Go Back
CARAMEL APPLE CHEESECAKE BARS centered hero view, clean and uncluttered
Joe Rooney

Caramel Apple Cheesecake Bars Perfect Fall Dessert

Enjoy the ultimate fall treat with these Caramel Apple Cheesecake Bars, featuring a buttery graham cracker crust, creamy cheesecake layer, spiced Granny Smith apples, and a crunchy streusel topping. Drizzled with homemade caramel sauce, these Fall Dessert Bars and Streusel Topped Cheesecake Bars are perfect for cozy gatherings and seasonal celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 40 minutes
Servings: 24 bars
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted, for crust
  • 0.25 cup granulated sugar for crust
  • 0.25 teaspoon ground cinnamon for crust
  • 16 ounces cream cheese softened to room temperature
  • 0.5 cup granulated sugar for cheesecake layer
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium Granny Smith apples peeled and diced into 1/2-inch cubes
  • 2 tablespoons lemon juice freshly squeezed
  • 0.25 cup brown sugar packed, for apple layer
  • 1 teaspoon ground cinnamon for apple layer
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup all-purpose flour for streusel
  • 0.25 cup brown sugar packed, for streusel
  • 0.25 cup unsalted butter cold and cubed, for streusel
  • 0.25 cup chopped pecans optional
  • 1 cup granulated sugar for caramel sauce
  • 0.25 cup water for caramel sauce
  • 0.5 cup heavy cream warmed slightly, for caramel sauce
  • 2 tablespoons unsalted butter for caramel sauce
  • 0.25 teaspoon salt for caramel sauce

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, letting it hang over the edges by about 2 inches on each side for easy removal.
  2. Mix graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon in a bowl until it resembles wet sand. Press firmly into the bottom of the prepared pan to about 1/4-inch thickness.
  3. Bake the crust for 10 minutes. Remove from oven and let cool for at least 5 minutes.
  4. Beat softened cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Add eggs one at a time, mixing on low speed after each just until combined. Stir in vanilla extract.
  5. Pour cheesecake mixture over the cooled crust and spread evenly.
  6. Toss diced apples with lemon juice, 1/4 cup brown sugar, 1 teaspoon cinnamon, and nutmeg. Spread evenly over cheesecake layer.
  7. Mix flour and 1/4 cup brown sugar in a clean bowl. Cut in cold butter cubes until pea-sized crumbles form. Stir in chopped pecans if using.
  8. Sprinkle streusel topping evenly over the apple layer.
  9. Bake for 45-50 minutes, until streusel is golden brown and cheesecake is set with slight jiggle in center. Cool at room temperature 1-2 hours.
  10. Refrigerate bars at least 2 hours or overnight before cutting.
  11. For caramel sauce, combine 1 cup sugar and water in saucepan over medium heat, stirring until sugar dissolves.
  12. Increase heat to medium-high and cook without stirring, swirling pan occasionally until deep amber color, about 8-10 minutes.
  13. Remove from heat, whisk in warm heavy cream carefully, then stir in butter and salt until smooth. Cool 5-10 minutes.
  14. Lift bars from pan using parchment overhang. Cut into 24 squares, wiping knife between cuts.
  15. Let bars sit at room temperature 15 minutes, drizzle with warm caramel sauce just before serving.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps. Use cold butter for streusel to achieve crumbly texture. Watch caramel carefully to prevent burning; remove from heat once deep amber color is reached. Store-bought caramel sauce can be substituted. Bars freeze well up to 3 months wrapped tightly. For gluten-free option, use gluten-free graham crackers. Dice apples uniformly for even cooking.