Irresistible Caramel Apple Cheesecake Bars

Imagine biting into a luscious layer of velvety cheesecake, perfectly balanced by crunchy apple chunks and a drizzle of golden caramel. I created these bars to evoke cozy kitchen vibes and the kind of dessert that makes you reach for seconds before you’ve even finished your first bite.

Why You’ll Love This Recipe

I love how this recipe delivers a triumphant mix of textures and flavors: the buttery short-bread crust, the creamy cheesecake layer, the tartness and crunch of fresh apples, and the sweet sticky caramel on top. It’s easy enough for a casual baking afternoon yet impressive enough for a gathering. Because I’ve made it a few times, I can confidently say this is one of those desserts that wins raves every time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust:

• 2 cups (about 284 g) all-purpose flour
• ½ cup (packed, about 106 g) light brown sugar
• 1 cup (227 g) unsalted butter, softened

For the cheesecake layer:

• 2 (8-ounce) packages (so 16 oz / about 450 g) full-fat cream cheese, softened
• ½ cup (about 100 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the apple layer:

• 3 medium Granny Smith apples, peeled, cored and finely chopped
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the streusel topping:

• 1 cup (packed, about 212 g) light brown sugar
• 1 cup (about 142 g) all-purpose flour
• ½ cup (about 50 g) quick-cooking oats
• ½ cup (113 g) unsalted butter, softened

For the caramel drizzle (to serve):

• Approximately ½ cup caramel sauce (store-bought or homemade)

Directions

1. I preheat my oven to 350 °F (175 °C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easier removal.
2. I make the crust by mixing the flour, brown sugar and softened butter until crumbly and then pressing the mixture firmly into the bottom of the prepared pan. I bake it for about 10-15 minutes until lightly browned, then set it aside.
3. While the crust is baking, I prepare the cheesecake layer: I beat the softened cream cheese with the granulated sugar until smooth, then beat in the eggs one at a time, followed by the vanilla extract until just combined. I pour this mixture over the warm crust.
4. In a bowl I mix the chopped apples with the sugar, cinnamon and nutmeg. I spread the apple mixture evenly over the cheesecake layer.
5. For the streusel topping, I combine the brown sugar, flour, oats and softened butter using a fork or pastry cutter until the mixture is crumbly. I then sprinkle this streusel evenly over the apples.
6. I bake the pan for about 25-30 minutes (or up to ~35 minutes) until the filling is set — the edges should be firm and the centre should have just a slight jiggle.
7. After baking, I let the pan cool completely on a wire rack, then chill it in the refrigerator for at least 2 hours (or overnight) to set.
8. When ready to serve, I lift the slab out of the pan using the parchment overhang, drizzle the caramel sauce evenly over the top, and slice into bars (about 24 bars).
9. I serve and enjoy every bite of that creamy-apple-caramel goodness.

Servings and Timing

This recipe yields about 24 bars. Total time: prep ~20 minutes, bake ~25-30 minutes, plus chilling time (at least 2 hours). So from start to finish you’ll need roughly 2 hours 30 minutes including chill time.

Variations

I like to switch things up sometimes. For example:

• Use pears or berries instead of apples for a different fruit twist.
• Sprinkle a little extra cinnamon or nutmeg into the apple mixture for extra warmth.
• Add chopped nuts (e.g., pecans or walnuts) into the streusel or on top for crunch.
• Use a gluten-free flour blend for the crust and topping if needed.
• Go dairy-free by using a vegan cream-cheese substitute and dairy-free butter.

Storage/Reheating

I store leftover bars in an airtight container in the fridge for up to five days. When I want to enjoy one warm, I pop it in the microwave for about 10-15 seconds — just enough to loosen the caramel without turning it runny. If I freeze them (well wrapped, then placed in a freezer-safe container), they can last up to three months; I thaw overnight in the fridge before serving.

FAQs

What ingredients do I need for this recipe?

I use flour, brown sugar and butter for the crust; cream cheese, sugar, eggs and vanilla for the cheesecake layer; chopped tart apples, sugar and spices for the apple layer; brown sugar, flour, oats and butter for the streusel topping; and caramel sauce for the drizzle.

How long does it take to prepare and bake?

Preparation takes about 20 minutes, baking is around 25-30 minutes, plus chilling time in the refrigerator of at least 2 hours.

Can I substitute ingredients?

Yes — you can use gluten-free flour for the crust and streusel, swap in a dairy-free cream cheese alternative, use different fruit instead of apples, or add nuts to the topping for extra texture.

How should I store these bars?

I keep leftover bars chilled in an airtight container in the fridge and they stay good for up to five days. I can also freeze them for up to three months, though I prefer the fresh chilled version.

Do I need any special tips for cutting or serving?

Yes — letting the bars chill completely helps get clean slices. I use parchment overhang to lift the slab out of the pan before cutting. For best presentation, I drizzle the caramel sauce right before serving so it looks fresh and shiny.

Conclusion

I’m thrilled with how these caramel apple cheesecake bars turned out — they bring together creamy, crunchy, tart and sweet in one satisfying dessert. Whether I serve them at a family gathering or enjoy one quietly with a hot drink, they always feel like a special treat. If you’re looking for a dessert that’s easy to make yet delivers big on flavor and comfort, this is it. I hope you enjoy making and sharing them as much as I have.

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