Caramel Apple Cheesecake Bars
These caramel apple cheesecake bars are the perfect make-ahead dessert for holiday parties! They’ve got a buttery shortbread crust filled with layers of creamy cheesecake, spiced apples, and a cinnamon streusel topping. And who can forget the caramel sauce on top!
I’ll tell you upfront that these caramel apple cheesecake bars do require a few extra steps, but they’re so worth the effort!
The creamy cheesecake filling is the same as my classic cheesecake bars, but instead of a graham cracker crust I used a simple 4-ingredient shortbread crust. The cheesecake layer is topped with cinnamon sugar apples, and the whole thing is sprinkled with a brown sugar oat topping before being baked.
The caramel on top is technically optional, but I can never resist drizzling a little salted caramel sauce over mine! This is such a fun dessert to make for fall, but it would be perfect for Thanksgiving too!
Recipe Video
Ingredient Notes & Substitutions
Apples
I used Granny Smith apples, but any variety of firm baking apples will work. Some other good options are Honeycrisp, Jazz, Braeburn, and Pink Lady apples.
Oats
I prefer to use rolled oats (aka old fashioned oats) in the streusel topping for a chewier texture. You can swap them with an equal amount of quick oats, just keep in mind that they will make the topping a little drier.
Cream Cheese
You want to use blocks of full-fat cream cheese, not the kind sold in a tub. If you use cream cheese from a tub, your cheesecake layer will be too soft and won’t set up properly.
Tips For Making These Bars
- Use a light metal pan. Light colored pans conduct heat better than dark pans, which will help the bars bake more evenly and prevent the edges from burning. I personally love this 8-inch USA metal pan!
- Mix the streusel together first. I used melted butter in the streusel topping rather than cold butter to avoid having to cut it into the flour. Although this makes the assembly easier, it does mean the streusel needs to firm up in the fridge while you prep everything else.
- Use room temperature ingredients for the cheesecake layer. Set out the cream cheese, sour cream, and eggs about an hour ahead of time for the smoothest, creamiest filling. If you need to speed things up, you can microwave the sour cream for 15 seconds and place the eggs in warm water for 5 minutes. For the cream cheese, just follow one of the options in my post on how to soften cream cheese quickly.
- Don’t over bake the bars. With the apples and streusel on top, it can be a little difficult to tell when the cheesecake layer is done. The bars should be mostly set and only have a very slight wobble when you move the pan; if they jiggle or ripple at all, they’re not done yet! The topping will look a little wet (like the picture above), but it will set up as the bars cool and chill.
Can I Double This Recipe?
Yes, you can double the ingredients and bake the bars in a 9×13-inch pan. You may need to increase the baking time slightly as well.
Can I Use This Recipe To Make Mini Cheesecakes?
Absolutely! There should be enough for about 14 to 18 mini cheesecakes. I would bake the crust for about 5 to 10 minutes (until it’s set and lightly browned on top), and the filling for 15 to 20 minutes. If you need any extra tips, I suggest referring to my mini cheesecake recipe.
Can I Make A Full-Size Cheesecake?
You can adjust this recipe to make a full-size cheesecake by doubling the cheesecake filling; all of the other measurements should remain the same. I would also recommend baking the cheesecake in a water bath (I have an entire guide to making a water bath, if you’ve never used one!).
How To Make These Bars Gluten-Free
Use gluten-free oats in the streusel topping and replace the flour in the crust with a 1:1 gluten-free baking flour (Bob’s Red Mill or King Arthur are both good options).
I know this recipe has quite a few steps to it, but these apple cheesecake bars really are worth it. They pack in a little of everything in each bite, and they’re a delicious alternative to regular apple pie too!
If you try these bars, don’t forget to leave a comment below to let me know how they turned out. Happy Baking!
Caramel Apple Cheesecake Bar Recipe
Ingredients
Streusel Topping
- ½ cup all-purpose flour spooned & leveled (63 grams)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup old-fashioned rolled oats (28 grams)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted and cooled slightly (56 grams; ½ stick)
Shortbread Crust
- ½ cup unsalted butter softened (113 grams; 1 stick)
- ¼ cup packed light brown sugar (50 grams)
- ⅛ teaspoon salt
- 1 cup all-purpose flour spooned & leveled (125 grams)
Cheesecake Layer
- 16 ounces brick-style cream cheese softened (452 grams; 2 bricks)
- ½ cup full-fat sour cream at room temperature (120 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
Apple Layer
- ¼ cup granulated sugar (50 grams)
- ¾ teaspoon ground cinnamon
- 1 ½ cups diced apples (180 grams; I used 2 small Granny Smith apples, peeled & cored before dicing)
Optional Topping
- ½ cup caramel sauce (homemade or store-bought)
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square light-colored metal pan with parchment paper, making sure to leave some overhang for easy removal, and set aside.
- To make the streusel topping: In a medium-sized mixing bowl, whisk together the flour, brown sugar, rolled oats, cinnamon, and salt.½ cup all-purpose flour,½ cup packed light brown sugar,¼ cup old-fashioned rolled oats,¼ teaspoon ground cinnamon,⅛ teaspoon salt
- Pour in the melted butter and stir with a fork until well combined, then place in the refrigerator to firm up while you’re preparing the bars.¼ cup unsalted butter
- To make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and salt until smooth and well combined (about 1 to 2 minutes). Add the flour and mix until large clumps start to form and no loose flour remains.½ cup unsalted butter,¼ cup packed light brown sugar,⅛ teaspoon salt,1 cup all-purpose flour
- Press the crust evenly in the bottom of the prepared pan. Bake for 15 to 18 minutes or until the top is set and lightly golden brown. Set aside to cool slightly while you prepare the cheesecake filling and apple layer.
- To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth, then mix in the sour cream until well combined.16 ounces brick-style cream cheese,½ cup full-fat sour cream
- Stop and scrape down the sides of the mixing bowl, then mix in the sugar and vanilla extract until fully combined.½ cup granulated sugar,1 teaspoon pure vanilla extract
- Mix in the eggs, one at a time, on low speed until just combined. Use a rubber spatula to scrape down the sides and around the bottom of the bowl to ensure everything is thoroughly mixed together.2 large eggs
- Pour the cheesecake filling over the cooled crust and smooth it out into one even layer.
- To make the apple layer: In a medium-sized mixing bowl, whisk together the sugar and cinnamon. Add the diced apples and stir until the apples are coated in the cinnamon sugar mixture.¼ cup granulated sugar,¾ teaspoon ground cinnamon,1 ½ cups diced apples
- To assemble and bake: Add the apples on top of the cheesecake filling in an even layer.
- Remove the streusel from the fridge and crumble it on top. The streusel should be chilled and semi-solid, but not too solid that it can’t be broken up into pieces. If needed, you can use a fork or your fingers to break it into pieces.
- Bake for 35 to 45 minutes, until the filling is mostly set. The center should still have a slight wobble when the pan is gently moved, but it should not ripple or jiggle. The topping will look a little shiny, but it will set and firm up as it cools.
- Cool the bars to room temperature (about 2 to 3 hours), then cover tightly and place in the fridge to chill for at least 4 hours.
- Drizzle the caramel sauce over the chilled bars, cut into squares, and serve!½ cup caramel sauce
