Caramel Apple Crisp Cheesecake Bars – Cozy Fall Favorite

These caramel apple cheesecake bars are a cozy, crowd-pleasing dessert that captures everything we love about fall baking — tender cinnamon apples, creamy cheesecake, a buttery shortbread crust, and a gooey caramel drizzle to finish it all off.

Perfect for potlucks, holiday dinners, bake sales, or just a weekend treat, these bars combine the comfort of apple pie with the decadence of cheesecake in one easy-to-slice dessert. Made in a standard baking pan, they’re simpler than a full cheesecake and much easier to serve — no forks required.

With a tender crumble topping and a hint of spice, these bars are just the thing to welcome crisp fall days or to wow your Thanksgiving dessert table.

Ingredients Overview

Let’s look at the three delicious layers that make these bars so irresistible:

1. Shortbread Crust

This buttery base anchors the bars and gives them structure.

• All-Purpose Flour: For classic shortbread texture.

• Butter: Unsalted, melted or very soft — key to richness and a melt-in-your-mouth bite.

• Sugar: Adds sweetness and a golden edge to the crust.

• Salt: Just a pinch enhances the flavor and balances the sweetness.

Optional: Add a touch of cinnamon or vanilla extract for extra warmth.

2. Cheesecake Layer

A smooth, tangy layer that adds creamy contrast to the apples and crust.

• Cream Cheese: Full-fat and softened — gives the filling body and richness.

• Sugar: Granulated sugar sweetens and blends easily.

• Egg: Just one egg needed to bind the filling and keep it silky.

• Vanilla Extract: Rounds out the flavor and complements the apple spice.

3. Apple Topping

A tender, sweet-tart apple layer brings warmth, texture, and flavor.

• Apples: Use firm baking apples like Granny Smith, Honeycrisp, or Fuji.

• Cinnamon & Nutmeg: For that unmistakable apple pie spice.

• Brown Sugar: Adds a molasses depth and slight stickiness.

• Flour: Lightly coats the apples to keep the juices from soaking the bars.

4. Crumb Topping

A buttery crumble adds crunch and contrast on top.

• Flour, Sugar, and Butter: Classic streusel mix.

• Oats (optional): Add old-fashioned oats for a more rustic texture.

5. Caramel Sauce

The final touch — gooey, golden caramel drizzled over each bar.

• Use store-bought caramel for convenience or homemade caramel sauce if preferred.

• Salted or unsalted — your choice!

Step-by-Step Instructions

This recipe is layered and baked in one pan for easy prep and cleanup. Here’s how to make it:

1. Preheat and Prepare the Pan

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.

2. Make the Shortbread Crust

In a mixing bowl, stir together:

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 cup unsalted butter, melted or very soft

• Pinch of salt

Mix until a soft dough forms. Press evenly into the bottom of the pan.

Bake for 15–18 minutes, until lightly golden. Set aside to cool slightly.

3. Prepare the Cheesecake Layer

In a bowl, beat until smooth:

• 16 oz (2 blocks) cream cheese, softened

• ½ cup sugar

• 1 large egg

• 1½ tsp vanilla extract

Spread the cheesecake mixture evenly over the warm crust.

4. Prepare the Apple Topping

Peel and dice 2 medium apples into small chunks. Toss in a bowl with:

• 2 tbsp brown sugar

• ½ tsp cinnamon

• ⅛ tsp nutmeg

• 1 tbsp flour

Scatter the apple mixture evenly over the cheesecake layer.

5. Make the Crumb Topping

In another bowl, combine:

• ½ cup all-purpose flour

• ½ cup brown sugar

• ¼ cup oats (optional)

• ¼ cup unsalted butter, cold and cubed

Use your fingers or a fork to work into coarse crumbs. Sprinkle evenly over the apple layer.

6. Bake the Bars

Bake at 350°F for 30–35 minutes, or until the topping is golden and the center is just set.

Let cool at room temperature for 1 hour, then chill in the fridge for at least 2–3 hours before slicing.

7. Add the Caramel

Once fully chilled and sliced, drizzle each bar with caramel sauce just before serving.

Tip: For cleaner slices, use a hot knife and wipe between cuts.

Tips, Variations & Substitutions

Pro Tips

• Room-temperature cream cheese blends better and prevents lumps.

• Chill before slicing — this helps the bars firm up for clean cuts.

• Use firm apples that won’t get mushy during baking.

Flavor Variations

• Salted Caramel: Use salted caramel sauce or sprinkle flaky sea salt on top.

• Spiced Apple: Add cloves or cardamom to the apple mix.

• Maple Twist: Swap brown sugar for maple syrup in the apples and topping.

Dietary Adjustments

• Gluten-Free: Use 1:1 gluten-free flour and gluten-free oats.

• Dairy-Free: Try plant-based cream cheese and dairy-free butter (note: texture will differ slightly).

• Low-Sugar: Use a sugar alternative like erythritol in the crust and cheesecake layers.

Serving Ideas & Occasions

These bars are incredibly versatile and perfect for:

• Thanksgiving or fall desserts — a unique alternative to pie

• Holiday trays — cut into smaller squares for bite-sized servings

• Bake sales or potlucks — easy to make ahead and travel well

• Afternoon coffee or tea — the flavors pair beautifully with warm drinks

Top with a scoop of vanilla ice cream or serve chilled with a swirl of whipped cream for extra indulgence.

Nutritional & Health Notes

While indulgent, these bars offer a mix of wholesome and rich ingredients:

• Apples add fiber, antioxidants, and natural sweetness

• Cream cheese provides healthy fats and protein in moderation

• Optional oats boost fiber and texture in the topping

To lighten things up, reduce the sugar slightly or use a lower-fat cream cheese blend. You can also use homemade date caramel as a refined sugar–free topping alternative.

FAQs

Q1: Can I make caramel apple cheesecake bars ahead of time?

Yes! They’re even better the next day. Chill them overnight and drizzle with caramel just before serving.

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Q2: Can I freeze these bars?

Yes. Freeze individual bars wrapped in plastic and foil. Thaw in the fridge overnight. Wait to add caramel until ready to serve.

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Q3: Do I need to use parchment paper?

It makes removal much easier and prevents sticking, especially with the caramel. Highly recommended.

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Q4: What apples work best?

Granny Smith (tart and firm), Honeycrisp (sweet-tart and crisp), or Fuji (sweet and juicy) are all great options.

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Q5: Can I use apple pie filling instead of fresh apples?

Yes, but reduce the sugar in the apple layer, and skip the added flour. Use about 1½ cups of filling.

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Q6: How long do these last in the fridge?

Stored in an airtight container, they stay fresh for 4–5 days in the refrigerator.

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Q7: Can I skip the crumb topping?

Yes — for a simpler version, leave it off or replace it with extra apple chunks. You can also press some chopped pecans into the caramel for texture.

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