Description
These Caramel Apple Cheesecake Bars are the ultimate fall dessert—layered with a buttery graham cracker crust, creamy cheesecake, cinnamon-spiced apples, a crunchy streusel topping, and drizzled with luscious homemade caramel. Perfect for holidays, potlucks, or cozy nights in!
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ tsp cinnamon
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Apple Layer:
3 medium Granny Smith apples, peeled and diced
2 tbsp lemon juice
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
For the Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, cold and cubed
¼ cup chopped pecans (optional)
For the Caramel Sauce:
1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tbsp unsalted butter
¼ tsp salt
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
Make the crust: Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press into pan and bake for 10 minutes. Let cool.
Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla. Pour over crust and spread evenly.
Prepare the apple layer: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread over cheesecake layer.
Make the streusel: Combine flour and brown sugar. Cut in cold butter until crumbly. Stir in pecans (if using). Sprinkle over apples.
Bake: Bake 45–50 minutes until cheesecake is set and streusel is golden. Cool completely, then chill for at least 2 hours.
Make caramel sauce: Combine sugar and water in a saucepan over medium heat. Once sugar dissolves, increase heat to medium-high and cook until amber (8–10 min). Remove from heat and carefully whisk in cream, then butter and salt. Let cool.
Serve: Slice chilled bars and drizzle with warm caramel sauce before serving
Notes
For clean cuts, use a warm knife and wipe between slices.
Store bars in the fridge for up to 4 days.
Caramel can be made 1 day ahead and gently reheated.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg