Caramel Apple Cheesecake Bars
Rich and creamy cheesecake bars topped with cinnamon-spiced apples and drizzled with caramel sauce. Perfect for fall desserts or any occasion.
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Apple Topping:
- 2 medium apples peeled and diced (Granny Smith or Honeycrisp)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- Crumb Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- Pinch of salt
- Caramel Drizzle:
- ½ cup caramel sauce store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into pan bottom. Bake 8–10 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, and beat until creamy. Pour over crust, spread evenly.
- Toss diced apples with brown sugar, cinnamon, and nutmeg. Spread over cheesecake layer.
- Mix flour, oats, brown sugar, cold butter, and salt until crumbly. Sprinkle over apples.
- Bake 40–45 minutes until center sets and topping is golden. Cool 1 hour at room temp.
- Refrigerate at least 2 hours before slicing. Drizzle with caramel sauce before serving.
Notes
- Use a hot knife (dip in hot water and wipe dry) to cut clean slices.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Freeze without caramel drizzle for up to 2 months. Thaw overnight before serving.