Move over pumpkin! This Caramel Apple Cheesecake Bars Recipe is the go-to dessert for late summer and fall. A brown sugar cookie base, topped with creamy cheesecake filling, spiced apples, and a buttery oat crumble. After baking to golden perfection, they’re drizzled with rich caramel sauce. And the best part? No water bath needed!
These bars are just one in the collection of our cheesecake recipes — creamy, delicious treats that are perfect for any occasion, whether it’s a holiday get-together or a cozy night at home.
Even though these are perfect for autumn, they’re just as amazing in the summer! Think of them as the ultimate transition dessert from late summer to fall. And honestly, they’d be a hit for your Thanksgiving recipes or even Friendsgiving. Everyone will devour these because:
- So delicious: The combo of brown sugar, cream cheese, and that streusel topping is seriously amazing. And to make it even better, it gets a drizzle of caramel sauce!
- Freezer-friendly: I found out a while back that these bars freeze really well, which makes them perfect for those busy times.
- Perfect for a crowd: You can make them ahead of time, and they’re super cute when cut into mini squares—perfect for potlucks or any gathering!
Most Sundays, you’ll find me hunting for dessert recipes to treat the family. I’m always on the lookout for goodies like caramel apples or blueberry apple crumble — can’t go wrong with those!
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Caramel apple cheesecake bar ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Flour: All-purpose flour is in both the base and the topping.
- Brown sugar: A deeper flavor with mollases undertones.
- Butter: We always use salted butter in baking.
- Cream cheese: Full-fat cream cheese softened to room temperature.
- Granulated sugar: The simple flavor goes better in the apples.
- Eggs: Large eggs are standard in baking.
- Apples: Granny Smith apples are the kind of tart apples needed to balance all the sweetness.
- Vanilla extract: Rounds out the filling.
- Spices: Cinnamon and nutmeg come together for the perfect hint of apple pie.
- Caramel sauce: I prefer Richardson's caramel that is on the thicker side. If it is too thin it will run right off.
- Oats: Provide the perfect texture to the crumble topping.
How to make caramel apple cheesecake bars
Don’t worry, this recipe might need a couple more dishes than our usual cheesecake recipes, but trust me, it’s totally worth it. Plus, I’ve got all the step-by-step instructions to make sure it’s a success!
Start by preheat oven to 350ºF. Prep a 9x13 baking pan with parchment paper. Lightly spray with baking spray. Make sure all ingredients are prepped and ready.
Preparing the components
Mix together the flour, butter, and brown sugar with food processor until crumbly. Alternatively use a fork or pastry cutter. Press into the prepared baking pan. Bake for 15-20 minutes.
You are looking for it to be slightly puffy, dry on top but moist. It will be slightly underbaked with lightly golden edges without being wet or glistening.
While the crust is baking, peel and thinly slice the apples. Place the apples in a medium bowl and toss with 2 tablespoon sugar, cinnamon and the nutmeg. Set aside.
Make topping by combining the brown sugar, flour, oats, and softened butter. Use a fork or pastry cutter and mix until crumbly. Stir in egg white until evenly mixed.
The streusel will be very moist so be sure not to over mix. Set aside.
In a medium bowl, using an electric mixer, cream together the cream cheese and ½ cup sugar on medium speed for about 1 minute until smooth. Scrape the bowl well. Beat in eggs and vanilla on low until just combined.
Assembling the cheesecake bars
Pour cheesecake mixture from the bowl over a warm crust that isn't too hot. The filling will cook unevenly if the crust is too warm.
Give the cinnamon apples a good stir, then spread them evenly over the top of the creamy cheesecake layer. Be gentle. You want them to sit on top, not sink down in.
The final step is to spread the crumble topping evenly over the apples. I like to use clean hands to drop it in dots all over the top. Bake for 30-40 minutes.
Filling should be set and the streusel golden. Cool for 15 minutes in the pan, then lift out and place on a wire rack. Allow them to cool completely.
Hint: To get clean lines when you cut them, refrigerate until really cold or even pop in the freezer for 30 minutes. The colder they are the better the edges cut. Our secret weapon is this serrated knife. Cut into squares. Then drizzle generously with a thick caramel sauce.
How to store cheesecake bars
Store your cheesecake bars in an airtight container in the fridge for up to 5 days. If you need to stack them, just place a piece of wax paper or parchment between the layers to keep them from sticking together.
How to freeze apple crumble cheesecake bars
You’ve got two ways to freeze these bars. First, after they’re baked and completely cooled, wrap the uncut bars in plastic wrap, then foil, and pop them in the freezer. When you’re ready to serve, let them thaw for about an hour, then cut with a sharp serrated knife and drizzle with caramel.
The second option is for leftover squares. Place the already cut bars on a cookie sheet, making sure they don’t touch. Once frozen solid, transfer them to a freezer-safe container. When you’re ready, just thaw and enjoy!
FAQ
Nope, cheesecake bars don’t need a water bath! One of the great things about making cheesecake in bar form is that they don't require any extra steps when baking.
For the best results, make sure your cream cheese is evenly softened. I like to let the blocks sit at room temperature until they’re softened but not warm. How long this takes can vary depending on the room temperature. Avoid rushing the process by putting it in a hot room or using the microwave—it’s a recipe for lumpy cream cheese!
If you really need to soften cream cheese quickly, you can use the microwave on defrost mode or 30% power. Just make sure to stop every 15 seconds to flip the blocks. It might feel a bit tedious, but it’ll give you a better finished product.
Tips and tricks
- Be sure to bake the crust until it’s just slightly underbaked—golden brown edges but still a little moist, not wet.
- After peeling the apples, try to get the bars in the oven pretty quickly. The longer they sit, the more juice the apples release, which can make the bars too runny.
- For nice clean cuts, chill the bars until they’re really cold, or even pop them in the freezer for 30 minutes. Our secret weapon for perfect slices? This serrated knife.
More cheesecake recipes
Looking for other recipes like this? Try these:
Recipe
Caramel Apple Cheesecake Bars Recipe (w/ Crumble Topping)
Equipment
- serrated knife optional but very helpful
Ingredients
Crust
- 2 cups flour
- ½ cup packed brown sugar
- 1 cup butter softened
Apples
- 3 apples - peeled cored, and thinly sliced
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoon granulated sugar
Crumble Topping
- 1 cup flour
- 1 cup packed brown sugar
- ½ cup oats
- ½ cup butter softened
- 1 egg white
Cheesecake Filling
- 2 8 ounce cream cheese softened
- ½ cup sugar
- 2 large eggs
- 1 t vanilla extract
Serving
- ½ cup caramel sauce Thick consistency like Mrs. Richardson
Instructions
Preparing Components
- Preheat oven to 350º. Prep a 9x13 baking pan with parchment. Lightly spray with baking spray. Make sure all ingredients are prepped and ready.Baking spray
- Mix flour, butter, and brown sugar with food processor until crumbly. Alternatively, use a fork or pastry cutter. Press into the prepared pan. Bake for 15-20 minutes until edges are golden brown and dough is just underbaked whicih will look moist but not wet.2 cups flour, ½ cup packed brown sugar, 1 cup butter
- While the crust is baking place apples in medium bowl and toss with 2 tablespoon sugar, cinnamon and the nutmeg. Set aside.3 apples - peeled, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, 2 tablespoon granulated sugar
- Make crumb topping by combining the brown sugar, flour, oats, and softened butter. Use a fork or pastry cutter and mix until crumbly. Stir in egg white until just mixed. Set aside.1 cup flour, 1 cup packed brown sugar, ½ cup oats, ½ cup butter, 1 egg white
- In a medium bowl, using an electric mixer, cream together the cream cheese and ½ cup sugar until smooth. Beat in eggs and vanilla on low speed until just combined.2 8 ounce cream cheese, ½ cup sugar, 2 large eggs, 1 t vanilla extract
Assembling cheesecake bars
- Pour the cream cheese mixture over warm, but no hot, crust.
- Spread the apples evenly over the top of the filling.
- Spoon topping over the apples.
- Bake for 30-40 minutes. Filling should be set and the streusel is golden. Cool for 15 minutes in the pan, lift out. Cool completely.
- For the best looking pieces, pop the pan into the refrigerator until fully chilled or pop in the freezer for 30 minutes. The colder they are the cleaner the cuts will be. Using a serrated knife cut into squares. Transfer to serving platter and drizzle generously with a thick caramel sauce. caramel sauce½ cup caramel sauce
Notes
-
- Be sure to bake the crust until it’s just slightly underbaked—golden brown edges but still a little moist, not wet.
-
- After peeling the apples, try to get the bars in the oven pretty quickly. The longer they sit, the more juice the apples release, which can make the bars too runny.
-
- For nice clean cuts, chill the bars until they’re really cold, or even pop them in the freezer for 30 minutes. Our secret weapon for perfect slices? This serrated knife.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Wow! These are amazing and my family loves them!