Caramel Apple Cheesecake Bars feature a brown sugar shortbread crust and a creamy cheesecake layer, finished with a fresh apple filling, crunchy streusel, and a caramel drizzle. This indulgent treat is ideal for holidays and gatherings.
Caramel apple cheesecake is elevated when baked as bars that serve a crowd.
No stress over cracks — these cheesecake bars are packed with apples and crowned with a buttery streusel crumb. If you love apple crumble cheesecake, these will be a hit.
Caramel Apple Cheesecake Bars
This dessert truly has it all.
The shortbread crust uses brown sugar for a deeper, richer flavor than a traditional crust.
The cheesecake layer is smooth and just the right thickness.
Tart, crisp apples add bright flavor and texture.
The streusel on top is buttery, crunchy, and perfectly sweet.
Finish with a caramel drizzle to bring every element together.
Caramel Apple Cheesecake Bars are incredibly satisfying and can be cut into 15 or more squares—perfect for family gatherings and holiday tables.
How To Make This Apple Cheesecake
Start by making the crust: use a stand mixer with the paddle attachment to work softened butter into flour, brown sugar, and a pinch of salt until the mixture clumps together.
Press or roll the crust evenly into the bottom of a 13×9-inch pan. Lining the pan with parchment and leaving a couple of inches of overhang on each side makes it easy to lift the finished bars out for slicing.
Bake the crust at 350°F for 15–20 minutes, until it’s lightly golden.
While the crust bakes, prepare the cheesecake filling and then pour it over the warm crust.
Toss diced apples with granulated sugar, cinnamon, nutmeg, and a splash of lemon juice.
Dollop the apple mixture across the cheesecake—some sinking is normal and encouraged for even distribution of flavor.
Make the streusel by combining flour, brown sugar, oats, cinnamon, and softened butter until the mixture is crumbly. Sprinkle the streusel over the apples. For larger chunks, squeeze the streusel together in your hands before topping.
Bake again at 350°F for 30–35 minutes more, or until the cheesecake filling is set. Cool to room temperature, then refrigerate until chilled so the bars firm up completely.
For the Caramel Topping
Drizzle caramel just before serving for the best texture and appearance.
Use a thick caramel sauce if you prefer a pronounced ribbon of caramel. Store-bought caramel ice cream topping works fine—dulce de leche can be substituted if desired.
Tips and Storage
- Use tart apples like Granny Smith. Their bright acidity balances the sweetness of the crust, cheesecake, streusel, and caramel.
- Refrigerate. Store the bars covered or in an airtight container; they keep up to 7 days in the fridge. To freeze, omit the caramel, wrap tightly, and thaw before drizzling caramel.
- To slice neatly: warm a chef’s knife under hot water, dry it and make each cut—rinsing between cuts helps keep edges clean.
- Serving tip: The crust firms up when chilled, so remove the bars from the refrigerator 15–20 minutes before cutting or serving for easier slicing.
These bars are a must-make for holiday gatherings, potlucks, or any time you want an impressive, shareable dessert.
More Dessert Bars
- Cherry Bars
- Pumpkin Swirl Cheesecake
- 7 Layer Bars
- Apple Crumble Bars
- Easy Pecan Pie Bars
- Molasses Cookie Bars
- Blueberry Lush
- Lemon Crumble Bars
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Caramel Apple Cheesecake Bars
Ingredients
Crust:
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- ¼ tsp salt
- 1 cup (226 g) butter (2 sticks), softened
Cheesecake:
- 16 oz (452 g) block cream cheese (two 8-oz blocks), softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Apples:
- 4 cups (372 g) Granny Smith apples, peeled, cored, and diced (about 3 large apples)
- 2 Tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
Streusel:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- ½ cup (40 g) quick-cooking oats
- ½ tsp ground cinnamon
- ½ cup (113 g) butter (1 stick), softened
Extras:
- ½ cup (164 g) caramel topping, for drizzling after baking
Equipment
- 13×9-inch pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
Instructions
- Preheat oven to 350°F. Lightly grease or line a 13×9-inch pan with parchment, leaving a 2-inch overhang on each side.
- For the crust: In a stand mixer fitted with the paddle, combine flour, brown sugar, salt, and softened butter until it comes together. Press evenly into the prepared pan and bake 15–20 minutes, until lightly browned.
- For the cheesecake: Beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, mixing after each addition, then stir in vanilla. Pour over the warm crust.
- For the apples: In a bowl, toss diced apples with sugar, cinnamon, nutmeg, and lemon juice. Spoon the mixture evenly over the cheesecake.
- For the streusel: Combine flour, brown sugar, oats, cinnamon, and softened butter until crumbly. Sprinkle over the apples; squeeze together for larger chunks if desired.
- Bake at 350°F for an additional 30–35 minutes, or until the filling is set. Cool to room temperature, then refrigerate until chilled, about 2 hours. Drizzle with caramel topping just before serving.
Notes
- Remove from the fridge 15–20 minutes before cutting to soften the crust slightly.
- If you used parchment, lift the dessert from the pan using the overhang before slicing.
- Use a hot knife and rinse between cuts for clean slices.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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Originally published 10/20/13. Updated 11/22/20.