You know it’s fall when the store smells like cinnamon and caramel. That’s my cue to bake easy Caramel Apple Cheesecake Bars—a cozy, company-worthy dessert with a creamy cheesecake layer, buttery crust, and caramel finish. No water bath, no cracks—just slice-and-serve cheesecake bar bliss.
These bars combine everything we love about autumn: buttery crust, creamy cheesecake, tart apples, and sweet caramel drizzle. And IMO, they taste even better than classic cheesecake. (Yeah, I said it.) If you’re into fall comfort food, you’ll also love my Top 5 Delicious Keto Dinners for cozy evenings.
Why These Caramel Apple Cheesecake Bars Belong on Your Fall Baking List
Cheesecake can be fussy; bars are not. You get rich cheesecake flavor in an easy, make‑ahead dessert bar that slices cleanly for potlucks, Thanksgiving, bake sales, or a weeknight treat.
Flavor profile: tart‑sweet apples, creamy cheesecake, warm cinnamon, and buttery caramel in every bite. The apple‑caramel combo brings balanced sweetness and crisp‑to‑creamy texture.
Watching sugar? Use a reduced‑sugar caramel sauce or swap the graham crust for an almond flour crust to make these cheesecake bars gluten‑free and lower in carbs—without losing the fall flavors.
Ingredients for Caramel Apple Cheesecake Bars
Everything you need, plus an 8‑ or 9‑inch square pan lined with parchment for easy lifting:
- For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup melted unsalted butter
- For the cheesecake layer: 2 packages (8 oz each) full‑fat cream cheese, ½ cup granulated sugar, 2 large eggs, 1 tsp pure vanilla extract
- For the apple layer: 2 medium apples (Granny Smith or Honeycrisp), peeled and finely chopped, 2 tbsp packed brown sugar, ½ tsp ground cinnamon
- For the topping: ½ cup caramel sauce (store‑bought or homemade); a pinch of flaky sea salt, optional
For a gluten‑free or low‑carb crust, replace graham crackers with fine almond flour plus your favorite granulated sweetener; add a pinch of cinnamon for extra warmth.
How to Make Caramel Apple Cheesecake Bars (Step by Step)
Step 1: Prepare the Graham Cracker Crust
Preheat oven to 350°F (175°C). Stir together graham crumbs, sugar, and melted butter until evenly moistened. Press firmly into an 8‑ or 9‑inch square pan lined with parchment with overhang. Bake 8–10 minutes until lightly golden; cool while you make the filling.
Step 2: Make the Cheesecake Filling
Beat room‑temperature cream cheese with sugar, then mix in eggs and vanilla until smooth and creamy (avoid overmixing). Pour over the cooled crust.
Step 3: Add the Cinnamon Apple Layer
Toss the chopped apples with brown sugar and cinnamon. Scatter evenly over the cheesecake layer and gently press so the apples nestle into the batter.
Step 4: Bake, Cool, and Chill
Bake 30–35 minutes, until the center is just set and still slightly jiggly. Cool to room temperature, then refrigerate at least 2 hours (overnight is best). Before serving, drizzle with caramel and finish with a pinch of flaky sea salt.
Step 5: Slice and Serve
Cut into bars with a warm, dry knife for clean edges and dig in. Making these for a crowd? Double the recipe and bake in two pans.
Pro tip: Pair with hot apple cider or a warming chai for peak fall vibes.
Why You’ll Love These Caramel Apple Cheesecake Bars
- Easy to make – No springform pans or water baths—just simple cheesecake bars.
- Portable – Perfect for bake sales, potlucks, and fall parties.
- Freezer‑friendly – Freeze in airtight containers for up to 2 months.
- Customizable – Swap apples for pears, drizzle with chocolate or caramel, or go for a shortbread crust and streusel topping.
Craving more cozy bakes? Try pumpkin cheesecake bars or apple crumble next.
Storage, Freezing, and Make‑Ahead Tips
Refrigerate bars in an airtight container for up to 4 days. To freeze, wrap each bar in parchment or plastic, place in a freezer‑safe container, and freeze up to 2 months. Thaw overnight in the refrigerator for the best texture.
For make‑ahead serving, chill the bars without caramel and add the drizzle just before serving so the tops stay glossy and neat.
What to Serve with Caramel Apple Cheesecake Bars
- Serve with hot apple cider or a classic hot chocolate.
- Add a scoop of vanilla ice cream for an over-the-top treat.
- Crunchy toppings like toasted pecans, walnuts, or a sprinkle of cinnamon sugar.
Common Cheesecake Bar Mistakes to Avoid
- Don’t overbake – pull them when the center is just set with a slight jiggle.
- Always chill before cutting – cold bars equal clean edges.
- Use full‑fat, room‑temperature cream cheese – it blends smoothly for the best texture and flavor.
- Warm the caramel slightly so it drizzles smoothly without tearing the surface.
Final Thoughts on Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars deliver all the cozy fall flavors—cinnamon apples, creamy cheesecake, and buttery caramel—in an easy, crowd‑pleasing dessert. Bake a pan for your next gathering or a quiet night in.
Love fall desserts? Try making a batch with pears or add a cinnamon streusel for a bakery‑style twist.
Happy baking—and don’t skimp on the caramel. 🍎✨ If you made these bars, leave a rating and comment to share how they turned out!
FAQ:
What are caramel apple cheesecake bars?
They’re layered dessert bars with a buttery graham cracker crust, a creamy cheesecake layer, cinnamon‑sugar apples on top, and a caramel drizzle with optional sea salt. You get classic cheesecake flavor without a springform pan or water bath—easy, portable, and perfect for fall gatherings.
How do you make caramel apple cheesecake bars step by step?
Prebake a graham cracker crust at 350°F for 8–10 minutes. Spread cheesecake batter over the cooled crust. Toss chopped apples with brown sugar and cinnamon and scatter on top. Bake 30–35 minutes until just set. Cool completely, refrigerate at least 2 hours, then drizzle caramel and slice.
What ingredients do I need for caramel apple cheesecake bars?
You’ll need a graham cracker crust (crumbs, sugar, melted butter), cheesecake filling (cream cheese, sugar, eggs, vanilla), an apple layer (Granny Smith or Honeycrisp, brown sugar, cinnamon), and caramel topping with optional sea salt. Quantities include two 8‑oz cream cheese packages and ½ cup caramel sauce.
Which apples work best for caramel apple cheesecake bars?
Use tart, firm Granny Smith or crisp Honeycrisp apples. The recipe specifies either variety, which holds shape during baking and balances the rich cheesecake and sweet caramel. Finely chop the apples for even baking and neat slices after chilling.
Do caramel apple cheesecake bars need a water bath?
No. These bars are designed to bake without a water bath or springform pan. You still get a creamy texture without cracked‑cheesecake stress—bake until the center is just set, cool completely, then chill before slicing for clean edges and the best texture.
How long do you bake and chill caramel apple cheesecake bars?
Bake for 30–35 minutes, until the center is just set. After cooling to room temperature, refrigerate for at least 2 hours—overnight is even better. Proper chilling firms the layers, deepens flavor, and gives cleaner slices before you add the caramel drizzle.
How do you store and freeze caramel apple cheesecake bars?
Refrigerate bars for up to 4 days. To freeze, wrap each bar tightly in parchment and place in an airtight container for up to 2 months. Thaw overnight in the refrigerator for the best texture, then add or refresh the caramel drizzle before serving if needed.
Can I make caramel apple cheesecake bars low carb or keto?
Yes. Swap the graham cracker crust for an almond flour crust sweetened to taste, as suggested in the recipe. You can also adjust macros to your goals; the article references a keto macro guide to help tweak ingredients while keeping the caramel‑apple flavor profile.
How do I keep cheesecake bars from cracking or drying out?
Bake just until the center is set and avoid overbaking, which can dry the cheesecake. Chill completely before cutting for clean edges. This recipe skips the water bath and springform pan, reducing cracked‑cheesecake stress while delivering a creamy, sliceable texture.
Can I customize these bars with different toppings or fruit?
Yes. The recipe suggests swapping apples for pears or changing the drizzle—use chocolate instead of caramel. You can also add crushed pecans or a sprinkle of cinnamon sugar for crunch. These simple tweaks keep the base method the same while changing the flavor profile.