Caramel Apple Cheesecake Bars – Gooey, Creamy & Perfect for Fall
Indulge in these Caramel Apple Cheesecake Bars, a decadent fall dessert! Creamy cheesecake layers, tender apple chunks, and sweet caramel combine over a buttery crust for a treat that’s perfect for cozy afternoons, holiday gatherings, or seasonal dessert tables. Easy to make and irresistibly delicious!
Equipment
- 8×8-inch or 9×9-inch baking pan
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Spatula
- Apple corer/slicer or knife
- Saucepan or microwave-safe bowl (for caramel)
- Cooling rack
- Optional: parchment paper for easy removal
Ingredients
Crust
- 1½ cups graham cracker crumbs or shortbread crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Apple Layer
- 2 medium apples (Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced or chopped
- 1 tsp lemon juice (optional, to prevent browning)
Topping
- ½ cup caramel sauce (store-bought or homemade)
- Optional: chopped nuts, extra cinnamon, powdered sugar for garnish
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Make Crust: Mix graham cracker crumbs, melted butter, and sugar. Press evenly into prepared pan. Pre-bake 8–10 minutes.
- Prepare Apples: Peel, core, and slice or chop apples. Toss with lemon juice if desired.
- Make Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, cinnamon, and nutmeg. Mix until creamy.
- Layer Apples & Filling: Spread apples evenly over pre-baked crust. Pour cheesecake mixture over apples and smooth the top.
- Bake: Bake 25–30 minutes until cheesecake is set but slightly jiggly in the center. Avoid overbaking.
- Cool & Top: Let bars cool completely on a wire rack. Drizzle caramel sauce over the cooled bars. Sprinkle optional nuts or cinnamon.
- Slice & Serve: Refrigerate at least 1 hour for clean slicing. Cut into squares and serve.
Notes
- Apple Selection: Use firm apples to maintain texture; Granny Smith, Honeycrisp, or Gala are ideal.
- Caramel Tip: Drizzle caramel only after bars are completely cooled to prevent it from sinking into the filling.
- Make-Ahead: Bake, cool, and store in the fridge up to 2 days. Freeze uncut bars without caramel for up to 2 months.
- Variations: Add chopped nuts, swirl chocolate into the cheesecake, or mix in spices like ginger or allspice.
- Cutting Tips: Chill bars before slicing for neat, clean squares.