Caramel Apple Cheesecake Bars Recipe

These caramel apple cheesecake bars are basically the cozy, bakery-style treat your fall cravings have been texting you about. You get a buttery cookie crust, a creamy cheesecake layer, and tender cinnamon apples, all finished with a glossy caramel drizzle that makes every bite feel a little extra (in the best way).

They slice clean, travel well, and taste even better after a chill—so they’re perfect for parties, potlucks, or “I just need a dessert in my fridge” moments.

Why You’ll Love This

These bars hit the sweet spot between rich and refreshing: tangy cheesecake, warm spiced apples, and caramel sweetness all stacked into an easy-to-serve square. No water bath, no fussy layers—just straightforward steps and a seriously rewarding finish.

Ingredients

For the crust: 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 6 tablespoons unsalted butter (melted), pinch of salt
For the apple layer: 2 medium apples (Honeycrisp or Granny Smith), peeled and diced small (about 2 cups), 2 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon cornstarch, 1 teaspoon lemon juice, pinch of salt
For the cheesecake: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 1/4 cup sour cream, 2 large eggs (room temp), 2 teaspoons vanilla extract, 1 tablespoon all-purpose flour, pinch of salt
For topping: 1/2 cup thick caramel sauce (store-bought or homemade), flaky salt (optional)

How to Make It

Prep the pan. Heat oven to 325°F. Line an 8×8-inch pan with parchment, leaving overhang on two sides for easy lifting.
Make the crust. Mix graham crumbs, sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan (use a flat-bottomed cup). Bake 10 minutes, then cool while you prep the rest.
Cook the apples. In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, salt, and lemon juice. Cook 4–6 minutes until slightly softened but not mushy.
Thicken the apple juices. Sprinkle cornstarch over the apples and stir for 30–60 seconds, until the juices look glossy and lightly thickened. Remove from heat to cool slightly.
Mix the cheesecake filling. Beat softened cream cheese and sugar until smooth (no lumps). Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined. Fold in flour and a pinch of salt.
Assemble. Pour cheesecake batter over the warm-but-not-hot crust. Spoon apples evenly over the top, including some of the syrupy bits.
Bake. Bake 35–45 minutes, until the edges are set and the center has a gentle jiggle (not wet). If the top starts browning too much, tent loosely with foil for the last 10 minutes.
Cool, then chill. Cool at room temp for about 1 hour, then refrigerate at least 4 hours (overnight is even better for ultra-clean slices).
Finish with caramel. Right before serving, drizzle with caramel sauce and add a tiny pinch of flaky salt if you like that sweet-salty thing.
Slice and serve. Lift out using parchment, cut into bars with a sharp knife (wipe between cuts for crisp edges).

Tips for the Best Results

Use room-temp cream cheese. Cold cream cheese is the #1 reason for lumpy batter. Let it sit out 30–60 minutes.
Dice apples small. Smaller pieces layer better and keep the bars easy to slice without crumbling.
Don’t overcook the apples. You want tender, not applesauce. They’ll soften a bit more in the oven.
Mix gently after adding eggs. Overmixing adds extra air, which can cause cracks and a puffed top that sinks.
Chill long enough. The flavor gets richer and the texture sets into that dense, creamy cheesecake vibe.
Warm caramel for a smooth drizzle. 10–15 seconds in the microwave (then stir) makes it ribbon-ready.

Variations

Swap the crust: Use crushed Biscoff cookies or vanilla wafers for a more caramel-forward flavor.
Add a streusel topping: Mix 1/3 cup flour + 1/3 cup brown sugar + 1/4 cup cold butter (crumbled) and sprinkle over apples before baking.
Make it extra caramel: Swirl 2–3 tablespoons caramel into the cheesecake batter before adding apples.
Go nutty: Sprinkle toasted pecans or walnuts on top after the caramel drizzle for crunch.
More spice: Add a pinch of nutmeg or apple pie spice to the apples for a deeper warm flavor.

Storage & Serving

Store bars covered in the refrigerator for up to 5 days. For the cleanest slices, keep them chilled and drizzle caramel right before serving (or serve caramel on the side so the tops stay pretty). These are best served cold or slightly cool—think creamy, set cheesecake with a soft apple layer that still tastes warmly spiced.

FAQ

How do I know when the cheesecake bars are done baking?

The edges should look set and slightly puffed, while the center should still have a small wobble when you gently shake the pan. If the center looks wet or ripples like batter, bake another 3–5 minutes and check again.

Can I use store-bought caramel sauce?

Yes—just choose a thicker, dessert-style caramel (not a super runny syrup). Warm it briefly so it drizzles smoothly. If it’s very thin, drizzle right before serving so it doesn’t soak into the apple layer.

What apples work best for caramel apple cheesecake bars?

Honeycrisp gives a sweet, crisp bite and holds its shape well. Granny Smith brings tang that balances the caramel and cheesecake richness. You can also do a mix of both for the best sweet-tart combo.

Why did my bars crack on top?

Cracks usually come from overmixing (too much air) or baking a little too long. The good news: apples + caramel cover a multitude of sins. Next time, mix eggs in gently and pull the bars when the center still jiggles slightly.

Can I freeze caramel apple cheesecake bars?

Yep. Chill until fully set, slice, then wrap bars individually and freeze up to 2 months. Thaw overnight in the fridge. For the freshest look and texture, add the caramel drizzle after thawing, not before freezing.