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Close-up of decadent Caramel Apple Cheesecake Bars, showcasing their creamy cheesecake filling, gooey caramel topping, and apple slices.

Perfect Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars combine the creamy tang of cheesecake with the comforting flavors of caramel apples. A buttery graham cracker crust, luscious cheesecake filling swirled with cinnamon apples, and a generous caramel drizzle make this the perfect fall dessert. Get ready to bake up a batch of these irresistible bars!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 medium apples such as Honeycrisp or Granny Smith
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • ½ cup caramel sauce store-bought or homemade
  • Sea salt flakes for sprinkling optional

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Large Skillet
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  3. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake for 8-10 minutes, or until lightly golden. Let cool slightly while you prepare the apple filling.
  6. In a large skillet, melt butter over medium heat.
  7. Add diced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened but still slightly firm, about 5-7 minutes.
  8. Stir in lemon juice. Remove from heat and let cool slightly.
  9. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
  10. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Be careful not to overmix.
  11. Pour half of the cheesecake filling over the cooled graham cracker crust.
  12. Spoon the apple filling evenly over the cheesecake layer.
  13. Pour the remaining cheesecake filling over the apple filling.
  14. Bake for 35-40 minutes, or until the center is just set but still has a slight jiggle. The edges should be lightly golden brown.
  15. Turn off the oven and prop the oven door open slightly. Let the cheesecake bars cool in the oven for 1 hour.
  16. Remove from the oven and let cool completely at room temperature.
  17. Cover and refrigerate for at least 4 hours, or preferably overnight, before cutting and serving.
  18. Before serving, drizzle the caramel sauce evenly over the chilled cheesecake bars.
  19. Optional: Sprinkle with sea salt flakes for a salty-sweet contrast.
  20. Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.

Notes

For best results, make sure your cream cheese is completely softened. Don't overbake the cheesecake; the center should still have a slight jiggle when you take it out of the oven. The slow cooling process, both in the oven and at room temperature, is essential for preventing cracks. Store the bars in the refrigerator in an airtight container for up to 5 days. Add a pinch of ground ginger or cardamom to the apple filling for a warmer flavor. Sprinkle chopped pecans or walnuts over the caramel drizzle for added crunch. Drizzle melted chocolate over the caramel for a decadent chocolate-caramel combination.