Caramel Apple Cheesecake Bars On a crisp, leaf-strewn afternoon, I pulled a warm pan from the oven and the house filled with cinnamon, caramel, and the cozy promise of fall. One bite of these Caramel Apple Cheesecake Bars—sweet apple filling, creamy cheesecake, and buttery crust—became an instant family favorite. If you love seasonal desserts that feel like a hug, this recipe is for you, and you can find an extra how-to version in this Caramel Apple Cheesecake Bars recipe on Fresh Leaf.
Why this recipe is a reader favorite
These Caramel Apple Cheesecake Bars balance textures and flavors: a crisp shortbread-like crust, a tangy-smooth cheesecake layer, tender spiced apples, and a silky caramel drizzle. They’re easier to slice and serve than a full cheesecake, making them ideal for potlucks, school gatherings, or a quiet afternoon with a warm mug. For more apple-forward baking inspiration, check out this apple cinnamon bread recipe that showcases the same cozy spices.
Ingredients
Makes a 9×13-inch pan
Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon salt
Cheesecake layer
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Apple layer
- 3 cups peeled and diced apples (such as Fuji or Honeycrisp)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Topping
- 3/4 cup caramel sauce (store-bought or homemade)
- Optional: flaky sea salt for finishing
If you enjoy experimenting with apple desserts, you might like this simple twist in the apple banana bread recipe.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment, leaving an overhang for easy lifting.
- Make the crust: In a bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake 12–15 minutes, until lightly golden. Remove and cool slightly.
- Prepare the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until each is incorporated. Stir in vanilla. Pour cheesecake batter over the warm crust and smooth the top.
- Toss apples with brown sugar, cinnamon, and lemon juice. Scatter evenly over the cheesecake layer.
- Bake for 30–35 minutes, until the edges are set and the center is just slightly jiggly. Do not overbake.
- Cool completely on a wire rack, then refrigerate for at least 3 hours, preferably overnight, to fully set.
- Before serving, warm the caramel sauce slightly and drizzle over the chilled bars. Sprinkle with flaky sea salt if desired. Slice into squares using a hot, clean knife for neat edges.
For a caramel method that pairs beautifully with cheesecake, I like to reference the technique used in this one-pot salted caramel cheesecake for inspiration.
Tips for success
- Bring cream cheese to room temperature so the batter is silky without lumps.
- Use firm apples that hold their shape; peel if you prefer a tender bite.
- Chill fully before cutting—this prevents the layers from sliding and makes prettier bars.
- Warm your knife under hot water and wipe between slices for clean edges.
- If you want more caramel flavor throughout, fold a few tablespoons into the cheesecake batter before baking.
If you’re curious about other caramel-apple treats to complement these bars, try making a snack version like caramel apple puppy chow for parties.
Possible variations
- Gluten-free: Use your favorite 1:1 gluten-free flour blend for the crust and press firmly—bake a touch longer if needed.
- Streusel topping: Combine 3/4 cup flour, 1/3 cup brown sugar, 6 tablespoons cold butter, and 1/2 teaspoon cinnamon; crumble over apples before baking for a crumbly finish.
- Salted caramel twist: Sprinkle flaky sea salt over warm caramel for a sweet-salty contrast.
- Mini bars: Bake in muffin tins for portable single-serving treats.
For a fruit-forward swap, you can borrow flavor ideas from this apple banana bread recipe to mix apples with other favorites.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep caramel separate if you prefer to drizzle before serving.
- Freeze: Wrap bars tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- To reheat: Warm individual squares in the microwave for 10–15 seconds if you like them slightly softer, then add fresh caramel.
Conclusion
These Caramel Apple Cheesecake Bars are a seasonal showstopper that’s surprisingly simple to make and perfect for sharing. For a related version and photos to guide you, see the original inspiration at Caramel Apple Cheesecake Bars | The Girl Who Ate Everything.
FAQs
- How long do Caramel Apple Cheesecake Bars need to chill?
- Chill at least 3 hours, but overnight is best. Full chilling gives the cheesecake layer time to set for clean slices.
- Can I make these bars ahead of time for a party?
- Yes. Bake and refrigerate up to 2 days in advance, and add the caramel right before serving for best texture.
- What type of apples are best for baking in bars?
- Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold their shape and balance the sweetness of the caramel and cheesecake.
- Can I use store-bought caramel sauce?
- Absolutely—store-bought caramel works well. Warm it slightly before drizzling for an even finish.
Caramel Apple Cheesecake Bars
- Total Time: 65 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Decadent cheesecake bars layered with spiced apples and drizzled with caramel, perfect for autumn gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and diced apples (such as Fuji or Honeycrisp)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 3/4 cup caramel sauce (store-bought or homemade)
- Optional: flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment, leaving an overhang.
- Make the crust: Combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 12–15 minutes until lightly golden. Remove and cool slightly.
- Prepare the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until incorporated. Stir in vanilla. Pour cheesecake batter over the warm crust.
- Toss apples with brown sugar, cinnamon, and lemon juice. Scatter over the cheesecake layer.
- Bake for 30–35 minutes until edges are set and center is slightly jiggly. Cool completely and refrigerate for at least 3 hours, preferably overnight.
- Warm caramel sauce and drizzle over the chilled bars before serving. Optionally, sprinkle with flaky sea salt.
Notes
For clean edges, warm a knife under hot water before slicing. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American