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Delicious Caramel Apple Cheesecake Bars for Thanksgiving dessert

Caramel Apple Cheesecake Bars

These delightful Caramel Apple Cheesecake Bars feature a buttery graham cracker crust, a sweet and tender diced apple filling, and a creamy cheesecake layer, all finished with a luscious caramel drizzle. Perfect for a fall treat or any time you crave a comforting dessert.
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Prep Time 45 minutes
Cook Time 54 minutes
Total Time 5 hours 39 minutes
Servings 12 bars
Calories 400 kcal

Equipment

  • 8x8 inch baking dish
  • parchment paper
  • medium bowl
  • medium skillet
  • electric mixer
  • large bowl
  • wire rack
  • small saucepan

Ingredients
  

For the Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ⅓ cup melted unsalted butter
  • Pinch salt

For the Apple Filling

  • 2 medium baking apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and finely diced
  • 3 tablespoons brown sugar (light or dark)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Pinch salt

For the Cheesecake Layer

  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream or plain Greek yogurt

For the Caramel Drizzle (Homemade or Store-Bought)

  • ½ cup heavy cream
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract
  • Pinch sea salt

Instructions
 

Prepare the Graham Cracker Crust

  • Preheat oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, leaving an overhang.
  • Combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a bowl, then press firmly into the prepared dish.
  • Bake for 8-10 minutes until lightly golden, then let the crust cool.

Make the Apple Filling

  • While the crust cools, melt butter in a medium skillet over medium heat.
  • Add diced apples, brown sugar, cinnamon, and nutmeg, then sauté for 5-7 minutes until apples are tender.
  • Stir in lemon juice and vanilla extract, remove from heat, and let cool slightly.

Prepare the Cheesecake Layer

  • In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  • Add eggs one at a time, mixing on low speed until just combined after each addition.
  • Stir in vanilla extract and sour cream or Greek yogurt until just combined, being careful not to overmix.

Assemble and Bake

  • Spread the cooled apple filling evenly over the baked graham cracker crust.
  • Carefully pour the cheesecake mixture over the apple layer, gently spreading it to the edges.
  • Bake for 30-35 minutes until the edges are set and the center still jiggles slightly.

Cool and Chill

  • Remove the bars from the oven and let them cool completely on a wire rack at room temperature.
  • Once cooled, cover the dish and refrigerate for at least 4 hours, or preferably overnight, until firm.

Add the Caramel Drizzle

  • If making homemade caramel, combine heavy cream, brown sugar, butter, vanilla extract, and sea salt in a small saucepan.
  • Bring to a gentle simmer, whisking occasionally, and cook for 5-7 minutes until the caramel thickens slightly, then cool.
  • Once the cheesecake bars are chilled and firm, lift them out using the parchment paper and drizzle generously with caramel sauce.

Serve

  • Slice into bars and serve, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Store leftover bars in an airtight container in the refrigerator for up to 3-5 days.

Notes

Ensure the crust and apple filling cool before adding the cheesecake layer. For best results, chill the bars overnight. Serve with vanilla ice cream or whipped cream for an extra treat. Store leftovers in an airtight container in the refrigerator.