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