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 IN THESE 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.
HOW DO I STORE THESE?
After you have baked the bars let them cool to room temperature then store in the fridge up to 5 days. Some people like to eat these warm as well.
CAN I FREEZE THESE CARAMEL APPLE CHEESECAKE BARS?
Absolutely. You can freeze these caramel apple cheesecake bars up to four months. 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 Pudding Cake
- Apple Crisp Pizza
- Caramel Apple Cheesecake
- Apple Crisp Cheese Danish
- Appledoodles
- Apple Salad
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
Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup butter, softened
Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Apples:
- 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
Streusel Topping:
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
Drizzle:
- 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. Let bars come to room temperature then store in the fridge for up to 5 days. Can be frozen up to 4 months.
- Drizzle with caramel topping and let cool. Serve cold and enjoy!
Notes
Source: adapted from Paula Deen. Increased the cheesecake layer by 1.5.
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
The prep time with 2 people took over an hour
do these need to be put in the fridge or left at room temp?
I would definitely put them in the fridge.
Could you make this in a springform pan?
Yes, absolutely!
Will they get soggy if I put in fridge night before? Do I let them get to room temp before putting pan in fridge? Foil? Thanks!
no they will not get soggy in the fridge. Ideally you should cool to room temp before putting in the fridge.
Is a standard height of 2” of a 9 x 13 baking dish tall enough or do you need a deeper dish for this recipe?
Nope. A standard 9×13 is fine.
I did all measurements correctly, but both the crust and the streusel were super doughy. I can’t even put the streusel on top because its so doughy. I put in the correct amount of butter. what am i doing wrong?????
Personally, I would check my ovens accuracy
That does not sound correct. Could you have used too much butter?
Everyone loved these bars and they were super easy to make! Thanks for the great recipe!
Do you prefer light or dark brown sugar for this recipe?
How do these do if frozen? I’m wanting to take leftovers to several events.,
my stuck to the pan, any suggestioins. This always happens to me with cheesecake.
Did you make a crust? Did you line th epan with parchment or foil?
This are so incredibly delicious! I cut the recipe to 1/3. Thanks for sharing this
Hi. Is the cream cheese 3x 8oz or a total of 8oz? And do I have to cook the apples first so it doesn’t get watery when I bake it with the cream cheese?
How far in advance could you make this? Just the morning of?
Not at all. You can do a couple days in advance.
Hi! This sounds wonderful. I’m wondering if you leave out the oats and make it a crumble topping instead. I rarely cook with oats and therefore would rather not buy them if I can get around using them.
You could definitely try it but I haven’t.
I have made these several times. Last time I replaced the chopped apple topping and used about 500 gm of fresh pineapple crushed, 1/3 cup of shredded coconut (unsweeten because it is what I had) 2 bits of candied ginger chopped finely. I drained the juice after about 5 minutes of the ginger sitting in the coconut and pineapple and saved it to make a caramel sauce using the pineapple juice instead of water. It was delicious this way as well. The tangy sauce was really nice. Thanks for posting this recipe.
Oh wow! That sounds delicious!
I really love the apple and streusel topping that I cut the cheesecake portion by 1/3 and kept the rest of the recipe the same. It really lets the apple/crumbles shine. My family loves these cheesecake bars and we’ve been making this recipe for years now 🙂
AWw thanks!
What if you are baking this in an elevated place like the mountains? Still same temperature and cook time for the crust and second bake?
Yup. I’m at high elevation and have no issues.
This dessert is AMAZING! I love caramel and apples and this recipe has great flavor. It’s a little bit of extra effort but it’s totally worth it.
Yes a labor of love.