Dish Snapshot
There’s something downright magical about warm apples folded into a tangy-smooth cheesecake, with ribbons of sticky caramel that gleam like amber. These Caramel Apple Cheesecake Bars combine the buttery crunch of a graham cracker crust, the creamy silk of baked cream cheese, and the bright snap of tart apples. The aroma is immediate: brown sugar and butter meet baked apple and cinnamon, and when you cut into one, the texture contrast—crisp crust, dense cheesecake, juicy apple bits, glossy caramel—delivers a small, perfect celebration in every bite.
This recipe is perfect for cozy autumn mornings with coffee, potluck tables, holiday dessert spreads, or a decadent weeknight treat when you want something comforting but not fussy. Make a pan for guests and watch the plates empty, or keep the bars chilled for a sweet afternoon pick-me-up. They’re indulgent, shareable, and instantly nostalgic.
Nutrition Highlights
Estimated nutrition per serving (assuming 16 bars):
- Calories: ~315 kcal
- Protein: ~3.3 g
- Carbohydrates: ~35.5 g
- Sugars: ~30.6 g
- Dietary Fiber: ~0.7 g
- Fat: ~18.0 g
- Sodium: ~170 mg
Notes on accuracy: These estimates were calculated from ingredient-level values (USDA FoodData Central entries) and typical package nutrition facts for caramel sauces. They are intended as approximations for planning and comparison; if you need precise numbers (for strict diet tracking), weigh your final pan and calculate using a nutrition database or app. For general guidance on perishable foods and safe refrigeration timelines, consult CDC food safety recommendations.
Moments to Savor
Why make these bars? They shine for sensory pleasure and social warmth. The combination of tart apples with sweet caramel and rich cheesecake creates a layered flavor profile that’s instantly crowd-pleasing. Serve them at holiday gatherings to evoke autumn memories, bring them to a potluck for an easy “wow” dessert, or slice a few for an indulgent Sunday breakfast beside a steaming cup of coffee. They’re not meant to be “healthy”—they’re meant to be memorable. That said, the recipe is straightforward enough for a weeknight bake and flexible for seasonal tweaks, so you’ll find reasons to make it again and again.
Preparation Guide
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped apples (tart variety, like Granny Smith)
- 1 cup caramel sauce
- 1 teaspoon cinnamon
Optional ingredients and substitutions:
- Salted butter instead of unsalted: omit added salt elsewhere.
- Use one tablespoon lemon juice on the apples to prevent browning and add brightness.
- For crunch, fold in 1/2 cup chopped pecans or walnuts.
- Gluten-free: substitute gluten-free graham crumbs or oat-based crumbs.
- Lower-sugar option: use a low-sugar caramel and replace up to half the sugar in the filling with a granular sweetener suitable for baking (erythritol blends work in many recipes—adjust for sweetness).
Step-by-step directions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- In another bowl, beat together the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Fold in the chopped apples and cinnamon.
- Pour the cheesecake filling over the crust and smooth it out.
- Drizzle caramel sauce over the top.
- Bake for 30–35 minutes until the center is set (the center should slightly jiggle but not be liquid).
- Allow to cool, then refrigerate for at least 2 hours before cutting into bars and serving.
Practical tips:
- Avoid overmixing the cream cheese mixture—beat until smooth and combined to prevent aeration that leads to cracks.
- If you like a firmer edge on the crust, press it tightly and chill the pan for 10 minutes before filling.
- Check doneness by a gentle jiggle in the center; the bar will continue to set while cooling.
- For cleaner slices, chill thoroughly and run a sharp knife under hot water, wiping between cuts.
Serve It Up
Presentation and pairing ideas:
- Plain and elegant: serve a bar on its own—no frills—so the textures read clearly.
- With whipped cream: a dollop of lightly sweetened whipped cream cuts the richness.
- Coffee/tea pairing: medium-roast coffee or a spiced chai complements apple and caramel notes.
- Warm-and-drizzle: microwave individual bars for 8–10 seconds and finish with an extra drizzle of warmed caramel.
- After-dinner dessert: top with a small scoop of vanilla bean ice cream and a sprinkle of toasted pecans for contrast.
Shelf Life & Storage
Safe storage guidance:
- Room temperature: Not recommended to store for more than a few hours because of the cream cheese—keep covered only if serving shortly.
- Refrigeration: Store in an airtight container for 3–4 days. (Perishable dairy-topped desserts should be refrigerated; see CDC food safety guidance.)
- Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Chef’s Advice
Expert-level tips for consistent success:
- Choose tart, firm apples (Granny Smith, Honeycrisp): they hold their shape and add bright acid to balance the caramel.
- Room-temperature ingredients (especially cream cheese and eggs) blend more smoothly and reduce lumps.
- Press the crust firmly and evenly—use the bottom of a measuring cup for even compaction.
- If your caramel is thick, warm it slightly so it drizzles nicely; too-cold caramel won’t spread and too-warm will sink.
- For perfect bars, chill thoroughly. Cutting cold reduces crumbling and keeps layers tidy.
Creative Twists
Try these variations to make the recipe your own:
- Salted Pecan Caramel Bars: Fold 1/2 cup chopped toasted pecans into the filling and use a salted caramel for the drizzle. Finish with flaked sea salt.
- Gluten-Free & Dairy-Lite: Use gluten-free graham crumbs and a dairy-free cream cheese (coconut or cashew-based). Replace butter with coconut oil and choose a vegan caramel sauce.
- Spiced Apple Cheesecake: Add 1/4 teaspoon nutmeg and a pinch of cardamom to the filling; swap some apple for 1/2 cup grated pear for autumnal depth.
- Caramel Apple Blondie Cheesecake: For a denser, chewier bottom, stir 1/2 cup brown sugar and an extra egg into the crust ingredients before pressing into the pan.
Recipe Q&A
Q: Can I prebake the crust so it doesn’t get soggy?
A: Yes—blind-baking the crust for 8–10 minutes and letting it cool can help ensure a crisper base. Let it cool before adding the filling.
Q: My bars cracked on top—how can I avoid that?
A: Cracks often come from overbaking or too much air in the batter. Beat just until smooth, bake until the center is only slightly jiggly, and avoid rapid temperature changes while cooling.
Q: Can I use store-bought caramel sauce?
A: Absolutely. Store-bought caramel is convenient; warm it slightly for easier drizzling. If it’s very thin, blot excess to avoid a runny top layer.
Q: How do I make this ahead for a party?
A: Bake and chill 24 hours ahead; keep covered in the refrigerator. Add any final caramel drizzle or toppings just before serving.
Q: Any tips to reduce sugar without losing texture?
A: Replace up to half the sugar in the filling with a 1:1 baking sweetener like erythritol blends designed for baking, and choose a low-sugar caramel or reduce the drizzle amount. Expect a slightly different mouthfeel.
Conclusion
If you love the warmth of baked apples and the indulgence of cheesecake, these Caramel Apple Cheesecake Bars are an easy, crowd-pleasing recipe to add to your repertoire. Make a pan for your next gathering, swap the mix-ins to fit your pantry, and enjoy the glow of impressed guests (and your own satisfied smile). For more inspiration and similar takes on this flavor profile, check out this lovely take on caramel-apple bars from The Girl Who Ate Everything and a tested, family-friendly version at Our Best Bites. Share your photos and tips—I’d love to hear how your pan turns out!
Print
Caramel Apple Cheesecake Bars
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulgent cheesecake bars with warm apples, creamy filling, and a crunchy graham cracker crust, drizzled with caramel.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped tart apples (like Granny Smith)
- 1 cup caramel sauce
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- In another bowl, beat together the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Fold in the chopped apples and cinnamon.
- Pour the cheesecake filling over the crust and smooth it out.
- Drizzle caramel sauce over the top.
- Bake for 30–35 minutes until the center is set (the center should slightly jiggle but not be liquid).
- Allow to cool, then refrigerate for at least 2 hours before cutting into bars and serving.
Notes
These bars are best served chilled and make a delightful dessert for gatherings. For storage, keep in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 315
- Sugar: 30.6g
- Sodium: 170mg
- Fat: 18.0g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35.5g
- Fiber: 0.7g
- Protein: 3.3g
- Cholesterol: 70mg
