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A close-up of a decadent Caramel Apple Cheesecake Bars slice showing graham cracker crust, creamy filling, and caramel topping.

Caramel Apple Cheesecake Bars

These bars combine a buttery shortbread crust, a creamy cheesecake layer, and a sweet caramel apple topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup unsalted butter, softened
For the Cheesecake Filling
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Caramel Apple Topping
  • 3 medium apples, peeled, cored, and diced such as Honeycrisp or Fuji
  • 0.25 cup brown sugar, packed
  • 2 tbsp unsalted butter
  • 0.25 cup caramel sauce plus more for drizzling
  • 0.5 tsp cinnamon

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine the flour and sugar for the crust. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan.
  4. Bake the crust for 10-12 minutes, until lightly golden. Remove from oven and let cool slightly.
  5. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Pour the cheesecake filling over the slightly cooled crust and spread evenly.
  7. In a saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are slightly softened, about 5-7 minutes.
  8. Stir in the caramel sauce and cook for another minute until combined. Spoon the apple mixture evenly over the cheesecake filling.
  9. Bake for 28-30 minutes, or until the edges are set and the center is almost set.
  10. Let the bars cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 1 hour before cutting.
  11. Drizzle with extra caramel sauce before serving, if desired.

Notes

For cleaner cuts, use a sharp knife dipped in hot water. These bars store well in an airtight container in the refrigerator for up to 3 days.