Description

These Caramel Apple Cheesecake Bars are the perfect dessert for fall, combining a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and a crumbly streusel finish. Topped with caramel sauce, each bite delivers layers of flavor and texture that make this recipe a crowd favorite. Ideal for holidays, gatherings, or cozy nights in, these bars are easy to make, slice, and share.

Ingredients

Scale

For the Crust

2 cups graham cracker crumbs (about 14 full sheets)
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
¼ cup sour cream
2 large eggs
1 tsp vanilla extract

For the Apple Layer

2 large apples, peeled, cored, and finely diced (Granny Smith or Honeycrisp recommended)
2 tbsp unsalted butter
¼ cup light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice

For the Crumb Topping

¾ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp ground cinnamon
¼ cup unsalted butter, softened

For Serving

Caramel sauce (store-bought or homemade)

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Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until moistened, then press firmly into the prepared pan. Bake for 8–10 minutes, then let cool slightly.
In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar and blend again. Mix in sour cream, then add eggs one at a time, mixing after each. Stir in vanilla extract. Spread the cheesecake filling evenly over the cooled crust.
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring often, until apples soften slightly and the mixture becomes glossy, about 5 minutes. Spread evenly over the cheesecake layer.
In a separate bowl, combine flour, brown sugar, cinnamon, and softened butter. Mix with a fork or hands until crumbly. Sprinkle over the apple layer.
Bake for 35–40 minutes, or until the cheesecake is set and the topping is golden. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Lift the chilled bars from the pan using the parchment overhang. Cut into squares or rectangles. Drizzle with caramel sauce before serving.

Notes

Use tart apples like Granny Smith for the best balance of flavor, or opt for Honeycrisp for natural sweetness.
For cleaner slices, chill overnight and wipe the knife between each cut.
These bars store well in the fridge for up to 4 days and can be frozen for up to 2 months.
Add chopped pecans or walnuts to the crumb topping for extra crunch.
If you don’t have graham crackers, substitute digestive biscuits, vanilla wafers, or crushed pretzels for a fun twist.

Prep Time: 25 minutes
Cook Time: 45 minutes