When fall arrives, there’s nothing quite like the cozy combination of apples, cheesecake, and caramel. These Caramel Apple Cheesecake Bars blend tangy fruit, creamy cheesecake, and gooey caramel into a dessert that’s rich, comforting, and utterly irresistible. Whether you’re baking for a gathering, a holiday, or just treating yourself, these bars are bound to become a seasonal favorite.
In this article, you’ll get a full overview — from ingredient selection to baking tips — plus ways to tie this post into your existing content on My Worldwide Recipe via internal links.
Why These Bars Stand Out
- Layered textures & flavors — A crisp graham cracker crust, creamy cheesecake, spiced apple filling, streusel topping, all drizzled with caramel.
- Perfect for fall — The tartness of Granny Smith apples cuts through the sweetness, while cinnamon and nutmeg evoke autumn warmth.
- Make‑ahead friendly — They chill well and can be stored in the fridge (or even frozen).
- Customizable — You can experiment with nuts, gluten‑free crusts, or dairy‑free swaps.
Ingredients You’ll Need
(Quantities are based on a 9×13 inch pan)
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
For the Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Apple Layer
- 3 medium Granny Smith apples, peeled and diced
- 2 tablespoons lemon juice
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Streusel Topping
- ½ cup all‑purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ¼ cup chopped pecans (optional)
For the Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
Instructions: Step by Step
- Preheat your oven to 350 °F (175 °C). Line a 9×13 inch baking pan with parchment paper (leave an overhang for easy removal).
- Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until the texture is sandy. Press it firmly into the bottom of the prepared pan. Bake 10 minutes, then let cool while you prepare other layers.
- Prepare the cheesecake layer: Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla. Pour this mixture over the cooled crust and spread evenly.
- Make the apple layer: Toss the diced apples with lemon juice to prevent browning. Add brown sugar, cinnamon, and nutmeg; mix well. Spread this apple mixture evenly over the cheesecake layer.
- Streusel topping: In a separate bowl, combine the flour and brown sugar. Cut in the cold butter until the mixture becomes crumbly (you can use your fingers or a pastry cutter). Stir in pecans if you like. Sprinkle this streusel over the apple layer.
- Bake: Place the pan in the oven and bake 45–50 minutes, until the streusel is golden and the cheesecake layer is set (center should not jiggle too much).
- Cool and chill: Let the bars cool completely at room temperature. Then refrigerate for at least 2 hours (this helps the layers set and makes slicing easier).
- Make the caramel sauce: In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and cook (without stirring) until it turns amber (about 8–10 minutes). Remove from heat and carefully whisk in the cream (it may bubble). Stir in butter and salt until smooth. Let it cool slightly.
- Serve: Cut into squares and drizzle with the warm caramel sauce just before serving.
Baking Times & Tips
- Prep Time: ~30 minutes
- Cooking Time: ~45 minutes
- Chilling Time: At least 2 hours
- Total Time: ~3 hours 15 minutes (including chill)
- Yield: ~16 bars
- Serving Size: 1 bar
Storage, Freezing & Reheating
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- To freeze: wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- To reheat: microwave a bar for ~15 seconds to warm and soften the center.
Variations & Customizations
- Add chopped walnuts or pecans to the apple layer for extra crunch.
- Spice it up: add a pinch of cardamom, ginger, or allspice with your cinnamon and nutmeg.
- Gluten-free version: use gluten-free graham crackers (or cookies) for the crust.
- Dairy-free / vegan alternative: substitute vegan cream cheese and coconut cream in place of dairy ingredients.
- Omit the caramel drizzle and dust with powdered sugar (or use a store-bought caramel sauce) for a simpler version.
Frequently Asked Questions
Can I use a different kind of apple?
Yes! While Granny Smith is ideal for tartness, you can mix with Honeycrisp, Golden Delicious, or Braeburn. Just be aware the overall sweetness and texture may shift.
Can I skip the caramel sauce?
If you do, the bars will still taste great. You can drizzle with honey or maple syrup, or dust with powdered sugar instead.
Do I have to pre-bake the crust?
It’s highly recommended. Pre-baking helps prevent a soggy crust once the cheesecake and apple layers are added.
Can I bake this in a different pan size?
You can, but be cautious: a deeper pan may require longer baking time; a smaller one may change the thickness of layers. Adjust accordingly and monitor doneness.