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Caramel Apple Cheesecake Bars are the perfect fall dessert with a buttery shortbread crust, creamy cheesecake filling, cinnamon apples, and a brown sugar & oat streusel layer with a drizzle of caramel.
Caramel Apple Crumble Cheesecake Bars
These caramel apple cheesecake bars are everything you love about fall and they’re one of my favorite apple recipes to make! Layers of shortbread buttery crust, creamy cheesecake layer, warm spices, sugar and cinnamon apples, and a sweet oat and brown sugar streusel topping.
And don’t forget the luscious caramel drizzle on top – go the easy and simple route and use a jar or bottle of caramel syrup or sauce, or you can make Homemade Caramel Sauce instead.
The best thing about fall time and the cooler days is always all the fall desserts! Especially everyones favorite fall flavor of caramel apples – like this No Bake Caramel Apple Cheesecake and Carmel Apple Muffins 🍏🍎
Ingredients Needed
It might look like a long list of ingredients, but no worry, because most of the mixtures and layers include the same ingredients. Here are the ingredient you will need to make caramel apple cheesecake bars with a homemade crust, cheesecake, cinnamon-spiced apples, and a oat brown sugar streusel topping.
Crust Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Cold Butter : Cut the cold butter into small cubes.
Cheesecake Ingredients
- Cream Cheese : Make sure the cream cheese is softened to room temperature to avoid lumps in the batter. I also highly recommend using only full-fat cream cheese in this recipe; the taste, thick texture, and creaminess is far superior compared to light and low-fat options.
- Granulated Sugar
- Vanilla Extract
- Large Eggs
Cinnamon Spiced Apples Ingredients
- Granny Smith Apples : Tart apples, like green Granny Smith apples, are the best apples to use to help balance the sweetness in the cheesecake bars. They are also firm and crisp apples, which is good when baking.
- Granulated Sugar
- Ground Cinnamon
- Ground Nutmeg
Crumble Topping Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Quick Oats
- Cold Butter : Cut the butter into small cubes.
- Caramel Sauce or Caramel Syrup
How To Make Easy Caramel Apple Cheesecake Bars (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with cooking spray, or line with parchment paper for easy removal later. Set aside.
Make The Crust : In a small bowl, add the flour, light brown sugar, and cold cubed butter. Use your clean hands, a pastry blender, or a fork to mix until crumbly. It’s ok if there are small chunks of butter.
Firmly press the crust into the prepared baking pan in an even layer. Bake for 15-18 minutes or until lightly browned. Remove from the oven and set aside.
Make The Cheesecake : In a medium mixing bowl using a handheld mixer, or use a stand mixer, beat the cream cheese, sugar, vanilla extract, and eggs until smooth and creamy.
Pour the cheesecake mixture over top the cooked crust. The crust does not have to be completely cooled, it can be warm still.
Make The Cinnamon Spiced Apples : Peel the apples and then dice into very small chunks. Add the diced apples, sugar, cinnamon, and nutmeg into a mixing bowl. Stir together until all the apples are coated.
Evenly spread the apples over top the cheesecake layer inside the baking pan.
Make The Streusel Topping : In a mixing bowl, add the flour, light brown sugar, quick oats, and cold cubed butter. Use your clean hands, a pastry blender, or a fork to mix it together until it’s a chunky crumble mixture.
Sprinkle the streusel evenly over top the apples in the baking pan.
Bake & Fridge Time : Cook the caramel apple cheesecake bars for 25-30 minutes. The edges should be golden brown and slightly pulled away from the sides of the pan. The middle should still be soft set but not wiggly/jiggly when you move the pan.
Remove the bars from the oven and immediately drizzle the caramel sauce over top. Let the caramel apple cheesecake bars cool at room temperature for 1 hour.
Cover the baking pan with a lid or plastic wrap, and refrigerate for at least 6 hours before serving so they can set.
Cut into squares and serve with additional caramel sauce. Enjoy!
How To Store Leftover Cheesecake Bars
These caramel apple cheesecake bars need to be stored in the refrigerator at all times. They are best served chilled and leftovers need to be refrigerated because of the dairy cream cheese layer.
As the easy cheesecake bars sit out at room temperature they will soften. So it’s best to not leave them out for too long (like hours).
Transfer individual squares to an airtight container for storage, or you can leave the bars inside the baking pan and cover it with a lid or plastic wrap. I do not recommend freezing the bars because the cheesecake filling will separate and have a weird texture once frozen and thawed.
Serving Suggestions
- Drizzle caramel sauce over each bar
- Add a scoop of vanilla bean ice cream or apple pie ice cream
- Serve with freshly whipped cream (store-bought or homemade)
- Eat the delicious cheesecake bars as is
Recipe Tips For Success
- When pressing the crust mixture onto the baking pan, use the bottom of a drinking glass or measuring cup, or the back of a spoon, to make sure you are really pressing and compacting it down. This will make the bars easier to cut if the crust is tightly packed in there.
- Make sure to cut the apples into small chunks – if the chunks of apple are too large then they won’t soften enough in the cook time, and you will end up with crisp apples that still have some texture to them. Aim to cut the apples into small chunks such as the size of black beans or frozen pea or carrot chunks.
- The crust mixture will seem really dry at first, but as you press it together and press it into the pan, it should form together and hold together.
- Use full-fat cream cheese for the best texture and creamy taste.
- Plan ahead when making these bars because there is 1 hour needed of cooling time at room temperature + 6 hours needed in the fridge. This is an easy dessert to make the day before and refrigerate overnight.
- Don’t cut the apples to far in advance or else the will begin to brown. I peel and chop the apples after the cheesecake filling layer is in the pan, that way immediately after chopping, I add the seasonings and sugar and put them right into the pan.
More Apple Desserts
- Easy Apple Spice Cake
- Snickerdoodle Apple Cobbler
- Simple Apple Crisp
- Apple Butterscotch Monkey Bread
- Easy Apple Dumplings
- Old Fashioned Apple Crisp
Caramel Apple Cheesecake Bars
Equipment
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 12 tablespoons cold salted butter cubed small
Cheesecake
- 2 bars (8 oz each) full-fat cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Apples
- 3 granny smith apples peeled and chopped very small
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Streusel Topping
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup quick oats
- 5 tablespoons cold salted butter cubed small
- caramel syrup/sauce drizzle
Instructions
- Preheat the oven to 350℉ Spray a 9×13 baking pan with cooking spray, or line with parchment paper for easy removal later. Set aside.
Make The Shortbread Crust
- In a small bowl, add the flour, light brown sugar, and cold cubed butter. Use your clean hands, a pastry blender, or a fork to mix until crumbly. It's ok if there are small chunks of butter.2 cups all-purpose flour, 1/2 cup packed light brown sugar, 12 tablespoons cold salted butter
- Firmly press the crust into the prepared baking pan in an even layer. Bake for 15-18 minutes or until lightly browned. Remove from the oven and set aside.
Make The Cheesecake
- In a medium mixing bowl using a handheld mixer, or use a stand mixer, beat the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.2 bars (8 oz each) full-fat cream cheese, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Pour the cheesecake mixture over top the cooked crust. The crust does not have to be completely cooled, it can be warm still.
Make The Cinnamon Apples
- Peel and core the apples and then dice into very small chunks. Add the diced apples, sugar, cinnamon, and nutmeg into a mixing bowl. Stir together until all the apples are coated.3 granny smith apples, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- Evenly spread the apples over top the cheesecake layer inside the baking pan.
Make The Streusel Topping
- In a mixing bowl, add the flour, light brown sugar, quick oats, and cold cubed butter. Use your clean hands, a pastry blender, or a fork to mix it together until it's a chunky crumble mixture.3/4 cup all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup quick oats, 5 tablespoons cold salted butter
- Sprinkle the streusel evenly over top the apples in the baking pan.
Bake & Fridge Time
- Cook the caramel apple cheesecake bars for 25-30 minutes. The edges should be golden brown and slightly pulled away from the sides of the pan. The middle should still be soft set but not wiggly/jiggly when you move the pan.
- Remove the bars from the oven and immediately drizzle the caramel sauce (as much or as little as wanted) over top.caramel syrup/sauce drizzle
- Let the caramel apple cheesecake bars cool at room temperature for 1 hour.
- Cover the baking pan with a lid or plastic wrap, and refrigerate for at least 6 hours, or overnight, before serving so they can set.
- Cut into squares and serve with additional caramel sauce. Enjoy!
Video
Notes
- When pressing the crust mixture onto the baking pan, use the bottom of a drinking glass or measuring cup, or the back of a spoon, to make sure you are really pressing and compacting it down. This will make the bars easier to cut if the crust is tightly packed in there.
- Make sure to cut the apples into small chunks – if the chunks of apple are too large then they won’t soften enough in the cook time, and you will end up with crisp apples that still have some texture to them. Aim to cut the apples into small chunks such as the size of black beans or frozen pea or carrot chunks.
- The crust mixture will seem really dry at first, but as you press it together and press it into the pan, it should form together and hold together.
- Use full-fat cream cheese for the best texture and creamy taste. Make sure it is well softened or at room temperature before using, if the cream cheese is too cold it will form lumps in the cheesecake filling mixture.
- Plan ahead when making these bars because there is 1 hour needed of cooling time at room temperature + 6 hours needed in the fridge. This is an easy dessert to make the day before and refrigerate overnight.
- Don’t cut the apples to far in advance or else the will begin to brown. I peel and chop the apples after the cheesecake filling layer is in the pan, that way immediately after chopping, I add the seasonings and sugar and put them right into the pan.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I made this for Thanksgiving dinner and everyone really liked it. I made it gluten free. The only other change I made was to melt the butter for the crumb topping. Will definitely make this again.
So glad you all loved this. Thanks for coming back to leave your review and rating 🙂
Can these be made the day prior if kept in the fridge? I’m planning to make for a late Thanksgiving meal on Saturday, but it would
Help to prep on Friday.
That should work out great! I would suggest pulling them out of the fridge ahead of time so they’re not too cold when served.
Made this in a large spring form pan and served as small cheesecake slices – it was a hit! Even with several other desserts on the table for Thanksgiving, everyone had a piece. Thanks!
Is this recipe able to be frozen?
Dairy usually does not freeze well so I would say no, but I’ve never tried it so maybe it would work.
Dairy actually freezes well. Milk, whipping cream, cheese, all of it!
I think it’s just preference. Yes it freezes but I don’t like the texture of it (anything dairy) after it’s thawed… These could freeze just fine but I always feel like I have to give a disclaimer cause I don’t want someone to thaw it and then hate it 🙂
Can i use canned apples for this recipe
I am sure it would work, maybe just be sure and drain the juice from the pie filling so it’s not too wet… I have never tried it so I can’t say for certain.
This recipe was the best! So many layers and flavors rolled into one. Perfect for my friend’s Fall birthday. Everyone LOVED it.
How long ro you bake the crust for intially(1st step) and what temp?
You can find this information in the recipe card 🙂 Enjoy!
LOVE this recipe so much and definitely will be making it again! I love apples but while eating it I was thinking it may be tasty with other fruits as well. Do you think this recipe may work with maybe berries instead? Not sure if they will bake as well as the apples and was wondering if you had any thoughts on this. Thanks again for this addicting recipe 🙂
Berries usually give off more water so not sure berries would work. But then again, maybe they would! I’ve only ever tried this recipe with the apples 🙂
These are so delicious and easy to make, I will be making these alot
This recipe takes forever glad I only make it once a year!! Yes it’s easy BUT time consuming
It does freeze well.
Did you use salted or unsalted butter?
I always use salted butter for everything. Never even buy unsalted. You can use unsalted butter and just add about 1/4 teaspoon extra salt to the recipe. Hope that helps.
Soooooo good and soooooo rich! It does take quite a bit of prep but the end result is worth it. I love cheesecake, apple crisp and shortbread and this is all of that in one pan. Will definitely make it again.
Caramel Drizzle? Did I miss this part of the recipe? Please provide ingredients and directions. Thank you.
I just buy a squeeze container of caramel ice cream syrup topping and drizzle that over top. No recipe for it. It’s just from the store.
I replaced the oats with apple cinnamon oatmeal 3pkgs was equivalent to 1/4 c and came out amazing
Delicious! My husband and neighbors I shared with loved as well!
5 stars for flavor, but three stars for the directions. It’s rich and delicious and I will make it again. Do not wait to prepare the other layers while the crust is baking. Have them all or mostly prepared beforehand. I may reduce the bake time on the crust. It came out dense and difficult to cut through.
I cut the recipe in half and baked in an 8×8. Topped with homemade caramel sauce. Amazing! Perfect texture and flavor balance. Baked up beautifully. Everyone loved it!
Have you tried any other fruit like blueberries or peaches?
I have not. I think blueberries and peaches would probably give off to much liquid/juices while baking. That’s just my guess based on other fruit recipes I have made.
where is the caramel sauce? did I miss it’s ingredients?
Good question! I just buy a ice cream topping caramel sauce and use that or you can make your own. I suggest this recipe- https://www.creationsbykara.com/copycat-leatherbys-homemade-caramel-sauce/
Can this recipe be made the night before serving?
Yes! This is a great recipe to make the night before.
Could I add pecans to the topping? If so, how much? Thanks! Can’t wait to make this for thanksgiving this year
That’s a great idea! Honestly, it comes down to personal preference but I would say start with a cup. Make sure they’re chopped!
Hi! Excited to try this recipe. What type of pan did you use to bake it in? Thank you!
Hello! I used a 9×13 pan.
Is it better to make it same day or can you make it night before and still be good?
You can make these the night before and they would still be good the next day.
DELICIOUS! Huge hit at my house for Thanksgiving dessert, and easy to make! I will be making these again soon!
Thank you Tara! Glad it was a hit!
I’m so sad. I made this last night and let cool 1 hour and forgot to refrigerate it before going to bed. It is in the fridge now but is it edible? I mostly worry because of the egg. Unfortunately don’t have time to remake. Hali
I’m so sorry! I hate when I forget to put food in the fridge!
Followed the receipe. not nearly enough apples, and I used 4. crust was good. Will not make again.
Sorry to hear that. Glad you liked the crust!
My 14 year old daughter and I made these bars together . We prepped all the 4 components before baking the crust . These bars are heavenly. So so delicious !
Love to hear of families baking together! So glad you liked them!
I made these bars this weekend & they were amazing. The only add I made was to add 1 tsp apple liqueur to the chopped apples and 1 tsp. to the cheesecake batter. I made everything in the food processor. I made the base first & then the crumble & finally the cheesecake filling. Turned out great. Would definitely make it again.
Love the tip of adding the apple liqueur- thanks for sharing!
Such a wonderful recipe, Thank you! I made these for a church function! Everyone seemed to really love them! Made them the day before and they were perfect. Will definitely be making them again and may try to make them Gluten Free
How long would you bake it, if you cut the recipe in half and baked in an 8×8 baking dish? Thank you!
It should be about the same bake time as what the recipe calls for. Maybe a few minutes less but it should be around the same time. I would recommend setting the time for like 5-10 minutes less than the time called for in the recipe and check it from there.
These were delicious! Super easy, came together quickly. I grated my apples instead of chopping them. The family said this recipe is a keeper! I’ll definitely be making these again! Thanks ❤️
I made this recipe for a bake off at work and it was a hit. I ended up doing two batches. The first batch didn’t come out that great because the strudel asked for only a few tablespoons. I ended up using a whole stick for the second one and it came out so much better. Will end up making more of this in the future