Caramel Apple Cheesecake Bars

Imagine the best parts of fall in one bite. These Caramel Apple Cheesecake Bars stack a buttery, shortbread base, cinnamon-sparked apples, and a tangy cream-cheese layer, then swirl on glossy caramel for the mic drop. All the wow of a fancy dessert—none of the drama. If you want a second, low-stress showstopper on the table, this Easy Apple Galette pairs perfectly.

Caramel Apple Cheesecake Bars

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• Author: Sarah
• Total Time: 1 hour 10 minutes + chilling
• Yield: 16 bars 1x

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Description

Imagine the best parts of fall in one bite. These Caramel Apple Cheesecake Bars stack a buttery shortbread crust, cinnamon-kissed apples, tangy cream cheese, and swirls of thick caramel. All the wow of a fancy dessert—none of the stress.

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Ingredients

Scale 1x2x3x

• Crust:
• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ tsp fine salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• Apple Layer:
• 2 medium apples (Granny Smith or Honeycrisp), peeled and finely chopped
• 1 tbsp fresh lemon juice
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• Cheesecake Layer:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Topping:
• ½ cup thick caramel sauce (plus more for drizzling)
• Flaky sea salt, optional for garnish

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Instructions

1. Preheat oven to 350°F. Line an 8×8 or 9×9 inch pan with parchment paper, leaving overhang on two sides.
2. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Press firmly into the pan and bake for 15 minutes until lightly golden.
3. Toss chopped apples with lemon juice, sugar, and cinnamon. Spread over warm crust.
4. In a bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla just until combined.
5. Pour cheesecake mixture over apples and smooth the top.
6. Warm caramel slightly, then dollop over batter and swirl with a knife.
7. Bake 35–45 minutes until edges are set and center still jiggles slightly.
8. Cool completely on a rack, then refrigerate at least 4 hours or overnight.
9. Lift bars from pan, drizzle with more caramel, sprinkle flaky salt if desired, and slice with a clean, hot knife.

Notes

For clean swirls, use a thick caramel sauce. Let cream cheese soften fully before mixing to avoid lumps. Chill bars completely before slicing for best texture and appearance.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 290
• Sugar: 20g
• Sodium: 160mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: caramel apple cheesecake bars, fall dessert, easy cheesecake, apple bars, no springform

Why You’ll Love It

• Texture harmony: Crisp-tender apples, creamy cheesecake, and a firm shortbread crust that slices clean.
• Make-ahead magic: Bars chill in the fridge and cut like a dream—ideal for parties.
• Simple pan, big yield: Bakes in an 8×8 or 9×9; no springform needed.
• Caramel finish: A swirl on top plus a drizzle before serving = instant bake-shop vibes.

Ingredients

For the Crust

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp fine salt
• 1 cup (2 sticks) unsalted butter, cold and cubed

For the Apple Layer

• 2 medium apples, peeled and finely chopped (Granny Smith or Honeycrisp)
• 1 tbsp fresh lemon juice
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

For the Cheesecake Layer

• 16 oz (2 blocks) full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Topping

• 1/2 cup thick caramel sauce, plus more for drizzling
• Flaky sea salt, optional for garnish

Instructions

1. Prep: Heat oven to 350°F. Line an 8×8 or 9×9 inch pan with parchment, leaving an overhang on two sides for easy lifting later.
2. Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add cold butter; pulse until you see coarse crumbs with pea-size bits. Press firmly and evenly into the pan. Par-bake 15 minutes until lightly golden.
3. Apple layer: Toss chopped apples with lemon juice, sugar, and cinnamon. Spread evenly over the warm crust.
4. Cheesecake batter: Beat softened cream cheese and sugar until perfectly smooth. Mix in eggs one at a time, then vanilla, just until combined (no overmixing). Pour over the apples and smooth the top.
5. Caramel swirl: Warm caramel slightly if thick. Dollop over the batter and gently swirl with a knife for ribbons.
6. Bake: 35–45 minutes, until edges are set and the center still has a slight jiggle when the pan moves.
7. Chill: Cool on a rack to room temp, then refrigerate at least 4 hours (overnight is best) before cutting.
8. Serve: Lift out with the parchment, drizzle with more caramel, sprinkle flaky salt if you like, and slice with a hot, clean knife.

Tips & Variations

• Use thick caramel: An ice-cream topping style stays suspended better than thin sauces.
• Spice swap: Add a pinch of nutmeg or cardamom to the apples for a cozy twist.
• Fruit twist: Sub pears for the apples for a perfume-y version.
• Cheesecake fans: For another creamy, no-stress dessert, try these Chocolate Cheesecake Mousse Cups .
• Crumbly upgrade: Swap 1/2 cup of the flour for finely ground graham crackers or toasted pecans for a nutty base.

Serving Suggestions

Chill, slice, and plate with a spoonful of extra caramel and a tiny pinch of flaky salt. For a full fall spread, set these Caramel Apple Cheesecake Bars alongside a pan of Easy Apple Crisp with Oats and a tray of warm drinks. Feeling festive? Bake a batch of Pumpkin Cheesecake Cookies to match the creamy theme.

Storage & Make-Ahead

• Fridge: Airtight up to 5 days. The crust softens slightly but stays tasty.
• Freeze: Freeze cut bars on a parchment-lined sheet, then bag up to 3 months. Thaw overnight in the fridge.
• Make-ahead plan: Bake a day early; chill overnight for the cleanest slices.

Common Mistakes to Avoid

• Cold cream cheese: Brings lumps. Let it soften to room temp before mixing.
• Overmixing batter: Whips in air and can crack the top. Mix just until smooth.
• Overbaking: No jiggle = dry texture later. Pull the pan while the center still trembles slightly.
• Skipping chill time: You’ll get a messy slice. Chill to set the layers.

Substitutions

• Gluten-free: Use a 1:1 gluten-free all-purpose flour in the crust and the tablespoon of flour in the apple mix.
• No caramel? Scatter 1/2 cup chocolate chips over the apples before the batter, then swirl a spoon of warm jam on top.
• Different apples: Honeycrisp or Braeburn work; avoid mealy varieties like Red Delicious.

FAQs

More to Try

• Pumpkin Bread (cozy loaf, easy slice)
• Baked Apple Fritters (oven-friendly favorite)
• Rocky Road Bars (crowd-pleasing tray bake)
• Grandma’s Apple Pie (classic for purists)

Conclusion

Caramel Apple Cheesecake Bars deliver bakery-level flavor with weeknight effort: buttery crust, silky cheesecake, cinnamon apples, and caramel gloss. Slice, drizzle, and watch them vanish—your new signature fall dessert is set.