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.
These Caramel Apple Cheesecake Bars have been pinned over 1.6 million times. These are a tried and true cheesecake bar recipe.
CARAMEL APPLE CHEESECAKE BARS
WHAT ARE CARAMEL APPLE CHEESECAKE BARS?
These Caramel Apple Cheesecake Bars 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.
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.
If you love these Caramel Apple Cheesecake Bars, you’ll love these recipes:
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 , plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 Granny Smith apples , peeled, cored and finely chopped
- 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.
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In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
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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.
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In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
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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.
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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! Make 16 servings.
Recipe Notes
Source: adapted from Paula Deen
These look amazing! And they’re the perfect size too.
I’ve made this recipe several times now. This has become my favorite family gathering/potluck dish! Everyone LOVES it and I always get requests for the recipe! Of course, i send them over to your site! Thank you for sharing!
Thank you. It’s one of my faves too.
Hello! I just made them.. I just have a question. Is it normal that it looks watery once I got it out of the oven ? I know that because of the apples but is that alright then ?
Mine has never been watery? Extra juicy apples maybe?
I haven’t baked nearly enough with apples this fall either…I need to get on it! This cheesecake looks delicious!!
Oh, it is AMAZING! And relatively easy to make! So, so worth the work that does go into making it!
Ok, these look absolutely a*maz*ing!!! 🙂
THat is my kind of recipe! Thanks for sharing!
I’ve been looking for a new apple recipe to make as a present for my Dad. This is perfect. xx
LOVE your new blog!!!
And, these bars look amazingly delicious.
i’ve been wanting to try paula deen’s recipe for a while, these look great
Love your new blog design!!
Oh my gosh, those look amazing! I’m drooling over here! Can’t wait to try them out! Love the new blog look/layout!
love the recipe !!!!!!!!!!!!!!!!!!! looks delicious
Love your new site design! Very cute! And anything with cheesecake is a winner in my book.
I love your new blog! It looks great. These look awesome, I will have to try them. Miss you!
love the new look
Love the new layout!! The bars look amazing!! Making these for my VT tonight.
Love the new blog!!!
There is a recipe on Betty Crocker, similar to this one, that has a couple of shortcuts if you are looking for something easier but still delish!
-Nessa
Those bars look amazing!
I’m pretty sure I need this in my life right now!! *drool!* 🙂
Hey Christy,
Love the new look!! I check your blog all the time & always am pleased with whatever recipes I try. Thanks for all your time and effort.
This looks so good. Good call on upping the amount of cheesecake in these bars. That’s always a good way to go in my opinion!
Looks so cute! I love your blog! I stop by all the time to dream about yummy food.
Adorable blog! I always imagine you as very much like Summer which is who I thought of when your new blog popped up. CUTE! Might try a little apple cooking today~
Blogged hopped over from somewhere. Now that I have put on 2lbs just by looking at the pictures. Let me tell how wonderful your blog is, it is amazing.
My mouth is watering just looking at the picture! This looks too delish not to try and make, yum!!!
They look delicious. But has anyone actually made them? Would like to hear those reviews. Everything reads how great they look.
I have made these and they are delicious! I did not use all of the streusel topping, probably just 2/3-3/4 of it. This is my second time making these bars for work luncheons. They were very popular the first time. Can’t wait to dig into this batch!
I used this recipe twice, but instead of making bars I made it like a regular cheesecake in a spring-pan. I ended up having to cook it a bit longer but it ended up amazing the first time. (I made home-made caramel because it’s way cheaper) and the second time I overcooked the caramel so it ended up hardening into a block on top of the cheesecake and effectively ruining the experience.
I made them. There was WAY too much streusel: I threw out about a half a cup because there was nowhere left to put it. You couldn’t feel the oatmeal and the streusel overwhelmed the rest of the bar, and was crumbly and messy to eat. I’d cut the flour and sugar by half and reduce the butter by 2-3 tablespoons.
I didn’t like the crust, either, but that might be personal preference. I don’t like that sort of dust-and-butter texture you get with shortbread crusts, and it cracked and didn’t support the filling that well. I’d try adding an egg or using an actual cookie recipe.
Use apples with a good, strong, flavor, even if they aren’t Granny Smiths. I definitely agree that tart apples are better with caramel but I think Granny Smiths get far too much credit as baking apples—unless you have a special source, they usually taste like sour and little else. Mine didn’t taste like anything and I wished I’d used Jonagolds or something and then brightened them with a little lemon zest.
I’ve made it and would not recommend it. Confusing, poorly written instructions, lots of time, and it tastes borderline gross.
I made them & the instructions are very clear, maybe you’re the one with the issue. You have a right to your opinion, but it seems like you could have phrased it in a nicer way. You seem like a rude person. These were amazing!
I made these last night but subbed one crushed package of graham crackers for one cup of flour in the crust. These are RICH…but full of awesome-ness!
Can you use red apples?
Sure! You can use any apple. People just prefer the tart apples I a sweet dessert.
How did it turn out with the Graham crackers
omgeeeeee, these look like something I would eat for breakfast, lunch and dinner until they were gone…yum yum yum!
That is the most gorgeous piece of cheesecake I have ever seen. Apples, cheesecake, and caramel, what’s not to love about it? Simply delicious.
It’s always great to find another Mormon blogger. Plus, I’ve been looking at your other recipes and they look great. I’m following you now.
Oh my Lord! My daughter would flip for these. Anything with caramel.
You have a wonderful blog with wonderful recipes and pictures.
Cheers~
I found your blog yesterday looking for apple muffins, but instead made these bars. OH!MY!GOODNESS! They are wonderful. It was a lot of work for me(I don’t cook much), but oh so worth it! Love your blog! Can’t wait to come back for more yumminess!
SO delicious! I seriously wish I had one of those right now!!!!
i’m not a huge cheesecake person, but that looks great with the crumblies and the sauce!
These look absolutely wonderful! And, I love your new layout! 🙂
I made these for a family get-together and they were a hit! Thanks for the very yummy recipe!
These look so great!! It’s basically a combination of all my favorite things, so go you!!
I am in the midst of having a blog re-do, also by April Showers. Isn’t that crazy?
We are obviously both very awesome people.
Love you blog!!
wow,these look great! i made a caramel apple cheesecake pie the other day, and it’s pretty similar to this except it has nuts and a graham cracker crust. it was YUM.
I “accidentally” found your blog and saw these Caramel Apple Cheesecake Bars!
Congrats! They look great and I bet they do taste great as well!
Thank you for sharing!
Joana (Portugal)
I made these this weekend and the leftovers are calling my name right now. They are gooooood!
I’ve been poking around foodgawker for quite some time now and I discovered this recipe and fell in love. Saturday was my coworker’s last day and I felt that making these for her would be a delicious gesture. These bars were so delicious, that not only did I go home with an empty pan, but I had to monitor my other coworkers from going crazy and having more than two. Thank you so very much! Definitely a must bake again.
I made these for my boyfriend this past weekend and he said they were the “best dessert he had ever had”. Thanks for the great recipes! Keep ’em coming!
I’ve made these TWICE in the last 10 days! But, I made a few tweaks to make them slightly healthier… check out my blog where I revamp blog recipes http://blogfoodbetter.blogspot.com/
I love the idea of a thicker cheesecake filling – and I’ve been meaning to comment and tell you that I love the new look of your blog! So cute…
I want to lick the caramel now! It makes me mouth water! Lovely recipe! I can’t wait to try it.
Did you use a glass baking dish? I plan to but not sure if I need to reduce the temp to 325 or not.
@Anonymous,
I did use a glass dish and did not need to reduce the temperature. Make sure to line with heavy duty foil for easier cutting. Good Luck,
Christy
I made these for Thanksgiving, and my family loved it…but I found them kind of bland and tasteless and thought the only thing flavorable about it was the caramel. 🙁
The bars are so delicious! I just made some and I am really impressed with the recipe.
So funny! When I saw the picture I thought to myself…that sure does look like the recipe that I always make. Upon further reading I read that it is Paula Deens Recipe which is infact the one that I have also been making for years!! it’s delicious and your pictures are beautiful!!
I have had these bookmarked for forever! I think it’s time I made them! Yummmm!
OMG these look amazing, I want to make them right now 🙂
Looks so good. Makes my mouth water looking at it. I just ordered a caramel apple from
EatSwirl.com http://www.eatswirl.com
about a month ago and now I’m craving another. But I’ll try to make this one first. Wish me luck because I’m not a good baker. If it looks half as good as this picture, I’ll be ecstatic!
Fantastic…! This is going to be a perfect dessert..
Cheesecake and apples…perfect! I need to try this recipe. I found your blog through Pinterest.
I made these the on Wednesday for a Thursday night dinner and they were AMAZING!!! Big Hit with the ladies and the gentlemen. Thanks so much for sharing!
I made these last night, they were great! Very decadant, this would easily have served 10+ people with seconds for all! I changed the base to a crushed biscuit and butter base and made a butterscotch sauce but it really doesn’t need the caramel sauce, delicious enough with a bit of cream on the side. I also made only two thirds of the cheesecake filling and that was enough for me 🙂
these look and sound sooooo amazing! i’ve been looking for a fun fall-ish dessert to switch it up from plain old pumpkin bars and i think these might be it. thanks!
xo,
Janell
Hello! I originally found your recipe through another blog, but I mentioned you on my blog as well. Loved the dessert!
I just made these but subbed Rice flour for regular flour and it turned out just the same since I have a wheat allergy. Now off to make the caramel sauce since I also have a corn allergy. I can’t wait to try them.
Oh. My. Yum! I must make these!
Holy COW!!!!! These are amazing and were a HIT at my dinner party. Thank you so much. I did not use foil though when baking. Just greased the heck out of my glass baking dish. Worked okay enough I guess 🙂
Wow! These look so yummy! I am for sure going to give these a whirl. Thanks, this is my first visit to your blog but not the last!
oh.my.goodness.
WOW! And it doesn’t even look that hard.
I think I need to become a faithful follower of your awesome food blog!
Thank-you for the great recipe! I loved the thicker cheesecake filling!
Made these. LOVED them!! … and posted about them. Thanks so much for sharing this fabulous recipe!
Tracey
Wow, this looks delicious, you’re giving me a Sugar Rush just looking at it!
I was perusing blogs and ran into a list of some gorgeous desserts called Sweet Sixteen on Sugar Rush, including your yummy cheesecake bites. I’ll be back for another serving!
im making this for thanksgiving tomorrow…can anyone recommend if i should make it today or wait till tomorrow morning
I can’t say enough good things about this recipe! These bars were FANTASTIC! Easily one of the best (if not THE best) desserts I’ve ever made. Two things though…1) Unless you are going to a really big party/gathering, I would half the recipe. I took a 9×13 to a friends for thanksgiving and came home with half the pan. They’re tall and very rich so they go a long way! 2) I don’t understand the foil! All it did was make a huge mess. I think next time I will just stick with Pam!
I have made this recipe tons of times & it is totally amazing! My tips would be… cook in a 9 X 13 GLASS pan & DON’T use foil (it sticks in the crust & you find foil after taking a bite). Spray pan liberally with a good cooking spray. Put the caramel on just before serving that way the Strusel stays crunchy (if you don’t want it soggy). I buy the caramel in the squeeze bottles that are usually for ice cream… way easier! Make the day before, this is time consuming. After baking turn oven off, open oven 1/2 way & let it cool for about 2 hours, then chill in the fridge at least 6 hours or better would be over night, in the fridge. Don’t try to cool faster in the freezer the cheesecake turns grainy & yucky.
I have gotten rave reviews wherever I bring this dessert & continually get asked for the recipe.
I made these this weekend!! Absolutely wonderful and easy enough to whip up! 🙂 Thanks for sharing!
Yum! I halved the recipe and used 1 brick of cream cheese & 2 eggs, and made it in a well-greased 9×9 pyrex dish. I toasted the crust for about the same amount of time listed but adjusted the second baking time to about 30 minutes. Then I refrigerated and drizzled carmel over the top as they were served.
(Hopefully this will help someone else interested in halving the recipe.)
Yum! These were a hit!
just made these tonight are they are DELICIOUS! such a great recipe, thankyou!!!
Found this amazing recipe on Pinterest and am looking forward to following your blog. I’m featuring your Caramel Apple Cheesecake Bars today. Thanks for sharing!
I seriously LOVE this recipe … been making it for a few years. I also double the cheesecake part of it, but I’m not a fan of the crust. I do a graham cracker crust and it’s awesome with it.
Just made these tonight! A. MAZ. ING. Do you know about how long they will last if kept cold?
Just made these tonight! A. MAZ. ING. Do you know about how long they will last if kept cold?
@LT,
I’ve kept mine in the fridge for up to 3 days. But I doubt they will last that long…
This sounds phenomenal!! I will be trying it!
These look amazing and your photographs are always fantastic! Keep up the good work!
I actually made these today and am commenting (not just telling you how wonderful they look). And, yes, they are as good as they look! This recipe is a keeper for sure! The only thing I would do is increase the amount of apple or make sure they are 3 very large apples. I guess I really like the apple part of it and wanted more of that flavor.
I plan to make these next weekend for a family reunion. I plan on using a vanilla wafer crust that I have modified for this recipe:
Crust:
2 cups crushed vanilla wafer crumbs
1 tbs of white sugar
1 tbs of brown sugar
1 tsp of cinnamon
1/2 cup of melted butter
Combine all the ingredients in a bowl and then press evenly into the pan. Bake time will be about the same.
Can you serve them hot with vanilla ice cream?
@Amy,
I prefer to serve them cold but I do think you could serve them warm with ice cream. That would be heavenly.
I served these at my poker party last night, wow what a great reaction! Everyone loved them. I have a giant apple tree and love apple recipes. Thank you!
It looks like heaven! Really delicious!
I love caramel anyway! It’s awesome!
These look delicious! I am looking for a recipe to make for my labor &delivery nurses when I give birth in a few weeks. My question is, can thses be frozen? Or how long can they be kept in the fridge? Obviously, I will need to make them ahead of time, but maybe if this is not a good idea, maybe you could recommend another fallish recipe with apples or pumpkin that would do better in my situation. Thanks so much!
@HollyO,
I actually think these would freeze beautifully. You can make them a day ahead of time. I would just make sure to not put the caramel on them if you make them ahead of time. Wait to drizzle it on until you serve them.
These are fantastic! However, like other commentors suggested, I would half the recipe and forgo the foil. These are VERY rich! Yum – will make again (in a smaller batch).
I can’t wait to try this recipe. Your blog is amazing. I featured you on my blog this month.
http://rhondassaucyadventures.blogspot.com/2012/10/october-spotlight.html
Came across this, via god knows what, and so happy I did! Made these for folks at work (they are my taste testers – who are very happy to provide feedback with any new recipes I try – mainly baking of course)and they were a HUGE hit. Love them!!! Thanks for the great treat.
Could you make these in a muffin sheet rather than a pan?
@Anonymous,
I’ve never made these as muffins but I’m sure your could. I’m not sure what the cooking time would be though.
Definitely just popped these guys in the oven! I am too excited to bring them into work tomorrow. The girls are going to be lucky this Halloween 😉 I made one for the girls at work and for my family at grandma’s house tomorrow. Telling myself I’m not going to touch them until then. We’ll see about that 😉
Thanks so much for this recipe!
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Are you using the 1/2 caramel for drizzle or in the streusel mix?
For the drizzle!
I’m so annoyed!!! I’m baking these right now, and I don’t think they’re going to turn out right. In your instructions, it says combine ALL INGREDIENTS for the streusel mix… that INCLUDES the caramel. So thanks to that unhelpful bit of instruction, I will have a soggy, weird streusel topper.
@Melissa,
Sorry. The original recipe had a break between the streusel list and the caramel but it seems to have gotten squished together in the transfer to WordPress. I can see how the directions would be confusing with it listed like that. They say to drizzle on the caramel after baked but if you already did the streusel without looking on to the next instruction it would be messed up. Hopefully they turn out still.
Made these tonight with my daughter for Thanksgiving tomorrow! Turned out delicious! Thanks so much for the recipe!
OMG!! Made these tonight, yummy. Not sure they’ll make it to thanksgiving tomorrow!
These look like the love-child of a cheesecake and a french apple pie. YUM. I have them cooling now for Thanksgiving tomorrow. My only question is how can you tell when the filling is set? It’s covered by apples and topping.
I know it’s hard. If you cook it around the cooking time listed they should be fine. Just make sure it isn’t jiggling when you move the pan.
hi, i checked Paula Dean recipe and she uses only two packs of cheese, please advise why did you use three?? and is it possible to do the whole thing in a cheesecake pan and without lining it?? thanks for your swift feedback.
Yes, Paula Dean only uses two but I felt like there wasn’t each cheesecake layer and it was overwhelmed by the topping. They’re still good her way.
“enough cheesecake”
Just made these for our Thanksgiving dessert along with several others and it smelled delicious! Ready for my family and I to try them out! Thanks for posting it!!
I made this for a work carry-in a few weeks back and everyone fell in love! I printed at least 10 copies of this amazing recipe to hand out 🙂 Now, making it again for Thanksgiving celebration, thanks for the great recipe!
I made an Oreo cheesecake once before, and failed because the directions for cooling the cake were not correct. I swore I wouldn’t make another recipe with the term “cheesecake” in it, but this one has made me a new believer. When the timer went off after 40 minutes, the filling was set, so I turned the oven off, cracked the oven door open about 3 inches and let the cheesecake bars cool. I then covered the pan with foil, placed it in the refrigerator and served the next day for dessert after our Thanksgiving lunch. Some relatives who said they don’t like cheesecake (?!) still had a piece and remarked how on great it tasted. Thanks Christy for posting this recipe among the many others that I cannot wait to try! My husband has already hinted at me baking the Pecan Pie Bars from your November 2010 post.
So glad you liked them!
This was delicious! It was a great way to use up some apples and try something new with cheesecake. I wouldn’t change a thing with this recipe.
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i am having alot of trouble with these is there tricks i need toknow also i used 9 by 13 and the cream cheese was so thin and the topping and crst were hard i followed directions any help available?
The cream cheese should not be thin. That’s why I increased the the cream cheese to 3 packages. Maybe try cooking it less so the topping is not hard. Since there’s butter in it the topping will be somewhat hard when refrigerated but not as hard at room temperature.
Hey Christy…
I don’t eat apples but I love sweets made with apples !! And this look so yummyyy
I’ll be trying them soon. Thx
how do I save these recipes in the recipe box? there is no where to click on save in recipe box.
Norma,
I am still converting all of the recipes to the ziplist format which takes some time. Hopefully soon!
It is nice to find a recipe for Caramel Apple Cheesecake. Finally I have made something that actually looks like the pictures posted! This is a simple enough recipe that anyone could understand it. It would be a great project for a 4-H kid to bring to the fair also. The tastes of these bars are great! I have made these bars twice now and I cannot get enough of them! They are absolutely AMAZING! My family had a bunch of apples left over after we had put some away to freeze. We had no idea what to do with the leftovers, so I decided to look up some recipes. I had used more apples than what was called for. I also did not use Granny Smith apples, I used Jonathon Dwarf apples and it turned out just fine. It you are doing this step by step; I suggest putting the apples in lemon juice and water to soak when you are not using them. This will prevent them from turning brown while sitting. I kept this in the fridge and drizzled warm caramel on top which made my family go crazy! I would recommend this recipe to anyone who enjoys cheesecake and apples!
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This Recipe looks so good, im going to try too make it this thursday night 😀
this is my second time making this recipe… we LOVE them!!! thanks so much 🙂
I loved this recipe….made it for my father in law’s bday and it was a huge hit. Absolutely delicious!!!!! I also agree you should use 3 pkgs. of cream cheese.
Love your blog….keep it up!
I will also make it this weekend for another group of friends….I am sure they will be amazed!
These are amazing.. I’ve made them twice and they were a BIG hit at both occasions. Fantastic recipe! 🙂
Just came across this on Pinterest and I absolutely will have to make this, regardless of the fact that we are approaching spring!
OMGeeeeee, these are A+mazing! I made these for our Easter dessert and my family and friends absolutely loved them. So glad I found your blog from pinterest!
I made this recipes exactly as stated and certainly it was very tasty! Two little issues though: There is too much crust and it tends to get quite hard to cut with a fork; the filling is delicious as is the apple topping. I think there is too much streusel topping as well and it’s kind of hard to tell if the cheesecake is done with the streusel on top so I had to sort of shake the pan to see if the filling was too jiggly or not. Mine cooked in probably 50 minutes.
Yes, there is a lot of topping which is why I love it. If you leave the dish out for 10-15 minutes the crust will soften and be easier to cut. The crust has butter which hardens when refrigerated.
I think someone is using your picture on their Pampered Chef FB page!!! 🙁 Wasn’t sure if you were aware.
http://www.facebook.com/JamiPCKitchen
Thanks! This has been happening a lot lately.
I don’t have caramel…any suggestions what to use instead
They’re great without. Don’t stress not having it…
Made these for the first time, for my hubbys birthday. I thought they were good but will not use the tin foil again. Also thought the crust seemed a bit to hard and lacked much flavor. On a scale of 1-10 with 10 being the best I would rate them about a 7. Thanks so much for the recipe!
Oh, these look so good! I have some caramels that I need to use up, and this looks perfect. I’m sure the guys at work will love this.
Hola! I was wondering if anyone has tried making half of this recipe…some recipes are fine to cut in half but sometimes, especially desserts, taste funny if you do. Thanks!
~AMP
Ashley,
The only tricky part is halving an egg! Other than that, it’s fine to half it.
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delicioso. rico para un regalo de cumpleaños
Just pinned these ! They look like heaven!!
Hi Christy:) I have been reading your blog for a while, and have tried a few of your recipes and they are always yummy, so today, for our daughter’s blessing, I decided to trust you completely and make your ham and cheese sliders and these Caramel Apple Cheesecake bars. I can’t even TELL you how many compliments I got for both, but especially the cheesecake bars!!! People were literally raving over them! Thanks so much for such yummy and delicious recipes! I baked my bars without foil and sprayed the pan with nonstick spray, and I also used a glass 10×15 pan. It probably took 55 minutes to not be jiggly, but it worked really well and came out of the pan without a problem today. I also cooled them off by leaving them in an open oven for 2 hours first, as per suggestions in the comments. Anyway, they were just perfect! Thanks for it all, and good luck with your sweet little baby who is on her way! And here is a great response for dumb people who think you should have already had your baby: Look them straight in the eye and say, “What? I’m not pregnant!” Funny to watch the reactions:)
I actually have done the “I’m not pregnant” thing and it freaks people out!! So glad everything was a success!
I made these for a work potluck…well, what turned out to be a surprise baby shower. They were so yummy and a hit! I will definitely make these again. (:
je vais essayé vos recette ça m’a l’air très bon
this looks amazing! i love apples so this will be perfect for me.
what seems to be the problem on most recipes with not giving the nutritional info?
I know there are free programs out there that calculate the info. I have over 500 recipes so to get the info for all of them is kind of hard.
SOOO delicious! Thanks for sharing. I made this for my mum’s birthday yesterday and it was an enormous hit. I used half graham cracker crumbs for the crust because I really love the flavour of graham cracker crusts. It seems like a lot of steps but was actually very quick to come together. A food processor for the crust and streusel topping (except I stirred the oats in by hand) really speeds up the process and eliminates the need for softened butter. I made the cheesecake layer and apple layer while the crust was baking. It cooled for about five minutes while I sliced the last apple. The whole recipe probably came together in about half an hour. A real winner! I can’t wait to make it again. 😀
I just love to try new recipes! These apple caramel cheesecake bars look absolutely delicious! Yummy!!
I intend to try them tomorrow since I have my kids over for supper !
these bars are amazing I made them and everyone said they were great. I advise anyone to make them
could i substitute a canned apple pie filling for the fresh apples? i am wanting to make this for a large group.
It might be a little too wet but I think it would work but just have a slightly different taste.
Hello! This recipe looks great and I will be trying it tomorrow! Should I use salted or unsalted butter?
I always use unsalted butter when baking…
Hello, these look absolutely delicious!
I was wondering if you were aware that this recipe, along with your picture is being shared around Facebook. It was how I found it. There was no link to your blog though so I Googled the name and checked the images to find your page. I was concerned because of a post that I saw on FB today that said to be careful about sharing recipes on FB if the recipe is written out and has a picture but has no link to the original.
Just wanted to let you know and I will be adding a link back to you in my FB post.
Can’t wait to make these. I do hope it is okay if I pin it.
Thanks Karen for looking out for me. Yes, I’m aware. It’s been everywhere on FB.
I was just wondering how long in advance anyone has made these. The one time I made them it was a hit but I made it the night before and brought it to work. Has anyone ever tried to freeze them before?
I would say up to days ahead of time. The topping might start to get soft if stored too long in the fridge.
Made these for a family dinner – big hit. Although next time, I will keep the apple pieces bigger – maybe even thin slices instead of finely chopped. But so delicious!
I just stumbled upon your blog. Your food loves amazing. I’m totally saving the name of your website.
k just made them..wanyting to take out of oven..how do i know its set?..toothpick?
Just as long as they aren’t jiggly in the middle.
I made these a few weeks ago and my husband declared them “the best thing I’ve ever baked.” Note–I bake something at least 2 or 3 times a week! So this is high praise! Wondering if I could put this recipe (with these same measurments) into a 9 inch springform pan?
Hmmmm, I’m not sure if it would work in a springform pan. I don’t see why not.
I baked this in a springform pan the first time I made this and it turned out okay.
These are soooooo delicious!!
Can’t get enough of them!
Can I freeze this and take out day of?
Sure! I don’t see why not.
Can you use old fashioned oats instead of quick oats that’s all I have?
Yes, old fashioned are fine.
I tried this recipe a few times and EVERYONE loves it. Thanks for posting it. Caramel Apple Cheesecake.
I made these for a work luncheon and they were a huge hit! I did cut them much smaller, as they are very rich. Thanks for sharing this recipe!
I made these for this year’s superbowl party. Everyone like them, though a LOT was leftover because they are so heavy that people wanted only half or lesser portion.
I froze the leftovers and whenever I want one, I just take it out of the freezer, pour caramel sauce (I got Hershey’s caramel topping) and pop it into the microwave for 10-15 seconds. They taste almost the same as when they were fresh, except that the streusel topping is soft and slightly soggy.
Next time I’d skip the apples or replace them with something else. The tartness of the apples doesn’t go very well with the cheesecake.
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What would be the best size pan to use?
A 9×13 pan is what this recipe calls for…
i love this recipe. i searched for a long time for something as delicious as this. I cannot thank you enough!
I also replaced apple and caramel with banana, I love banana cheesecake.
Could you use just plain red apples for this recipe?
YES! I use whatever apples I have and they turn out DELISH every time!
Hi there
I made these a few weeks ago. I did some with a graham craker crust and the others with a shortbread crust. I used Pepperidge Farm’s Chestman cookies for the shortbread. I topped the caramel with sea salt. To die for! Thanks ChrisiePooh! 🙂
Your version sounds yummy!
I just have to say thank you for this recipe. It is my husband’s absolute all-time favorite. He wants me to make it for him every year for his bday. The only thing I do different is making my own caramel that’s a bit thicker. So yum!
Hello!
I’m french and I’m a great fan of your blog! That recipe looks realy good !
The apple cheesecake bars look just so good. I have to go shopping tomorroe for some of the ingredientd to make this. I have 4 boys and a husband who is kind of a pig anf I am sure it will be gone in less than a day. Haven’t cooked any desserts since my back surgery, and they do deserve it. So do I!
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These are amazing…just made em and my wife gave me some…WHOO!! The only thing I changed thought is rather than use store bought caramel I made salted dulce de leche and spread that on top…makes for a firmer caramel and is delicious!
Whoo back! Love it!
You actually make it seem so easy with your presentation but I find this
matter to be actually something that I think I would never understand.
It seems too complex and very broad for me. I’m looking forward for your next post, I’ll try to get the hang of it!
I made these bars last night for a baby shower at work. They are AMAZING!!!!! I will be making them for another event last er this month. So excited.
I have made so many recipes from your site, and every single one has turned out perfect and delicious. I will be buying a copy of your cookbook soon, as well as several copies for my friends this Christmas. Keep ’em coming!!!
Thank you Christina!!
Just made these last night for a school function today and they were a HUGE hit!! I made exactly as recipe says. I baked them the night before, let cool, and put in frig overnight. In the morning I cut into bars and then drizzled the caramel sauce on. I also used non-stick foil (read some people had problems with foil sticking to them) but I was able to lift the entire thing out of the pan and then cut them up and they came right off perfectly. Will be making these again !!!!
So glad you loved them as much as I do.
Made these!! I’m in love! Used Gala apples and only 2- 8oz packages of cream cheese as I only bought 2 at the store. Added cinnamon to the crust and used whole oats intead of quick oats. LOVE THESE!! My pan of cheesecake bars was gone in 10 minutes (directly out of the oven, no one wanted to wait)!
Glad you loved them. I promise you’ll like them cold better!
After an hour of baking mine is still jiggly?
Bake it until the center is set. Every oven bakes differently so if it needs extra time. That’s ok.
I made these yesterday and I absolutely love them!
I cannot wait to share these with my friends! Thanks for
Posting these!
I made this recipe a few times now. The last time I made this with a graham cracker crust. Turned out amazing.
I just recently made them. I forgot how much I love them.
My 5 year old ggrandaughter helped make this morning.Waiting for them to bake.
Hope you love them! The hard part is waiting for them to cool.
I was at a Mutual activity and your Caramel Apple Cheesecake Bars were served…they were wonderful. I asked for the recipe and here I am. I can hardly wait to see what to make these and several other recipes I see on your site.
Haha. That’s hilarious. They are one of my faves!
I made these a few days ago…wow…so yummy! I loved it warm out of the oven, AND cold!!! My husband was skeptical with it having apples, but he actually loved it too. He also brought the rest of the batch into work for his employees and one guy even called him and said how it was the best dessert he’s ever had! So I would say this is a definite winner. 🙂 Only difference I did is that I love graham cracker crusts, so I got a box of the Keebler Graham cracker crumbs in the baking aisle and used that as the bottom instead (recipe on the back of the box). I forgot to line the baking pan or spray with anything, but they still came out very easily (maybe because of the butter in the graham cracker crust?). I’m making this for Thanksgiving this year, but am gonna try different variations and do 1/3 with blueberries on the top, 1/3 with strawberries, and 1/3 with the apples – I’m excited to see how they turn out! PS. You don’t even need the caramel topping, I couldn’t taste it on top anyway, but it does make it look prettier. 🙂
So glad you liked them. One of these times try the shortbread crust. It’s amazing. I’m sure graham cracker would be good too.
can these be made ahead and frozen?
Yes. I’ve absolutely frozen them before. they’re great.
Wow, I made these last night and loved them. I did not put the apple layer in it. Amazing!
I would suggest that when you are ready to eat one, to leave it out on the counter for 30 mins. Right out of the fridge they are a little hard. Left out for a bit – they are perfect.
Thank you
I totally agree Celeste.
I loved these, made them last night but left out the apple layer.
Right out of the fridge they are a bit hard, so I left them on the counter about 30 – 40 mins before we wanted to eat them and they were perfect.
Thank you
looks amazing. that melted caramel looks very appealing.
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I love this cheesecake bars!!
I was thinking about made a higher cheesecake and double the recipe of the cream…. have you try it yet? thanks
I already increased the cheesecake filling from the original recipe so I’m not sure more would work.
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These are my go to cheesecake bars! I have made them several times and each time they have been a success, people simply love them. 🙂 I have made several of your recipes and they have all been wildly successful.
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Hello I was wondering if you think it would work to make these in cupcake tins. If so, how would I need to change the recipe? Thanks!
Yes. I think you could but I haven’t done it. I know other readers have. you would definitely reduce the baking time but I can’t know by how much because I’ve never tried it.
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Do you think it would still taste the same using honey crisp apples?
Yes, I’ve made it with those. It tastes great!
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this is an amazing recipe
I am planning on making several pans of these for a party. I was wondering how long they would keep and still be in good shape for serving? I would like to make them on Thursday and serve them on Saturday.
That should be no problem at all! Cheesecake is better as it sits. Just wait to drizzle the caramel until right before or you could drizzle it and let it set in the fridge.
If I want to make these ahead of time,(like a day in advance) do I add the caramel and then put in fridge? Or do I add caramel right before serving?
You could do either. I would personally add it right before serving so your crumble on top stays crunchy.
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my friend makes them in muffin tins…they are amazing!!!
you have to use foil cup liners.
Ooh! I’m gonna try that!
Because of you, these have become a tradition in my family. We make them every year for Thanksgiving.
Aww. I love hearing that!
These look great! Can you make them the night before? The caramel sauce won’t harden? (I’m making my own…)
Thanks!
Will they be affected if I make them the night before? I’m making my own caramel sauce…will that be a problem?
No you can definitely make them ahead of time. Maybe wait to add the caramel until serving.
Going to make these today for Christmas. What if I want to add a little sour cream to the cheesecake portion? Would I subtract that same amount of cream cheese?
No. I would just add it. I usually add a couple of tablespoons to my other cheesecakes.
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Why foil lined? My crust got hard as rock, could barely cut it, and stuck to foil. Other than that ppl loved it!
It just makes for easier removal. You don’t have to use it.
I use parchment paper.
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This has been on our Thanksgiving table for four years in a row (along with pumpkin and blueberry pie) and it is to DIE for. Seriously, these are perfect and it isn’t Thanksgiving without an apple dessert. For Canada Day, I replace with the apples with fresh diced strawberries (I toss them with a couple table spoons of corn starch to compensate for the extra moisture) and serve it with Chantilly cream instead of caramel sauce. Perfection.
Why have I never done it with strawberries. That would be killer!
This came out delicious! I made it exactly the way the recipe called for. I used a darker non stick pan so I didn’t layer with aluminum foil and didn’t have any trouble getting them out of the pan. The bars are also extremely delicious warm! Great recipe.
I’m glad you enjoyed them Angie!
These recipes sound incredible but without nutrition listing for each recipe I am unable to get the recipes. I am on a very restricted low sodium diet and I need the nutrition listing. Sorry to miss these delicious recipes.
Sorry. I have it listed for my healthy recipes. If you have a specific recipe I can add the nutritional info. With over 600 recipes it’s hard to add it to every one.
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I need to make these soon!
You do!
Made this recipe for a potluck and got rave reviews! I prefer to serve it warm, about an hour out of the oven, rather than refrigerated.
I’m torn between warm and cold!
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I’ve been making these for the last 2 years and they are delightful. Even my husband who isn’t a cheesecake fan enjoys these. It’s a must have for holidays or pot lucks.
Thank you! I’m in love with them too!
I’m making this again tonight! Last week I made it and brought it to small group and everyone LOVED it! They couldn’t stop talking about it! Its soooo good! I’m going to forever make this! OMG! Thank you so much!
You’re welcome!
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Y’all also check out this video with the instructions. These are super yummy! especially with apples we picked, we used a mixture of different kinds. super easy to make and easy to eat on the go. https://www.youtube.com/watch?v=vNqDIMXz-BM&feature=youtu.be
Hope I’m not overstepping my boundries! It really bothers me when people steal ! https://www.facebook.com/Cooking.At.Home1/photos/a.535523493256982.1073741828.534156176727047/551739221635409/?type=3&theater
GRRRR. THanks for the heads up.
Hi I must say first I am considered a very good cook. I have made this cheese many times because everybody loves it. My problem is the crust always comes out hard. I have tried baking it a shorter time not baking it at all and it still comes out hard. Every body loves it no matter how it comes out. I do use more apples an no nutmeg. It’s still the best.
These were a huge hit! Everyone loved them. I’m making another batch now but have now tried mixing the apples with a homemade caramel sauce for the apple layer! Baking right now
Thanks! Glad you loved them!
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I want 8 instead of 16. Can cut the recipe to half and still expect it to be as tasty?
I will bake for the same time though.
Yes! I’ve totally halved it and made it in a 9×9 pan. Bake time should be the same maybe a tiny bit less.
These ARE absolutely positively Amazing!! I have made them several times and everyone just LOVES them!!
Thank you!!
I have made these several times! They are delicious and everyone whose tried them loves them. Little more work, but they are sooooooooo worth it1
Thank you!
Can you use apple pie filling instead of apples? I have a can I need to use
I’m sure you can although you probably wouldn’t need to add any sugar since they are pretty sweet already when they come in a can.
Yours recipes are wonderful! Those amazing deserts! If you ask me you are the queen of the sweets!
Haha. Thank you!
These look amazing!!! I cannot wait to make these in the Fall.
You will love them!
I made these to take a get together and they were a big hit. My pan was flatter so I just cut the cheesecake part of the recipe by 1/3 with a little less cooking time. Meaning 2 pkgs of cream cheese and 2 eggs etc. Thank you for posting this recipe.
Glad you liked it!
I made these fr my husband to take into work. They were a huge hit. I did make a few changes. I added 1 cup chopped toasted pecans to the crust. I also added a touch of salt to the apple mixture. Also used another cup of toasted pecans to streusel mixture and used the rest of the carmel bits over the top before I baked it. Apples always make me think of fall. This was a huge hit. Thanks for the post.
Thank you. I think a little salt adds a lot so I might add that too!
This was delicious! Everyone loves it. I think it tasted better on the second day as cheesecake does… Thank you for the recipe! This will be a staple in my home.
Thank you!
I would like to try these and am wondering if they can be made ahead and frozen for a few weeks or would the applies become mushy.
I have frozen these and they were great!
is it necessary to line the pan (even when using glass) with aluminum foil, or will it work just as well spraying the pan with cooking spray? What is the purpose of using foil?
Just makes it easy to cut. It’s not necessary.
I made these tonight for a halloween party im going to tomorrow. Im not sure they came out right. I followed the recipe exactly and I used the three packages of cream cheese like it says. But it puffed all up and there doesn’t seem to be much of a cheesecake layer underneath. Certainly does not look like the picture . Now I’m wondering if I should even take them and am trying to scramble to figure out what else i can make last minute. Im pretty disappointed because they looked so good.
I’m so sorry. Did you add the eggs? This recipe has been a tried and true favorite by many so I’m not sure what went wrong for you.
This stuff is the BOMB! We just love it! Our daughter asks for this every year for her birthday instead of a cake and I am so happy to oblige! Thank you for the recipe 😀
You are welcome!
Are these caramel apple cheescake bars freezable?
Yes, totally!
Question: are these difficult to cut? I’ve been asked to bring bite size desserts and was wondering how easy it would be to cut these in 1″ squares.
I don’t think they’re difficult to cut!
what kind of caramel is the best to use?
I like Mrs. Richardsons.
This took some time to prepare, but were a big hit at my work Friendgiving lunch! Will make again for family Thanksmas. Thank you!
You’re welcome!
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I made these this past Easter. They were a hit. I give it more then 5 stars. They were FANTASTIC!!!
Thank you!
I have a question . at the top of the page it says prep time 22 hours 3 minutes also cook time 22 hours and 3 minutes. this can confuse some cooks. they are trying to figure out why 22 hours for each . I know that is not the right times but some cooks may not realize this.
It looks yummy
Sorry. The recipe card has a bug in it.
These are definitely on the menu once I finish my 21 day healthy eating course!1
Ooh girl. They are worth it.
How long do these last in the refrigerator?
You can freeze them and they last a couple days in the fridge. The topping will start to get soggy.
Overall, this tastes good and has a lot of potential. However, too my taste, the cheesecake and crust could use some work. I am going to make this a few more times to get it how I like it and will post what I end up finding. Also it took me 60 minutes to bake (maybe I used juicier apples).
Cheesecake:
Honestly I feel like my wife’s friends will judge me if I call these cheesecake bars, so I’m only calling them caramel apple bars. The “cheesecake” was super fluffy. I’m gonna try only 2 eggs next time. Then I’ll try adding sour cream in future and getting a more dense cheesecake.
Crust:
Typically the other flavors masked how bad it was, but I kept getting tastes that was really dry and floury. I thought it was the streusel at first, but isolated it to the crust. I would give the crust 2 stars. Someone mentioned making a graham cracker crust and I think that would go well with this recipe.
Despite these preferences, it all went well together, but I’d like to get it perfected.
Also, is there any reason I need to use the aluminum foil?
Just makes for easy removal. you don’t have to use foil. The crust is a shortbread crust which is dry by definition and should melt in your mouth.
I came across this recipe a few years back on Pinterest and am SO HAPPY I did!! I have a houseful of boys that are huge fans of apple desserts and this is hands down the best one I’ve made! It is the most requested dish for me to bring to any holiday gatherings and my son’s request each year on his birthday, which is today and YES I made this up this morning!
I love hearing that. Thank you!
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The best cheesecake I’ve ever made or eaten! Time consuming but if you have someone help chop apples or mix the topping it goes much faster. Once I accidentally doubled the oatmeal and the topping turned out a little crispier so I keep doing it. Thank you for sharing this recipe, my family and friends won’t let me stop making it so I get to enjoy it often! 🙂
So glad you enjoyed them!
Thanks for sharing! Do they keep long?
Yes, you can freeze them or they keep in the fridge for close to a week.
Do I have to use aluminum foil in bottom of pan?
I do in the pics but it’s not necessary.
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These look soooooooo yummy! I’m making them for a family get together tomorrow!! If I only have 2 blocks of cream cheese would I be ok to just use 2/3 of each ingredient for the cheesecake part!? Seems to me like it would work but it just wouldn’t be as thick!
Yes! You can totally just use 2 blocks and do as you said. Hope it worked!
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So I made these and for some reason the cheesecake part has a consistency of almost like scrambled eggs? Not sure what I did wrong
Hmm. That sounds very odd. I have no idea?
HI, I’m wondering if you can give me a recipe of the Caramel sauce for drizzling?
I just used a jarred sauce.
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Do you by any chance have this recipe for a 8×8 pan instead of the 13×9?
No. But you can just cut the recipe in half.
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How far ahead can you make this recipe before serving?
They can definitely be made a couple of days ahead of time.
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Salted butter?
I always use unsalted.
Instructions were poorly written, did not taste good and would not recommend. Very disappointed as this was for Thanksgiving and now I’ll have to make something else at the last minute. If you’re looking for a tasty cheesecake treat, keep looking.
Kaylee,
Hundreds of people have made this and loved it. I’m sorry you didn’t. You might have done something wrong.
Kaylee,
Literally thousands of people have made this and love it. I think you did something wrong or did not follow the well written instructions.
I am confused with the foil lined pan, am I lifting it out afterwards? I am not sure about leaving it there and serving from that.??
I would lift it out and cut them and put them on serving plates.
Made these for Thanksgiving and everyone raved about them. They’re our new favorite. Thank you!!
You’re welcome!
I’m liking this one! Pretty simple to make and tastes very good!
Thank you!
Cannot find recipe for Carmel cheesecake,help
The recipe is at the bottom of the post.
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How long do these typically take to cool?
About one to two hours.
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Prep time 10 minutes??? Do you have minions working for you?
This took me about 45 minutes to prep then 45 minutes to cook still.
It does taste amazing but takes a lot more time.
I’m pretty quick in the kitchen. Sorry I can adjust it.
This was a big hit!! I made it a couple of months ago for a bridal shower and everyone raved about it!
So glad you liked them!
What can you say about a recipe that has been pinned, shared, and rated by so many? So, I’ll have to say what so many others have said… WOW… just WOW.
This will be my go to dish for pot luck occasions or festive buffets.
I managed to half the recipe and it was delicious. I could not make the eggs into half so I added 2 eggs and this firmed it up nicely.
I would recommend people run, not walk to their kitchens to try this recipe.
OMG!!! This is sooooo good! I added 10 more minutes to the cook time on the crust and about 15 more minutes after adding the cheese mixture, apples and strudel topping. It’s insanely delicious!!!