These Caramel Apple Cheesecake Bars are the perfect dessert for cozy fall days, special occasions, or any time of year you crave a blend of tart apples, creamy cheesecake, and crumbly streusel with a caramel drizzle! With layers of buttery shortbread, cinnamon-kissed apples, and a creamy cheesecake filling, this dessert is a crowd-pleaser and easy to make!
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Paul’s favorite fruit desserts always have apples in them, from German apple cake to apple hand pie cookies. So these rich, sweet cheesecake bars filled with thoughtfully spiced apples and topped with crumb topping and caramel were inevitable in our household.
Inspired by our hugely popular caramel apples and caramel apple pie, this caramel apple cheesecake bars recipe captures the magic with layers of buttery crust, creamy cheesecake, cinnamon-kissed apple filling, and a sweet caramel drizzle—perfect for a dessert recipe you’ll crave all year!
There’s so much to love about these Caramel Apple Cheesecake Bars. The buttery shortbread crust provides a delicious base that holds up the creamy cheesecake and tart apple layers. And that rich, homemade caramel sauce on top? It’s the finishing touch that makes every bite simply irresistible!
For more apple sweet treats and dessert ideas, check out my recipes for Homemade Apple Cinnamon Rolls, Easy Caramel Apple Dip, No-Bake Caramel Apple Eclair Cake, and Apple Pie Ice Cream—you’ll love every bite!
Why We Love This Recipe
- The layers are fabulous with a buttery shortbread crust, a creamy cheesecake center, and tart apple filling topped with sweet streusel. Every bite delivers a perfect combination of flavors and textures.
- It’s a crowd-pleaser for any occasion. These bars are easy to make, can be cut into bite-sized portions, and are ideal for sharing at family gatherings, holiday dinners, or just cozy evenings in.
- That homemade caramel drizzle is the cherry on top! It’s rich, buttery, and the perfect complement to the tart apple flavor, making each bar a complete dessert on its own.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Provides structure for both the shortbread crust and the streusel topping.
- Brown Sugar – Adds a rich, caramel-like sweetness to the crust and the streusel, bringing depth to every layer.
- Salted Butter – Gives the crust and streusel their buttery, melt-in-your-mouth quality. Use softened butter for best results!
- Cream Cheese – Full-fat cream cheese ensures a creamy, luxurious cheesecake layer that pairs perfectly with the tart apples.
- Granulated Sugar – Sweetens up the cheesecake filling and the caramel sauce.
- Eggs – Adds richness and structure to the cheesecake layer.
- Pure Vanilla Extract – A classic flavor enhancer that balances the richness of the cream cheese and adds warmth.
- Granny Smith Apples – Their tartness perfectly balances the sweetness of the caramel and cheesecake.
- Ground Cinnamon and Nutmeg – These warm spices add cozy fall flavors to the apple filling and streusel topping.
- Oats – Adds a bit of texture and nuttiness to the streusel, making it extra delicious.
- Heavy Cream – Essential for making the caramel sauce rich, creamy, and smooth.
How to Make Caramel Apple Cheesecake Bars
- Prepare crust mixture. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper. In a medium bowl, combine flour, brown sugar, and salt. Using a pastry cutter (or a fork), cut in the softened butter until the mixture resembles coarse crumbs.
- Bake crust. Press this mixture firmly into your prepared pan, creating an even layer. Bake for 10-15 minutes, just until the edges are lightly golden.
- Make creamy cheesecake layer. In a large bowl, beat the softened cream cheese and granulated sugar on medium speed with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add vanilla extract and give it one last mix. Pour this luscious cream cheese mixture over the warm crust, spreading it evenly.
- Add apple layer. In another bowl, toss together the diced Granny Smith apples, sugar, cinnamon, and nutmeg. Spoon this spiced apple mixture over the cheesecake layer, spreading it out for an even layer of apple goodness.
- Top with streusel. In a separate bowl, mix flour, brown sugar, oats, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle this crumbly sweet streusel topping evenly over the apple layer.
- Bake and cool. Bake for 40-45 minutes, just until the cheesecake layer is set. Allow the bars to cool at room temperature for 2-3 hours, then transfer them to the fridge to chill for at least 4 hours (or overnight if you can resist!).
- Make caramel sauce. In a saucepan over medium-low heat, combine butter, sugar, heavy cream, and a pinch of salt. Stir constantly, letting the mixture simmer for about 5-7 minutes, until it thickens slightly. Stir in vanilla extract and remove from heat. Allow the caramel sauce to cool before drizzling over the bars. If made ahead, reheat it slightly before using.
- Slice, drizzle, serve. Cut the bars, drizzle with the caramel sauce, and serve up the magic!
Recipe FAQ’s
Not at all! If you’re in a pinch, you can use store-bought caramel, like Mrs. Richardson’s Caramel. But if you can spare the time, homemade adds that extra special touch.
Absolutely! While the shortbread crust adds a buttery base, you could also try a graham cracker crust for a hint of honey sweetness. Just press it firmly to keep everything sturdy.
No worries! A fork or even your fingers can work wonders to blend the butter into the flour for the streusel and crust. Just work quickly so the butter doesn’t get too soft.
Store any leftovers in an airtight container in the fridge for up to 5 days. They stay delicious and creamy!
Yes, you can! Wrap each bar tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months, then thaw in the fridge before serving.
Tips for Success
- For the creamiest cheesecake layer, make sure your cream cheese is at room temperature. This ensures a smooth, lump-free filling.
- Press the shortbread crust firmly into the pan to create a sturdy base for your bars. This will help the layers hold together beautifully when cut.
- Use tart apples like Granny Smith for the best balance with the sweet caramel and creamy cheesecake layers.
- Chill the bars fully before cutting. This not only helps with neat slices but also allows the flavors to meld together for an even tastier dessert.
- Don’t skip the caramel drizzle! It’s the finishing touch that takes these bars from delicious to absolutely divine.
What to Serve with Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars are delicious on their own, but a scoop of vanilla ice cream takes them to the next level. The creamy, cold ice cream melts into the warm caramel and apple flavors for an irresistible pairing!
For a cozy fall treat, serve with a hot cup of spiced apple cider or a Mexican Hot Chocolate. The spices in these drinks will complement the cinnamon and nutmeg in the bars, adding a delightful warmth to each bite.
Substitutions and Variations
- Swap Granny Smith apples for other tart varieties, like Honeycrisp, if you prefer a slightly sweeter apple flavor.
- Use gluten-free flour in place of all-purpose flour if you need a gluten-free option—just be sure it’s a 1:1 baking blend for best results.
- For a nutty twist, add a handful of chopped pecans or walnuts to the streusel topping. They’ll add extra crunch and a warm, toasty flavor.
- Prefer a quicker option? Use store-bought caramel sauce instead of homemade to save a little time without sacrificing taste.
- For a twist on the classic, try using pumpkin pie spice instead of cinnamon and nutmeg. It’ll add a little extra fall flair to the apple filling!
More Dessert Bars Recipes You’re Going to Love
- Pecan Pie Cheesecake Bars
- Salted Caramel Cheesecake Bars
- Pumpkin Cheesecake Bars
- Easy No-Bake Peanut Butter Bars
- Oreo Cheesecake Bars
- Pecan Pie Bars
- Classic 7 Layer Bars
- Smores Bars Recipe
Caramel Apple Cheesecake Bars
Equipment
Ingredients
Shortbread Base
- 2 cups (282g) all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup (227g) salted butter softened
Cheesecake Filling
- 2 (8-ounce) packages cream cheese softened
- ½ cup (100g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoons pure vanilla extract
Apple Filling
- 3 Granny Smith apples peeled, cored, and diced
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 ¼ cups all-purpose flour
- 1 cup light brown sugar
- 1/2 cup (50 g) quick cooking oats (Old fashioned oats may be substituted)
- ½ teaspoon ground cinnamon
- ½ cup (113g) salted butter softened
Caramel Sauce
- 4 Tablespoons salted butter
- 1 cup (200g) granulated sugar
- ½ cup heavy cream
- Pinch of salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or spray with baking spray.
- Combine flour, brown sugar, and salt in a medium bowl. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Press into the prepared 9×13-inch pan. Bake for 10 to 15 minutes or until lightly browned just around the edges.2 cups (282g) all-purpose flour, ½ cup brown sugar, ¼ teaspoon salt, 1 cup (227g) salted butter
- Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Add eggs, one at a time, and vanilla extract, mixing on low speed and stopping to scrape the bottom and sides of the bowl. Pour over the warm shortbread crust and spread into an even layer.2 (8-ounce) packages cream cheese, ½ cup (100g) granulated sugar, 2 large eggs, 1 teaspoons pure vanilla extract
- Stir together the chopped apples, sugar, cinnamon, and nutmeg in another bowl. Spoon over the cheesecake layer.3 Granny Smith apples, 2 Tablespoons granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Combine the flour, brown sugar, oats, and cinnamon in a medium bowl. Use a pastry cutter to cut in the butter. Sprinkle the streusel topping over the apple filling.1 ¼ cups all-purpose flour, 1 cup light brown sugar, ½ teaspoon ground cinnamon, ½ cup (113g) salted butter, ½ cup (50 g) quick cooking oats
- Bake for 40 to 45 minutes or just until the filling is set. Cool for 2-3 hours at room temperature before transferring to the fridge to chill for 4 hours or overnight.
- Combine the butter, sugar, cream, and salt in a medium saucepan over medium-low heat. Bring to a simmer and cook for 5-7 minutes while stirring almost constantly until thickened slightly. Stir in vanilla extract, then remove from heat and cool before drizzling over the finished bars. This can be made ahead and refrigerated until ready to use. Reheat in a microwave until runny enough to pour before using.4 Tablespoons salted butter, 1 cup (200g) granulated sugar, ½ cup heavy cream, Pinch of salt, 2 teaspoons pure vanilla extract
- Cut into bars then drizzle with caramel sauce before serving.
Notes
- Store: Keep these bars fresh by storing them in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap each bar in plastic wrap and place in an airtight container to freeze for up to 3 months.
- Reheat: Enjoy them cold, or microwave briefly for a slightly warmer dessert.
- Make Ahead: Prepare these bars a day or two in advance—the flavors will be even better!
The ingredient list does not call for oats yet the instructions for the streusel topping say to mix oats into the other ingredients. How much oats?!
Good catch. Use 1/2 cup of quick cook oats for the streusel topping. I fixed the recipe to include the oats.