Caramel Apple Cheesecake Bars — 🍎🍁🍂 These layered caramel apple cheesecake bars feature a buttery crust that’s topped with a cheesecake layer, spiced apples, and the BEST crumble topping! After baking, these INCREDIBLE cheesecake bars are drizzled with salted caramel sauce to truly make them next-level! The PERFECT fall dessert for entertaining or Thanksgiving!
Table of Contents
These apple cheesecake bars taste like apple pie, apple crumble, and cheesecake all in one!
Between the rich flavors of salted caramel, apples, and cinnamon to a tempting layer of cream cheese and chunky oat crumbles, this will be your new favorite apple dessert this fall.
The recipe begins with a brown sugar shortbread-style crust that’s tender and light. The crust is topped with a rich and creamy cheesecake layer, which is topped with cinnamon-and-sugar spiced apples. Then there’s a buttery, oatmeal and brown sugar-based crumble that’s sprinkled on.
After baking, salted caramel is drizzled over the top. It adds so much depth of flavor and as it soaks in, it helps the bars stay beautifully soft, moist, and tender for days.
The recipe takes a few minutes to prep, but it’s so worth it. The steps go fast and your house will smell like a bakery while the bars bake.
Ingredients in Caramel Apple Cheesecake Bars
To make this caramel apple cheesecake bars recipe, you’ll need:
- All-purpose flour
- Light brown sugar
- Unsalted butter
- Cream cheese – regular or lite both work
- Egg
- Granulated sugar
- Vanilla extract
- Diced apples – any kind; I used one Fuji and one Gala
- Cinnamon and nutmeg
- Rolled oats – also called ‘old-fashioned oats’
- Salted caramel sauce – I’ve linked my homemade recipe, but you can use your favorite store-bought brand, too
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Apple Cheesecake Bars
- You’ll first need to prep the crust and bake it in a greased 8×8-inch pan until just set.
- While the crust bakes, stir together the cheesecake layer.
- Then, dice the apples and toss with sugar, cinnamon, and nutmeg.
- Prep the crumble topping in a separate bowl and set aside.
- Once the crust is out of the oven, pour the cheesecake mixture over top. Next, sprinkle the diced apples evenly over the cheesecake layer. Finally, sprinkle on the crumble topping.
- Bake the apple cheesecake bars until the crumble topping is just set and very lightly golden browned. Let cool completely before serving.
Recipe FAQs
It really doesn’t matter which kind you use. I used a Gala apple and a Fuji apple, but feel free to use whatever you have on hand.
Yes, these bars will keep in an air-tight at room temperature for up to 1 week, or in the freezer for up to 6 months. You can also store these in the refrigerator, if desired.
Yes! Lite cream cheese will work here, so long as it’s brick-style and not the kind that comes in a tub.
You want to make sure you’re using old-fashioned rolled oats and not instant or steel cut oats. Rolled oats create the perfect crumble topping and are the way to go here.
Of course! I prefer using salted caramel since the salt helps balance the overall sweetness, but use any caramel sauce you like.
The combination of divine flavors and textures–buttery and crunchy, sweet and cinnamon-y, creamy, rich and gooey–made these bars absolutely swoon-worthy! I doubled the recipe for a crowd (using 2 8×8 pans), and everyone (especially the men!) fell all over themselves for seconds (and thirds). — Kim
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Caramel Apple Cheesecake Bars
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup light brown sugar, packed
- ½ cup unsalted butter, softened
Cheesecake
- 8 ounces cream cheese, softened (use brick-style)
- 1 large egg
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Apples
- about 2 cups small diced apples, from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala
- 2 tablespoon granulated sugar
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
Crumble
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- ½ cup old-fashioned-whole rolled oats, not quick-cook or instant
- 6 tablespoons unsalted butter, 3/4 of 1 stick, softened
Caramel
- ½ cup, salted caramel sauce, for drizzling; or more to taste (homemade salted caramel, or store bought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
- ice cream, optional for serving
Instructions
Crust
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
- Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust.
- Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
Cheesecake Layer
- In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
Apple Layer
- Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
Crumble Topping
- In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
Assemble the Bars
- After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
- Lightly and evenly sprinkle the apples.
- Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
- Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
- After 30 minutes, evenly drizzle with (salted) caramel sauce.
- Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don’t slice bars too early because you’ll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Apple Desserts:
5-Minute Apple Cinnamon Crumble for One — Buttery apples are tossed with cinnamon-and-sugar and nutmeg, and the crumble topping is made with cinnamon, brown sugar, and oats.
Apple Spice Cake with Cream Cheese Frosting — An EASY, one-bowl, no-mixer apple cake that’s to-die-for!! Loaded with juicy apples in every bite, perfectly spiced, and topped with tangy cream cheese frosting!
Cinnamon Roll Apple Crisp – A layer of cinnamon rolls topped with apples and a crunchy oatmeal crumble makes this the ULTIMATE apple crisp!
Easy Apple Cobbler — A spiced apple filling is topped with a sweet biscuit topping before being baked to golden brown and bubbly perfection!
Apple Pie Bars — 🍎🍏🎉 A flaky, buttery crust is topped with homemade apple pie filling and an oat crumble topping in these INCREDIBLE spiced apple pie bars!
Crustless Apple Pie — 🍎🍏🍁 Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe!
Apple Fritter Bread — 🍎🍏🍁 Soft, fluffy bread that’s stuffed AND topped with apples, cinnamon, and sugar! Like apple fritters in bread form! Best apple bread EVER and so EASY to make!
Originally published October 3, 2014 and republished August 19, 2020 with updated text.
I made these for a baking competition at my school and I won! Thank you so much for the recipe!!!
Thank you Marc for taking the time to make my recipe, and have faith in it of all the recipes in the world you could have tried, and this it WON your school baking competition! I truly love comments like yours and it’s the best part of my job without a doubt! Thanks so much for writing and letting me know and the 5 star review. Keep on baking! :)
great
Thank you so much for this recipe, it’s one of my all time favs and always a crowd pleaser!
Thank you so much for this recipe, it’s one of my all time favs and always a crowd pleaser!
Thank you so much for this recipe, it’s one of my all time favs and always a crowd pleaser!
Hi Averie! This recipe looks amazing and I really want to make it for my boyfriend, but he is gluten-free. I was wondering if this recipe would still turn out good if I used gluten-free flour to make the crust and crumble. Thank you!
I have never tried making this recipe or a crumble using GF flour so I am not sure how it will go for you since I haven’t done it.