Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are a delicious blend of creamy cheesecake, sweet apples, and rich caramel, all layered on a buttery shortbread crust. Every bite gives the perfect balance of textures and flavors, making it one of my favorite treats during fall—or any time I crave something indulgent and cozy.

Why You’ll Love This Recipe

I love how this dessert brings together three classics: apples, cheesecake, and caramel. The shortbread crust gives a buttery base, the cheesecake layer is smooth and creamy, and the apple-caramel topping adds a sweet and tangy finish. Whether I’m making it for a fall gathering or just to treat myself, these bars are always a crowd-pleaser. They’re easier to make than a full cheesecake but taste just as impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Brown sugar

• Unsalted butter, cold and cubed

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

For the apple layer:

• Apples, peeled and diced (Granny Smiths work well for tartness)

• Granulated sugar

• Ground cinnamon

• Ground nutmeg

For the streusel topping:

• Brown sugar

• All-purpose flour

• Quick oats

• Unsalted butter, softened

For the caramel drizzle:

• Store-bought or homemade caramel sauce

Directions

1. I preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.

2. To make the crust, I mix the flour and brown sugar, then cut in the butter until the mixture is crumbly. I press it into the pan and bake for about 15 minutes until slightly golden.

3. While the crust is baking, I prepare the cheesecake layer by beating the cream cheese and sugar until smooth, then adding the eggs and vanilla. I pour this over the slightly cooled crust.

4. I toss the diced apples with sugar, cinnamon, and nutmeg, then evenly spread them over the cheesecake layer.

5. For the streusel topping, I mix brown sugar, flour, oats, and butter until crumbly and sprinkle it generously over the apples.

6. I bake the bars for 40–45 minutes until the center is set and the top is golden brown.

7. After letting them cool completely, I drizzle them with caramel sauce and refrigerate for a few hours before cutting into bars.

Servings and timing

This recipe makes about 12–16 bars, depending on how I cut them. Prep time takes around 20–25 minutes, and baking takes about 45 minutes. I also chill them for at least 2 hours before serving to get clean slices and perfect texture.

Variations

Sometimes I like to switch things up:

• I use pears instead of apples for a mellow twist.

• I add chopped pecans to the streusel for crunch.

• I swirl caramel into the cheesecake layer before baking for a richer caramel flavor.

• I use a graham cracker crust instead of shortbread when I want a more traditional cheesecake feel.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day. For longer storage, I freeze them (without the caramel topping) for up to 2 months, wrapped tightly. When I want to serve them again, I thaw in the fridge overnight and drizzle fresh caramel on top. I don’t usually reheat them—they’re best chilled or at room temperature.

FAQs

How do I prevent the crust from becoming soggy?

I make sure to pre-bake the crust before adding the cheesecake layer. This helps create a solid base and prevents sogginess from the moisture in the apples.

Can I use canned apple pie filling instead of fresh apples?

Yes, I can use canned filling for convenience. I just make sure to drain any excess syrup so the bars don’t get too wet.

What kind of apples work best?

I prefer tart apples like Granny Smith for a good balance against the sweetness of the caramel and cheesecake. But Honeycrisp or Fuji work well too if I want a sweeter bite.

Can I make this ahead of time?

Absolutely. I usually make them a day in advance so they have time to chill and set properly. It makes slicing so much easier, and the flavors deepen overnight.

Do I have to use the streusel topping?

No, but I love the texture it adds. If I skip it, I usually sprinkle some crushed graham crackers or just go for a smooth caramel finish instead.

Conclusion

These Caramel Apple Cheesecake Bars are a cozy, decadent treat that combines everything I love about fall desserts. From the buttery crust to the rich cheesecake and gooey caramel, every layer brings something special. They’re easy to make, great for sharing, and always a hit at gatherings or just when I want a sweet slice of comfort.