Imagine the perfect fall dessert: buttery shortbread crust, velvety cheesecake filling, cinnamon-spiced apples, and a drizzle of homemade caramel sauce that will make your taste buds dance. These Caramel Apple Cheesecake Bars combine everything you love about the season into one irresistible treat. They’re the perfect balance of tart, sweet, creamy, and crunchy – making them absolutely impossible to resist at any autumn gathering.
I discovered this recipe years ago when looking for something special to bring to a Thanksgiving potluck, and it’s been my secret weapon ever since. The bars disappear within minutes whenever I serve them, and guests always beg for the recipe. What makes these bars truly special is how each layer complements the others – the crunchy streusel topping, the soft apples, the silky cheesecake, and that unforgettable caramel drizzle. Best of all? They’re surprisingly simple to make despite their show-stopping appearance.
Caramel Apple Cheesecake Bars
These decadent Caramel Apple Cheesecake Bars feature a buttery crust, creamy cheesecake layer, cinnamon-spiced apples, and a streusel topping, all drizzled with homemade caramel sauce.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) unsalted butter, softened
For the Cheesecake Layer:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
For the Apple Layer:
- 3 Granny Smith apples, peeled, cored, and finely chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
For the Crust:
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, combine the flour and brown sugar. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 15 minutes or until lightly golden. Remove from oven but keep the oven on.
For the Cheesecake Layer:
5. While the crust is baking, beat the cream cheese and sugar in a large bowl until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract.
8. Pour over the warm crust and spread evenly.
For the Apple Layer:
9. In a medium bowl, combine the chopped apples, sugar, cinnamon, and nutmeg. Mix well to coat the apples.
10. Spoon the apple mixture evenly over the cheesecake layer.
For the Streusel Topping:
11. In a small bowl, combine the brown sugar, flour, and oats.
12. Cut in the cold butter until the mixture resembles coarse crumbs.
13. Sprinkle the streusel topping over the apple layer.
Baking:
14. Bake for 30-35 minutes, or until the filling is set and the topping is golden brown.
15. Cool completely in the pan on a wire rack (about 2 hours), then refrigerate for at least 1 hour before cutting.
For the Caramel Sauce:
16. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon.
17. As the sugar begins to melt, keep stirring until all the clumps are dissolved and the sugar turns amber in color.
18. Add the butter (the mixture will bubble rapidly). Stir until completely melted.
19. Slowly pour in the heavy cream while stirring (mixture will bubble again).
20. Remove from heat and stir in the vanilla and salt. Allow to cool slightly.
Serving:
21. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares.
22. Drizzle each bar with warm caramel sauce just before serving.
Recipe Notes
These bars are best stored in the refrigerator for up to 5 days. The caramel sauce can be made ahead and stored in a sealed container in the refrigerator for up to 2 weeks. Simply reheat in the microwave or on the stovetop before drizzling.
For the perfect texture, make sure all your cold ingredients (especially the cream cheese) are completely at room temperature before mixing. This prevents lumps in your cheesecake layer and ensures a silky-smooth consistency that makes these bars truly decadent.
While Granny Smith apples are my go-to choice for their tartness that balances the sweet caramel, you can experiment with other firm baking apples like Honeycrisp or Braeburn. For an extra-special touch, try using a combination of different apple varieties to create a more complex flavor profile that will have your guests wondering what your secret is.
The beauty of these bars is how easily they can be made ahead of time, making them perfect for entertaining. In fact, they actually taste better after being refrigerated overnight, as it gives the flavors time to meld together. Just save the caramel drizzle for right before serving to maintain that beautiful presentation.
If you’re short on time, you can substitute the homemade caramel sauce with a good-quality store-bought version, but I highly recommend trying the homemade version at least once. The deep, rich flavor simply can’t be matched, and the process is much easier than most people think. Plus, once you master homemade caramel, you’ll find yourself looking for excuses to drizzle it on everything!
These Caramel Apple Cheesecake Bars have become my signature fall dessert, making appearances at everything from casual family dinners to elaborate holiday celebrations. There’s something almost magical about the way they capture the essence of autumn in each perfect bite. I hope they become a treasured recipe in your collection too!
