Okay, so imagine fall decided to become a dessert. That’s what we’re dealing with here. These Caramel Apple Cheesecake Bars are basically autumn in a pan: buttery graham cracker crust, silky cheesecake filling loaded with cinnamon apples, and a ridiculous amount of caramel drizzle on top. It’s like someone took an apple pie, a cheesecake, and a caramel apple from the fair and said “what if we combined all your powers?” The result is something that makes people go absolutely feral at Thanksgiving. I brought these to a family gathering once and my aunt literally asked if I’d make them for her birthday instead of cake. That’s the kind of power we’re talking about here.
Why You’ll Love This Recipe
All the fall vibes. Apples, cinnamon, caramel — it’s basically a cozy sweater in dessert form.
Way easier than pie. No rolling dough, no crimping edges, no stress-induced tears.
Feeds a crowd. One pan makes like 20 bars, so you’re set for any gathering.
Make-ahead friendly. Actually tastes better the next day. Plan accordingly.
Looks bakery-level fancy. But you literally just pressed things into a pan and poured stuff on top.
That crust-to-filling ratio. Chef’s kiss. Every bite is perfectly balanced.
The Good Stuff You’ll Need
For the Crust:
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 tsp cinnamon
For the Apple Layer:
- 2 medium apples (Granny Smith or Honeycrisp work great), peeled and diced small
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Pinch of nutmeg
For the Cheesecake Layer:
- 16 oz (two blocks) cream cheese, softened to room temp (seriously, don’t skip this)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
For the Topping:
- 1/2 cup caramel sauce (store-bought is fine, homemade if you’re feeling ambitious)
- Extra cinnamon for dusting
- Chopped pecans or walnuts (optional but highly recommended)
Let’s Do This
Step 1: Prep Your Pan
Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. This is your escape hatch for getting these beauties out later.
Step 2: Build That Crust
Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand.
Press the mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down.
Bake for 8–10 minutes until lightly golden and smelling amazing. Let it cool while you work on the filling.
Step 3: Cook the Apples
In a skillet over medium heat, melt 2 tbsp butter.
Add diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until the apples are tender but not mushy. You want them to still have a little bite.
Let them cool slightly while you make the cheesecake layer.
Step 4: Make the Cheesecake Magic
Beat cream cheese in a large bowl (or stand mixer) until smooth and fluffy — no lumps, no mercy.
Add sugar and beat for another 2 minutes until light and creamy.
Mix in sour cream, then add eggs one at a time, beating after each addition.
Stir in vanilla, cinnamon, and nutmeg until everything’s combined and silky smooth.
Fold in the cooled cinnamon apples gently. Don’t overmix — you want little pockets of apple throughout.
Step 5: Assemble and Bake
Pour the cheesecake mixture over your cooled crust and spread it evenly.
Bake for 35–40 minutes. The edges should be set but the center can have a slight jiggle — it’ll firm up as it cools. Don’t overbake or you’ll get cracks (they’ll still taste amazing, but you know, aesthetics).
Let cool to room temperature, then refrigerate for at least 4 hours or overnight. Patience is a virtue, my friend.
Step 6: Finish Like a Boss
Once fully chilled, lift the whole thing out using the parchment overhang.
Drizzle caramel sauce generously over the top. Don’t be shy. More is more.
Sprinkle with chopped nuts if using, and dust with a little extra cinnamon.
Slice into bars with a sharp knife (wipe it between cuts for clean edges).
Serving Suggestions
These are best served cold, straight from the fridge — the cheesecake stays firm and sliceable.
Add a dollop of whipped cream on top if you want to be extra.
Warm the caramel sauce slightly before drizzling for that gorgeous, drippy effect.
Pair with hot apple cider or a pumpkin spice latte for maximum fall energy.
Switch It Up
Go Streusel Crazy: Add a crumb topping (flour, butter, sugar, oats) before baking for extra texture.
Try Different Apples: Mix varieties like Fuji and Granny Smith for a sweet-tart combo.
Add Caramel Inside: Swirl some caramel sauce into the cheesecake batter before baking.
Make It Nutty: Add chopped pecans to the crust for extra crunch.
Spice It Up: Add a pinch of ginger or cardamom to the apple mixture for more depth.
Make-Ahead Tips
These are actually BETTER the next day — the flavors develop and everything sets up perfectly.
Store covered in the fridge for up to 5 days.
You can freeze individual bars wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight.
Make the crust and apple layer the day before, then finish with the cheesecake layer the next day if you want to spread out the work.
Questions People Actually Ask
Q: Can I use apple pie filling instead of fresh apples?
A: You can, but it won’t be as good. The filling is too sweet and goopy. Fresh apples give you better texture and flavor control.
Q: My cheesecake cracked. Did I ruin it?
A: Nope! Just cover it with extra caramel sauce. Problem solved. Cracks happen when it’s overbaked or cooled too quickly, but they don’t affect taste at all.
Q: What if I don’t have sour cream?
A: Use plain Greek yogurt or just add an extra 1/4 cup cream cheese. It’ll be slightly less tangy but still delicious.
Q: Can I make these gluten-free?
A: Absolutely. Use gluten-free graham crackers for the crust. Everything else is naturally GF.
Q: Do I have to peel the apples?
A: Not technically, but the peel can be a little chewy in the cheesecake. I vote peel for the best texture.
Q: Can I use store-bought caramel?
A: Hell yes. Jarred caramel sauce works perfectly. Heat it up a bit if it’s too thick to drizzle.
Caramel Apple Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 20 bars 1x
Description
Okay, so imagine fall decided to become a dessert. That’s what we’re dealing with here. These Caramel Apple Cheesecake Bars are basically autumn in a pan: buttery graham cracker crust, silky cheesecake filling loaded with cinnamon apples, and a ridiculous amount of caramel drizzle on top. It’s like someone took an apple pie, a cheesecake, and a caramel apple from the fair and said “what if we combined all your powers?” The result is something that makes people go absolutely feral at Thanksgiving. I brought these to a family gathering once and my aunt literally asked if I’d make them for her birthday instead of cake. That’s the kind of power we’re talking about here.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16 crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 tsp cinnamon
For the Apple Layer:
- 2 medium apples (Granny Smith or Honeycrisp work great), peeled and diced small
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Pinch of nutmeg
For the Cheesecake Layer:
- 16 oz (two blocks) cream cheese, softened to room temp (seriously, don’t skip this)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
For the Topping:
- 1/2 cup caramel sauce (store-bought is fine, homemade if you’re feeling ambitious)
- Extra cinnamon for dusting
- Chopped pecans or walnuts (optional but highly recommended)
Instructions
Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. This is your escape hatch for getting these beauties out later.
Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand.
Press the mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down.
Bake for 8–10 minutes until lightly golden and smelling amazing. Let it cool while you work on the filling.
In a skillet over medium heat, melt 2 tbsp butter.
Add diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until the apples are tender but not mushy. You want them to still have a little bite.
Let them cool slightly while you make the cheesecake layer.
Beat cream cheese in a large bowl (or stand mixer) until smooth and fluffy — no lumps, no mercy.
Add sugar and beat for another 2 minutes until light and creamy.
Mix in sour cream, then add eggs one at a time, beating after each addition.
Stir in vanilla, cinnamon, and nutmeg until everything’s combined and silky smooth.
Fold in the cooled cinnamon apples gently. Don’t overmix — you want little pockets of apple throughout.
Pour the cheesecake mixture over your cooled crust and spread it evenly.
Bake for 35–40 minutes. The edges should be set but the center can have a slight jiggle — it’ll firm up as it cools. Don’t overbake or you’ll get cracks (they’ll still taste amazing, but you know, aesthetics).
Let cool to room temperature, then refrigerate for at least 4 hours or overnight. Patience is a virtue, my friend.
Once fully chilled, lift the whole thing out using the parchment overhang.
Drizzle caramel sauce generously over the top. Don’t be shy. More is more.
Sprinkle with chopped nuts if using, and dust with a little extra cinnamon.
Slice into bars with a sharp knife (wipe it between cuts for clean edges).
Notes
These are best served cold, straight from the fridge — the cheesecake stays firm and sliceable.
Add a dollop of whipped cream on top if you want to be extra.
Warm the caramel sauce slightly before drizzling for that gorgeous, drippy effect.
Pair with hot apple cider or a pumpkin spice latte for maximum fall energy.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~16g
- Carbohydrates: ~32g
- Protein: ~4g
