Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars are three fall favourites in one pan: a buttery graham cracker crust, a creamy cheesecake layer, cinnamon-spiced apples and a crunchy streusel topping, all finished with a drizzle of salted caramel. They taste like caramel apple pie and cheesecake had the best possible baby, and they're far easier than either.

Why you'll love these bars

• Easier than a whole cheesecake. No water bath and no cracks to worry about.
• Creamy, crunchy and gooey, all in one bite.
• Perfect for Thanksgiving, potlucks and parties.
• Make-ahead: they're best made the day before.

Ingredients (one 9x9-inch / 23x23 cm pan, 16 bars)

For the crust

• 1 1/2 cups (150 g) graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the cheesecake layer

• 16 oz (454 g) full-fat cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60 g) sour cream
• 1 tsp vanilla extract

For the cinnamon apples

• 2 medium apples, peeled and diced small
• 1 tbsp unsalted butter
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon

For the streusel

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) light brown sugar
• 1/4 cup (25 g) rolled oats
• 1/2 tsp ground cinnamon
• 4 tbsp (57 g) cold unsalted butter, cubed

To finish

• 1/3 cup (80 ml) thick salted caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with baking paper, leaving an overhang.
2. Make the crust. Mix the crumbs, sugar and melted butter, press firmly into the pan and bake for 8–10 minutes.
3. Cook the apples. Melt the butter in a pan, add the apples, brown sugar and cinnamon, and cook for 5 minutes until just softened. Let them cool.
4. Make the streusel. Rub the flour, brown sugar, oats, cinnamon and cold butter together until crumbly. Keep it in the fridge.
5. Make the cheesecake. Beat the cream cheese and sugar until smooth. Add the eggs one at a time on low speed, then the sour cream and vanilla. Don't overbeat.
6. Layer. Pour the cheesecake over the crust, spoon the apples evenly over the top, then scatter over the streusel.
7. Bake for 35–40 minutes, until the edges are set and the centre has a slight wobble.
8. Cool at room temperature for 1 hour, then chill for at least 4 hours (or overnight).
9. Drizzle with salted caramel and cut into bars.

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Alla's tips

• Room-temperature cream cheese and eggs are a must for a smooth, lump-free cheesecake.
• Beat on low speed once the eggs go in. Too much air causes cracks and puffing.
• Cook the apples first. Raw apples release water into the cheesecake.
• Dice the apples small so they sit nicely on top and slice cleanly.
• Chill fully before cutting. For perfect squares, use a hot knife wiped clean between cuts.
• Warm the caramel slightly so it drizzles easily.

Variations

• Pumpkin version: swap the apples for 1/2 cup pumpkin purée swirled into the cheesecake layer.
• Biscoff crust: use Biscoff cookies instead of graham crackers.
• Pecan streusel: add 1/4 cup chopped pecans to the streusel.

Storage

Keep covered in the fridge for up to 5 days. Freeze the bars (without caramel) for up to 2 months; thaw overnight in the fridge.

FAQ

Can I use store-bought caramel sauce? Absolutely. Choose a thick salted caramel for the best drizzle.

Why did my cheesecake layer crack? Overbeating after adding the eggs, or overbaking. Beat gently and remove from the oven while the centre still wobbles slightly.

What apples are best? Granny Smith for tang, or Honeycrisp for sweetness. A mix is lovely.

Can I make these the day before? Yes, and you should! They need at least 4 hours in the fridge and slice best the next day.

Can I make a bigger batch? Double the recipe for a 9x13-inch pan and add 5–10 minutes to the baking time.

Do I need a water bath? No. Bars are thin enough to bake evenly without one.

More recipes to try

• Classic Apple Pie
• Pumpkin Cheesecake Bars
• Cinnamon Roll Cheesecake
• Caramel Apple Nachos

Hugs, Alla xox

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