Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are creamy, cozy, and filled with cinnamon-spiced apples, buttery crust, and warm caramel drizzle. This easy fall dessert is a make-ahead family favorite that’s perfect for holidays, bake sales, and sweet kitchen memories.

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Course: Dessert

Cuisine: American

Keyword: apple cheesecake dessert, Caramel Apple Cheesecake Bars, cheesecake bars recipe, easy fall dessert, holiday dessert bars

Prep Time: 25

Cook Time: 35

Chilling Time: 3

Total Time: 4

Servings: bars

Calories: 335kcal

Cost: $14

Equipment

1 9x13-inch baking pan Line with parchment for clean slices
1 Hand or stand mixer Makes the filling extra fluffy
3 Mixing bowls One for each layer
1 Pastry cutter or fork For crumbly streusel
1 Silicone spatula Great for little helpers
1 Sharp knife Clean, bakery-style cuts

Ingredients

Shortbread Crus

2 cups all-purpose flour
½ cup granulated sugar
1 cup unsalted butter cold, cubed
¼ teaspoon salt

Creamy Cheesecake Filling

16 oz cream cheese softened
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract

Cinnamon-Spiced Apples

3 medium Granny Smith apples peeled, diced
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Brown Sugar Streusel Topping

½ cup all-purpose flour
½ cup brown sugar packed
¼ cup unsalted butter cold, cubed
½ teaspoon ground cinnamon

Caramel Drizzle

1 cup caramel sauce store-bought or homemade

Instructions

I start by preheating the oven to 350°F (175°C) and lining our baking pan with parchment. My daughter always insists on pressing the paper into the corners, it’s her “important job.”
We combine the [flour], [sugar], [salt], and cold [butter] until it looks like soft sand. Then we gently press it into the pan, little hands are perfect for this part.
Bake for 15–18 minutes until it smells buttery and lightly golden. Let it cool while we sneak tiny crumbs.
We beat the [cream cheese] and [sugar] until fluffy, then gently add the [eggs] and [vanilla]. My daughter watches the mixer like it’s magic.
Pour the creamy filling over the crust and smooth it out, it already feels like dessert at this stage.
We mix the [apples] with [cinnamon], [sugar], and [lemon juice]. The apples sparkle and smell like fall.
We gently scatter the apples over the cheesecake. My daughter carefully spaces each piece, she says it makes every bite fair.
Using a fork, we blend the [flour], [brown sugar], [butter], and [cinnamon] until crumbly. This is always her favorite texture.
Sprinkle streusel over the apples and bake for 30–35 minutes until the top is golden and the center still jiggles slightly.
Cool fully, then chill for at least 3 hours. This patience is the hardest part for my little helper.
We cut the bars and drizzle with warm [caramel sauce]. My daughter always claims the first bite, that’s our rule.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.
For salted caramel apple cheesecake bars, sprinkle flaky sea salt over the drizzle.
For no-bake, use a graham cracker crust and add gelatin to the filling.
Stores in the fridge up to 5 days or freezes beautifully for 2 months.
These bars are a Thanksgiving staple in our house now, my daughter proudly calls them “our famous apple bars.”

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