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.
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, 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.
- 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.
- 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, remaining 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.
- 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
I want to make these very soon ,but would like to make them in a cheesecake pan.
What size pan do you think this recipe would go in?
This is made in a 9×13 pan which is equivalent to:
1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
42 (standard) cupcakes
Hope that helps.
This is so good! It does take a lot of time but boy is it worth it! Yummy! I do think a little longer baking time might be good to cook cheesecake a little more! Otherwise would definitely make it again! Great flavor!
Thank you! I’m glad you liked it.
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Love these bars! Do you think this recipe would work in a cupcake pan?
I’m also wondering if it’d work as mini cheesecakes.
Yes, totally. Might be a lot more work to individually layer each.
Yes but I think it would be a lot of work!
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I absolutely love this recipe but add about 10-15 more minutes to the cook time of the cheesecake. Seriously so easy and everyone raves about this dessert when we make it! Thanks for sharing this recipe.
Every oven is different. Mine is definitely done at the written cook time.
I’m going to have to plan a dinner party so I can try these. I know you said they freeze well, but I’d probably end up eating them all at one sitting.
Haha happens to the best of us.
What a delicious recipe! And so perfect for fall! 🙂
Yes. They are a must for fall.
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I’ve made this cheesecake several times and it’s been a huge hit!!! I’m making it again for someones birthday…who has requested only this cheesecake:). What is the best way to freeze this so it’s just as good fresh…it will only be frozen for less than a week.
I would bake and freeze without the caramel drizzle then thaw to serve.
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Amazing.big cheesecake fan
This looked very impressive as well .tasted like heaven.😁
Awww thanks.
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!!!
Thank you! I’m so glad you loved it!
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.
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!
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.
How long do these typically take to cool?
About one to two hours.
Cannot find recipe for Carmel cheesecake,help
The recipe is at the bottom of the post.
I’m liking this one! Pretty simple to make and tastes very good!
Thank you!
Made these for Thanksgiving and everyone raved about them. They’re our new favorite. Thank you!!
You’re welcome!
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.
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’m one of the thousands who found the instructions easy to follow and absolutely loved the finished product. My new favorite fall dessert!
Salted butter?
I always use unsalted.
How far ahead can you make this recipe before serving?
They can definitely be made a couple of days ahead of time.
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.
HI, I’m wondering if you can give me a recipe of the Caramel sauce for drizzling?
I just used a jarred sauce.
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?
Absolutely amazing.
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!
Do I have to use aluminum foil in bottom of pan?
I do in the pics but it’s not necessary.