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.
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 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. 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
I’ve made this once before and everyone loved it! Any suggestions on making this in cupcake liners? Would you adjust the bake time?
You could make it in liners but I’m not sure on bake time.
Absolutely delicious! Everybody loves this! Thank you so much for the recipe!
You’re welcome!
I just pulled it out of the oven! I made it for thanksgiving, since I don’t like pumpkin pie. 😬
If I make this ahead of time 1-2 days do I refrigerate it? Or just room temperature and covered?
Just made it. Currently in the oven. *fingers crossed*
Sorry. Probably too late. I would refrigerate them.
If I bake the day before, could I just store it in the refrigerator rather than freezer?
Yes, absolutely!
These will be perfect for Thanksgiving. Can’t wait to make them.
Hope you love them!
Have you saved this in the freezer before? Wanting to make ahead. AND I love this recipe!!!
Yes, definitely freezer friendly.
I saved this recipe so that I can make it for Thanksgiving dinner. Thank you for sharing it
the filling was like pudding even after baking for an hour and the crust is not a shortbread crust. it’s a streusel crust. personally, coming from a baker, i wouldn’t ever make this again. the flavors were good but the textures weren’t at all good. 4/10. youre missing something to set up the cream cheese filling. and a shortbread is not brown sugar, so maybe try using an actual shortbread recipe.
Hmmm lots of people love this recipe. Sorry you didn’t.
Lol I make this every single year for thanksgiving and for Christmas and people swoon over it. Since you’re a “baker” maybe you should use your own recipes instead of being so (wrongly) critical over others.
I’m no professional baker but I have been making this recipe (minus the extra cream cheese) for the past 5 years and have never had any issues. The filling always comes together and everything is solid and does not fall apart. Not sure what happened there. Absolutely love this recipe and it has always been a hit. Family, friends, and coworkers always request this dessert for any party
This looks good! Does it call for 24 oz of cream cheese total or just 8oz total? I’m getting ready to make it and just want to clarify. Thank you!
24 ounces of cream cheese!
Is it ok if it’s still jiggly in the middle? Will it set as it cools?
Yes. It shouldn’t be too jiggly but a little is normal.
Absolutely delicious!! Thank you for sharing.
You’re welcome!
This is always may go to recipe! It ALWAYS comes out perfect, and leaves people thinking I’m a chef when they try it.😄
When people complain its not cooked enough I found they are doing either one of 2 things.
Either they don’t know their oven correctly. (Old ovens aren’t as hot and newer ones can be too hot)
Or… they aren’t letting it cool all the way. Just some tips I learned. Thanks for sharing this.
*a splash of almond ext. in the topping really compliments the flavors!
Do you think applesauce would work for an egg substitute here? My daughter in law can’t have eggs.
Oui. I haven’t used applesauce as a sub. Shoot. Not sure.
Hello, can you freeze and eat later?
YEs totally!
Absolutely amazing. Everyone who tried wanted the recipe
Yay!!
Crust is an absolute mess. Make a graham cracker crust instead
It’s a shortbread crust. What went wrong?
I baked this at 350 for an hour and I don’t think the cheesecake part of it cooked all the way. Neither did the crust. The flavors are spot on, though. Any idea of what I did wrong?
All ovens are different. You might have to bake longer?
Can these be made the night before?
Yes! Days before actually.
If your using whole wheat flour is that ok instead of all purpose flour?
YEs. It will have a different texture.
What size pan to do you recommend?
I use a 9×13 which I state in the recipe.
Oh my goodness. I made this last night and couldn’t wait to have some and had it for breakfast! No. Regrets. So delish!! I will be making this again!
Apples are fruit therefore breakfast!
Very very good dessert!
A tried and true!
I made these with a gluten free oatmeal crust so people at work could have these too. Every one loved them. My boss some to her little girl who could not have gluten and she asked her daughter what she wanted to tell me and she said tell her I love her lol
Yessssss!
Tried this for the first time, used graham cracked crust instead, and it tasted delicious!! I did add 10 minutes to cook time based on reviews and I believe 15 would have made them perfect! Crumble topping was amazing! Highly recommend!
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!
All I have it regular oats not quick will that be ok?
Yes, that should work!
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 cut every baked good with a cake cutter you get for free when you buy a cake. Just have to make sure it is not too hot. But nothing ever sticks to it and gives a clean 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.
Could you use old fashioned oats instead of quick???
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!