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 mins
Cook Time 30 minutes mins
Chilling Time 4 hours hrs
Total Time 5 hours hrs
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal
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)
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
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.
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