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Close-up of delicious Caramel Apple Cheesecake Bars showcasing layers of graham cracker crust, creamy cheesecake filling, sweet caramel drizzle, and chunks of juicy apples, perfect for fall baking.
Isabella

Irresistible Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are a symphony of flavors and textures, combining creamy cheesecake with sweet-tart apples and decadent caramel. Easy to make, they're perfect for fall or any occasion and will leave everyone craving more. A delightful dessert experience awaits!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar for crust
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar for filling
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 medium apples, peeled, cored, and diced Granny Smith or Honeycrisp
  • 1/4 cup granulated sugar for apple topping
  • 2 tablespoons butter for apple topping
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup caramel sauce store-bought or homemade
  • Optional: sea salt for sprinkling

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • medium bowl
  • Large bowl
  • Mixer (electric or stand)
  • measuring cups and spoons
  • large skillet
  • Spatula
  • Knife or offset spatula
  • Oven
  • Cooling rack
  • Plastic wrap or airtight container

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
  4. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  5. Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool slightly while you prepare the filling.
  6. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  7. Beat in the sour cream until well combined.
  8. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  9. Stir in the vanilla extract.
  10. While the crust is baking and cooling, prepare the apple topping. In a large skillet, melt the butter over medium heat.
  11. Add the diced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender but still slightly firm, about 5-7 minutes.
  12. Remove from heat and let cool slightly.
  13. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  14. Spoon the cooked apple topping over the cheesecake filling. Gently swirl the apples into the filling using a knife or spatula.
  15. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
  16. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
  17. Remove from the oven and let cool completely at room temperature.
  18. Cover and refrigerate for at least 4 hours, or preferably overnight, before cutting and serving.
  19. Before serving, drizzle the caramel sauce over the cheesecake bars.
  20. If desired, sprinkle with a pinch of sea salt to enhance the flavor.
  21. Cut into bars and enjoy!

Notes

For best results, ensure cream cheese is completely softened before mixing. To prevent cracking, avoid overmixing the cheesecake batter and cool the bars slowly in the oven. These bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Spice up the apple topping with a pinch of ground ginger or cloves. Add chopped pecans or walnuts over the caramel drizzle for added texture. Drizzle melted chocolate along with the caramel for a decadent twist. Use salted caramel sauce for an extra burst of flavor.