Caramel Apple Cheesecake Bars

This decadent caramel apple cheesecake bar recipe combines the best of fall flavors with a buttery shortbread crust, creamy cheesecake filling, and spiced apples topped with a crumbly streusel. I've been making these bars for years as my signature dessert for autumn gatherings, and they never fail to impress guests.

I first made these bars for a Thanksgiving potluck five years ago and they disappeared before the turkey was even carved. My sister now requests them for every family gathering regardless of season.

Ingredients

• 2 cups all purpose flour: provides the perfect sturdy base that holds up under the layers
• 1/2 cup firmly packed brown sugar: adds depth of flavor to the crust
• 1 cup softened butter: creates that rich melt in your mouth texture

• 3 packages cream cheese: full fat works best for the creamiest texture
• 3/4 cup sugar: balances the tanginess of the cream cheese
• 3 large eggs: provide structure and richness
• 1 1/2 teaspoons vanilla extract: adds warmth and enhances the other flavors

• 3 Granny Smith apples: chosen for their tartness and firm texture that holds up when baked
• 2 tablespoons sugar: just enough to balance the tartness
• 1/2 teaspoon cinnamon: provides that classic apple pie warmth
• 1/4 teaspoon nutmeg: adds complexity to the spice profile

• 1 cup firmly packed brown sugar: creates caramelized notes when baked
• 1 cup all purpose flour: gives structure to the topping
• 1/2 cup quick cooking oats: adds wonderful texture and nutty flavor
• 1/2 cup softened butter: binds everything together and creates those perfect crumbles

• 1/2 cup caramel topping: drizzled over the finished bars enhances the apple flavor

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to 350°F. Thoroughly mix the flour and brown sugar in a medium bowl. Work the softened butter into the dry ingredients with a pastry blender until you achieve a crumbly texture where no dry flour remains. Press this mixture firmly and evenly into a greased 9x13 baking pan. The crust should be tightly packed to prevent crumbling later. Bake for exactly 15 minutes until just lightly golden around the edges.

Mix the Cheesecake Layer:

While the crust bakes, beat the softened cream cheese and sugar in a large bowl using an electric mixer at medium speed for about 3 minutes until completely smooth with no lumps. Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents overbeating which can cause cracks. Stir in the vanilla extract until just combined. The mixture should be silky smooth.

Prepare the Apple Mixture:

While the cheesecake mixture sits, peel, core and finely dice the Granny Smith apples into quarter inch pieces. Place them in a small bowl and toss with sugar, cinnamon, and nutmeg until every piece is evenly coated. The pieces should be small enough to distribute throughout each bite but not so small they disappear during baking.

Assemble the Layers:

Pour the cheesecake mixture over the warm crust, spreading it to the edges in an even layer. This creates the creamy middle section of the bars. Distribute the spiced apple mixture evenly over the cheesecake layer, making sure every portion will have apples.

Create and Add the Streusel:

Combine the brown sugar, flour, and oats in a bowl, then work in the softened butter using your fingers until the mixture resembles coarse crumbs with some pea sized butter pieces remaining. The texture should be such that when you squeeze some in your hand, it holds together but easily breaks apart. Sprinkle this streusel evenly over the apple layer, covering the entire surface.

Bake to Perfection:

Bake the assembled bars for 40 to 45 minutes. You will know they are done when the cheesecake layer is set but still has a slight jiggle in the center. The streusel should be golden brown and fragrant. Allow the bars to cool completely at room temperature before refrigerating.

Finish and Serve:

Once cooled, drizzle with caramel sauce in a decorative pattern. Refrigerate for at least 4 hours or overnight before cutting into bars. Cut with a sharp knife, cleaning between cuts for professional looking squares.

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The caramel drizzle is my favorite part of this recipe. I discovered that warming the caramel slightly before drizzling creates those perfect bakery style lines that make the bars look professional. My grandmother always said dessert first tastes with the eyes, and these bars certainly prove her right.

Make Ahead Magic

These cheesecake bars actually improve with time as the flavors meld together. You can prepare them up to three days in advance and keep refrigerated. The fully cooled bars should be covered tightly with plastic wrap. For the freshest presentation, I recommend adding the caramel drizzle just before serving. When making ahead, the bars will slice more cleanly if you cut them while cold but serve at a slightly cool room temperature for the best flavor.

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Ingredient Swaps For Dietary Needs

While the classic recipe calls for all purpose flour, you can substitute a one to one gluten free baking flour in both the crust and streusel components. The oats should be certified gluten free if making for someone with celiac disease. For a dairy sensitive variation, plant based cream cheese and butter alternatives work surprisingly well though the texture will be slightly different. If you prefer less sweetness, the brown sugar in the crust and streusel can be reduced by up to a quarter without significantly affecting the structure.

Seasonal Apple Variations

While Granny Smith apples are the gold standard for this recipe due to their firm texture and tartness, you can experiment with seasonal varieties. Honeycrisp apples provide a sweeter profile with excellent crunch. Braeburn or Pink Lady varieties offer a nice balance between sweet and tart. During autumn harvest season, try using a mix of different apple varieties for complex flavor. Regardless of variety, always choose firm apples that will hold their shape during baking and avoid naturally soft varieties like McIntosh which will break down too much.

Serving Suggestions

These cheesecake bars are substantial enough to stand alone as a dessert, but can be elevated for special occasions. A small scoop of vanilla bean ice cream alongside creates a delightful temperature contrast. For an upscale presentation, place a bar on a dessert plate with a light dusting of powdered sugar and a mint sprig. At fall gatherings, I like to set up a dessert board with these bars, additional warm caramel sauce for dipping, and whipped cream on the side, allowing guests to customize their dessert experience.

Frequently Asked Questions

→ Can I use a different type of apple?

Yes! While Granny Smith apples are preferred for their tartness, you can use other types like Honeycrisp or Fuji for a sweeter flavor.

→ How do I store these bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 4 months.

→ Can I make these bars ahead of time?

Yes, these bars can be prepared a day ahead and stored in the fridge. Add the caramel drizzle just before serving for the best presentation.

→ Can I substitute the streusel topping?

Absolutely! You can replace the streusel with crushed nuts, granola, or even leave it out entirely for a simpler version.

→ What can I use if I don’t have a pastry blender?

You can use two forks or your hands to cut in the butter until the mixture resembles coarse crumbs.