Caramel Apple Cheesecake Bars

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.

Course Dessert

Cuisine American

Keyword caramel apple cheesecake bars

Prep Time 25

Cook Time 45

Cooling/Fridge Time 6

Total Time 7 10

Servings bars

Calories 370kcal

Author Jessica

Equipment

Apple Corer and Slicer

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 9x13 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.

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