These Caramel Apple Cheesecake Bars are everything you love about fall—cinnamon-spiced apples, creamy cheesecake, and a buttery streusel topping, all drizzled with caramel!
You know that feeling when you take a bite of something, and suddenly, it transports you back to a perfect fall day? That’s exactly what happened the first time I made these Caramel Apple Cheesecake Bars.
It was a crisp Saturday afternoon, the kind where the air smells like bonfires and cinnamon. I had just picked up a bag of apples from the orchard, and I knew I wanted to bake something cozy. Pie? Too much work. Apple crisp? Delicious, but not quite enough. That’s when it hit me—why not combine the flavors of apple pie and cheesecake? And just like that, these bars were born.
One bite in, and I knew I had something special. The buttery graham cracker crust adds just the right crunch, the cheesecake layer is smooth and dreamy, and those cinnamon-spiced apples? Absolute heaven. But the best part? That caramel drizzle on top—because honestly, when has caramel ever made a dessert worse?
These bars are now a fall tradition in my house, and trust me—once you try them, they’ll be one in yours too.
Why You’ll Love This Caramel Apple Cheesecake Bars Recipe?
- Perfect balance of creamy, crunchy, and gooey.
- Tastes like apple pie, but way easier.
- Make-ahead friendly—hello, stress-free desserts!
- That caramel drizzle? It’s not optional.
Ingredient Notes:
Let’s break down the magic behind these bars.
- Graham Cracker Crumbs – The base of the bars, buttery and slightly sweet.
- Cream Cheese – The heart of the cheesecake layer. Make sure it’s softened for smooth mixing.
- Sugar – Granulated for sweetness, brown sugar for a little depth in the apple layer.
- Apples – Granny Smith for tartness, Honeycrisp for sweetness—use whatever you love!
- Cinnamon & Nutmeg – Warm, cozy spices that make these bars smell amazing.
- All-Purpose Flour – Helps bind the streusel topping together.
- Butter – Because buttery streusel = happiness.
- Caramel Sauce – Store-bought works, but homemade? Next level.
Pro Tip: Love a little crunch? Add chopped pecans to the streusel!
How To Make Caramel Apple Cheesecake Bars?
Step 1: Make the Crust
Start by preheating your oven to 325°F and lining a 9×13-inch baking dish with
Step 2: Whip Up the Cheesecake Layer
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just until combined. You don’t want to overbeat—this is cheesecake, not cake batter!
Step 3: Cook the Apples
Melt butter in a skillet over medium heat, then toss in chopped apples, sugar, cinnamon, and nutmeg. Cook until the apples are slightly softened—about 5 minutes. This step seems small, but trust me, it deepens the apple flavor so much.
Step 4: Make the Streusel
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Combine flour, brown sugar, cinnamon, and melted butter with a fork until it’s crumbly. If you like bigger streusel chunks (who doesn’t?), squeeze some pieces together with your fingers before sprinkling.
Step 5: Assemble & Bake
Pour the cheesecake mixture over the crust, spread the apples on top, then sprinkle with streusel. Bake at 350°F for 35–40 minutes, until the center is just set.
Step 6: Caramel Time!
Once the bars are cool, drizzle generously with caramel sauce. Then slice, serve, and try not to eat the whole pan in one sitting.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze (without caramel) for up to 3 months. Just thaw in the fridge before serving.
- Reheating: Want a warm bar? Pop it in the microwave for 10 seconds—it’s like a mini apple pie.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Swap the Apples – Try pears, peaches, or even cherries for a fun twist.
- Make it Gluten-Free – Use gluten-free graham crackers and oat flour in the streusel.
- Go Nutty – Add chopped pecans or walnuts for extra crunch.
- Salted Caramel Vibes – Sprinkle flaky sea salt over the caramel for a sweet-salty bite.
What to Serve with Caramel Apple Cheesecake Bars?
These bars are incredible on their own, but if you want to level up, try pairing them with:
- Vanilla Ice Cream – Cold, creamy, and melts into the caramel drizzle.
- Whipped Cream – Because more creaminess = better.
- Hot Apple Cider – The ultimate fall pairing.
- Coffee or Espresso – A must if you’re eating these for breakfast (again, no judgment).
Frequently Asked Questions:
Can I make these ahead of time?
Yes! They actually taste better the next day once they’ve had time to chill.
Can I use canned apple pie filling?
You could, but fresh apples add way more flavor and texture.
Do I have to add caramel?
Technically, no. But also… why would you skip the best part?
Let’s Bake!
If you love cheesecake, apple pie, and caramel, these bars are your new favorite dessert. Whether you’re making them for Thanksgiving, a fall potluck, or just because you need a treat, they’re guaranteed to be a hit.
Now tell me—are you team extra caramel drizzle or team vanilla ice cream on top? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Reese's Peanut Butter Cup Pie
Ingredients
CHOCOLATE GANACHE:
- 2½ c milk chocolate chips
- 1½ tablespoon vegetable oil
CHUNKY PEANUT BUTTER FILLING:
- 1⅓ c powdered sugar
- 1 c graham cracker crumbs
- 1¼ c crunchy peanut butter
- ½ c salted sweet cream butter
Instructions
- Line the bottom of a 9-inch fluted pan using parchment paper. Give it a light coating of nonstick spray.
- To make the Chocolate Ganache, combine 2½ cups of milk chocolate chips and 1½ tablespoons of oil, in a medium heat-safe safe bowl. Microwave the mixture for 45 to 55 seconds stirring until the chocolate is completely melted and smooth.
- Pour half of the melted chocolate into the prepared tart pan spreading it evenly on the bottom and up the sides. Place it in the refrigerator to chill while you prepare the peanut butter filling.
- In a bowl whisk together 1⅓ cups of sugar and 1 cup of graham cracker crumbs.
- For the Peanut Butter Filling, combine 1¼ cups of peanut butter and ½ cup of salted cream butter in a separate medium-sized heat-safe bowl. Microwave for 45 seconds then stir until combined. Add this mixture to your ingredients mixing until everything is thoroughly incorporated.
- Now it's time to assemble the pie. Retrieve your chilled pan with its chocolate coating from the refrigerator. Spread the peanut butter mixture evenly into it smoothing it out as you go.
- Pour the remaining melted chocolate, over the layer of peanut butter making sure to cover everything. Give the pan a tap to ensure that the chocolate settles evenly.
- After allowing it to cool place the dish in the refrigerator, for a minimum of 4 hours or overnight.
- When you're ready to serve remove the dish from the fridge. To release the pie gently press down on the bottom of the pan while holding it over a bowl. Then place a serving platter or a 10-inch cake circle, on top of the pie. Flip it over to remove the bottom of the pan and parchment paper. Flip it back again, cut it into wedges and savor!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
