Go Back
Decadent Caramel Apple Cheesecake Bars, perfect for a fall dessert.

Caramel Apple Cheesecake Bars

These delightful Caramel Apple Cheesecake Bars feature a buttery graham cracker crust, a creamy cheesecake filling, and a spiced apple topping, all finished with a luscious caramel drizzle.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 7 hours 15 minutes
Servings 12 squares
Calories 350 kcal

Equipment

  • Oven
  • 9x13-inch baking pan
  • Parchment paper
  • Medium bowls (2)
  • Electric mixer
  • Wire rack

Ingredients
  

For the Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs (about 10-12 full sheets, crushed)
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted

For the Apple Filling:

  • 2 apples (Honeycrisp, Granny Smith, or Fuji work wonderfully), peeled, cored, and finely diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice

For the Cheesecake Filling:

  • 2 cream cheese (8-ounce) blocks, softened
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon all-purpose flour

For the Caramel Drizzle:

  • 0.25 cup prepared caramel sauce (homemade or store-bought, preferably a thicker one)

Instructions
 

Prep the oven and pan

  • Preheat oven to 325°F (160°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang to easily remove the bars. Lightly spray the parchment paper with non-stick cooking spray.

Make the crust

  • In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well combined and moistened. Press the mixture evenly into the bottom of the prepared baking pan and bake for 10 minutes; then remove and set aside.

Prepare the apples

  • In a separate bowl, toss the diced apples with 2 tablespoons granulated sugar, cinnamon, nutmeg, 1 tablespoon flour, and lemon juice until the apples are evenly coated.

Whip up the cheesecake

  • In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add ½ cup granulated sugar and vanilla extract, beating until creamy, then beat in eggs one at a time until just incorporated. Stir in 1 tablespoon flour.

Assemble the layers

  • Pour the cheesecake filling evenly over the cooled graham cracker crust, then scatter the apple mixture evenly over the cheesecake layer.

Bake to perfection

  • Bake for 35-45 minutes, or until the edges are lightly golden and the center is mostly set with a slight jiggle.

Cool and caramelize

  • Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 3-4 hours or overnight to set fully. Before serving, drizzle generously with caramel sauce.

Notes

For best results, use good quality baking apples that hold their shape well, such as Honeycrisp or Granny Smith. Ensure the cream cheese is fully softened to avoid lumps in your cheesecake filling. Chilling the bars thoroughly is crucial for clean slices and a firm texture.