Caramel Apple Cheesecake Bars Recipe

Author : Molly Hardin

Author: molly

Published: October 20, 2025

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Introduction

Caramel Apple Cheesecake Bars Recipe are one of my favorite treats to make when the weather starts to turn crisp. The mix of sweet, tart apples with creamy cheesecake and rich caramel is irresistible. I love how this recipe combines those layers into one easy bar, perfect for sharing with friends or family. You’ll find the right balance of flavors and textures here, and I’ll walk you through every step so you can enjoy the best caramel apple cheesecake bars you’ve ever made.

Ingredients List for Caramel Apple Cheesecake Bars

Gather everything carefully—using the right form of each ingredient makes a real difference in flavor and texture. Here’s what you’ll need for the crust, filling, and topping:

1½ cups graham cracker crumbs (finely crushed for a smooth crust)
⅓ cup unsalted butter, melted
¼ cup granulated sugar
16 ounces cream cheese, softened (room temperature is key)
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 large apples, peeled, cored, and diced into small cubes
1 cup caramel sauce (store-bought or homemade, but thick and pourable)
1 teaspoon ground cinnamon
Optional: pinch of nutmeg for extra warmth in the apple mixture

Make sure your apples are diced uniformly so they cook evenly and blend nicely with the creamy filling. The softened cream cheese should be smooth to avoid lumps in your cheesecake layer.

How to Prepare Caramel Apple Cheesecake Bars

Follow these steps carefully to get the texture and flavor right. Trust me, caramel apple cheesecake bars need a little patience but the results are more than worth it:

Prepare your pan: Preheat your oven to 325°F (165°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
Make the crust: Mix graham cracker crumbs, melted butter, and ¼ cup granulated sugar in a bowl until it feels like wet sand. Press this mixture firmly and evenly into the bottom of the pan. Bake the crust for 8-10 minutes until it starts to set. Allow it to cool slightly while you prep the filling.
Prepare the cheesecake layer: Beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the egg and vanilla extract, mixing gently until just combined. Overmixing can cause cracks later.
Combine apples and spices: In a separate bowl, toss diced apples with cinnamon (and nutmeg if using). Make sure every piece is coated.
Layering: Spread half the cream cheese mixture over the crust evenly. Scatter half the spiced apples on top of that, then drizzle a few spoonfuls of caramel sauce over the apples. Repeat with the remaining cream cheese layer, apples, and caramel.
Baking: Bake the bars for 35-40 minutes. The cheesecake layer should be mostly set but still jiggle a little in the center. Don’t overbake – this keeps the texture creamy.
Cooling and chilling: Let the bars cool on the counter for about an hour, then transfer to the fridge to chill for at least 3 hours, or overnight for the best sliceability.

Using parchment paper makes removing the bars a breeze. I recommend slicing these with a warm, clean knife for neat edges. You can warm the knife under hot water and wipe it dry before each cut.

Why You’ll Love These Caramel Apple Cheesecake Bars

Quick and easy to prep with simple, common ingredients
Perfect balance of creamy cheesecake, fresh apples, and luscious caramel
Great for gatherings or just a cozy treat at home
The bars can be made ahead and improves in flavor after chilling
Adaptable for different apple varieties and your preferred caramel sauce

I often make these bars when I want a dessert that looks fancy but doesn’t take all day. Plus, the combination of tart apples and sweet caramel always wins over my dessert-loving friends.

Tips for Perfect Caramel Apple Cheesecake Bars

Use firm apples: Granny Smith or Honeycrisp hold their shape well and offer a nice tart contrast.
Don’t skip chilling: The bars firm up beautifully after refrigeration, making slicing clean and easy.
Softened cream cheese: Always bring it to room temperature; otherwise, your batter can get lumpy.
Drizzle caramel sparingly: Too much can make the bars too soft or overly sweet. I usually reserve a couple of tablespoons for serving.
Clean knife for slicing: Warm a thin knife before slicing to get perfect bars without cracking.

Storage & Reheating Instructions

Store leftover caramel apple cheesecake bars in an airtight container in the fridge. They keep well for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just wrap the bars tightly with plastic wrap and aluminum foil before freezing.

To serve frozen bars, thaw them overnight in the fridge. If you want to warm them, heat a slice in the microwave for 10-15 seconds, but don’t overheat or you’ll lose that creamy texture.

Nutritional Information Disclaimer

The nutrition content of caramel apple cheesecake bars can vary depending on the specific ingredients and brands used, such as the type of caramel sauce or size of apples. This post does not provide precise nutritional data. For detailed information, it’s best to calculate based on your exact ingredient choices.

FAQs About Caramel Apple Cheesecake Bars

Can I use other types of apples for these bars?

Yes, you can. While Granny Smith and Honeycrisp work best for their firmness and balanced tartness, Fuji or Gala apples will add a sweeter flavor. Just ensure the apples are firm so they hold texture after baking.

Is it okay to make the caramel sauce from scratch?

Absolutely. Fresh homemade caramel adds an extra special touch, but a good quality store-bought sauce works just fine. Just make sure it’s thick enough to drizzle and not too runny.

How do I prevent the crust from getting soggy?

Baking the graham cracker crust before adding the filling helps create a solid base. Also, press it evenly and firmly. Cooling the crust before adding the cheesecake layer is important to maintain the texture throughout baking.

Can I make these bars gluten-free?

Yes. Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies. Be sure to check that your caramel sauce and other ingredients are gluten-free as well.

Why do my cheesecake bars crack sometimes?

Overmixing the cheesecake batter or baking at a too-high temperature can cause cracks. Mix just until combined and bake at 325°F (165°C). Chilling after baking also helps prevent cracking.