Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. These are a tried and true cheesecake bar dessert recipe.
CARAMEL APPLE CHEESECAKE BARS
WHAT ARE CARAMEL APPLE CHEESECAKE BARS?
These have a flaky shortbread crust, a simple cheesecake filling, and has cinnamon apples and a brown sugar streusel on top. Drizzle caramel sauce on top when serving. I like Mrs. Richardson’s caramel or any other brand that’s on the thicker side.
WHAT KIND OF APPLES SHOULD I USE?
I use Granny Smith green apples because they are a little more tart and the recipe is on the sweet side so it balances out. You can really use any apple you have on hand.
Add some cinnamon, sugar, and nutmeg to the apples.
The cheesecake layer goes on top of the shortbread crust.
Add the seasoned apples on top!
The crumble on top is pretty simple with some flour, brown sugar, oats, and butter.
Seems thick but melts down.
You know it’s done when it’s nice and golden brown.
You can add the caramel on top right before serving or before you chill them. This recipe is always requested any time I bring it anywhere.
CAN I FREEZE THESE CARAMEL APPLE CHEESECAKE BARS?
Absolutely. You can freeze these caramel apple cheesecake bars. Just like most cheesecakes, this recipe freezes well. Just make sure to save the caramel topping for when serving.
OTHER APPLE RECIPES:
- Salted Caramel Apple Cups
- Apple Pie Caramel Apple
- Apple Crisp Pizza
- Caramel Apple Cheesecake
- Apple Crisp Cheese Danish
- Appledoodles
Caramel Apple Cheesecake Bars
These creamy Caramel Apple Cheesecake Bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup butter softened
- 3 (8 ounce) packages cream cheese softened
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 Granny Smith apples, peeled, cored and finely chopped (about 3 cups)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter softened
- 1/2 cup caramel topping for drizzling after baked
Instructions
- Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Recipe Notes
Source: adapted from Paula Deen. Increased the cheesecake layer by 1.5.
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This was a huge it for our New Year’s Eve party. Turned out perfectly. The only thing I would note is that it takes way more prep time then 10 minutes and the total bake time is closer to an hour when you add in baking the crust. Worth every minute though! Just made them again today for another get together.
Thanks for the feedback. Yes, that’s true!
Thank you so much for this recipe, it’s one of my all time favs and always a crowd pleaser! Do you have any tips on cutting them into bars cleanly and easily? It’s always the hardest part for me. For anyone who hasn’t made this yet, I would advise allowing yourself plenty of time–it takes me about 2 hours per batch. And it really helps to have someone else chop apples while you get the rest going.
I use a sharp knife and clean the knife after each big cut.
I want to make these two days before Christmas. Will they keep okay in the refrigerator for that long?
I’ve kept them up to 5 days in the fridge and they still taste great!
Yes! They will!
Could I use a graham cracker crust instead of the shortbread? I would like to make these for a Christmas Eve get together. Thank you.
Yes, graham cracker would be great!
Do you serve these warm or cold?? Not sure if I should put it in the oven before serving? Or at room temp? I made them last night????
I store them in the fridge then take out 30 minutes before serving.
Thank you! Will it be okay to make the whole thing the night before l, store it in the fridge, (might leave out the apples and topping to prevent browning and do that the day of) and just bake it the next day?
Yes, absolutely. The whole dish is great made days ahead of time.
Hi! Your note says you 1.5x the cheesecake layer of the dessert. Does your ingredient measurements already take that into account or should I multiply the measurements by 1.5
The recipe already takes that into account as written. Don’t change a thing!
Any adjustments needed for baking at high altitude?
Nope!