Caramel Apple Cheesecake Bars
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Ready for a simple but delicious homemade caramel apple cheesecake bars recipe? You have to try this one. The cheesecake bars have a simple crust, topped with a creamy cheesecake layer, topped with apples and then a streusel. It is so good. One bite and this will become your favorite dessert.
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Caramel Apple Cheesecake Bars
I love cheesecake and I love any kind of dessert bar. When I decided to mix together the best of both, it came out amazing. I knew you were going to love it too. This is the perfect desserts for a crowd. It takes the flavors of a caramel apple cheesecake and makes it even easier to serve.
What’s the Best Cream Cheese for Cheesecake?
When making cheesecake I prefer to use Philadelphia cream cheese. It is a great tasting brand and it has the right texture and flavor for my cheesecakes. While there are low fat and fat free types of cream cheese, I also like to make it with the full fat. It gives the best flavor.
Variations on Cheesecake Bars
If you have made these cheesecake bars with apple, and want to change things up, you can try to make these with other fruit. You can also try the topping with pie filling. Each way you make them it is bound to be delicious.
Do Caramel Apple Cheesecake Bars Have to Be Refrigerated?
When you make these caramel apple cheesecake bars you want to store them in the refrigerator. They have cream cheese in the cheesecake layer and that will spoil if it is left out at room temperature for too long. Keep the cheesecake bars in an airtight container or wrapped in plastic when you store them. This will help them to last about 4 to 5 days in the refrigerator.
What Type of Apple Is Best
Whenever you are using apples for baking, you want to make sure you are using baking apples. These are apples that get soft while baking but do not get mushy. I also recommend using a tart apple. The tartness goes well with the sweetness of the streusel and cheesecake. I love using granny smith apples because they are perfect to bake with, have just the right amount of tartness and are available all year long.
Ingredients for Cheesecake Bars Recipe
- All-purpose flour
- Light brown sugar
- Unsalted butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Granny Smith apples
- Ground cinnamon
- Ground nutmeg
- Quick cooking oats
- Caramel topping
How to Make Caramel Apple Cheesecake Bars
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
To make the crust
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until crumbly. Press evenly into prepared baking. Bake 15 minutes or until lightly browned.
To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add 3/4 cup sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs, one at a time and the vanilla and beat at low speed until thoroughly combined, about 1 minute. Pour over warm crust.
For the apple filling
In a small bowl, stir together apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over cream cheese mixture.
For the streusel topping
In a small bowl, combine brown sugar, and oats. Cut in butter with a pastry blender until crumbly and the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Sprinkle evenly over apple mixture.
Bake until filling is set, about 40-45 minutes. Drizzle with caramel topping. Cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
Enjoy!!
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Caramel Apple Cheesecake Bars
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1 cup 2 sticks unsalted butter, softened
For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- 3/4 cup sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
For the Apples:
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Streusel Topping:
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup 1 stick unsalted butter, softened
For the Drizzle:
- 1/2 cup caramel topping
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Instructions
- Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- To make the crust: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until crumbly. Press evenly into prepared baking. Bake 15 minutes or until lightly browned.
- To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add 3/4 cup sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs, one at a time and the vanilla and beat at low speed until thoroughly combined, about 1 minute. Pour over warm crust.
- For the apple filling: In a small bowl, stir together apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over cream cheese mixture.
For the streusel topping: in a small bowl, combine brown sugar, and oats. Cut in butter with a pastry blender until crumbly and the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Sprinkle envenly over apple mixture. - Bake until filling is set, about 40-45 minutes. Drizzle with caramel topping. Cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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More Dessert bars:
If you love dessert bars as much as I do, you will love these other simple to make and delicious tasting dessert bars.
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