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Caramel Apple Cheesecake Bars

chef Laya
These caramel apple cheesecake bars feature a buttery shortbread crust, creamy cheesecake filling, cinnamon-spiced apples, crunchy pecan streusel, and a delicious caramel drizzle. They are an easy fall dessert perfect for Thanksgiving, holidays, potlucks, and family gatherings.
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Prepr Time 30 minutes
Cooking Time 45 minutes
2 hours
ToTal Time 3 hours 15 minutes
Type of plate Dessert
kitchen American
Serving 6

Ingredients
  

For the Shortbread Crust

  • 2 cups all-purpose flour
  • ½ cup packed light brown sugar
  • 1 cup unsalted butter softened
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the Cheesecake Filling

  • 24 ounces full-fat cream cheese softened
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 1½ teaspoons vanilla extract
  • ¼ cup sour cream optional

For the Cinnamon Apple Layer

  • 3 medium Granny Smith or Honeycrisp apples
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice

For the Streusel Topping

  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • ½ cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter softened
  • ½ cup chopped pecans optional

For the Caramel Topping

  • ½ cup caramel sauce
  • Flaky sea salt optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some paper over the sides for easy removal.
  • Prepare the crust by combining the flour, brown sugar, cinnamon, and salt in a large bowl.
  • Add the softened butter and mix until the ingredients form a crumbly dough.
  • Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  • Bake the crust for 12–15 minutes, or until the edges are lightly golden. Remove it from the oven and let it cool slightly.
  • Prepare the cheesecake filling by beating the softened cream cheese and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and sour cream, if using. Avoid overmixing.
  • Pour the cheesecake filling over the warm crust and spread it evenly.
  • Peel, core, and dice the apples into small pieces. Place them in a bowl and toss with the sugar, cinnamon, nutmeg, and lemon juice.
  • Spread the seasoned apples evenly over the cheesecake layer.
  • Make the streusel topping by combining the flour, brown sugar, oats, and cinnamon in a bowl.
  • Add the softened butter and mix with a fork or your fingers until coarse crumbs form. Stir in the chopped pecans, if using.
  • Sprinkle the streusel evenly over the apples.
  • Bake for 35–45 minutes, or until the edges are set and the center has only a slight jiggle.
  • Remove the pan from the oven and allow the cheesecake bars to cool completely at room temperature.
  • Cover the pan and refrigerate the bars for at least 2–4 hours, or overnight, before slicing.
  • Cut the chilled cheesecake into 24 squares using a sharp knife.
  • Drizzle the caramel sauce over the bars just before serving. Add a small sprinkle of flaky sea salt, if desired.

Notes

  • Use firm apples such as Granny Smith or Honeycrisp for the best texture.
  • Make sure the cream cheese is softened before mixing to prevent lumps.
  • Do not cut the bars while they are warm, or the cheesecake layer may not hold its shape.
  • Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
  • For easier slicing, wipe the knife clean between cuts.
  • Add the caramel drizzle just before serving for the best appearance and texture.