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Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars with a golden graham cracker crust and creamy filling, topped with quick-cooked cinnamon apples. Bake until just set for clean slices, then chill 3 hours and finish with caramel drizzle.
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Prep Time 30 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 0.5 cup melted butter
For cheesecake filling
  • 16 oz cream cheese
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup sour cream
For apple topping
  • 3 apples
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For streusel
  • 0.5 cup flour
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter
Caramel drizzle
  • 1 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat oven to 325F and line a 9x13 pan with parchment. Leave a little overhang for easy lifting.
  2. Press the crust mixture into the lined pan and bake for 8 minutes. The crust should look set and slightly golden.
Cheesecake layer
  1. Beat the cheesecake filling until smooth. Pour over the hot crust so it spreads evenly.
Apple topping and streusel
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes. Scatter the softened apples over the cheesecake layer.
  2. Make the streusel and scatter it over the apples. Use cold butter so you get small crumbly bits.
Bake, cool, chill, and serve
  1. Bake for 35-40 minutes until the cheesecake is just set. The center should still have a slight jiggle.
  2. Cool completely at room temperature, then refrigerate for 3 hours. Chill until firm for clean bar slices.
  3. Drizzle with caramel before serving. Add it right before slicing so the top stays glossy.

Notes

For neat, bakery-style squares, chill the bars until fully firm, then lift them out using the parchment and slice with a warm, clean knife. Store covered in the refrigerator for up to 4 days; freeze bars (without fresh caramel drizzle) up to 2 months, then thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and sour cream.