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Best Caramel Apple Cheesecake Bars: Easy & Perfect Recipe

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These caramel apple cheesecake bars feature a buttery crust, creamy cheesecake layer, tender spiced apples, and a rich homemade caramel topping. They are easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium apples, peeled, cored, and diced into ½-inch cubes (about 3 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup heavy cream
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in ½ cup cold butter until mixture resembles coarse meal with pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Cool.
  3. In a large bowl, beat 16 ounces softened cream cheese until smooth. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low after each. Mix in 1 teaspoon vanilla and 2 tablespoons flour until just combined. Pour over cooled crust.
  4. In a medium bowl, toss diced apples with 2 tablespoons sugar, 1 tablespoon flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Spoon evenly over cheesecake layer.
  5. Bake at 350°F (175°C) for 30-35 minutes until edges are set but center jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  6. About 30 minutes before serving, make caramel: In a medium saucepan over medium heat, melt ½ cup butter. Add 1 cup brown sugar and whisk until combined. Bring to a gentle boil and let bubble for 2 minutes without stirring. Remove from heat and slowly whisk in ¼ cup heavy cream and ¼ teaspoon salt. Cool for 10-15 minutes until slightly thickened.
  7. Pour caramel over chilled bars and spread evenly. Sprinkle with flaky salt if desired. Refrigerate for 15-20 minutes to set caramel before slicing.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Do not overmix the cheesecake batter to avoid cracks. Slice with a hot knife for clean edges. The bars taste even better the next day. For freezing, wrap individually and thaw overnight in the refrigerator.

Nutrition

Keywords: caramel apple cheesecake bars, apple cheesecake bars, fall dessert, cheesecake bars, apple dessert, caramel dessert

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