Layers of shortbread crust, smooth cheesecake filling, cinnamon and nutmeg spiced apples, and a crumbly streusel topping make up these fall favorite caramel apple cheesecake bars.
Why this recipe works
Combining cheesecake and apples is a no-brainer. But making it in a baking dish, topping with a sweet brown sugar streusel, slicing them into squares, and drizzling them with caramel takes these caramel apple cheesecake bars to a whole new level.
Caramel apple cheesecake bars are a great addition to your Thanksgiving or Friendsgiving dessert table with their warm fall spices and creamy smooth cheesecake filling, they’ll fit right in alongside a slice of no bake pumpkin cheesecake and caramel apple mimosas.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
APPLE – I recommend an apple that leans more on the tart side for this recipe as it pairs really well against the sweet cheesecake filling and streusel topping. We used Granny Smith but you can also use Pinky Lady, Braeburn, Jonagold, and even Honeycrisp as a sweeter apple.
STREUSEL – This crumbly sweet topping is made with butter, light brown sugar, flour, and cinnamon. To make an oatmeal streusel topping, add 1/2 cup of old-fashioned rolled oats to the streusel mixture.
CRUST – The crust is a simple shortbread base. If desired, you can flavor the shortbread crust with 1 1/2 teaspoons vanilla extract or 1 teaspoon ground cinnamon.
CARAMEL – You can use a store-bought sauce, or make your own with our caramel sauce recipe.
How to Make Caramel Apple Cheesecake Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all ingredients for the apple filling to a bowl and stir to coat the apples. Let sit at room temperature for 30 minutes, stirring occasionally.
- While the apple filling sits, make the shortbread base.
- Preheat the oven to 350F. Line a 9×13 pan with a piece of foil so you can easily lift out the bars.
- Cream together the butter and sugar in a large bowl. Beat in the flour and salt until well-combined.
- Transfer the dough to the prepared pan and use your hands to spread it evenly into the bottom.
- Bake until the shortbread is set along the outside, about 15 minutes. It won’t be fully cooked at this point.
- While the shortbread base par-bakes, make the cheesecake filling.
- Beat together the cream cheese, sugar, and vanilla in a large bowl. Beat in the eggs one at a time until smooth and creamy. Set aside.
- For the streusel topping, add all ingredients to a bowl and combine with a fork (or your fingers) until crumbly.
- Pour the cheesecake filling on top of the par-baked crust, and spread it out evenly.
- Stir the apple mixture, and add it on top of the cheesecake filling in as even a layer as you can (including some of the juices, but not all if there is a lot of liquid).
- Sprinkle the streusel on top of the apple mixture as evenly as possible.
- Bake until the filling is set and the top is golden, about 35 minutes.
- Cool completely before cutting. It’s best to let these bars cool to room temperature and then chill in the fridge for at least 4 hours before cutting and serving. They will slice easier this way, and it lets the flavors develop. Serve drizzled with caramel sauce.
Frequently Asked Questions & Expert Tips
Yes, absolutely! You can make these cheesecake bars a day, even two, in advance and store them in an air-tight container kept in the refrigerator. Hold off on the caramel drizzle until you are ready to serve.
Allow the cheesecake bars to cool completely before storing them in an air-tight container kept in the refrigerator for 4-5 days.
Serving Suggestions
Serve your caramel apple cheesecake bars sliced on a platter so it’s easy for guests to grab and go. The caramel drizzle is optional, but always a welcome addition!
More Dessert Recipes
- Pecan Tassies
- Mini Pumpkin Pies
- Apple Pie Cookies
- Lemon Streusel Squares
- Cranberry Caramel Bars
- Cranberry Bliss Bars
- Mini Pumpkin Cheesecake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Caramel Apple Cheesecake Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Apple Filling
- 3 medium Granny Smith Apples or 2 large – peeled, cored, and diced
- â…“ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Shortbread Base
- 1 cup salted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Cheesecake Filling
- 16 ounces cream cheese 2 – 8 ounce blocks, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Streusel Topping
- ½ cup salted butter softened
- 1 cup light brown sugar lightly packed
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons cinnamon
Other
- caramel sauce for drizzling
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- If desired, you can flavor the shortbread crust with 1 1/2 teaspoons vanilla extract or 1 teaspoon ground cinnamon.
- To make an oatmeal streusel topping, add 1/2 cup of old-fashioned rolled oats to the streusel mixture.
- I recommend an apple that leans more on the tart side for this recipe as it pairs really well against the sweet cheesecake filling and streusel topping. We used Granny Smith but you can also use Pinky Lady, Braeburn, Jonagold, and even Honeycrisp as a sweeter apple.
Instructions
Making the Filling
- Add all ingredients for the apple filling to a bowl and stir to coat the apples. Let sit at room temperature for 30 minutes, stirring occasionally.
Shortbread Base
- Preheat the oven to 350F. Line a 9×13 pan with a piece of foil so you can easily lift out the bars.
- Cream together the butter and sugar in a large bowl. Beat in the flour and salt until well-combined.
- Transfer the dough to the prepared pan and use your hands to spread it evenly into the bottom.
- Bake until the shortbread is set along the outside, about 15 minutes. It won’t be fully cooked at this point.
- While the shortbread base par-bakes, make the cheesecake filling.
Cheesecake Filling
- Beat together the cream cheese, sugar, and vanilla in a large bowl. Beat in the eggs one at a time until smooth and creamy. Set aside.
Streusel Topping
- Add all ingredients for the streusel topping to a bowl and combine with a fork (or your fingers) until crumbly.
Assembly
- Pour the cheesecake filling on top of the par-baked crust, and spread it out evenly.
- Stir the apple mixture, and add it on top of the cheesecake filling in as even a layer as you can (including some of the juices, but not all if there is a lot of liquid).
- Sprinkle the streusel on top of the apple mixture as evenly as possible.
- Bake until the filling is set and the top is golden, about 35 minutes.
- Cool completely before cutting. It’s best to let these bars cool to room temperature and then chill in the fridge for at least 4 hours before cutting and serving. They will slice easier this way, and it lets the flavors develop. Serve drizzled with caramel sauce.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Deviled Eggs - November 4, 2024
- Frankenstein Margarita - October 29, 2024
- Purple People Eater Cocktail - October 22, 2024
Lucinda Terry says
I’m not sure why everybody’s not giving those five stars! I’ve made it several times and it is phenomenal ! it is definitely now a staple recipe in my kitchen. A friend of mine loves it and has nicknamed it Apple Baby. So, every time she is wanting it she says, “Can you make me some apple baby?!” I was actually just thinking it’s such a great recipe. I could probably even try to change the topping around. I might try a strawberry and a blueberry at some point. Thanks for an excellent recipe! If I could give this 10 stars, I would.
Andrea Petersen says
These are absolutely amazing! I made them twice, and they were loved by everyone both times. Outstanding recipe! Thank you!
Linda says
Shut the Front Door! These bars were incredible even without the caramel! I made the recipe exactly as written. They got rave reviews from my neighbor, friends and my husband ( the Master TasteTester and head of QC-quality control.!) I immediately forwarded the recipe to the bakers in my family and friends. I did make a salted caramel sauce to drizzle over some of them but I can say the sauce was not a necessity. They were scrumptious without. They were on the sweet side so I felt if a sauce was used, salting it helped to cut some of the sweetness. I even tried a few without sauce but sprinkled a small amount of flaked sea salt on top and that was good as well. The creamy cheesecake with the tart cinnamon apples sandwiched between the crunchy buttery crust and crumble on top was perfect. Like combining cheesecake and apple crumble pie! Definitely a keeper and will make again..
Debbie says
Made these up the other night, I used granny smith apples ….which gave a nice tartness to the desert. Make sure you beat your shortbread crust until it comes together …….I made my own caramel sauce to go with it using 14 Kraft caramels and 3 tbsp heavy cream ….microwave in 25 sec increments until melted and smooth..
I served these at a get together and everyone loved them, I had some asking for the recipe…..Will definitely be making these again .
Vv says
I couldn’t find the reviews for this recipe an I usually won’t do a recipe without seeing the reviews but I had apples on hand so I made it. I love apples Carmel cream cheese but to me it tasted like flour the bottom of it I should’ve done graham crackers instead the middle of it was dry how on earth can cream cheese be dry maybe my oven is set to high I don’t know never had that happen before for me I wouldn’t even give it 1 star threw it out its to expensive to throw away but I couldn’t find the reviews for these bars
Amanda Formaro says
If the bottom tasted like flour you may not have mixed your shortbread long enough. As for the apples, what type did you use? Granny Smith is best, you need a tart apple for this recipe.
Jacqueline says
I have made these twice and both times they were ok .
Nothing wow just cheesecake with apple and caramel
Amanda Formaro says
Make sure you are using tart apples like Granny Smith, that’s the best apple for this recipe.
Susan says
These sound amazing! Can’t wait to try them! I make an almond cheesecake bar all the time but these sound even better. Thanks for the recipe.