Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. These are a tried and true cheesecake bar dessert recipe.
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CARAMEL APPLE CHEESECAKE BARS
WHAT ARE IN THESE BARS?
These have a flaky shortbread crust, a simple cheesecake filling, and has cinnamon apples and a brown sugar streusel on top. Drizzle caramel sauce on top when serving. I like Mrs. Richardson’s caramel or any other brand that’s on the thicker side.
WHAT KIND OF APPLES SHOULD I USE?
I use Granny Smith green apples because they are a little more tart and the recipe is on the sweet side so it balances out. You can really use any apple you have on hand.
Add some cinnamon, sugar, and nutmeg to the apples.
The cheesecake layer goes on top of the shortbread crust.
Add the seasoned apples on top!
The crumble on top is pretty simple with some flour, brown sugar, oats, and butter.
Seems thick but melts down.
You know it’s done when it’s nice and golden brown.
You can add the caramel on top right before serving or before you chill them. This recipe is always requested any time I bring it anywhere.
HOW DO I STORE THESE?
After you have baked the bars let them cool to room temperature then store in the fridge up to 5 days. Some people like to eat these warm as well.
CAN I FREEZE THESE CARAMEL APPLE CHEESECAKE BARS?
Absolutely. You can freeze these caramel apple cheesecake bars up to four months. Just like most cheesecakes, this recipe freezes well. Just make sure to save the caramel topping for when serving.
OTHER APPLE RECIPES:
- Salted Caramel Apple Cups
- Apple Pie Caramel Apple
- Apple Pudding Cake
- Apple Crisp Pizza
- Caramel Apple Cheesecake
- Apple Crisp Cheese Danish
- Appledoodles
- Apple Salad
Caramel Apple Cheesecake Bars
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup butter, softened
Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Apples:
- 3 Granny Smith apples, peeled, cored and finely chopped, (about 3 cups)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
Drizzle:
- 1/2 cup caramel topping for drizzling after baked
Equipment
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
- For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.
- Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months.
- Drizzle with caramel topping and let cool. Serve cold and enjoy!
Video
Notes
Can you serve them hot with vanilla ice cream?
I plan to make these next weekend for a family reunion. I plan on using a vanilla wafer crust that I have modified for this recipe:
Crust:
2 cups crushed vanilla wafer crumbs
1 tbs of white sugar
1 tbs of brown sugar
1 tsp of cinnamon
1/2 cup of melted butter
Combine all the ingredients in a bowl and then press evenly into the pan. Bake time will be about the same.
I actually made these today and am commenting (not just telling you how wonderful they look). And, yes, they are as good as they look! This recipe is a keeper for sure! The only thing I would do is increase the amount of apple or make sure they are 3 very large apples. I guess I really like the apple part of it and wanted more of that flavor.
These look amazing and your photographs are always fantastic! Keep up the good work!
This sounds phenomenal!! I will be trying it!
@LT,
I’ve kept mine in the fridge for up to 3 days. But I doubt they will last that long…
Just made these tonight! A. MAZ. ING. Do you know about how long they will last if kept cold?
Just made these tonight! A. MAZ. ING. Do you know about how long they will last if kept cold?
I seriously LOVE this recipe … been making it for a few years. I also double the cheesecake part of it, but I’m not a fan of the crust. I do a graham cracker crust and it’s awesome with it.
Found this amazing recipe on Pinterest and am looking forward to following your blog. I’m featuring your Caramel Apple Cheesecake Bars today. Thanks for sharing!
just made these tonight are they are DELICIOUS! such a great recipe, thankyou!!!
Yum! I halved the recipe and used 1 brick of cream cheese & 2 eggs, and made it in a well-greased 9×9 pyrex dish. I toasted the crust for about the same amount of time listed but adjusted the second baking time to about 30 minutes. Then I refrigerated and drizzled carmel over the top as they were served.
(Hopefully this will help someone else interested in halving the recipe.)
Yum! These were a hit!
I made these this weekend!! Absolutely wonderful and easy enough to whip up! 🙂 Thanks for sharing!
I have made this recipe tons of times & it is totally amazing! My tips would be… cook in a 9 X 13 GLASS pan & DON’T use foil (it sticks in the crust & you find foil after taking a bite). Spray pan liberally with a good cooking spray. Put the caramel on just before serving that way the Strusel stays crunchy (if you don’t want it soggy). I buy the caramel in the squeeze bottles that are usually for ice cream… way easier! Make the day before, this is time consuming. After baking turn oven off, open oven 1/2 way & let it cool for about 2 hours, then chill in the fridge at least 6 hours or better would be over night, in the fridge. Don’t try to cool faster in the freezer the cheesecake turns grainy & yucky.
I have gotten rave reviews wherever I bring this dessert & continually get asked for the recipe.
I can’t say enough good things about this recipe! These bars were FANTASTIC! Easily one of the best (if not THE best) desserts I’ve ever made. Two things though…1) Unless you are going to a really big party/gathering, I would half the recipe. I took a 9×13 to a friends for thanksgiving and came home with half the pan. They’re tall and very rich so they go a long way! 2) I don’t understand the foil! All it did was make a huge mess. I think next time I will just stick with Pam!
im making this for thanksgiving tomorrow…can anyone recommend if i should make it today or wait till tomorrow morning
I was perusing blogs and ran into a list of some gorgeous desserts called Sweet Sixteen on Sugar Rush, including your yummy cheesecake bites. I’ll be back for another serving!
Wow, this looks delicious, you’re giving me a Sugar Rush just looking at it!
Made these. LOVED them!! … and posted about them. Thanks so much for sharing this fabulous recipe!
Tracey
Thank-you for the great recipe! I loved the thicker cheesecake filling!
oh.my.goodness.
WOW! And it doesn’t even look that hard.
I think I need to become a faithful follower of your awesome food blog!
Wow! These look so yummy! I am for sure going to give these a whirl. Thanks, this is my first visit to your blog but not the last!
Holy COW!!!!! These are amazing and were a HIT at my dinner party. Thank you so much. I did not use foil though when baking. Just greased the heck out of my glass baking dish. Worked okay enough I guess 🙂
Oh. My. Yum! I must make these!
I just made these but subbed Rice flour for regular flour and it turned out just the same since I have a wheat allergy. Now off to make the caramel sauce since I also have a corn allergy. I can’t wait to try them.
Hello! I originally found your recipe through another blog, but I mentioned you on my blog as well. Loved the dessert!
these look and sound sooooo amazing! i’ve been looking for a fun fall-ish dessert to switch it up from plain old pumpkin bars and i think these might be it. thanks!
xo,
Janell
I made these last night, they were great! Very decadant, this would easily have served 10+ people with seconds for all! I changed the base to a crushed biscuit and butter base and made a butterscotch sauce but it really doesn’t need the caramel sauce, delicious enough with a bit of cream on the side. I also made only two thirds of the cheesecake filling and that was enough for me 🙂
I made these the on Wednesday for a Thursday night dinner and they were AMAZING!!! Big Hit with the ladies and the gentlemen. Thanks so much for sharing!
Cheesecake and apples…perfect! I need to try this recipe. I found your blog through Pinterest.
Fantastic…! This is going to be a perfect dessert..
Looks so good. Makes my mouth water looking at it. I just ordered a caramel apple from
EatSwirl.com http://www.eatswirl.com
about a month ago and now I’m craving another. But I’ll try to make this one first. Wish me luck because I’m not a good baker. If it looks half as good as this picture, I’ll be ecstatic!
OMG these look amazing, I want to make them right now 🙂
I have had these bookmarked for forever! I think it’s time I made them! Yummmm!
So funny! When I saw the picture I thought to myself…that sure does look like the recipe that I always make. Upon further reading I read that it is Paula Deens Recipe which is infact the one that I have also been making for years!! it’s delicious and your pictures are beautiful!!
The bars are so delicious! I just made some and I am really impressed with the recipe.
I made these for Thanksgiving, and my family loved it…but I found them kind of bland and tasteless and thought the only thing flavorable about it was the caramel. 🙁
@Anonymous,
I did use a glass dish and did not need to reduce the temperature. Make sure to line with heavy duty foil for easier cutting. Good Luck,
Christy
Did you use a glass baking dish? I plan to but not sure if I need to reduce the temp to 325 or not.
I want to lick the caramel now! It makes me mouth water! Lovely recipe! I can’t wait to try it.
I love the idea of a thicker cheesecake filling – and I’ve been meaning to comment and tell you that I love the new look of your blog! So cute…
I’ve made these TWICE in the last 10 days! But, I made a few tweaks to make them slightly healthier… check out my blog where I revamp blog recipes http://blogfoodbetter.blogspot.com/
I made these for my boyfriend this past weekend and he said they were the “best dessert he had ever had”. Thanks for the great recipes! Keep ’em coming!
I’ve been poking around foodgawker for quite some time now and I discovered this recipe and fell in love. Saturday was my coworker’s last day and I felt that making these for her would be a delicious gesture. These bars were so delicious, that not only did I go home with an empty pan, but I had to monitor my other coworkers from going crazy and having more than two. Thank you so very much! Definitely a must bake again.
I made these this weekend and the leftovers are calling my name right now. They are gooooood!
I “accidentally” found your blog and saw these Caramel Apple Cheesecake Bars!
Congrats! They look great and I bet they do taste great as well!
Thank you for sharing!
Joana (Portugal)
wow,these look great! i made a caramel apple cheesecake pie the other day, and it’s pretty similar to this except it has nuts and a graham cracker crust. it was YUM.
These look so great!! It’s basically a combination of all my favorite things, so go you!!
I am in the midst of having a blog re-do, also by April Showers. Isn’t that crazy?
We are obviously both very awesome people.
Love you blog!!
I made these for a family get-together and they were a hit! Thanks for the very yummy recipe!
These look absolutely wonderful! And, I love your new layout! 🙂
i’m not a huge cheesecake person, but that looks great with the crumblies and the sauce!
SO delicious! I seriously wish I had one of those right now!!!!
I found your blog yesterday looking for apple muffins, but instead made these bars. OH!MY!GOODNESS! They are wonderful. It was a lot of work for me(I don’t cook much), but oh so worth it! Love your blog! Can’t wait to come back for more yumminess!
Oh my Lord! My daughter would flip for these. Anything with caramel.
You have a wonderful blog with wonderful recipes and pictures.
Cheers~
It’s always great to find another Mormon blogger. Plus, I’ve been looking at your other recipes and they look great. I’m following you now.
That is the most gorgeous piece of cheesecake I have ever seen. Apples, cheesecake, and caramel, what’s not to love about it? Simply delicious.
omgeeeeee, these look like something I would eat for breakfast, lunch and dinner until they were gone…yum yum yum!
I made these last night but subbed one crushed package of graham crackers for one cup of flour in the crust. These are RICH…but full of awesome-ness!
Can you use red apples?
Sure! You can use any apple. People just prefer the tart apples I a sweet dessert.
How did it turn out with the Graham crackers
My mouth is watering just looking at the picture! This looks too delish not to try and make, yum!!!
They look delicious. But has anyone actually made them? Would like to hear those reviews. Everything reads how great they look.
I have made these and they are delicious! I did not use all of the streusel topping, probably just 2/3-3/4 of it. This is my second time making these bars for work luncheons. They were very popular the first time. Can’t wait to dig into this batch!
I used this recipe twice, but instead of making bars I made it like a regular cheesecake in a spring-pan. I ended up having to cook it a bit longer but it ended up amazing the first time. (I made home-made caramel because it’s way cheaper) and the second time I overcooked the caramel so it ended up hardening into a block on top of the cheesecake and effectively ruining the experience.
I made them. There was WAY too much streusel: I threw out about a half a cup because there was nowhere left to put it. You couldn’t feel the oatmeal and the streusel overwhelmed the rest of the bar, and was crumbly and messy to eat. I’d cut the flour and sugar by half and reduce the butter by 2-3 tablespoons.
I didn’t like the crust, either, but that might be personal preference. I don’t like that sort of dust-and-butter texture you get with shortbread crusts, and it cracked and didn’t support the filling that well. I’d try adding an egg or using an actual cookie recipe.
Use apples with a good, strong, flavor, even if they aren’t Granny Smiths. I definitely agree that tart apples are better with caramel but I think Granny Smiths get far too much credit as baking apples—unless you have a special source, they usually taste like sour and little else. Mine didn’t taste like anything and I wished I’d used Jonagolds or something and then brightened them with a little lemon zest.
I’ve made it and would not recommend it. Confusing, poorly written instructions, lots of time, and it tastes borderline gross.
I made them & the instructions are very clear, maybe you’re the one with the issue. You have a right to your opinion, but it seems like you could have phrased it in a nicer way. You seem like a rude person. These were amazing!
Blogged hopped over from somewhere. Now that I have put on 2lbs just by looking at the pictures. Let me tell how wonderful your blog is, it is amazing.
Adorable blog! I always imagine you as very much like Summer which is who I thought of when your new blog popped up. CUTE! Might try a little apple cooking today~
Looks so cute! I love your blog! I stop by all the time to dream about yummy food.
This looks so good. Good call on upping the amount of cheesecake in these bars. That’s always a good way to go in my opinion!
Hey Christy,
Love the new look!! I check your blog all the time & always am pleased with whatever recipes I try. Thanks for all your time and effort.
I’m pretty sure I need this in my life right now!! *drool!* 🙂
Those bars look amazing!
Love the new blog!!!
There is a recipe on Betty Crocker, similar to this one, that has a couple of shortcuts if you are looking for something easier but still delish!
-Nessa
Love the new layout!! The bars look amazing!! Making these for my VT tonight.
love the new look
I love your new blog! It looks great. These look awesome, I will have to try them. Miss you!
Love your new site design! Very cute! And anything with cheesecake is a winner in my book.
Oh my gosh, those look amazing! I’m drooling over here! Can’t wait to try them out! Love the new blog look/layout!
love the recipe !!!!!!!!!!!!!!!!!!! looks delicious
Love your new blog design!!
i’ve been wanting to try paula deen’s recipe for a while, these look great
LOVE your new blog!!!
And, these bars look amazingly delicious.
I’ve been looking for a new apple recipe to make as a present for my Dad. This is perfect. xx
THat is my kind of recipe! Thanks for sharing!
Ok, these look absolutely a*maz*ing!!! 🙂
I haven’t baked nearly enough with apples this fall either…I need to get on it! This cheesecake looks delicious!!
Oh, it is AMAZING! And relatively easy to make! So, so worth the work that does go into making it!
These look amazing! And they’re the perfect size too.
I’ve made this recipe several times now. This has become my favorite family gathering/potluck dish! Everyone LOVES it and I always get requests for the recipe! Of course, i send them over to your site! Thank you for sharing!
Thank you. It’s one of my faves too.
Hello! I just made them.. I just have a question. Is it normal that it looks watery once I got it out of the oven ? I know that because of the apples but is that alright then ?
Mine has never been watery? Extra juicy apples maybe?