Caramel Apple Cheesecake Bars

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These Caramel Apple Cheesecake Bars are the perfect mash up dessert for cozy fall days, special occasions, or any time of year. With layers of buttery shortbread, cinnamon-spiced apples, and a creamy cheesecake filling, this make-ahead treat will be a hit with any crowd and is so much easier to make than a regular cheesecake or apple pie!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: bars

Author: Amy Nash

Equipment

9x13-inch Rectangular Baking Pan

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 ½ cups (212g) all-purpose flour
1 cup (200g) brown sugar
½ teaspoon ground cinnamon
½ cup (113g) salted butter softened

Caramel Sauce

1 cup (200g) granulated sugar
4 Tablespoons salted butter
½ cup heavy cream
Pinch of salt
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350°F. Line a 9x13-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 9x13-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, and cinnamon in a medium bowl. Use a pastry cutter to cut in the butter. Sprinkle the streusel topping over the apple filling.
1 ½ cups (212g) all-purpose flour, ½ teaspoon ground cinnamon, ½ cup (113g) salted butter, 1 cup (200g) brown sugar
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.
To make the caramel: In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heatproof spatula. As soon as the sugar is melted, stir in the butter until melted. Slowly drizzle the heavy cream into the caramel while stirring. Let the caramel boil for 1 minute without stirring, then remove from the heat and stir in the vanilla and salt. Allow the caramel sauce to cool before drizzling over the bars. If made ahead, reheat it slightly 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

Storage & Make Ahead

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!

Nutrition

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