apples for deeper flavor
Make Ahead Tips
These bars are perfect to make a day ahead. They need time to chill anyway, and the flavors get even better overnight in the fridge. You can also bake and freeze the entire pan, tightly wrapped, for up to 2 months. Just thaw in the fridge before slicing.
How to Make Caramel Apple Cheesecake Bars
Step 1: Make the Crust
Mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar in a bowl. Press the mixture into the bottom of a parchment-lined 9×9 baking pan. Bake at 350°F (175°C) for 10 minutes.
Step 2: Make the Cheesecake Layer
Beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 2 large eggs and 1 tsp vanilla extract. Beat until creamy and fully combined. Pour over the baked crust.
Step 3: Add the Apple Topping
In a small bowl, toss 2 diced apples with 2 tbsp granulated sugar and 1/2 tsp cinnamon. Sprinkle evenly over the cheesecake layer.
Step 4: Add the Streusel Topping
In another bowl, mix 1/2 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 cup softened butter with a fork until crumbly. Sprinkle this over the apples.
Step 5: Bake the Bars
Bake the whole pan at 350°F (175°C) for 35–40 minutes, until the center is set and the top is golden brown. Cool completely, then chill for at least 2 hours.
Step 6: Drizzle with Caramel and Slice
Once chilled, remove from the pan and slice into 16 squares. Drizzle each with store-bought or homemade caramel sauce.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. They actually taste better after a day or two. You can also freeze them (without the caramel drizzle) for up to 2 months — just thaw and drizzle before serving.
Macros Information (Per Bar)
Approximate values:
Calories: 290
Protein: 4g
Carbs: 32g
Fat: 17g
Fiber: 1g
Sugar: 21g
Why This Recipe Works (Quick Science)
The graham cracker crust acts as a moisture barrier, keeping the base crisp. The cheesecake layer is stabilized by eggs, which firm up during baking without needing a water bath. Apples release a little juice as they bake, which seeps into the cheesecake just enough to flavor it without making it soggy. The streusel on top adds texture and locks in moisture.
Common Mistakes
- Using cold cream cheese: Makes the filling lumpy. Let it fully soften first.
- Not chilling long enough: The bars need time to firm up for clean slices.
- Overbaking: The center should be set but still a little jiggly — it firms up as it cools.
- Cutting while warm: You’ll get messy slices and ruin the texture. Be patient!
- Skipping parchment paper: Makes it really hard to lift and slice clean bars.
What to Serve With
- A mug of hot apple cider or chai latte
- Scoop of vanilla ice cream on the side
- Extra caramel drizzle and a sprinkle of sea salt
- A dollop of whipped cream for a bakery-style touch
FAQ
Can I use canned apples or pie filling?
You can, but it’ll be sweeter and a bit softer. Dice fresh apples for better texture.
What’s the best caramel to use?
Store-bought works fine, but if you have time, homemade caramel takes it up a notch.
Do I have to use a 9×9 pan?
An 8×8 pan works too — the bars will just be thicker. Add 5 more minutes to the bake time.
Can I double the recipe?
Yes! Double everything and use a 9×13 pan. Bake for 45–50 minutes.