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Caramel Apple Cheesecake Bars

What makes these bars special is how they bring together the best of two classics—cheesecake and apple pie. It’s like having a slice of your favorite apple pie cheesecake recipe, but in a handheld bar that’s easier to share (or not share at all, no judgment).
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls (set of 3)
  • Electric Mixer (or Hand Whisk)
  • Rubber spatula
  • Sharp knife & cutting board
  • Measuring cups and spoons
  • Small Saucepan (Optional)

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake Layer

  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Apple Layer

  • 2 medium apples peeled and diced (about 2 cups)
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg

For the Crumble Topping

  • 1/2 cup old-fashioned oats
  • 1/2 cup light brown sugar packed
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter cold and cubed

For the Finish

  • 1/2 cup caramel sauce for drizzling

Instructions
 

Step 1 — Prep & preheat

  • Preheat the oven to 350°F (175°C).
  • Line a 9x13-inch baking pan with parchment paper, leaving a 2–3 inch overhang on two opposite sides (this makes lifting the whole slab out later so easy). Lightly grease the exposed pan edges.
  • Gather measured ingredients and room-temperature items (cream cheese and eggs). Having everything staged makes the process smooth and relaxing—not rushed.
  • Pro tip: Room-temperature cream cheese blends so much more smoothly—you’ll thank me when your batter is lump-free.

Step 2 — Make the crust

  • In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar.
  • Pour in the 1/2 cup melted butter and stir until the crumbs are evenly moistened.
  • Transfer the mixture to the prepared pan and press firmly and evenly into the bottom (use the bottom of a measuring cup for an even, compact crust).
  • Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly while you prepare the fillings.
  • Pro tip: Pressing the crust firmly prevents crumbling and gives you clean bars—don’t be shy with your press.

Step 3 — Prepare the apple layer

  • Peel, core, and dice 2 medium apples into small, even pieces (about 1/2-inch cubes).
  • In a medium skillet over medium heat, combine apples, 2 tbsp granulated sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a squeeze of lemon juice (about 1 tsp) to brighten the flavor.
  • Cook, stirring often, until the apples are softened and most of the liquid has evaporated — about 6–8 minutes. You want tender apples, not a watery mixture.
  • Remove from heat and let the apples cool to warm/room temperature. If there’s a lot of liquid, drain it off so the cheesecake layer won’t get soggy.
  • Pro tip: Cooking the apples first is a game changer — it concentrates flavor and prevents soggy bars later.

Step 4 — Make the cheesecake layer

  • In a large bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth and silky. Scrape the bowl down so everything blends.
  • Add 2 large eggs one at a time, mixing gently after each addition. Stir in 1 tsp vanilla extract. Mix only until combined — overbeating introduces too much air and can cause cracks.
  • Pour the cheesecake mixture evenly over the slightly cooled crust, smoothing the top with a spatula.
  • Pro tip: Beat cream cheese on low to medium speed and scrape the bowl often—this prevents lumps and keeps the texture ultra-creamy.

Step 5 — Assemble the apples + crumble

  • Spoon the cooled apple mixture in an even layer over the cheesecake batter. Try to keep the apples roughly the same distribution so each bar gets some.
  • Make the crumble: in a bowl combine 1/2 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, and the 1/4 cup cold cubed butter. Use your fingers or a pastry cutter to work the butter in until you have pebble-sized crumbs.
  • Sprinkle the crumble evenly across the apple layer.
  • Pro tip: Keep the butter cold for a flakier, bakery-style crumble. If it warms up, pop the bowl in the fridge for a few minutes before sprinkling.

Step 6 — Bake

  • Bake the assembled pan at 350°F (175°C) for 25–30 minutes, or until the edges are set and the center is just slightly jiggly when you gently shake the pan. The crumble should be golden.
  • If you’re using a glass pan, it may take a few minutes longer—watch for golden color rather than strictly timing.
  • Pro tip: A toothpick in the center should come out with only a few moist crumbs—overbaking will dry the cheesecake.

Step 7 — Cool, chill, and finish

  • Let the bars cool on a wire rack for about 1 hour to come to room temperature. Then transfer to the refrigerator and chill for at least 2–4 hours, ideally overnight. Cheesecake firms up as it chills and slices much cleaner.
  • When ready to serve, warm 1/2 cup caramel sauce slightly (10–15 seconds in the microwave) so it’s pourable, then drizzle over the bars. A tiny sprinkle of flaky sea salt on top of the caramel is heavenly.
  • Pro tip: Chill fully before slicing. For the cleanest squares, lift the slab from the pan using the parchment overhang, place on a cutting board, and use a sharp knife dipped in hot water (wipe dry between cuts).

Step 8 — Slice, store, and serving notes

  • Slice into 12–15 bars depending on how generous you want the pieces. Serve chilled or slightly warmed.
  • Store in an airtight container in the refrigerator for up to 4 days. To freeze, cut into squares, place parchment between layers, and freeze up to 1 month—thaw in the fridge before serving.

Notes

Nutritional Value (Approximate per bar)

  • Calories: 320 kcal
  • Total Fat: 18 g
  • Saturated Fat: 10 g
  • Cholesterol: 60 mg
  • Sodium: 160 mg
  • Total Carbohydrates: 38 g
  • Dietary Fiber: 1.5 g
  • Sugars: 25 g
  • Protein: 4 g
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword caramel apple cheesecake bars, desserts