These Caramel Apple Cheesecake Bars combine creamy caramel cheesecake with cinnamon-spiced apples and a buttery oat crumble. They’re baked over an oat-graham cracker crust and finished with a drizzle of caramel sauce for the ultimate fall dessert.
There are so many delicious layers in these cheesecake bars. The crust is made with graham crackers, oats, brown sugar, and butter, followed by a thick cheesecake filling with caramel sauce mixed right in. Chopped Granny Smith apples add a tart contrast to the sweet caramel, while cinnamon and nutmeg give them plenty of warm fall flavor.
If you love these flavors but want a full-size cheesecake, try my Caramel Apple Cheesecake. That version is baked in a springform pan with thinly sliced apples, while these bars use chopped apples and a creamy caramel cheesecake filling. Both have a buttery apple crisp topping and plenty of caramel, so it really comes down to whether you want cheesecake slices or easy-to-serve bars.
Why You’ll Love This Recipe
- Creamy and crunchy. Creamy cheesecake, tender apples, and a buttery oat topping give these bars the best combination of textures.
- Caramel in every bite. Caramel is mixed into the cheesecake and drizzled over the finished bars.
- Perfect for fall. Tart apples, cinnamon, nutmeg, brown sugar, and caramel are a delicious combination for apple season.
- Great for making ahead. The cheesecake needs time to chill and set, making it a convenient dessert to prepare ahead of time.
Ingredients Needed
There are four simple layers to these bars. See the recipe card below for exact measurements.
Crust
- Graham Crackers. Crushed to make the base of the crust.
- Oats. Old-fashioned oats add texture.
- Brown Sugar. Sweetens the crust.
- Butter. Melted salted butter holds everything together.
Cheesecake Filling
- Cream Cheese. Let it come to room temperature before mixing.
- Sugar. Granulated sugar is used to sweeten the cheesecake.
- Sour Cream. Adds creaminess to the filling.
- Vanilla. Adds flavor.
- Caramel Sauce. Mixed directly into the cheesecake filling.
- Eggs. Use room-temperature eggs.
- Salt. Balances the sweetness.
Apple Layer
- Granny Smith Apples. Their tart flavor works especially well with the sweet cheesecake and caramel.
- Cinnamon and Nutmeg. Add warm spice to the apples.
Crisp Topping
- Flour and Oats. Create the crumbly topping.
- Brown Sugar. Adds sweetness and caramel-like flavor.
- Butter. Melted butter brings the crumble together.
- Caramel Sauce. Drizzle over the bars before serving.
How To Make Caramel Apple Cheesecake Bars
- Make the crust. Process the graham crackers, oats, and brown sugar. Add the butter, press into the pan, and bake for 5 minutes.
- Make the cheesecake. Beat the cream cheese and sugar, then mix in the sour cream, vanilla, caramel, salt, and eggs.
- Add the apples. Toss the chopped apples with cinnamon and nutmeg, then sprinkle them over the cheesecake.
- Add the topping. Combine the flour, oats, brown sugar, and butter. Sprinkle over the apples.
- Bake and chill. Bake for 75-85 minutes. Cool for an hour, then refrigerate for 8 hours or overnight.
- Serve. Cut into bars and drizzle with caramel sauce.
Tips For Success
- Cut the apples small. Aim for about ¼-inch pieces so they soften properly and the bars are easier to eat.
- Use room-temperature ingredients. Bring the cream cheese and eggs to room temperature before mixing.
- Don’t overmix the eggs. Once they’re added, mix only until combined.
- Watch the center. The outer portion should be set, but the center should still have a slight jiggle.
- Let them chill. Refrigerate for at least 8 hours or overnight before cutting. This gives the cheesecake plenty of time to set.
- Use the parchment to lift. Once chilled, lift the entire cheesecake from the pan before slicing.
Frequently Asked Questions
Granny Smith apples are perfect for this recipe. They’re firm enough to hold up during baking, and their tart flavor balances the sweet cheesecake and caramel.
The edges should look set while the center still has a slight jiggle. The cheesecake will continue to set as it cools and chills.
Storage
Store the cheesecake bars covered or in an airtight container in the refrigerator for up to 4–5 days. For the best results, wait to add the extra caramel drizzle until serving.
Can You Freeze Cheesecake Bars?
Yes! Place the chilled bars in an airtight freezer-safe container with parchment paper between layers and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Add the caramel sauce after thawing.
Caramel Apple Cheesecake Bars
Ingredients
Crust
- 3 Tablespoon brown sugar
- 6 sheets graham crackers
- 1/2 cup old-fashioned oats
- 6 Tablespoons salted butter melted
Cheesecake Filling
- 3 – 8 oz cream cheese room temperature
- 1 cup granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla
- ⅓ cup caramel sauce
- 3 large eggs room temperature
- ¼ teaspoon salt
Topping
- 2 granny smith apples peeled and chopped small (about 2 cups)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar packed
- 4 Tablespoons butter melted
- 1/4 cup caramel sauce for serving
Instructions
- Preheat the oven to 350 degrees and line a 9×9 baking dish with parchment paper.
- In a food processor, pulse the graham crackers, oats, and brown sugar for 60 seconds on high. Slowly pour in the melted butter and pulse on low until combined.
- Press crust into the bottom of the prepared baking dish and bake for 5 minutes. Set aside to cool.
- In a large bowl beat together cream cheese and sugar until light and fluffy, about 2 minutes. Beat in the sour cream, vanilla, caramel sauce (spray measuring cup with nonstick spray so the sauce releases easily), salt and eggs until just combined.
- Pour cheesecake filling into the cooled crust and set aside.
- In a medium bowl, combine the chopped apples, cinnamon, and nutmeg. Stir together until every piece of apple is coated in spices. Sprinkle apples evenly over the top of the cheesecake batter.
Make the Topping
- Combine flour, oats, brown sugar, and melted butter in a small bowl. Stir with a fork until well combined. The flour should absorb all of the butter. Spread the crumble evenly over the apples.
- Place the pan onto a cooking sheet to catch any juices that may overflow. Bake for 75-85 minutes. The center 2 inches will jiggle slightly. Remove from the oven and let cool for an hour on a wire rack.
- Place cheesecake in the fridge to chill for 8 hours or overnight.
- Lift cheesecake out of the pan using the parchment paper. Slice into bars and serve with a drizzle of caramel sauce.
Last Step:
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2 comments on “Caramel Apple Cheesecake Bars”
Do you add the caramel sauce on top after the bars are cooled?
Cathy, yes you can add after they are cooled.