Caramel Apple Cheesecake Bars
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! I have tips and tricks and process photos to easily help you make this recipe! If you love caramel apple desserts, you have to try my caramel apple cake.
Tips for making the cheesecake bars.
Here are my tips, so yours turns out like this recipe! See my homemade salted caramel for more tips.
- Tip 1: 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.
- Tip 2: The caramel can be made ahead of time, you can also use store bought caramel.
- Tip 3: Make the crust first, then while it is baking, make the apples and the crumble before making the cheesecake batter.
- Tip 4: When you add the eggs to the cheesecake batter, make sure to mix it in low speed. Using less air into the eggs helps to prevent cheesecake cracks. This recipe also doesn’t need a water bath since it’s bars.
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For more apple recipes, try my apple pie cheesecake and apple bread.
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 Video
Caramel Apple Cheesecake Bars
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!
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Ingredients
Cinnamon Graham Cracker Crust
- 2 1/2 cups Graham crackers, 2 packets crumbled into fine crumbs
- 1/4 cup Brown sugar, packed light or dark
- 10 TBSP Unsalted butter, melted
Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Salted caramel
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
Cinnamon Apples
- 3 Large gala apples, cut into cubes
- 1/4 cup Brown sugar, packed light or dark
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
Streusel
- 1/2 cup Brown sugar, packed light or dark
- 1/2 cup All-purpose flour
- 1 tsp Ground cinnamon
- 1/4 cup Quick oats
- 1/4 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.
Notes
Make sure all dairy ingredients are room temperature before making. Pull them out at least 2 hours before baking.
Calories: 420kcal, Carbohydrates: 40g, Protein: 4g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 74mg, Sodium: 234mg, Potassium: 122mg, Fiber: 1g, Sugar: 28g, Vitamin A: 924IU, Vitamin C: 0.1mg, Calcium: 79mg, Iron: 1mg
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When you click salted caramel nothing comes up.
I made this recipe for a church social and the reviews were awesome! Everyone LOVED it and had to have the recipe!
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.
If you were to use a cupcake pan to make them into mini cheesecakes, bake for 18-20 minutes!