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Welcome to my kitchen! Today, I’m sharing my caramel apple cheesecake bars, a dessert that’s always a hit at fall gatherings and holiday parties. I first tried a version of this recipe at my neighbor’s Thanksgiving potluck three years ago, and I couldn’t stop thinking about those creamy, cinnamon-spiced layers. After some experimenting in my own kitchen, I created this version that perfectly balances tangy cream cheese, sweet caramel, and tender apples on a buttery graham cracker crust.

This apple cheesecake bars recipe is perfect for anyone who loves the cozy flavors of autumn but doesn’t want to fuss with a full-sized cheesecake. These bars are so much easier to make, serve, and share. Plus, they’re portable—just cut them into squares and bring them to your next gathering. The combination of creamy cheesecake filling, cinnamon-kissed apples, and rich caramel drizzle creates layers of flavor that remind me of everything I love about fall baking. Whether you’re looking for easy caramel apple cheesecake bars for a potluck or just want to treat your family to something special, this recipe delivers every single time. Let’s dive in and see why this caramel apple cheesecake bars recipe is a must-try!

Quick Recipe Facts

Prep Time: 25 minutes
Cook Time: 45 minutes
Chill Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 16 bars
Difficulty: Easy
Calories: ~285 per bar

This recipe is surprisingly easy to follow – perfect for busy afternoons when you want something impressive without the stress! Prep your ingredients ahead for a smooth fall cheesecake bars recipe experience.

Ingredients

For this caramel apple cheesecake bars recipe, you’ll need the following ingredients. The graham cracker crust provides the perfect sturdy base, while the cream cheese layer stays wonderfully smooth and tangy. I love using Granny Smith apples because their tartness balances the sweet caramel beautifully, but Honeycrisp works great too if you prefer a sweeter bite.

For the Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
½ teaspoon ground cinnamon

For the Cheesecake Layer:

16 oz cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Apple Layer:

2 medium Granny Smith apples, peeled and diced (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1 tablespoon all-purpose flour

For the Caramel Topping:

½ cup caramel sauce (store-bought or homemade)
Optional: sea salt flakes for finishing

You can swap the graham crackers with vanilla wafer cookies for a different twist, or use coconut oil instead of butter if you’re looking for a dairy-free crust option. The brown sugar in both the filling and apple layer adds a rich, caramel-like depth that makes your caramel apple cream cheese bars incredibly flavorful and moist.

Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F. This lower temperature helps your caramel apple cheesecake bars bake evenly without cracking. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides—this makes lifting the bars out so much easier later. Trust me on this one!

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Mix with a fork until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to really pack it down. Bake for 10 minutes, then remove and let cool while you prepare the filling.

Step 3: Prepare the Cream Cheese Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Don’t skip the softening step—lumpy filling is no fun! Add both sugars and beat until well combined. Mix in the eggs one at a time, beating just until incorporated after each addition. For a soft, creamy texture in your apple cheesecake bars recipe, don’t overbeat once you add the eggs. Stir in the vanilla, cinnamon, and nutmeg until just combined.

Step 4: Cook the Apples

While your mixer is doing its thing, heat a medium skillet over medium heat. Add the butter and let it melt. Toss in the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, for about 5-7 minutes until the apples are just tender but still have a little bite. They’ll continue cooking in the oven. Sprinkle the flour over the apples and stir for another minute—this helps thicken any juices. Remove from heat and let cool slightly.

Step 5: Assemble the Bars

Pour the cream cheese mixture over the baked crust, spreading it evenly with a spatula. Scatter the cooked apples evenly over the top, pressing them gently into the filling. I like using a wooden spoon for this part; it just works better than a spatula for distributing the apples.

Step 6: Bake

Bake for 40-45 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan. The residual heat will finish cooking the center as it cools. Overbaking leads to dry, cracked bars, so pull them out even if they seem slightly underdone in the very middle.

Step 7: Cool and Add Caramel

Let the bars cool in the pan at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 3 hours or overnight. Once completely chilled, drizzle the caramel sauce over the top in a zigzag pattern. Sprinkle with sea salt flakes if you like that sweet-salty combo (I always do!).

Step 8: Cut and Serve

Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Use a sharp knife, wiping it clean between cuts, to slice into 16 squares. This makes for clean, professional-looking edges on your easy caramel apple cheesecake bars.

Pro Tips

Tip 1: Room temperature ingredients are crucial! Cold cream cheese creates lumps, and cold eggs don’t incorporate smoothly. Leave everything on the counter for about an hour before you start baking.

Tip 2: Don’t skip chilling the bars completely. These fall cheesecake bars recipe needs that firm texture to slice cleanly. I know it’s tempting to dig in right away, but patience pays off here.

Tip 3: For an extra special touch, make your own caramel sauce. It only takes 10 minutes and tastes incredible. But honestly, a good quality store-bought caramel works beautifully and saves time.

Tip 4: Grease your pan thoroughly (or use parchment paper as directed) to prevent sticking. Even with parchment, a light spray of cooking oil on the sides helps everything release perfectly.

Tip 5: Want to make these even more decadent? Add a streusel topping before baking. Mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ cup chopped pecans until crumbly, then sprinkle over the apple layer before baking.

Tip 6: If your apples release a lot of liquid while cooking, drain off the excess before adding them to the cheesecake layer. Too much moisture can make the bars soggy.

Serving Suggestions

These caramel apple cream cheese bars are incredibly versatile when it comes to serving. I love them slightly chilled straight from the fridge, but they’re also delicious at room temperature with a more tender, creamy texture.

Pair them with a hot cup of coffee or spiced chai tea for the ultimate fall afternoon treat. They’re also fantastic alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra indulgent dessert. For holiday gatherings, arrange them on a pretty platter with fresh apple slices and cinnamon sticks for a gorgeous presentation.

These bars are perfect for Thanksgiving dessert tables, Halloween parties, fall potlucks, or just a cozy weekend at home. Kids absolutely love them, and they’re easy enough to eat with your hands, making them ideal for casual gatherings.

Storage & Reheating

Store your leftover caramel apple cheesecake bars in an airtight container in the refrigerator for up to 5 days. The crust stays surprisingly crisp even after a few days, though the caramel may soften slightly.

You can freeze these bars for up to 2 months! Wrap individual squares in plastic wrap, then place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving. I don’t recommend reheating these since they’re meant to be enjoyed chilled, but if you prefer them at room temperature, just let them sit out for about 20 minutes before eating.

For the best texture, add the caramel drizzle right before serving if you’re making these ahead. The caramel can make the top a bit sticky during storage, though it still tastes amazing.

Health & Nutrition Info

While these bars are definitely a treat, you can make a few swaps to lighten them up. Use reduced-fat cream cheese (not fat-free, which doesn’t work well in cheesecake) to cut some calories without sacrificing too much creaminess. You can also reduce the sugar in the filling by ¼ cup if you prefer less sweetness—the apples and caramel provide plenty of flavor.

Each bar contains approximately 285 calories, 16g fat, 32g carbohydrates, and 4g protein. They’re surprisingly satisfying, so one square is usually enough to curb your sweet tooth.

For a gluten-free version, use gluten-free graham crackers or crushed gluten-free cookies for the crust. The rest of the recipe is naturally gluten-free. These can also be made dairy-free by using vegan cream cheese and plant-based butter, though the texture will be slightly different.

This healthier approach to fall dessert bars still delivers all the cozy flavors you crave without going overboard. Everything in moderation, right?

Conclusion

There you have it—the perfect caramel apple cheesecake bars that combine everything we love about fall in one simple, shareable dessert. The creamy cheesecake layer, the warm cinnamon apples, and that gorgeous caramel drizzle come together to create something truly special. Whether you’re baking for a crowd or just treating your family, these bars never disappoint.

I’d love to hear how your bars turn out! Drop a comment below with your results, any fun variations you tried, or just to let me know you loved them. If you snap a photo, tag me on social media—I always get so excited seeing your baking creations. And don’t forget to rate this recipe using the stars below; it helps other bakers find this recipe too!

Looking for more fall dessert inspiration? Check out my Apple Crisp Cheesecake, Pumpkin Swirl Brownies, and Brown Butter Snickerdoodles. They’re all reader favorites that capture the same cozy, delicious vibes.

Happy baking, friends! Try this caramel apple cheesecake bars recipe and let me know how it turned out. I promise it’ll become a fall favorite in your house too!

FAQ

Can I freeze these caramel apple cheesecake bars? Yes! Your caramel apple cheesecake bars can be frozen for up to 2 months. Wrap individual bars in plastic wrap, then store in a freezer-safe container. Thaw overnight in the refrigerator before serving. I recommend adding the caramel drizzle after thawing for the best appearance.

What if I don’t have graham crackers? No problem! You can substitute vanilla wafer cookies, digestive biscuits, or even gingersnaps for a spicier crust. Just process them into fine crumbs and follow the same measurements.

Can I make these bars ahead of time? Absolutely! These apple cheesecake bars recipe actually taste better the next day after the flavors have melded together. Make them up to 2 days ahead, store covered in the refrigerator, and add the caramel drizzle just before serving.

How can I prevent cracks in my cheesecake layer? Don’t overbeat the filling once you add the eggs, bake at a lower temperature (325°F), and don’t overbake. The center should still jiggle slightly when you remove them from the oven. Also, avoid opening the oven door frequently during baking.

Can I use different types of apples? Definitely! While I prefer Granny Smith for their tartness, Honeycrisp, Gala, or Fuji apples all work wonderfully. Avoid Red Delicious, which can get mushy and don’t have much flavor when cooked.

What’s the best way to cut clean bars? Use a large, sharp knife and wipe it clean with a warm, damp cloth between each cut. Chilling the bars completely before cutting also helps tremendously with getting those picture-perfect edges.

Can I adjust the sweetness? Yes! If you prefer less sweet desserts, reduce the granulated sugar in the cheesecake filling by 2-4 tablespoons. The caramel and apples still provide plenty of sweetness. You can also use unsweetened caramel sauce or drizzle less on top.

Do I need to use parchment paper? I highly recommend it! Parchment paper makes removing the bars from the pan so much easier and cleaner. If you don’t have it, grease your pan very well with butter or cooking spray, but cutting the bars in the pan can be trickier.

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Caramel Apple Cheesecake Bars

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