These caramel apple cheesecake bars are perfect for fall! They have a graham cracker crust, creamy cheesecake, cinnamon apples, oat cinnamon streusel, and salted caramel! They are a perfect fall dessert.
These caramel apple cheesecake bars are layers of amazing dessert that make a perfect combination. The creamy cheesecake, tender cinnamon apples, and crispy streusel topping make every bite a joy! It is one of my all time favorite fall desserts!
For more apple recipes, try Apple Cider Muffins, Puff Pastry Apple Tart, and Apple Cinnamon Rolls.
Jump to:
- Why This Apple Crumble Cheesecake Bars Recipe Works
- Ingredient Notes for Caramel Apples Cheesecake Bars
- Ingredient Substitutions
- Step By Step Instructions - Graham Cracker Crust, Brown Sugar Streusel, and Cinnamon Apples
- Step By Step Instructions - Caramel Apple Cheesecake Bars
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Apple Crumble Cheesecake Bars Recipe Works
- Creamy cheesecake- This creamy cheesecake filling is rich and delicious. It is the highlight of any dessert!
- Cinnamon apple filling- The cinnamon apple layer baked in tastes like a fresh apple pie! It is perfect if you are craving apple desserts.
- Streusel topping- The crisp topping combined with the apple layer feels like eating an apple crumble right on top of the cheesecake!
- Drizzle of Caramel- The caramel drizzle on top brings the whole dessert together, especially if you make it homemade!
Ingredient Notes for Caramel Apples Cheesecake Bars
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool
- Cream cheese- Take this out 2 hours before baking to get to room temperature.
- Sour cream- Take this out 2 hours before baking to get to room temperature.
- Eggs- Take these out 2 hours before baking to get to room temperature.
- Salted caramel- You can use store-bought caramel or for an even better caramel, make your own! For detailed instructions on how to make the homemade salted caramel sauce see this homemade salted recipe.
- Quick oats- Use quick oats, not old fashioned oats.
- Electric mixer- This recipe does require an electric mixer. A hand mixer or a stand mixer with paddle attachment will work.
Ingredient Substitutions
Graham crackers- If you live in a country without graham crackers you can substitute digestive biscuits.
Gala apples- You can substitute in other apple varieties with a similar amount of juice and sweetness. I recommend Fuji as an alternative or Granny Smith if you prefer tart apples. I do not recommend Honeycrisp as it is too juicy and will add too much moisture.
Dairy free- You can use your favorite dairy free options for this recipe!
Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Graham Cracker Crust, Brown Sugar Streusel, and Cinnamon Apples
Here is how to make and bake the crust, streusel topping, and cinnamon apples for the caramel apple cheesecake bars.
STEP 1: Prep. Preheat the oven to 325°F and spray a 9X9 inch pan with baking spray. Line it with parchment paper across the bottom and running up 2 sides enough to use as handles later. Finally, spray it again.
STEP 2: Blend crust. Use a food processor to blend the graham crackers into a fine crumb. Use a small bowl and fork to mix the graham cracker crumbs with melted butter and brown sugar.
STEP 3: Form crust. Pour the crust mixture into the prepared pan. Compact it onto the bottom of the pan using the back of a measuring cup. Do not press it up the sides of the pan.
STEP 4: Bake crust. Bake the crust for 12 minutes.
STEP 5: Mix streusel. While the crust is baking mix the streusel. Use a small bowl and combine brown sugar, all purpose flour, cinnamon, quick oats, and melted butter. Mix it with a fork, then place the bowl in the fridge to solidify until it is needed.
STEP 6: Coat apples. While the crust is still baking, cut the apples into cubes. Use a large bowl and mix the apples with the brown sugar, cinnamon, and nutmeg until they are coated.
Step By Step Instructions - Caramel Apple Cheesecake Bars
Here is how to make and bake the caramel apple cheesecake bars. Start this section once the crust is done baking and begins to cool.
STEP 1: Beat cream cheese and sugar. Use a mixer to beat the cream cheese and sugar on high speed for 2 minutes.
STEP 2: Mix cheesecake batter. Mix the sour cream, salted caramel, and vanilla extract into the cream cheese mixture on medium speed for 1 minute. Scrape the sides of the bowl, then add the eggs and mix on low speed until combined.
STEP 3: Pour. Pour the cheesecake on top of the crust and smooth it into an even layer with a rubber spatula. Place the chopped apples on top and spread them evenly. Finally, the streusel on top.
STEP 4: Bake. Bake the cheesecake for 50-60 minutes. You do not need a water bath for these. It is done baking when the edges are set and the middle only has a slight jiggle.
STEP 5: Cool. Turn the oven off and crack the door open. Let the cheesecake cool like that for 30 minutes before taking it out and setting it on a cooling rack to cool completely.
STEP 6: Chill. Once completely cooled, cover the pan with aluminum foil and chill it in the fridge overnight or at least 6 hours.
STEP 7: Cut and serve. Take the cheesecake bars out of the pan and cut them into bars. Drizzle salted caramel topping over top. Serve them immediately, or place them back in the fridge until needed.
Expert Baking Tips
- Make sure you get your dairy ingredients to room temperature before using them so that you will have a creamy and smooth cheesecake. Cold ingredients can can affect the texture.
- Be sure to chill the bars for at least 6 hours to set the cheesecake.
- If you want clean and pretty cuts, wash a sharp knife between each cut.
- If you make homemade caramel with this recipe it will taste the best and you will have leftovers for more desserts later!
FAQ
Yes you can. This crust can be swapped with any other cheesecake crust. I think that a graham cracker crust pairs best with this cheesecake, but you can substitute in another if you different crust, such as my Oreo crust as seen in my chocolate cheesecake bars.
Your cheesecake may crack since it does not use a water bath. However, these cheesecake bars are not very thick and have streusel caramel on top, so they should not be affected once topped.
Yes you can. It will just make thick bars. They will require more bake time than a big pan due to being thicker.
Recipe Variations
- You can use tart granny smith apples for a more tart variation!
- For thinner bars you can bake this in a 9X13 pan. You will need to double the apples and the streusel and shorten your baking time.
Special Tools
- 9X9 pan: I use metal square pans for baking. I don't recommend glass pans.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
Storing and Freezing
Store these caramel apple cheesecake bars in an airtight container. Store in the fridge up to 5 days.
You can freeze the caramel apple cheesecake bars in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cheesecake Bar Recipes To Try
Try these cheesecake recipes too!
- Apple Cider Cheesecake
- Nutella Cheesecake
- Cheesecake Brownies
- Lemon Blueberry Cheesecake
- Oreo Cheesecake Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Caramel Apple Cheesecake Bars
Ingredients
Cinnamon Graham Cracker Crust
- 2 ½ cups Graham crackers 2 packets crumbled into fine crumbs
- ¼ cup Brown sugar packed light or dark
- 10 tablespoon Unsalted butter melted
Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Salted caramel
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
Cinnamon Apples
- 3 Large gala apples cut into cubes
- ¼ cup Brown sugar packed light or dark
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Streusel
- ½ cup Brown sugar packed light or dark
- ½ cup All-purpose flour
- 1 teaspoon Ground cinnamon
- ¼ cup Quick oats
- ¼ cup Unsalted butter melted
- Salted caramel drizzled on top
Instructions
Graham Cracker Crust
- Preheat oven to 325°F and spray a 9X9 inch pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- Crumble the graham crackers in a food processor/blender until fine crumbs formed. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Combine with a fork.
- Pour the crust on to the bottom of the pan. Compact it on the bottom of the pan and not on the sides of the pan. Use the back of a measuring cup to compact it down. Keep the crust only on the bottom of the pan. Bake for 12 minutes.
Streusel
- While the crust is baking, make the streusel. In a small bowl, combine brown sugar, flour, cinnamon, quick oats, and melted butter. Mix together with a fork. It should be wet. Place bowl in fridge for the butter to solidify while you prepare the rest of the cheesecake.
Cinnamon Apples
- While the crust is baking, prepare the apples. Cut the apples into cubes. Place the apples in a large mixing bowl. Mix in the brown sugar, cinnamon, and nutmeg and stir until all coated.
Cheesecake
- Once the crust is done baking and starting to cool, start the cheesecake. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
- Mix in the sour cream, salted caramel and vanilla and mix on medium for 1 minute. Scrape the bowl. Then, add in the eggs and mix on low. Scrape the bowl.
- Pour cheesecake on top of the crust and smooth with a rubber spatula. Top with the apples and spread them around evenly. Then, add the streusel on top.
- Bake for 50-60 minutes. No water bath needed. The cheesecake is done baking when there is only a slight jiggle in the middle and the edges are set.
- Turn off the oven and prop open the door a little. Then, let it sit for 30 minutes in the oven. Transfer to a cooling rack. Allow to cool completely. Then, cover and chill for at least 6 hours or overnight.
- After the cheesecake bars have cooled for 6 hours or overnight, take them out of the pan. Cut them into bars. Then, drizzle with salted caramel. Serve immediately or store in the fridge.
Marty says
When you click salted caramel nothing comes up.
Heather says
I made this recipe for a church social and the reviews were awesome! Everyone LOVED it and had to have the recipe!
Janette says
This was such a delicious dessert! Got rave reviews from my family! Would definitely make this again. I got half and half by mistake, and used it anyway, and it was fine. I was wondering, if I were to use a cupcake pan next time, how long you would recommend baking them for? I’d like to use the cupcake pan because then you won’t have to cut them. The cutting step messed up the apple and crumble topping a little. Also, these are so rich, so you could use a smaller sized cupcake pan.
Stephanie Rutherford says
If you were to use a cupcake pan to make them into mini cheesecakes, bake for 18-20 minutes!