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A tray of golden-brown Caramel Apple Cheesecake Bars, featuring a crumbly crust, creamy filling, apple chunks, and a sweet caramel drizzle, ready from this Caramel Apple Cheesecake Bars Recipe.

Caramel Apple Cheesecake Bars Recipe

Indulge in these decadent Caramel Apple Cheesecake Bars, featuring a buttery graham cracker crust, a creamy, spiced cheesecake filling, and a topping of tender sautéed apples, all finished with a luscious caramel drizzle. A perfect fall treat!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling
  • 2 8-ounce packages cream cheese softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream room temperature
For the Apple Topping
  • 3 medium Granny Smith apples peeled, cored, and diced into ½-inch pieces
  • 2 tbsp unsalted butter
  • ¼ cup light brown sugar packed
  • ½ tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cold water
For the Caramel Drizzle
  • ½ cup prepared caramel sauce (store-bought or homemade)

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Mixer (stand or hand)
  • Rubber Spatula
  • Whisk
  • Small saucepan
  • Small bowl (for cornstarch slurry)
  • Aluminum Foil

Method
 

Prepare the Crust Section
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the longer sides for easy lifting.
  2. In a medium mixing bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.
  3. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling Section
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Add ¾ cup granulated sugar and continue beating until well combined and fluffy, about 2 minutes.
  3. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
  4. Stir in the vanilla extract and sour cream until just incorporated. The mixture should be smooth.
  5. Pour the cheesecake filling over the partially baked crust in the prepared pan.
  6. Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. (A little movement in the center is okay, it will set as it cools).
  7. Remove from oven and let cool on a wire rack for at least 1 hour. While cooling, prepare the apple topping.
Prepare the Apple Topping Section
  1. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
  2. Add the diced Granny Smith apples, packed light brown sugar, ground cinnamon, and lemon juice. Cook, stirring occasionally, for 8-10 minutes, or until apples are tender-crisp.
  3. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water to create a slurry. Pour the slurry into the apple mixture, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
  4. Remove from heat and let the apple topping cool slightly.
Assemble and Chill Section
  1. Once the cheesecake is cooled for at least an hour, carefully spoon the cooled apple topping evenly over the cheesecake layer.
  2. Cover the pan loosely with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
  3. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board.
  4. Drizzle the prepared caramel sauce generously over the top of the chilled bars.
  5. Cut into 16 bars (4 rows by 4 rows) using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

For best results and easy slicing, ensure the cream cheese and eggs are at room temperature. To prevent cracks in the cheesecake, avoid overmixing the batter once the eggs are added. These bars can be stored in an airtight container in the refrigerator for up to 3-4 days. For an extra touch, warm the caramel sauce slightly before drizzling for a smoother application.