Caramel Apple Cheesecake Bars
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These Caramel Apple Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake filling, spiced cinnamon apples, and a crunchy streusel topping—all finished with a drizzle of caramel sauce. Perfect for fall baking–this dessert is going to make your kitchen smell heavenly!
We are officially in apple season folks, and I’ve got some FUN recipes to share. These caramel apple cheesecake bars top the list. They’re packed with the classic fall flavors: ground cinnamon, gooey caramel sauce, brown sugar, apples, and cheesecake!
My favorite thing about cheesecake bars is how easy they are to make. No water bath is required, and you still get a delicious cheesecake out of the deal!
Looking for other delicious fall desserts? Check out these maple pecan blondies, pumpkin donuts, brown butter apple streusel bread, sourdough apple cider donuts, and spice bundt cake.
Ingredients
- Graham cracker sheets, finely crushed
- Unsalted butter, melted
- Cream cheese, softened – Cream cheese blocks should be used–not whipped cream cheese.
- Granulated sugar
- Full-fat Greek yogurt – Sour cream also works!
- Vanilla extract
- Salt
- Eggs – room temperature eggs
- All-purpose flour
- Chopped apples – Honeycrisp are a favorite around here, but use what you have.
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Cold unsalted butter, grated
- Caramel sauce – Check out this homemade caramel sauce recipe, or use store-bought.
Step-By-Step Instructions to Make The Caramel Apple Cheesecake Bars
Start by preheating your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily later.
Crush the graham crackers with a food processor or by transferring them to a gallon-sized ziploc bag and crushing with a rolling pin.
In a bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything is well coated. Press the mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
Chop the apples.
In a medium bowl, toss the chopped apples with cinnamon and brown sugar until evenly coated. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the Greek yogurt, vanilla, and salt, mixing until combined.
Next, beat in the eggs one at a time, being careful not to overmix. Stir in the flour until the batter is smooth.
Pour the cheesecake filling over the cooled crust and spread it into an even layer.
Spoon the apples evenly over the cheesecake layer, making sure they’re spread from edge to edge.
In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold grated butter and use a fork (or your fingertips) to work it into the mixture until it resembles coarse crumbs. Sprinkle the streusel evenly over the apple layer.
Place the pan in the oven and bake for 40 minutes, or until the cheesecake is set in the center. The edges will be slightly puffed, and the streusel will be golden brown.
Remove the bars from the oven and let them cool completely at room temperature. Then cover the pan and refrigerate for at least 3 hours, or overnight. This helps the cheesecake set and makes the bars easier to slice.
Once chilled, lift the bars out of the pan using the parchment paper. Slice into squares, then drizzle generously with caramel sauce right before serving.
Equipment Needed
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Food processor or rolling pin (to crush graham crackers)
- Electric mixer (hand or stand mixer)
- Rubber spatula
- Fork or pastry cutter (for streusel)
- Box grater (to grate cold butter)
- Sharp knife (for chopping apples and slicing bars)
- Cooling rack
Tips for Making These the Best Cheesecake Bars
- Use room temperature cream cheese and eggs for the smoothest filling.
- Grate the butter while cold for the best crumbly streusel texture.
- Chill before cutting so your bars slice cleanly.
Storage
Refrigerator: Store cheesecake bars in an airtight container in the fridge for up to 3 days. Place parchment or wax paper between layers if stacking to prevent sticking.
Freezer: For longer storage, wrap individual bars tightly in plastic wrap (before adding caramel sauce), then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Caramel Apple Cheesecake Bars
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets finely crushed
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 large eggs room temperature
- 2 tablespoons all-purpose flour
Apple Topping
- 2 cups chopped apples
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter very cold, grated
Finishing Touch
- ½ cup caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Finely crush the graham crackers with a food processor or by transferring the graham crackers to a gallon-sized ziploc bag and crushing with a rolling pin.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the apple topping: Chop the apples. In a bowl, toss the chopped apples with cinnamon and brown sugar. Set aside.
- Prepare the cheesecake filling and top with chopped apple mixture: Using an electric mixer, beat the cream cheese and sugar until smooth and creamy. Mix in the Greek yogurt, vanilla, and salt. Add the eggs one at a time, mixing on low speed until just combined. Stir in the flour until smooth. Spread the cheesecake mixture evenly over the cooled crust. Evenly spoon the apples over the cheesecake layer.
- Prepare the streusel topping: Use a cheese grater to grate the cold butter (or cut into small cubes). In a small bowl, combine brown sugar, flour, and cinnamon. Add the cold grated butter and mix with a fork (or your fingers) until crumbly. Sprinkle the streusel evenly over the apples.
- Bake: Transfer to the oven and bake for 40 minutes, or until the cheesecake is set in the center.
- Cool & chill: Allow bars to cool completely at room temperature (about 30 minutes), then refrigerate for at least 3 hours (or overnight) before slicing.
- Finish with caramel: Just before serving, drizzle caramel sauce over the top. Slice into bars and enjoy!
This apple crumble cheesecake recipe is SO good! We love it over here. Let me know what you think if you make it!