These Caramel Apple Cheesecake Bars are pure comfort in dessert form.
They’ve got layers of buttery crust, creamy cheesecake, sweet cinnamon apples, and a crunchy streusel topping, all finished with a drizzle of gooey caramel.
It’s like biting into fall. I’ve made these for potlucks, birthdays, and rainy-day cravings, and they’re always a hit.
They’re simple to make, super satisfying, and honestly—pretty hard to mess up.
Why I Love This Recipe
I made these for the first time when I had a bunch of apples that were starting to soften, and I didn’t want to waste them. I didn’t expect them to be this good, but wow—now they’re a must-bake every fall.
- The cheesecake layer is rich but not too heavy
- Apples and cinnamon are a cozy classic
- The streusel gives it the perfect crunch
- Super easy to make ahead
- No need for a springform pan like regular cheesecake
Makes: 16 bars
Total Time: 1 hour 15 minutes (plus cooling time)
Macros (per bar – estimate)
- Calories: 285
- Protein: 3g
- Carbs: 31g
- Fat: 17g
- Sugar: 22g
Why This Recipe Works (Quick Science)
- The cream cheese blends with sugar and egg to form a stable, creamy filling that sets firm but soft.
- Layering helps separate textures, so you get crisp, creamy, soft, and crumbly in every bite.
- Streusel topping uses cold butter which melts in the oven and crisps up as it cools—classic pastry science.
What You’ll Need
For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake layer:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the apple layer:
- 2 medium apples, peeled and diced
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
For the caramel:
- 1/3 cup store-bought caramel sauce
Pro Tips
- Use room temp cream cheese so it blends smooth without lumps.
- Dice the apples small so they cook evenly and soften fully.
- Chill the bars before slicing—they’re way easier to cut.
- Line the pan with parchment for easy lifting and clean-up.
- Use cold butter for the streusel so it stays crumbly and crisp.
Tools Required
- 8×8 inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Parchment paper
- Knife and peeler
- Measuring cups and spoons
Substitutions and Variations
- Use gingersnap crumbs instead of graham for a spicier crust
- Sub pears for apples if you want something milder
- Add chopped pecans to the streusel for a nutty crunch
- Swap in Greek yogurt (1/4 cup) for part of the cream cheese for tang
Make Ahead Tips
You can make the entire pan the day before. Chill overnight, then drizzle caramel right before serving. You can also freeze the bars (without caramel) up to 2 months.
Step-by-Step Instructions
Step 1: Make the crust
In a mixing bowl, combine 1 and 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Stir until the texture is like wet sand. Press firmly into a parchment-lined 8×8 baking pan to make an even layer.
Step 2: Make the cheesecake filling
In a medium bowl, beat 2 softened 8oz blocks of cream cheese with 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg until smooth and creamy. Pour over the crust and smooth it out evenly.
Step 3: Add apple layer
In a small bowl, toss 2 peeled and diced apples with 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon. Spread this mixture evenly over the cheesecake layer.
Step 4: Make the streusel
In another bowl, mix 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup oats, 1/4 cup cold cubed butter, and 1/2 teaspoon cinnamon. Use your fingers or a pastry cutter to create pea-sized crumbles. Sprinkle evenly over apples.
Step 5: Bake
Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center jiggles slightly. Let cool completely in the pan, then chill for 2+ hours.
Step 6: Drizzle caramel and serve
Once chilled, cut into squares and drizzle with 1/3 cup caramel sauce. Serve cold or at room temp.
Tips for Leftovers and Storage
- Store in an airtight container in the fridge for up to 5 days.
- You can freeze without caramel for up to 2 months—thaw in the fridge overnight.
- Reheat gently in the microwave if you like them warm (they’re just as good cold!).
Common Mistakes
- Not letting the cream cheese soften = lumpy filling
- Overbaking = dry cheesecake texture
- Skipping the chill = bars fall apart when cutting
- Using warm butter in streusel = greasy, not crumbly
What to Serve With
- Hot coffee or chai
- A scoop of vanilla ice cream
- A crisp white wine or apple cider
- Just a fork and a napkin—it’s that good
FAQ
Can I use store-bought crust?
Yes, but homemade is way better and only takes 5 minutes.
Can I use low-fat cream cheese?
You can, but it won’t be as rich or creamy.
Do I have to use oats in the streusel?
Nope! You can leave them out or replace with chopped nuts.
Can I double the recipe?
Yes, use a 9×13 pan and increase bake time by 10–15 minutes.
Conclusion
These Caramel Apple Cheesecake Bars are the kind of dessert you’ll keep coming back to. They’ve got that perfect combo of cozy, creamy, and crunchy. Whether you’re making them for a gathering or just because it’s a Tuesday, they’ll disappear fast. If you try them, leave a comment and tell me how they turned out—or ask any questions if you get stuck!
