Description

Delight in these irresistible Caramel Apple Cheesecake Bars, featuring a buttery graham cracker crust, creamy cheesecake layer, spiced cinnamon apples, and a crunchy oat streusel topping, all drizzled with luscious caramel sauce. Perfect for fall desserts or any festive occasion, these bars combine classic autumn flavors with rich, creamy textures.

Ingredients

Crust

3 cups graham cracker crumbs (about 2 sleeves of cookies)
1/2 cup unsalted butter, melted
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar

Cinnamon Apples

2 cups chopped Granny Smith apples (about 2 or 3 apples)
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon

Streusel Topping

1 cup firmly packed light brown sugar
3/4 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup unsalted butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon salt

Cheesecake Filling

24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

To Serve

Caramel sauce, for drizzling

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9″ x 13″ x 2″ baking pan with parchment paper, allowing the paper to overhang by a couple of inches on two opposite sides. Lightly grease the paper to prevent sticking.
Make the Crust: Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add melted butter, flour, and brown sugar; pulse until combined. Transfer the mixture to the prepared pan and press evenly into the bottom. Bake for 10 minutes or until lightly browned. Set aside.
Prepare Cinnamon Apples: In a large bowl, combine the chopped Granny Smith apples, granulated sugar, and ground cinnamon. Mix gently and set aside to allow the flavors to meld.
Make Streusel Topping: In a separate bowl, mix brown sugar, quick-cooking oats, flour, softened butter, cinnamon, and salt using a pastry blender, fork, or fingers until the mixture is crumbly and combined. Set aside.
Prepare Cheesecake Filling: Using an electric mixer on medium speed, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time along with vanilla extract, mixing until fully incorporated.
Assemble the Bars: Pour the cheesecake filling evenly over the partially baked crust and spread smooth. Sprinkle the cinnamon apple mixture evenly over the filling. Top with the streusel mixture, distributing it evenly.
Bake: Place the assembled pan in the oven and bake for 55 minutes, or until the center is set but still slightly jiggly. The bars will firm up as they cool.
Cool and Chill: Remove from oven and let cool to room temperature. Then cover and refrigerate for at least 2 hours to set fully.
Cut and Serve: Use the parchment paper overhang to lift the bars from the pan onto a cutting board. Cut into 24 bars with a sharp knife. Drizzle caramel sauce generously over each slice before serving.

Notes

Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
Use Granny Smith apples for a tart flavor that balances the sweetness of the caramel and cheesecake.
To prevent the bars from sticking, ensure that the parchment paper is lightly greased and overhangs the pan sides for easy removal.
Bars can be stored in an airtight container in the refrigerator for up to 4 days.
For easier cutting, chill the bars thoroughly before slicing.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American