Caramel Apple Cheesecake Bars
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!
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Servings: 16 servings
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 9x9-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!
Notes
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.Nutrition
Serving: 1bar | Calories: 312kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 201mg | Potassium: 105mg | Fiber: 1g | Sugar: 23g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Calories: 312kcal
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