Buttery, cinnamon-kissed, and wonderfully decadent—these Caramel Apple Cheesecake Bars pack all the flavors of a fall bakery treat into neat, party-ready squares. A crisp brown sugar shortbread forms the base, a silky vanilla cheesecake sits in the middle, and tender sautéed apples plus an oat streusel crown the top. Once baked and cooled, a generous drizzle of caramel sauce ties everything together with glossy, sweet-salty shine. They slice cleanly, travel well, and taste even better the next day.
Think of them as the best parts of apple crisp and classic cheesecake combined: creamy meets crumbly, tart apples meet warm spice, and every bite has a little crunch, a little silk, and plenty of caramel. They’re perfect for potlucks, bake sales, or any fall gathering—and easier than a full cheesecake thanks to a fuss-free bar format.
Key Ingredients & Substitutions
Each layer earns its keep, but there’s room to adapt with what you have.
Apples: Use firm baking varieties (Honeycrisp, Granny Smith, Pink Lady). A mix of tart + sweet gives balanced flavor. Peel for the most tender bite.
Cream cheese: Full-fat blocks for the smoothest cheesecake. Brick-style Neufchâtel (1/3 less fat) works; bars set slightly softer.
Brown sugar: Adds caramel notes to crust and streusel. Light or dark both work—dark gives deeper molasses flavor.
Spices: Cinnamon is non-negotiable; a pinch of nutmeg or cardamom is lovely with apples.
Butter: Unsalted keeps control over salt; salted is fine—reduce added salt slightly.
Oats: Old-fashioned rolled oats give the topping classic crisp texture. Quick oats can substitute in a pinch (topping will be finer).
Caramel sauce: Store-bought or homemade; use a pourable sauce for easy drizzling. Salted caramel balances sweetness beautifully.
Equipment You’ll Need
- 9×13-inch baking pan
- Parchment paper (for a sling)
- Mixing bowls, whisk, spatula
- Hand mixer or stand mixer
- Skillet (to sauté apples)
- Wire rack for cooling
Flavor Variations & Add-Ins
- Salted pecan: Add 1/2 cup chopped toasted pecans to the streusel and finish with salted caramel.
- Maple spice: Replace 1/4 cup granulated sugar with pure maple sugar in the cheesecake layer; add a pinch of cardamom.
- Bourbon apple: Deglaze the sautéed apples with 1 tablespoon bourbon; simmer 30 seconds to cook off alcohol.
- Oatless crumble: Swap oats for 1/2 cup finely chopped walnuts or almonds for a nutty cap.
- Gluten-friendly swap: Use a 1:1 GF flour blend in crust/streusel and certified GF oats.
How to Make Caramel Apple Cheesecake Bars
Ingredients You’ll Need:
- For the apple layer
- 3 cups peeled, diced apples (1/2-inch; about 3–4 medium)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- Pinch fine salt
- For the shortbread crust
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon fine salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 teaspoon vanilla extract
- For the cheesecake
- 16 ounces cream cheese, softened (2 blocks)
- 1/2 cup granulated sugar
- 1/4 cup sour cream (or Greek yogurt)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour (helps clean slices)
- Pinch fine salt
- For the streusel topping
- 3/4 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cubed
- To finish: 1/2–2/3 cup caramel sauce (salted or regular)
How Much Time Will You Need?
Prep: ~25–30 minutes. Bake: 40–48 minutes total. Cool: 1 hour at room temp + 2 hours (or overnight) in the fridge. Chill time is key for clean bars.
Step-by-Step Instructions:
1. Prep the pan & apples
Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for lifting. In a skillet over medium heat, melt 1 tablespoon butter. Add apples, brown sugar, lemon juice, cinnamon, and a pinch of salt. Cook 3–5 minutes until slightly softened and glossy (not mushy). Cool while you make the crust.
2. Make the shortbread crust
In a bowl, whisk flour, brown sugar, and salt. Cut in cold butter with a pastry cutter (or pulse in a food processor) until the mixture looks like damp sand with pea-sized bits. Stir in vanilla. Press evenly and firmly into the lined pan. Bake 12–14 minutes until set and just turning golden at the edges.
3. Mix the cheesecake layer
Beat cream cheese on medium speed until perfectly smooth, 1–2 minutes. Add sugar and beat 1 minute more, scraping bowl. Mix in sour cream, eggs, vanilla, flour, and a pinch of salt just until combined—avoid overbeating to minimize cracks.
4. Assemble
Pour cheesecake batter over the hot crust and spread evenly. Distribute the cooled sautéed apples over the batter in an even layer.
5. Make the streusel
Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy and no dry pockets remain. Sprinkle evenly over the apples, covering the surface.
6. Bake
Bake at 350°F for 28–34 minutes, until the edges are set and the center jiggles slightly like gelatin when you nudge the pan. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.
7. Cool, chill & finish
Cool on a rack 1 hour, then refrigerate at least 2 hours (overnight best) until fully set. Lift out by parchment, transfer to a board, and cut into 16–24 bars with a warm, clean knife. Drizzle generously with caramel just before serving.
Pro Tips for Best Texture & Taste
Small technique cues make bakery-level bars.
- Room-temp dairy: Softened cream cheese and room-temp eggs blend ultra-smooth and prevent lumps.
- Warm crust + cheesecake: Pouring batter over a hot crust helps the layers adhere and prevents separation.
- Don’t overbake: Pull when the center still has a slight wobble; it will set as it cools.
- Chill completely: Cold bars slice cleanly and taste more cohesive; caramel goes on at the end for shine.
- Neat edges: Wipe the knife between cuts and run it under warm water for crisp squares.
Frequently Asked Questions
Which apples are best?
Firm baking apples that hold shape: Granny Smith (tart), Honeycrisp or Pink Lady (balanced), or Braeburn (fragrant). A 50/50 mix gives the best sweet-tart profile.
Can I make these ahead?
Yes—these bars are perfect make-ahead. Chill at least 4 hours; they keep well refrigerated for 3–4 days. Add caramel right before serving.
How do I make them gluten-free?
Use a 1:1 GF baking flour in the crust and streusel, and certified GF oats. Bake times are similar—watch for the same visual cues.
Do they freeze well?
Yes. Freeze cut bars (without caramel) on a sheet until firm, then wrap and store up to 2 months. Thaw overnight in the refrigerator and drizzle with caramel before serving.
Can I skip sautéing the apples?
You can use raw diced apples tossed with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, but a quick sauté removes excess moisture and gives a jammy-tender texture that sets cleaner.