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Final shot of Caramel Apple Cheesecake Bars
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Caramel Apple Cheesecake Bars

A graham cracker crust, creamy cheesecake, cinnamon apples, and crunchy streusel come together under a warm caramel drizzle.
Prep Time25 minutes
Cook Time40 minutes
Chill Time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: apple cheesecake bars, apple dessert bars, caramel apple cheesecake bars, caramel apple dessert, fall cheesecake bars
Servings: 16 bars
Calories: 260kcal
Cost: 3

Equipment

  • 9x9-inch baking pan
  • parchment paper
  • mixing bowls
  • electric mixer
  • whisk
  • pastry cutter or fork
  • rubber spatula
  • wire cooling rack

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 6 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 cups peeled, finely diced apples (about 2 medium Granny Smith apples)
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 6 tbsp cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon
  • 1/2 cup caramel sauce, plus more for serving

Instructions

  • Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides.
  • Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of the pan and bake 8 to 10 minutes until set. Cool slightly.
  • Beat cream cheese and sugar until smooth, about 2 minutes. Add eggs one at a time, then mix in vanilla and flour just until combined.
  • Toss diced apples with brown sugar, cinnamon, and flour until evenly coated.
  • Cut cold butter into flour, oats, brown sugar, chopped pecans, and cinnamon until it forms pea-sized clumps for the streusel.
  • Pour cheesecake filling over the cooled crust and smooth into an even layer. Scatter apple mixture over the top, then sprinkle with streusel.
  • Bake at 350°F for 35 to 40 minutes, until edges are set and the center jiggles only slightly.
  • Cool in the pan for 1 hour at room temperature, then refrigerate at least 3 hours before slicing into 16 bars. Drizzle with warm caramel before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For best texture, add the caramel drizzle just before serving if storing longer than 1 day. Bars can be frozen without caramel in a single layer, then transferred to an airtight container for up to 2 months.