Caramel Apple Cheesecake Bars (Easy Fall Dessert Recipe)
Caramel Apple Cheesecake Bars are everything you love about fall wrapped into one irresistible dessert. They’ve got a buttery graham cracker crust, a creamy cheesecake center, soft cinnamon apples, and a golden streusel topping. Oh, and don’t forget that final drizzle of homemade caramel. One bite and you’ll wonder why you ever bothered with apple pie.
Ingredients
- Crust: 2 cups graham cracker crumbs ½ cup unsalted butter (melted), ¼ cup granulated sugar, ¼ tsp cinnamon
- Cheesecake Layer: 16 oz cream cheese softened, ½ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Apple Layer: 3 Granny Smith apples peeled & diced, 2 tbsp lemon juice, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg
- Streusel: ½ cup flour ¼ cup brown sugar, ¼ cup cold unsalted butter (cubed), ¼ cup chopped pecans (optional)
- Caramel Sauce: 1 cup sugar ¼ cup water, ½ cup heavy cream, 2 tbsp unsalted butter, ¼ tsp salt
Instructions
- Make the crust: Mix graham crumbs, melted butter, sugar, and cinnamon. Press into a 9x13 pan and bake at 350°F for 10 minutes. Cool slightly.
- Cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla, mix again. Pour over crust and smooth.
- Apple layer: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread over cheesecake layer.
- Streusel: Combine flour and brown sugar. Cut in butter until crumbly, stir in pecans. Sprinkle over apples.
- Bake: Bake at 350°F for 45–50 minutes until center is set and top is golden. Cool completely, then refrigerate 2+ hours.
- Caramel: In saucepan, heat sugar and water until golden. Carefully whisk in cream, butter, and salt. Cool slightly.
- Serve: Slice chilled bars, drizzle with caramel, and enjoy every gooey bite.
Notes
Chill before slicing for clean edges. Store covered in the fridge for up to 5 days. Freeze bars without caramel for up to 3 months. Reheat slightly if desired and drizzle with caramel before serving.