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
Any adjustments needed for baking at high altitude?
Nope!
Fabulously delicious! A friend offered to PAY ME to make them again!🤣🤣🤣 I highly recommend them!
Wow. I want to get on the payroll too.
These were absolutely delicious and a big hit with our family. However, the crust came out very hard, even after following all directions. Any suggestions on what may have happened? Just wondering what I could do to help fix this problem. Thank you!
I would suggest baking for less time perhaps?
Hey! So excited to make these for thanksgiving. I am NOT a baker at all lol. Always cooking instead. So my question is, do I use salted or unsalted butter? I know that makes a big difference when baking! Thanks 🙂
I always use unsalted when baking but since these are so sweet you could use salted if that’s what you have on hand.
If short on time can canned apple pie filling be used in place of the fresh apples.
Salivating already!
Yes you totally can!
Can you gala apples?
Yes, you can totally use Gala apples/
I made these this week and, because it’s such a large recipe, I shared it with neighbors. I was especially impressed by the fact that neither the crust nor the topping got the least bit soggy, even after a few days in the refrigerator. i chose to forego the caramel topping, just because I thought it was already flavorful enough! I used a mix of Granny Smith and Gala apples and it was great! One neighbor liked it enough to ask for the recipe. This one’s a keeper, for sure!
Thank you Carol!
I want to make these very soon ,but would like to make them in a cheesecake pan.
What size pan do you think this recipe would go in?
This is made in a 9×13 pan which is equivalent to:
1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
42 (standard) cupcakes
Hope that helps.
This is so good! It does take a lot of time but boy is it worth it! Yummy! I do think a little longer baking time might be good to cook cheesecake a little more! Otherwise would definitely make it again! Great flavor!
Thank you! I’m glad you liked it.
Can this be prepped and made the night before and baked the next day? I’m making it for thanksgiving tomorrow but needing to save on time.
Thanks!
Love these bars! Do you think this recipe would work in a cupcake pan?
I’m also wondering if it’d work as mini cheesecakes.
Yes, totally. Might be a lot more work to individually layer each.
Yes but I think it would be a lot of work!
I absolutely love this recipe but add about 10-15 more minutes to the cook time of the cheesecake. Seriously so easy and everyone raves about this dessert when we make it! Thanks for sharing this recipe.
Every oven is different. Mine is definitely done at the written cook time.
I’m going to have to plan a dinner party so I can try these. I know you said they freeze well, but I’d probably end up eating them all at one sitting.
Haha happens to the best of us.
What a delicious recipe! And so perfect for fall! 🙂
Yes. They are a must for fall.
I’ve made this cheesecake several times and it’s been a huge hit!!! I’m making it again for someones birthday…who has requested only this cheesecake:). What is the best way to freeze this so it’s just as good fresh…it will only be frozen for less than a week.
I would bake and freeze without the caramel drizzle then thaw to serve.
Amazing.big cheesecake fan
This looked very impressive as well .tasted like heaven.😁
Awww thanks.
OMG!!! This is sooooo good! I added 10 more minutes to the cook time on the crust and about 15 more minutes after adding the cheese mixture, apples and strudel topping. It’s insanely delicious!!!
Thank you! I’m so glad you loved it!
What can you say about a recipe that has been pinned, shared, and rated by so many? So, I’ll have to say what so many others have said… WOW… just WOW.
This will be my go to dish for pot luck occasions or festive buffets.
I managed to half the recipe and it was delicious. I could not make the eggs into half so I added 2 eggs and this firmed it up nicely.
I would recommend people run, not walk to their kitchens to try this recipe.
This was a big hit!! I made it a couple of months ago for a bridal shower and everyone raved about it!
So glad you liked them!
Prep time 10 minutes??? Do you have minions working for you?
This took me about 45 minutes to prep then 45 minutes to cook still.
It does taste amazing but takes a lot more time.
I’m pretty quick in the kitchen. Sorry I can adjust it.
How long do these typically take to cool?
About one to two hours.
Cannot find recipe for Carmel cheesecake,help
The recipe is at the bottom of the post.
I’m liking this one! Pretty simple to make and tastes very good!
Thank you!
Made these for Thanksgiving and everyone raved about them. They’re our new favorite. Thank you!!
You’re welcome!
I am confused with the foil lined pan, am I lifting it out afterwards? I am not sure about leaving it there and serving from that.??
I would lift it out and cut them and put them on serving plates.
Instructions were poorly written, did not taste good and would not recommend. Very disappointed as this was for Thanksgiving and now I’ll have to make something else at the last minute. If you’re looking for a tasty cheesecake treat, keep looking.
Kaylee,
Hundreds of people have made this and loved it. I’m sorry you didn’t. You might have done something wrong.
Kaylee,
Literally thousands of people have made this and love it. I think you did something wrong or did not follow the well written instructions.
I’m one of the thousands who found the instructions easy to follow and absolutely loved the finished product. My new favorite fall dessert!
Salted butter?
I always use unsalted.
How far ahead can you make this recipe before serving?
They can definitely be made a couple of days ahead of time.
Do you by any chance have this recipe for a 8×8 pan instead of the 13×9?
No. But you can just cut the recipe in half.
HI, I’m wondering if you can give me a recipe of the Caramel sauce for drizzling?
I just used a jarred sauce.
So I made these and for some reason the cheesecake part has a consistency of almost like scrambled eggs? Not sure what I did wrong
Hmm. That sounds very odd. I have no idea?
Absolutely amazing.
Mine curdled as well. I’m not sure what I did different than everyone else. The flavor was there but my texture was off.
These look soooooooo yummy! I’m making them for a family get together tomorrow!! If I only have 2 blocks of cream cheese would I be ok to just use 2/3 of each ingredient for the cheesecake part!? Seems to me like it would work but it just wouldn’t be as thick!
Yes! You can totally just use 2 blocks and do as you said. Hope it worked!
Do I have to use aluminum foil in bottom of pan?
I do in the pics but it’s not necessary.
Thanks for sharing! Do they keep long?
Yes, you can freeze them or they keep in the fridge for close to a week.
The best cheesecake I’ve ever made or eaten! Time consuming but if you have someone help chop apples or mix the topping it goes much faster. Once I accidentally doubled the oatmeal and the topping turned out a little crispier so I keep doing it. Thank you for sharing this recipe, my family and friends won’t let me stop making it so I get to enjoy it often! 🙂
So glad you enjoyed them!
I came across this recipe a few years back on Pinterest and am SO HAPPY I did!! I have a houseful of boys that are huge fans of apple desserts and this is hands down the best one I’ve made! It is the most requested dish for me to bring to any holiday gatherings and my son’s request each year on his birthday, which is today and YES I made this up this morning!
I love hearing that. Thank you!
Overall, this tastes good and has a lot of potential. However, too my taste, the cheesecake and crust could use some work. I am going to make this a few more times to get it how I like it and will post what I end up finding. Also it took me 60 minutes to bake (maybe I used juicier apples).
Cheesecake:
Honestly I feel like my wife’s friends will judge me if I call these cheesecake bars, so I’m only calling them caramel apple bars. The “cheesecake” was super fluffy. I’m gonna try only 2 eggs next time. Then I’ll try adding sour cream in future and getting a more dense cheesecake.
Crust:
Typically the other flavors masked how bad it was, but I kept getting tastes that was really dry and floury. I thought it was the streusel at first, but isolated it to the crust. I would give the crust 2 stars. Someone mentioned making a graham cracker crust and I think that would go well with this recipe.
Despite these preferences, it all went well together, but I’d like to get it perfected.
Also, is there any reason I need to use the aluminum foil?
Just makes for easy removal. you don’t have to use foil. The crust is a shortbread crust which is dry by definition and should melt in your mouth.
Hi Christy, I made this recipe last year and it tasted amazing. However, the apples were very juicy and made the cheesecake Look a bit like scrambled.. do you think it’s possible cooking the apples first to prevent this ?? I really want to make it for a dinner I have over the weekend but I’m a bit worried this can happen to me again..
Yes! You can definitely cook them up ahead of time. I don’t have that issue though. What kind of apples did you use?
How long do these last in the refrigerator?
You can freeze them and they last a couple days in the fridge. The topping will start to get soggy.
These are definitely on the menu once I finish my 21 day healthy eating course!1
Ooh girl. They are worth it.
I made these this past Easter. They were a hit. I give it more then 5 stars. They were FANTASTIC!!!
Thank you!
This took some time to prepare, but were a big hit at my work Friendgiving lunch! Will make again for family Thanksmas. Thank you!
You’re welcome!
what kind of caramel is the best to use?
I like Mrs. Richardsons.
Question: are these difficult to cut? I’ve been asked to bring bite size desserts and was wondering how easy it would be to cut these in 1″ squares.
I don’t think they’re difficult to cut!
Are these caramel apple cheescake bars freezable?
Yes, totally!
This stuff is the BOMB! We just love it! Our daughter asks for this every year for her birthday instead of a cake and I am so happy to oblige! Thank you for the recipe 😀
You are welcome!
I made these tonight for a halloween party im going to tomorrow. Im not sure they came out right. I followed the recipe exactly and I used the three packages of cream cheese like it says. But it puffed all up and there doesn’t seem to be much of a cheesecake layer underneath. Certainly does not look like the picture . Now I’m wondering if I should even take them and am trying to scramble to figure out what else i can make last minute. Im pretty disappointed because they looked so good.
I’m so sorry. Did you add the eggs? This recipe has been a tried and true favorite by many so I’m not sure what went wrong for you.
is it necessary to line the pan (even when using glass) with aluminum foil, or will it work just as well spraying the pan with cooking spray? What is the purpose of using foil?
Just makes it easy to cut. It’s not necessary.
I would like to try these and am wondering if they can be made ahead and frozen for a few weeks or would the applies become mushy.
I have frozen these and they were great!
This was delicious! Everyone loves it. I think it tasted better on the second day as cheesecake does… Thank you for the recipe! This will be a staple in my home.
Thank you!
I made these fr my husband to take into work. They were a huge hit. I did make a few changes. I added 1 cup chopped toasted pecans to the crust. I also added a touch of salt to the apple mixture. Also used another cup of toasted pecans to streusel mixture and used the rest of the carmel bits over the top before I baked it. Apples always make me think of fall. This was a huge hit. Thanks for the post.
Thank you. I think a little salt adds a lot so I might add that too!
I made these to take a get together and they were a big hit. My pan was flatter so I just cut the cheesecake part of the recipe by 1/3 with a little less cooking time. Meaning 2 pkgs of cream cheese and 2 eggs etc. Thank you for posting this recipe.
Glad you liked it!
These look amazing!!! I cannot wait to make these in the Fall.
You will love them!
Yours recipes are wonderful! Those amazing deserts! If you ask me you are the queen of the sweets!
Haha. Thank you!
Can you use apple pie filling instead of apples? I have a can I need to use
I’m sure you can although you probably wouldn’t need to add any sugar since they are pretty sweet already when they come in a can.
I have made these several times! They are delicious and everyone whose tried them loves them. Little more work, but they are sooooooooo worth it1
Thank you!
These ARE absolutely positively Amazing!! I have made them several times and everyone just LOVES them!!
Thank you!!
I want 8 instead of 16. Can cut the recipe to half and still expect it to be as tasty?
I will bake for the same time though.
Yes! I’ve totally halved it and made it in a 9×9 pan. Bake time should be the same maybe a tiny bit less.
These were a huge hit! Everyone loved them. I’m making another batch now but have now tried mixing the apples with a homemade caramel sauce for the apple layer! Baking right now
Thanks! Glad you loved them!
Hi I must say first I am considered a very good cook. I have made this cheese many times because everybody loves it. My problem is the crust always comes out hard. I have tried baking it a shorter time not baking it at all and it still comes out hard. Every body loves it no matter how it comes out. I do use more apples an no nutmeg. It’s still the best.
Hope I’m not overstepping my boundries! It really bothers me when people steal ! https://www.facebook.com/Cooking.At.Home1/photos/a.535523493256982.1073741828.534156176727047/551739221635409/?type=3&theater
GRRRR. THanks for the heads up.
Y’all also check out this video with the instructions. These are super yummy! especially with apples we picked, we used a mixture of different kinds. super easy to make and easy to eat on the go. https://www.youtube.com/watch?v=vNqDIMXz-BM&feature=youtu.be
I’m making this again tonight! Last week I made it and brought it to small group and everyone LOVED it! They couldn’t stop talking about it! Its soooo good! I’m going to forever make this! OMG! Thank you so much!
You’re welcome!
I’ve been making these for the last 2 years and they are delightful. Even my husband who isn’t a cheesecake fan enjoys these. It’s a must have for holidays or pot lucks.
Thank you! I’m in love with them too!
Made this recipe for a potluck and got rave reviews! I prefer to serve it warm, about an hour out of the oven, rather than refrigerated.
I’m torn between warm and cold!
I need to make these soon!
You do!
These recipes sound incredible but without nutrition listing for each recipe I am unable to get the recipes. I am on a very restricted low sodium diet and I need the nutrition listing. Sorry to miss these delicious recipes.
Sorry. I have it listed for my healthy recipes. If you have a specific recipe I can add the nutritional info. With over 600 recipes it’s hard to add it to every one.
This came out delicious! I made it exactly the way the recipe called for. I used a darker non stick pan so I didn’t layer with aluminum foil and didn’t have any trouble getting them out of the pan. The bars are also extremely delicious warm! Great recipe.
I’m glad you enjoyed them Angie!
This has been on our Thanksgiving table for four years in a row (along with pumpkin and blueberry pie) and it is to DIE for. Seriously, these are perfect and it isn’t Thanksgiving without an apple dessert. For Canada Day, I replace with the apples with fresh diced strawberries (I toss them with a couple table spoons of corn starch to compensate for the extra moisture) and serve it with Chantilly cream instead of caramel sauce. Perfection.
Why have I never done it with strawberries. That would be killer!
Why foil lined? My crust got hard as rock, could barely cut it, and stuck to foil. Other than that ppl loved it!
It just makes for easier removal. You don’t have to use it.
I use parchment paper.
Going to make these today for Christmas. What if I want to add a little sour cream to the cheesecake portion? Would I subtract that same amount of cream cheese?
No. I would just add it. I usually add a couple of tablespoons to my other cheesecakes.
Will they be affected if I make them the night before? I’m making my own caramel sauce…will that be a problem?
No you can definitely make them ahead of time. Maybe wait to add the caramel until serving.
These look great! Can you make them the night before? The caramel sauce won’t harden? (I’m making my own…)
Thanks!
Because of you, these have become a tradition in my family. We make them every year for Thanksgiving.
Aww. I love hearing that!
my friend makes them in muffin tins…they are amazing!!!
you have to use foil cup liners.
Ooh! I’m gonna try that!
If I want to make these ahead of time,(like a day in advance) do I add the caramel and then put in fridge? Or do I add caramel right before serving?
You could do either. I would personally add it right before serving so your crumble on top stays crunchy.
I am planning on making several pans of these for a party. I was wondering how long they would keep and still be in good shape for serving? I would like to make them on Thursday and serve them on Saturday.
That should be no problem at all! Cheesecake is better as it sits. Just wait to drizzle the caramel until right before or you could drizzle it and let it set in the fridge.
this is an amazing recipe
Do you think it would still taste the same using honey crisp apples?
Yes, I’ve made it with those. It tastes great!
Hello I was wondering if you think it would work to make these in cupcake tins. If so, how would I need to change the recipe? Thanks!
Yes. I think you could but I haven’t done it. I know other readers have. you would definitely reduce the baking time but I can’t know by how much because I’ve never tried it.
These are my go to cheesecake bars! I have made them several times and each time they have been a success, people simply love them. 🙂 I have made several of your recipes and they have all been wildly successful.
I love this cheesecake bars!!
I was thinking about made a higher cheesecake and double the recipe of the cream…. have you try it yet? thanks
I already increased the cheesecake filling from the original recipe so I’m not sure more would work.
looks amazing. that melted caramel looks very appealing.