Go Back

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars with a golden graham cracker crust and creamy cheesecake filling, topped with cinnamon apples and buttery streusel. Baked until just set, then chilled for clean, sliceable bars and finished with a caramel drizzle.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup sugar
  • 0.5 cup butter melted
Cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup sour cream
Apple topping
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Streusel
  • 0.5 cup flour
  • 0.3333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter cold
Caramel drizzle
  • 0.5 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the crust
  1. Preheat the oven to 325°F and line a 9x13 pan with parchment.
  2. Press the crust mixture into the lined pan and bake for 8 minutes.
Make the cheesecake filling and add apples
  1. Beat the cheesecake filling ingredients until smooth, then pour over the hot crust.
  2. Cook the diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes, then scatter them over the cheesecake.
Add streusel and bake
  1. Make the streusel and scatter it over the apples.
  2. Bake for 35-40 minutes, until the center is just set, then cool completely.
Chill and finish
  1. Refrigerate for 3 hours to firm up the bars for clean slicing.
  2. Drizzle with caramel sauce before serving.

Notes

For the smoothest cheesecake filling, use softened cream cheese and mix just until combined—overmixing can add air. Store bars covered in the refrigerator for up to 4 days; freeze up to 2 months (wrap tightly). For a lighter option, substitute light cream cheese and reduced-fat sour cream, keeping baking time the same.