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Caramel Apple Cheesecake Bars

These caramel apple cheesecake bars are the ultimate fall dessert! A buttery shortbread crust, creamy cheesecake layer, cinnamon-spiced apples, and a crunchy oat streusel — finished with a glossy caramel drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 24 bar
Calories 320 kcal

Ingredients
  

CRUST

  • 2 cups 250 g all-purpose flour
  • 1/2 cup 110 g packed light brown sugar
  • 1 cup 226 g unsalted butter, cold and cubed

CHEESECAKE

  • 24 oz 680 g cream cheese, softened to room temperature
  • 3/4 cup 150 g granulated sugar
  • 1/2 cup 120 g sour cream, at room temperature
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour

APPLE LAYER

  • 3 medium apples Honeycrisp or Granny Smith, peeled, cored, and diced into 1/2-inch pieces
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice

STREUSEL

  • 3/4 cup 70 g old-fashioned rolled oats
  • 1/2 cup 65 g all-purpose flour
  • 1/2 cup 110 g packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons 85 g unsalted butter, cold and cubed

FINISH

  • 1/2 cup thick caramel sauce for drizzling

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
  • Make the crust: whisk the flour and brown sugar in a large bowl. Cut in the cold cubed butter with a pastry cutter or your fingertips until coarse crumbs form. Press firmly and evenly into the prepared pan. Bake 15 minutes until lightly golden at the edges.
  • While the crust bakes, make the cheesecake filling: beat the softened cream cheese and granulated sugar on medium speed until completely smooth, about 2 minutes. Add the sour cream and vanilla and beat to combine. Add the eggs one at a time on low speed, then the flour — mix just until smooth, do not overbeat.
  • Toss the diced apples with the sugar, cinnamon, and lemon juice in a medium bowl until evenly coated.
  • Make the streusel: combine the oats, flour, brown sugar, and cinnamon. Cut in the cold butter until pea-sized clumps form.
  • Pour the cheesecake filling over the hot crust and smooth the top. Scatter the cinnamon apples evenly over the filling, then sprinkle the streusel over everything.
  • Bake 35-40 minutes, until the edges are set and the center has only a slight jiggle. Cool completely in the pan on a wire rack, about 1 hour.
  • Refrigerate at least 4 hours (or overnight). Lift out with the parchment sling, drizzle generously with caramel sauce, and cut into 24 bars with a sharp knife, wiping the blade clean between cuts.
Keyword apple cheesecake bars, caramel apple cheesecake bars, easy fall baking, fall dessert, thanksgiving dessert