by Holly
This easy recipe for caramel apple cheesecake bars rivals any you’ve ever had before and they’re so easy to make!
These bars have a decadent cheesecake layer topped with an apple filling and a crumble topping. The perfect fall dessert.
An Easy Fall Dessert!
Meet your new favorite make ahead dessert recipe – Caramel Apple Cheesecake Bars!
- These elegant little bars are a mashup of apple pie and cheesecake.
- It can be made ahead of time making them party perfect.
- You likely have most of the ingredients on hand.
- While there is some baking time, the steps are very easy.
- This is a handheld version of our favorite apple pie cheesecake.
Ingredients
CRUST – This recipe starts with a shortbread style crust that’s just a little bit more sturdy than a traditional shortbread recipe. Flour, sugar, and butter are all it takes!
CHEESECAKE – Like any cheesecake recipe, the cheesecake layer has cream cheese, sugar, and eggs. This recipe is easy and doesn’t need any special techniques (like a water bath).
APPLES – We love Granny Smith apples for their bright, tart flavor and how well they hold up to baking. Mix them with a bit of sugar and some apple pie spice or cinnamnon.
CRUMBLE – A buttery crumble topping takes this recipe over the top. It adds just a the right amount of crunch over the apples. Add in a handful of chopped pecans if you’d like.
To service, drizzle these with homemade caramel sauce.
How to Make Caramel Apple Cheesecake Bars
This is a brief overview of the steps you’ll take for this recipe.
- Make the crust by combining the ingredients per the recipe below. Press into a prepared pan and bake.
- While the crust is baking, mix the cheesecake ingredients together. Pour over the crust.
- Top with the apple mixture and the crumble topping. Bake per the recipe below.
Tips for Perfect Cheesecake
- If the crust ingredients are powdery, they are not mixed enough. Continue mixing until it holds together when pressed.
- Ensure ingredients (cream cheese and eggs) are at room temperature.
- If you’d prefer you can use a graham crust in this recipe. Prepare as directed and press into the pan.
- Line the pan with parchment paper to make the bars easy to lift out and cut.
- Cool completely before cutting.
Individual bars can be wrapped in plastic wrap and frozen for up to 1 month.
Amazing Apple Desserts
- Homemade Apple Crisp Recipe – baked until tender and golden
- Dutch Apple Pie – perfect holiday dessert
- Apple Dumplings – delicious with ice cream
- Homemade Apple Crumble – loaded with fresh apples
- Baked Apples – so simple to make
Did your family love these Caramel Apple Cheesecake Bars? Be sure to leave a rating and a comment below!
Caramel Apple Cheesecake Bars
Prep Time 20 minutes
Servings 16 servings
Ingredients
Crust
- 1 cup flour
- ¼ cup sugar
- ½ cup butter softened
Filling
- 12 ounces cream cheese softened
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
Apple Mixture
- 2 granny smith apples peeled, cored, and diced into small pieces
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Topping
- ½ cup brown sugar packed
- ½ cup flour
- ¼ cup quick oats
- ¼ cup butter softened
- caramel topping to drizzle
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Instructions
- Preheat oven to 350°F. Line a 9X9 baking pan with aluminum foil, be sure to leave overhang on all four sides.
Crust
- Combine flour and sugar in a medium-sized bowl and cut in butter with 2 forks or a pastry blender until crumbly. Press mixture into prepared pan & bake for 15-20 minutes.
Filling
- In a large bowl, beat cream cheese, sugar, & vanilla until smooth. Add eggs 1 at a time, mixing to combine. Pour mixture onto baked crust.
Apple Mixture
- In a medium bowl, toss apples, sugar, cinnamon, & nutmeg until combined. Sprinkle apple pieces evenly over the cream cheese mixture.
Topping
- Combine brown sugar, flour, quick oats, and softened butter in a medium bowl until crumbly. Sprinkle topping evenly over the apple layer.
- Bake for 40 minutes or until filling is set. (You can check it by just slightly jiggling the pan). Allow to cool and then place in refrigerator 4 hours or overnight.
- Remove from pan and cut into 16 even-sized bars. Drizzle with caramel topping.
Recipe Notes
- If the crust ingredients are powdery, they are not mixed enough. Continue mixing until it holds together when pressed.
- Ensure ingredients (cream cheese and eggs) are at room temperature.
- If you'd prefer you can use a graham crust in this recipe. Prepare as directed and press into the pan.
- Line the pan with parchment paper to make the bars easy to lift out and cut.
- Cool completely before cutting.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe adapted from Paula Deen
Hi,
I want to make this today for thanksgiving. It sounds so good! Can I use a 9” springform pan and follow the same directions?
I haven’t tried this in a 9″ springform pan so I can’t say for sure but I do think it would be ok. These are a little bit more like bars in height (and not as thick as a traditional cheesecake). Let us know how it goes!
I need clarification you say in recipe 12 ounces of cream cheese another comment ask you if it was 3- 8 ounces of cream cheese your answer was yes so is it only 12 ounces or 24 total?
Thank you
This recipe has been updated from the original version. 12 oz is correct as written in the current recipe.
I’m not sure if you are still reviewing comments but I wanted to add a twist to the crust. I used Samoa cookies crumbled and pressed into pan. I took the chance of the crust not staying together but surprisingly it worked great. The caramel and chocolate melted the cookie crumble into a nice crust. My family members were hooked!!
Oh my Susan! That sounds so delicious, thanks for sharing :)
My daughter made this the other day and just brought some over. It is amazing! I will be making it myself. I might try peaches some day.
Thanks so much Stacy! I love the idea of peaches with this cheesecake!
Everyone who tries this recipe LOVES it. I’ve never made squares though – I always make it in a 10″ springform pan!
So glad you have enjoyed this cheesecake recipe Shannon!
Hi Shannon
Plan on making this in a 9″ springform pan. How did it work out for you? Same time and temp in the oven? Thanks.
Van
Would like to try the carmel apple cheesecake
It is so yummy Kristie! You will love it.
I love the combination of two of my favorite desserts. Can’t wait to try it
It’s so goooood Pam! Enjoy!
Need the recipe
Hi Karen, You can scroll to the bottom for the full recipe or click on the Jump to recipe button at the top! Enjoy!
I make dessert all the time for my co-workers. This is one of there favorites. I did not put tin foil in pan, nor did I spray pan. I baked it for just over 60 minutes (old oven). It cut perfectly and came out of pan beautifully. Big hit and will be one of my go to recipes to make again.
So glad they loved it Judy!
Could you use parchment paper instead of aluminum foil?
You sure can Alanna. Enjoy!
Have you made this with apples other than Granny Smith? I have honeycrisp apples at home I would like to use.
Honeycrisp should work beautifully!
How long would this pie last refrigerated and/or can it be frozen and then thawed out to eat later?
It should last 5-6 days in the refrigerator. I would suggest against freezing it.
Can you make it in a pie plate?
I’ve only tried the recipe as written but think it would work. This would make more than one pie. Let us know if you try it Ash.
These look amazing! This is the type of recipe I love to take to bonfires. Thanks for sharing!
Enjoy Sasha!
Do you have baking time suggestions if you were to do in a muffin pan for individuals?
While I haven’t tried it with this recipe, I bake mini cheesecakes about 15 minutes and a regular muffin tin about 20-25 minutes.
Made this last night for a birthday get together today, and OMG this was DELICIOUS!! I can’t wait for tomorrow so I can eat more haha. If this had been the only dessert I had made there wouldn’t have been any left over
I’m so glad you loved it Stephanie!
Should the caramel apple cheesecake be baked in a 13×9 pan or a 9×9 pan? I saw both listed at different areas on the page and I just wanted to clarify. Thanks!
Sorry for the confusion, this should be baked in a 9×9 pan.
Can I make this 24 hours ahead of time? It’s for work function so I need to make the night before. Will it get soggy?
You can make this recipe 24 hours ahead
Have you made it in a spring form pan? Do you know how this would affect cook time / oven temp?
I haven’t tried this recipe in a springform pan, please let us know how it works out for you.