Name: Caramel Apple Cheesecake Bars
Prep time: 30 min
Cook time: PT-486893H46M45S
Total time: 7 h
Cuisine: American
Ingredients: 12 graham crackers, crushed; 1/4 cup granulated sugar (for crust); 1/2 cup salted butter, melted (for crust); 3 medium Granny Smith apples, peeled, cored, and chopped; 1 tbsp fresh lemon juice; 2 tbsp granulated sugar (for apple layer); 2 tbsp brown sugar (for apple layer); 1 tsp apple pie spice (or substitute); 1/4 tsp salt (for apple layer); 16 oz cream cheese, full-fat, room temperature; 3/4 cup powdered sugar; 1/4 cup sour cream, full-fat, room temperature; 1 tsp vanilla extract; 2 large eggs, room temperature; 3/4 cup all-purpose flour; 1/4 cup granulated sugar (for crumb); 1/4 cup brown sugar (for crumb); 1/2 cup old fashioned oats; 1/2 tsp baking powder; 1/2 tsp apple pie spice (or substitute); 1/4 tsp salt (for crumb); 6 tbsp unsalted butter, melted; Caramel sauce for drizzling (optional)

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A decadent treat that combines the creaminess of cheesecake, the comforting warmth of baked apples, and the irresistible sweetness of caramel—all layered over a buttery graham cracker crust with a delicious crumb topping. These bars are everything I crave in a fall dessert and more.

Why You’ll Love This Recipe

I love how these bars bring together all the best parts of a classic cheesecake and a homemade apple pie in one easy-to-make dessert. The layers add texture and depth: crisp crust, smooth cheesecake, tart-sweet apples, and a crumbly topping with a final drizzle of caramel. They’re ideal for holidays, potlucks, or just a cozy night in.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

graham crackers
granulated sugar
salted butter, melted

Apple Layer

apples (Granny Smith or similar), peeled, cored, and chopped
fresh lemon juice
granulated sugar
brown sugar
apple pie spice (or a mix of cinnamon and nutmeg)
salt

Cheesecake Layer

cream cheese, room temperature
powdered sugar
sour cream, room temperature
vanilla extract
large eggs

Crumb Topping

all-purpose flour
granulated sugar
brown sugar
old-fashioned oats
baking powder
apple pie spice
salt
unsalted butter, melted

Optional

caramel sauce for drizzling

directions

Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper or spray with nonstick spray.
Crush the graham crackers into fine crumbs. Mix with sugar and melted butter. Press the mixture firmly into the prepared pan and freeze while preparing the other layers.
In a bowl, toss the chopped apples with lemon juice, both sugars, apple pie spice, and salt. Set aside.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add sour cream and vanilla, then beat in eggs until just combined.
In a separate bowl, stir together the flour, sugars, oats, baking powder, apple pie spice, and salt. Add the melted butter and stir until crumbly.
Pour the cheesecake mixture over the prepared crust. Gently spoon the apple mixture on top of the cheesecake layer. Sprinkle the crumb topping evenly over the apples.
Bake for 35–45 minutes, or until the edges are set and the center has a slight jiggle.
Let the bars cool completely, then refrigerate for at least 6 hours or overnight. Slice into bars and drizzle with caramel sauce before serving.

Servings and timing

This recipe yields about 16 bars. Prep time takes approximately 30 minutes, baking time is 35 to 45 minutes, and chilling time is at least 6 hours. I find it best to chill overnight for clean slices and set layers.

Variations

I swap in honeycrisp or Fuji apples when I want a sweeter flavor.
Cinnamon graham crackers make a great twist on the crust.
A dash of sea salt in the caramel topping adds a salted caramel flavor.
For a tangier filling, I use Greek yogurt instead of sour cream.
Sometimes I add chopped pecans or walnuts to the crumb topping for extra crunch.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To preserve the topping’s texture, I always drizzle the caramel sauce just before serving. I don’t recommend freezing the bars because the cheesecake and crumb topping tend to lose their texture after thawing.

FAQs

What kind of apples work best for this recipe?

I like using Granny Smith apples because they hold their shape and offer a nice tartness that balances the sweet cheesecake and caramel.

Can I use store-bought caramel sauce?

Yes, I often use a high-quality store-bought caramel sauce to save time, but homemade works just as well if I have it on hand.

How do I get clean cuts when slicing the bars?

I always chill the bars overnight and use a sharp knife wiped clean between cuts to get clean, neat squares.

Can I make this recipe in advance?

Yes, I usually prepare it the day before I need it. Chilling overnight improves the flavor and texture.

Do I need to peel the apples?

Yes, I recommend peeling the apples to keep the texture smooth and soft. The peel can become chewy after baking.

Conclusion

These Caramel Apple Cheesecake Bars bring comfort and indulgence together in one beautiful dessert. I love how the creamy, spiced, and crunchy layers create a memorable bite every time. Whether it’s for a special gathering or just a seasonal treat, this recipe always hits the mark.

Caramel Apple Cheesecake Bars

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Author: Sue
Prep Time: 30 minutes
Cook Time: 35–45 minutes
Total Time: 7 hours (including chill time)
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A rich, multi-layered dessert that features a buttery graham cracker crust, creamy cheesecake, spiced apple filling, and a crumbly oat topping, finished with a luscious caramel drizzle—perfect for fall gatherings.

Instructions

Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper or spray with nonstick spray.
For the crust: Crush graham crackers, mix with sugar and melted butter, press firmly into the prepared pan, and freeze while you prepare the next layers.
For the apple layer: Toss chopped apples with lemon juice, sugars, spice, and salt. Set aside.
For the cheesecake layer: Beat cream cheese and powdered sugar until smooth. Add sour cream and vanilla extract. Beat in eggs one at a time until just combined.
For the crumb topping: Mix flour, sugars, oats, baking powder, spice, and salt. Stir in melted butter until crumbly.
Assemble: Spread cheesecake mixture over the crust. Gently layer apple mixture on top. Sprinkle with crumb topping.
Bake for 35–45 minutes, until edges are set and center slightly jiggles. Let cool completely.
Chill in refrigerator for at least 6 hours or overnight for best results.
Cut into bars and drizzle with caramel sauce before serving.

Notes

Use Granny Smith apples for a tart contrast or swap for sweeter varieties like Fuji.
Substitute apple pie spice with pumpkin pie spice or cinnamon and nutmeg.
Drizzle caramel only when serving to maintain crumb texture.
Store bars in the fridge for up to 4 days in an airtight container.
Do not freeze, as it affects texture.