Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars start with a buttery shortbread crust, a rich cheesecake layer, cinnamon-spiced apples, and a crunchy streusel topping all drizzled with sweet caramel sauce. The perfect fall dessert!
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Oven
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1 cup butter softened
Cheesecake Layer
- 3 packages (8 oz each) cream cheese softened
- 3/4 cup sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
Apple Layer
- 3 cups apples peeled, cored, and diced (Granny Smith preferred)
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Streusel Topping
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup butter softened
Topping
- caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a bowl, combine flour and brown sugar for the crust. Cut in the butter until crumbly. Press mixture into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden.
- For the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over baked crust.
- In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg. Spoon evenly over the cheesecake layer.
- For the streusel topping: Mix brown sugar, flour, oats, and butter until crumbly. Sprinkle over the apple layer.
- Bake for 30–35 minutes, or until the center is set. Cool completely, then drizzle with caramel sauce before serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days. For an extra touch, serve slightly warm with vanilla ice cream and extra caramel drizzle.