Caramel Apple Cheesecake Bars
Creamy caramel apple cheesecake bars layered with a buttery shortbread crust, smooth vanilla cheesecake, cinnamon-spiced apples, crisp brown sugar oat streusel, and caramel sauce.
Ingredients
- Shortbread Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter melted
- Cheesecake Filling
- 24 ounces full-fat brick-style cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- Cinnamon Apple Layer
- 3 medium Granny Smith apples
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
- For Serving
- 1/2 cup caramel sauce plus more as desired
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly grease any exposed sides of the pan.
- Make the crust. In a medium bowl, combine the flour, granulated sugar, and salt. Add the melted butter and mix until a thick, crumbly dough forms.
- Press the crust mixture firmly and evenly into the prepared pan. Bake for 12–15 minutes, until set and lightly golden around the edges. Remove from the oven and keep the oven at 350°F.
- Peel and core the apples, then dice them into approximately 1/4-inch pieces. Toss with 2 tablespoons granulated sugar, cinnamon, and nutmeg. If the apples release excess liquid, leave the extra liquid behind when assembling the bars.
- Make the cheesecake filling. Beat the softened cream cheese and 3/4 cup granulated sugar on medium-low speed until smooth and creamy.
- Add the eggs one at a time, mixing on low speed just until incorporated. Mix in the vanilla. Avoid overmixing after adding the eggs.
- Make the streusel. Combine the flour, rolled oats, brown sugar, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until coarse crumbs form.
- Pour the cheesecake filling over the prebaked crust and spread evenly.
- Distribute the cinnamon apple pieces evenly over the cheesecake filling.
- Sprinkle the streusel evenly over the apples.
- Bake at 350°F for 40–50 minutes. The edges should be set while the center still has a slight jiggle. The center should not look liquid.
- Transfer the pan to a wire rack and allow the cheesecake bars to cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and firm.
- Use the parchment overhang to lift the chilled cheesecake from the pan. Cut into 16 bars with a sharp knife, wiping the blade clean between cuts.
- Drizzle the bars with caramel sauce just before serving.
Notes
Use full-fat brick-style cream cheese rather than whipped or tub-style cream cheese.
Make sure the cream cheese is softened before mixing to help create a smooth cheesecake filling.
Granny Smith apples work particularly well because they are firm and tart. Honeycrisp or Pink Lady apples can also be used.
Dice the apples into approximately 1/4-inch pieces so they soften properly during baking.
Do not pour excess liquid released by the apples over the cheesecake filling.
Avoid overmixing after adding the eggs.
The cheesecake is ready when the edges are set and the center has a gentle jiggle. Do not wait for the center to become completely firm in the oven.
Refrigerate for at least 4 hours before slicing. Overnight chilling works especially well.
For clean slices, use a sharp knife and wipe the blade between each cut.
For the best streusel texture and presentation, add the caramel sauce shortly before serving.
Storage
Store the cheesecake bars covered or in an airtight container in the refrigerator. For best quality, enjoy within about 4 days.
For freezing, chill and slice the bars first and freeze without the final caramel drizzle. Store in a freezer-safe container for up to 1 month for best quality.
Thaw overnight in the refrigerator and drizzle with caramel sauce before serving.