Caramel, apples, and creamy cheesecake are basically the ultimate fall dessert trifecta! These Caramel Apple Cheesecake Bars are rich, sweet, and just the right amount of tart from Granny Smith apples, all topped with a buttery crumble and a drizzle of caramel. They’re perfect for cozy nights, holiday gatherings, or anytime you want a dessert that feels extra special. And yes, I have a full Caramel Apple Cheesecake if you want to go all out.
Ingredients & Substitutions
- Crust: Classic graham cracker crust; can swap with crushed shortbread, gingersnaps, or digestive biscuits.
- Filling: Cream cheese, eggs, sugar, vanilla, and a pinch of salt; full-fat cream cheese gives the best texture, or use Neufchâtel for lower fat.
- Apples: Granny Smith are tart and firm; Honeycrisp or Fuji work too. Toss with sugar and spices (cinnamon, nutmeg) or adjust for taste.
- Topping: Buttery crumble made with flour, brown sugar, cinnamon, and salt; can tweak sugar type or use gluten-free flour if needed.
- Caramel Sauce: Drizzle on top; store-bought or homemade, or try dulce de leche or butterscotch sauce for a twist.
FAQs
Can I make these bars ahead of time?
Yes! They taste even better after chilling for a few hours. Make them a day ahead for easy serving.
Can I use a different type of apple?
Absolutely! Granny Smith apples are tart and hold their shape, but Honeycrisp or Fuji work well, too. Just adjust the sweetness if using sweeter varieties.
How do I check if the cheesecake bars are done?
Look for a lightly golden crumble topping and edges of the filling that are set. The center may still have a tiny wobble, and that is okay! It will firm up as the bars cool and chill. Avoid overbaking, or the cheesecake can get dry.
Can I make smaller or larger bars?
Yes! Adjust cutting sizes as needed. Larger bars feel more indulgent, while smaller ones are perfect for gift boxes or parties.
Tips & Tricks
- Use firm apples: Granny Smiths hold their shape during baking and balance the sweetness of the caramel.
- Press the crust firmly: This helps it hold together when slicing.
- Don’t overmix the cheesecake filling: Beat just until smooth to avoid air bubbles.
- Even apple layer: Spread diced apples evenly for consistent bites in every bar.
- Crumble topping: Mix until crumbly; don’t overwork, or it can get dense.
- Caramel drizzle: Warm slightly if using store-bought for easier pouring and prettier presentation.
How To Store Caramel Apple Cheesecake Bars
Refrigerator: Store bars in an airtight container for up to 4 days. Keep the caramel drizzle separate if possible and add just before serving.
Freezer: Wrap bars tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Caramel Apple Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10–12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Apple Layer
- 2 medium Granny Smith apples, peeled, cored, and finely diced (about 2 cups)
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- Caramel sauce, for drizzling (store-bought or homemade)
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the mixture evenly and firmly into the bottom of the prepared baking dish.
- In a large bowl, using a hand mixer on medium speed, beat cream cheese until smooth.
- Add eggs, granulated sugar, vanilla extract, and salt. Beat again until creamy and well blended.
- Spread the filling evenly over the crust.
- In a small bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated.
- Scatter the spiced apples evenly over the cream cheese filling.
- In a medium bowl, whisk together flour, brown sugar, kosher salt, and cinnamon. Stir in melted butter until the mixture forms a crumbly dough. (Do not overmix.)
- Sprinkle the crumble evenly over the apples.
- Bake for 35-40 minutes, or until the filling is set and the crumble topping is golden brown.
- Transfer the baking dish to a wire rack and let cool completely for about 1 hour, then refrigerate for at least 1 hour before slicing.
- Just before serving, drizzle slightly warmed caramel sauce over the top of the chilled bars.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These bars definitely give me fall vibes! They are creamy, spiced, and perfectly sweet.
Elizabeth
I would gladly have one of these bars over a regular caramel apple! I love every layer!
Stephanie
The crumble topping is so good and adds the perfect texture.
Bella
I love these bars! I added an extra drizzle of caramel on top of mine.
