Caramel Apple Cheesecake Bars are the kind of treat that makes you feel like a baking hero with hardly any stress. Maybe you’ve got apples on the counter that need love, or you want something cozy but not complicated for a weekend dessert. These bars deliver creamy cheesecake, cinnamon apples, and buttery crust in every bite. They’re easy to slice, share, and stash for later. If you like the idea of a rich dessert that tastes like autumn at a bake sale, this is it. Let’s make it simple and super doable, even on a busy day. 
Ingredients Needed
Here’s everything you’ll need to make a pan of Caramel Apple Cheesecake Bars that disappear fast. I’ll list the basics, and then share a few smart swaps and tips so you can use what you already have.
- Graham cracker crumbs or vanilla cookie crumbs, about 2 cups
- Unsalted butter, melted, 7 tablespoons
- Granulated sugar, 1/4 cup for the crust, plus 1/2 cup for the cheesecake filling
- Cream cheese, 16 ounces, softened to room temperature
- Eggs, 2 large, at room temperature
- Vanilla extract, 2 teaspoons
- Sour cream or plain Greek yogurt, 1/3 cup, for a silky filling
- Apples, 2 medium, peeled and chopped small
- Brown sugar, 2 tablespoons, for the apples
- Cinnamon, 1 teaspoon, plus a pinch of nutmeg if you love it
- A pinch of salt, for balance
- Caramel sauce, store bought or homemade, about 1/2 cup for drizzling
Good to know:
– Use tart apples like Granny Smith for bright flavor, or Honeycrisp for natural sweetness. Both work beautifully.
– For the crust, graham crackers are classic, but shortbread cookies make it extra buttery. If using cookies with sugar, reduce the crust sugar slightly.
– Always use room temperature cream cheese. It blends smooth and prevents lumps.
Pan size: a standard 9 by 9 inch pan is perfect. Line it with parchment so you can lift the bars out cleanly. If you only have an 8 by 8 inch pan, add a few extra minutes to baking time.
How to Make Caramel Apple Cheesecake Bars
We’ll go step by step so nothing feels confusing. You’ll prep the crust, simmer the apples, whip the cheesecake, then bake and chill. Easy rhythm, big reward.
Prep the crust
Heat your oven to 350°F. Stir the graham cracker crumbs with melted butter, a pinch of salt, and 1/4 cup sugar until it looks like wet sand. Press it into your lined pan, making sure the corners are even. Bake for 8 to 10 minutes, just until set and lightly golden. Let it cool while you mix the filling.
Mix the cheesecake layer
Beat the softened cream cheese with 1/2 cup sugar until smooth and fluffy, about 2 minutes. Add the eggs one at a time and keep the mixer on low to avoid whipping in too much air. Blend in the vanilla and sour cream. The filling should be satiny with no lumps. If it looks thick or stiff, add a tablespoon of milk to loosen it slightly.
Cook the cinnamon apples
In a small skillet, cook the chopped apples with brown sugar, cinnamon, and a tiny pinch of salt over medium heat for 3 to 5 minutes, stirring often. You want them just starting to soften, not mushy. Set aside to cool a bit. If the apples release lots of juice, drain off excess so the bars bake evenly.
Bake, chill, and finish with caramel
Pour the cheesecake filling over the crust and gently smooth the top. Scatter the cooked apples evenly over the surface and press them in slightly with the back of a spoon. Bake at 325°F for 30 to 35 minutes, or until the edges look set and the center still has a slight jiggle. Try not to overbake, because a little wobble means creamy bars after chilling.
Cool the pan on the counter 30 minutes, then chill for at least 3 hours, preferably overnight. Once cold, lift the slab out with the parchment, slice into bars, and drizzle generously with your favorite caramel sauce. A sprinkle of flaky salt makes the caramel pop, and a dusting of cinnamon looks pretty too.
“I made these for our Sunday dinner, and even my cheesecake skeptic went back for seconds. The texture was silky and the apples tasted like a cozy pie on top. Keeping the cream cheese room temp was the game changer.”
Quick success tips:
– Avoid cracks by mixing on low speed and not overbaking.
– Always chill completely before slicing. Warm bars are messy and won’t cut cleanly.
– For tidy edges, use a sharp knife and wipe it between cuts.
Storing and Other Tips
- Fridge: Store covered for up to 5 days. The flavor deepens by day two.
- Freezer: Freeze uncut bars on a sheet pan until solid, then wrap tightly and store up to 2 months. Thaw in the fridge overnight.
- Caramel later: If you plan to freeze, add caramel after thawing for the best texture.
- Make ahead: Bake the day before you need them. The chill time makes the filling set perfectly.
- Gluten free swap: Use certified gluten free cookie crumbs and check your caramel label.
- Lighter version: Swap in low fat cream cheese and Greek yogurt. The bars will be a bit softer but still tasty.
- Sweetness control: Use tart apples and a light caramel drizzle if you prefer less sweet desserts.
Serving ideas: add a dollop of whipped cream, a pinch of chopped toasted pecans, or a drizzle of extra caramel right before serving.
Other Recipes Like This
If you adore creamy desserts and fun twists, you’ll love exploring a few more treats from my kitchen. For another playful cheesecake moment, check out this adorable bear Swiss roll with cheesecake filling. It’s soft, sweet, and perfect for celebrating small wins or weekend baking dates. And if caramel is your love language, try adding a caramel swirl to brownies or blondies next time. Trust me, those swirls make everything look fancy with almost no effort.
Frequently Asked Questions
Can I use store bought caramel? Absolutely. Grab a thick, good quality caramel so it sits nicely on the bars. If it’s too thick, warm it a few seconds so it drizzles smoothly.
What apples are best? Granny Smith for tartness, Honeycrisp for sweet crunch. Mix both if you like a balance. Just keep the pieces small so they set into the cheesecake evenly.
Common Questions
Q: How do I know when my Caramel Apple Cheesecake Bars are done?
A: The edges will look set and the center should have a gentle jiggle. If it’s sloshy, give it a few more minutes. If it’s puffed and crackly, it’s overbaked.
Q: Can I make the crust without a food processor?
A: Yes. Place cookies or crackers in a zip bag and crush with a rolling pin until fine. Mix with melted butter and a pinch of salt.
Q: My filling is lumpy. What happened?
A: The cream cheese was likely too cold. Next time, let it sit out for 45 to 60 minutes. You can also beat it alone first until smooth, then add sugar and eggs.
Q: Can I double the recipe?
A: Yes. Use a 9 by 13 inch pan and add a little time to the bake. Start checking at 35 minutes. Cool and chill as usual.
Q: Can I add a streusel topping?
A: You can. Mix flour, oats, brown sugar, cinnamon, and softened butter to make chunky crumbs. Sprinkle lightly over the apples before baking for a cozy crumble vibe.
A Sweet Finish for Every Occasion
At the end of the day, Caramel Apple Cheesecake Bars are the kind of dessert that feels special without asking for a ton of effort. Creamy cheesecake, tender apples, and glossy caramel make each square feel like a little celebration. If you want more caramel fun for your sweet tooth, you might also enjoy playful treats like caramel pops or swirled candies. For more inspiration, I loved the balance of flavors in these versions from other home cooks: Caramel Apple Cheesecake Bars | The Girl Who Ate Everything and Caramel Apple Cheesecake Bars with Streusel – Mel’s Kitchen Cafe. Can’t wait to hear how yours turn out. Share a pic, take a bite, and enjoy every buttery, apple cinnamon forkful. 
Caramel Apple Cheesecake Bars
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delicious caramel apple cheesecake bars with a buttery crust, creamy filling, and cinnamon-spiced apples, perfect for any dessert occasion.
Ingredients
- 2 cups graham cracker crumbs or vanilla cookie crumbs
- 7 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
- 1/2 cup granulated sugar (for the cheesecake filling)
- 16 ounces cream cheese, softened to room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup sour cream or plain Greek yogurt
- 2 medium apples, peeled and chopped small
- 2 tablespoons brown sugar (for the apples)
- 1 teaspoon cinnamon
- A pinch of nutmeg (optional)
- A pinch of salt
- 1/2 cup caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F. Combine graham cracker crumbs, melted butter, a pinch of salt, and 1/4 cup sugar until it resembles wet sand. Press into a lined 9×9 inch pan and bake for 8-10 minutes until set and lightly golden. Let cool.
- In a mixing bowl, beat softened cream cheese with 1/2 cup sugar until smooth (about 2 minutes). Add eggs one at a time, mixing on low. Blend in vanilla and sour cream until satiny and lump-free.
- In a small skillet, cook chopped apples with brown sugar, cinnamon, and a pinch of salt over medium heat for 3-5 minutes until just softened. Cool and drain excess juice if necessary.
- Pour cheesecake filling over cooled crust and smooth the top. Scatter cooked apples over filling and gently press them in. Bake at 325°F for 30-35 minutes until edges are set with a slight jiggle in the center.
- Cool on the counter for 30 minutes, then refrigerate for at least 3 hours. Slice into bars and drizzle with caramel sauce before serving.
Notes
For the best results, use room temperature cream cheese and ensure the dessert is fully chilled before slicing. You may add a sprinkle of flaky salt or cinnamon for garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg