Decadent Caramel Apple Cheesecake Bars Recipe

The crisp air of autumn brings with it a yearning for cozy, comforting treats. These Caramel Apple Cheesecake Bars Recipe are your answer to that longing. Imagine layers of buttery shortbread, creamy spiced cheesecake, tender apples, and a delightful streusel, all crowned with luscious salted caramel. This recipe offers an incredibly easy way to create a dessert that feels truly special, much like the cherished apple crisp blondies that inspired this creation.

Why You’ll Love These Caramel Apple Cheesecake Bars Recipe

• These bars beautifully combine the comforting flavors of apple pie with the rich creaminess of cheesecake.
• You can easily prepare this entire Caramel Apple Cheesecake Bars Recipe ahead of time, making it perfect for busy schedules.
• They are an ideal dessert for fall gatherings, holiday meals, or simply a cozy evening at home.
• This impressive dessert is surprisingly simple to assemble, ensuring you can delight friends and family.
• Each bite offers a symphony of rich, creamy, perfectly spiced, and buttery textures.
• The homemade salted caramel drizzle adds an irresistible finishing touch.

Ingredients

For the Apple Filling:

• 3 large apples, thinly sliced (Granny Smith preferred for tartness)
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• A pinch of salt (about ⅛ teaspoon)
• 4 tablespoons cornstarch
• ¼ cup cold water

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

For the Streusel:

• ⅓ cup light brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 6 tablespoons unsalted butter, cold and cubed into pea-sized pieces

For the Brown Sugar Shortbread Crust:

• ½ cup unsalted butter, room temperature
• ½ cup brown sugar, packed
• ½ teaspoon salt
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

For the Cheesecake Filling:

• 24 ounces full-fat cream cheese (3 blocks), room temperature
• ⅔ cup packed brown sugar
• 1 large egg yolk, room temperature
• 1 large whole egg, room temperature
• ¾ teaspoon vanilla extract
• ¼ cup sour cream
• 1 tablespoon corn starch

Notes & Substitutions

For the best results with this Caramel Apple Cheesecake Bars Recipe, select firm, tart apples like Granny Smith to hold their shape during baking and balance the sweetness. Always use full-fat cream cheese; low-fat alternatives can lead to a watery, cracked cheesecake.

Ensure your butter for the crust is at room temperature for a smooth blend, but keep the streusel butter cold for crumbly texture. If you do not have light corn syrup, you can substitute it with honey or agave nectar in the caramel, though the texture might vary slightly. For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend.

Equipment

• 8×8-inch baking pan
• Parchment paper
• Medium to large pot
• Medium heavy-bottomed saucepan
• Mixing bowls (various sizes)
• Hand electric mixer or stand mixer
• Rubber spatula
• Pastry cutter (optional, for streusel)
• Wire rack for cooling
• Heat-safe jar for caramel
• 9×9 inch baking dish (for water bath)

How To Make Caramel Apple Cheesecake Bars Recipe

For the Apple Filling

• In a bowl, combine the thinly sliced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss until the apples are evenly coated. Place the apple mixture in a medium to large pot over medium-high heat. Slowly bring it to a boil, stirring occasionally. In a separate bowl, create a slurry by mixing the 4 tablespoons cornstarch with ¼ cup cold water. Set it aside.
• As the apples release liquid and begin to soften, add the slurry to the mixture while stirring constantly. The mixture should thicken within about 30 seconds. If needed, prepare a bit more slurry to reach the desired thickness.
• Once thickened, remove the apple mixture from heat and transfer it to a container. Let it cool completely to room temperature. This filling can be stored in an airtight container in the fridge for up to 1 week.

Salted Caramel Sauce Instructions

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely. Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. This can happen fast, so keep a close eye on it. Meanwhile, warm the heavy cream in the microwave for 1 minute.
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking; it will bubble up quickly. Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using with your Caramel Apple Cheesecake Bars Recipe.

For the Streusel

In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks. When the streusel is ready, place it in the fridge while you make the cheesecake batter.

For the Brown Sugar Shortbread Crust

• Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal. In a medium bowl, using a hand electric mixer, cream together the softened butter and brown sugar until smooth and creamy. With a rubber spatula, scrape down the sides and bottom of the bowl. Mix in the egg yolk, vanilla extract, and salt until fully combined.
• With the rubber spatula, gently fold in the flour and mix just until a soft dough forms. Do not overmix. Press the dough evenly into the prepared pan, smoothing the top with your fingertips or the back of a spoon. Bake for 12-15 minutes, or until lightly golden around the edges. Set aside to cool slightly while you prepare the cheesecake layer.

Cheesecake Filling & Assembly

• Lower your oven to 325°F (163°C). Using any kind of baking dish, like a 9×9 square, fill it with hot water and place it on the bottom rack in the oven while you make the batter. In a large bowl or stand mixer fitted with the paddle attachment, beat the 24 ounces of full-fat cream cheese on medium speed until smooth and creamy.
• Gradually add the ⅔ cup brown sugar on low speed until fully incorporated. Scrape down the sides of the bowl. Add the egg yolk and eggs, mixing just until combined. Scrape down the bowl again. Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.
• Pour the cheesecake batter into the pre-baked shortbread crust. Spread evenly. Spoon the cooled apple filling on top of the cheesecake layer, then add all the streusel on top until it covers the apple layer. Place the cheesecake on the second rack of the oven, or next to the dish with the hot water if your oven doesn’t have a second rack. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
• If the middle is still jiggly but the streusel is done, lightly cover with tin foil until the middle is slightly jiggly. Let it cool completely to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours or, ideally, overnight. When the cheesecake is set, drizzle your delicious salted caramel on top and serve cold! This Caramel Apple Cheesecake Bars Recipe is worth the wait.

Pro Tips & Troubleshooting

• Cool layers fully: Ensure each component, especially the apple filling and crust, cools down completely before assembly. This prevents melting and helps maintain distinct layers for your bars.
• Avoid overmixing cheesecake: Beat cream cheese until smooth, then mix in other ingredients on low speed just until combined. Overmixing incorporates too much air, which can lead to cracks.
• Use a water bath: The hot water bath creates a moist baking environment. This helps the cheesecake cook evenly and prevents cracking, ensuring a beautifully creamy texture.
• Chill adequately: Refrigerating the bars for at least 4 hours, or preferably overnight, is crucial. It allows the cheesecake to firm up, making for clean, perfect slices of your finished Caramel Apple Cheesecake Bars.
• Clean knife between slices: For the best presentation, wipe your knife clean with a hot, damp cloth between each slice. This creates smooth, neat edges.
• Streusel browning: If the streusel starts to brown too quickly during baking, loosely cover the pan with aluminum foil.
• Lumpy caramel: If your caramel sauce has lumps, return it to low heat and whisk gently until smooth.
• Too thick caramel: Should your caramel thicken too much after cooling, whisk in a tablespoon or two of warm heavy cream until it reaches your desired consistency.

Serving, Storage & Variations

These Caramel Apple Cheesecake Bars Recipe are best served chilled, allowing the flavors to meld beautifully. You can offer extra warmed salted caramel sauce on the side for an extra luxurious touch. Store any leftover bars in an airtight container in the refrigerator for up to 5 days. To freeze, individually wrap well-chilled bars in plastic wrap, then foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.

For apple variations, try Honeycrisp or Fuji apples for a sweeter profile. Enhance the spice by adding a pinch of nutmeg or allspice to the apple filling or streusel. For a nutty streusel, incorporate ¼ cup of finely chopped pecans or walnuts into the streusel mixture.

Nutrition

The following is an estimated nutritional breakdown for one serving of this delightful Caramel Apple Cheesecake Bars Recipe. Please note that these values can vary based on specific ingredient brands and preparation methods.

Disclaimer: Nutritional information is an estimate and can vary. Consult a professional for precise calculations.

Frequently Asked Questions (FAQ)

Final Thoughts

This Caramel Apple Cheesecake Bars Recipe brings together the beloved flavors of fall in one irresistible treat. The rich, creamy cheesecake, tender spiced apples, and buttery streusel, all drizzled with homemade caramel, create an unforgettable experience.

I encourage you to try this recipe and witness the joy it brings to your table. These bars are simple to make yet yield truly impressive results. Please rate, review, share your creations, and follow for more comforting family recipes!

Rocco Fuhrman

Decadent Caramel Apple Cheesecake Bars Recipe

These decadent caramel apple cheesecake bars feature a buttery shortbread crust topped with a creamy cheesecake layer, tender cinnamon apples, and a crisp streusel, all finished with a luscious homemade caramel drizzle. Perfect for a rich and satisfying dessert, these bars combine classic fall flavors with a delightful texture.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 12 bars

Course: Baked Goods, bar, Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Apple Filling

• 3 large Apples thinly sliced, Granny Smith apples work well
• 1 tablespoon Lemon juice
• ½ cup Granulated sugar
• ¾ teaspoon Ground cinnamon
• ⅛ teaspoon Salt A pinch
• 4 tablespoons Cornstarch
• ¼ cup Cold water

Caramel Sauce

• 1 cup Granulated sugar
• ¼ cup Water
• 3 tablespoons Light corn syrup
• ¾ cup Heavy cream
• 2 teaspoons Pure vanilla extract
• 1 teaspoon Kosher salt

Streusel Topping

• ⅓ cup Light brown sugar
• ½ cup All-purpose flour
• 1 teaspoon Ground cinnamon
• Salt A pinch
• 6 tablespoons Unsalted butter cold and cubed into pea-sized piece

Shortbread Crust

• ½ cup Unsalted butter room temperature
• ½ cup Brown sugar packed
• ½ teaspoon Salt
• 1 large Egg yolk
• 1 teaspoon Vanilla extract
• 1 cup All-purpose flour

Cheesecake Filling

• 24 ounces Full-fat cream cheese 3 blocks room temperature
• ⅔ cup Brown sugar packed
• 1 large Egg yolk room temperature
• 1 large Whole eggs room temperature
• ¾ teaspoon Vanilla extract
• ¼ cup Sour cream
• 1 tablespoon Corn starch

Equipment

• Bowls
• Medium to large pot
• Medium heavy-bottomed saucepan
• Microwave
• Whisk
• Heat-safe jar
• Pastry cutter
• 8×8-inch baking pan
• Parchment paper
• Hand electric mixer
• Rubber spatula
• Baking Dish
• Wire rack
• Tin foil

Method

 

Apple Filling

1. Combine thinly sliced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt in a bowl, tossing until evenly coated.
2. Place the apple mixture in a medium to large pot over medium-high heat and slowly bring it to a boil, stirring occasionally.
3. In a separate bowl, create a slurry by mixing cornstarch with cold water.
4. As the apples soften, add the slurry to the mixture while stirring constantly until it thickens within about 30 seconds.
5. Remove the thickened apple mixture from heat, transfer to a container, and let it cool to room temperature.

Caramel Sauce

1. In a medium heavy-bottomed saucepan, combine sugar, water, and corn syrup, stirring gently to moisten the sugar.
2. Cook over medium heat, undisturbed, for 5-10 minutes until the syrup turns a rich amber color, while warming heavy cream in the microwave.
3. Once amber, remove from heat and carefully pour in the warm cream while whisking until smooth.
4. Whisk in the vanilla and salt; return to low heat briefly if needed to smooth everything out, then let it cool slightly.
5. Transfer the caramel to a heat-safe jar; it will thicken as it cools. Refrigerate for up to a week and warm before using.

Streusel Topping

1. In a medium-sized bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and salt.
2. Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with no flour streaks.
3. Place the streusel in the fridge while you prepare the cheesecake batter.

Shortbread Crust

1. Preheat the oven to 350°F (177°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang.
2. In a medium bowl, cream together the softened butter and brown sugar until smooth and creamy using a hand electric mixer.
3. Scrape down the sides, then mix in the egg yolk, vanilla extract, and salt until fully combined.
4. Gently fold in the flour with a rubber spatula until a soft dough forms, avoiding overmixing.
5. Press the dough evenly into the prepared pan, smoothing the top with your fingertips or a spoon.
6. Bake for 12-15 minutes, or until lightly golden around the edges, then set aside to cool slightly.

Cheesecake Assembly & Baking

1. Lower the oven to 325°F (163°C); fill a baking dish with hot water and place it on the bottom rack for a water bath.
2. In a large bowl, beat cream cheese on medium speed until smooth, then gradually add sugar on low speed until fully incorporated.
3. Scrape down the bowl, add the egg yolk and whole eggs, mixing just until combined, then scrape again.
4. Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.
5. Pour the cheesecake batter into the pre-baked shortbread crust and spread it evenly.
6. Add the cooked apple filling on top, then evenly distribute all the streusel over it.
7. Place the cheesecake on the second oven rack or next to the water bath dish.
8. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly; if crumble is done but center is not, cover with foil.
9. Let the cheesecake cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
10. Once set, drizzle the cooled caramel on top and serve the bars cold.

Notes

Granny Smith apples are recommended for the apple filling. When making the caramel, keep a close eye as it can color quickly; it will thicken significantly as it cools and can be stored in the fridge for up to a week. Be patient when making the streusel, ensuring no flour streaks remain. Avoid overmixing both the shortbread crust dough and the cheesecake batter to maintain texture. If the cheesecake crumble browns too quickly during baking, cover it loosely with foil. The bars require at least 4 hours of refrigeration, or preferably overnight, for best setting and are best served cold.

Rocco Fuhrman

Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.

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