Caramel Apple Cheesecake Bars (Print-Friendly Version)

Tender bars with creamy cheesecake, tart apples, crumbly streusel, and sweet caramel—perfect for fall treats.

# Ingredients You’ll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon ground cinnamon

→ Cheesecake layer

05 - 16 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Apple layer

09 - 3 medium Granny Smith apples, peeled and diced
10 - 2 tablespoons lemon juice
11 - 1/4 cup brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg

→ Streusel topping

14 - 1/2 cup all-purpose flour
15 - 1/4 cup brown sugar
16 - 1/4 cup unsalted butter, cold and cubed
17 - 1/4 cup chopped pecans (optional)

→ Caramel sauce

18 - 1 cup granulated sugar
19 - 1/4 cup water
20 - 1/2 cup heavy cream
21 - 2 tablespoons unsalted butter
22 - 1/4 teaspoon salt

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a 9 by 13 inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a mixing bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool while preparing the next components.
03 - In a large bowl, beat cream cheese and granulated sugar together until completely smooth. Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract. Spread the mixture evenly over the cooled crust.
04 - Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg until evenly coated. Distribute the apple mixture evenly over the cheesecake layer.
05 - Combine flour and brown sugar in a medium bowl. Cut in cold cubed butter with a pastry blender or forks until a crumbly texture forms. Stir in chopped pecans if using. Generously scatter the streusel over the apple layer.
06 - Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the streusel is golden and the cheesecake is set in the center. Remove from oven and cool completely at room temperature.
07 - Transfer the cooled pan to the refrigerator and chill for at least 2 hours to fully set the bars before serving.
08 - In a saucepan, combine granulated sugar and water. Cook over medium heat, stirring until sugar dissolves. Increase heat to medium-high, cooking without stirring, until the mixture turns a deep amber, about 8 to 10 minutes. Remove from heat and carefully whisk in heavy cream (mixture will bubble vigorously). Stir in butter and salt until fully incorporated. Allow sauce to cool slightly.
09 - Cut chilled bars into 16 even squares. Right before serving, drizzle each bar with warm caramel sauce.

# Extra Tips:

01 - For a crispier base, pre-bake the crust before adding the cheesecake filling to prevent sogginess.
02 - Allow the cream cheese to fully reach room temperature for a smooth, lump-free cheesecake layer.
03 - Granny Smith apples provide tart contrast against the sweet filling, but Honeycrisp or Braeburn can be used for different flavors.
04 - Supervise the caramel closely—caramel can burn quickly. Store-bought sauce may be substituted if desired.
05 - Store bars airtight in the refrigerator for up to 5 days and serve slightly chilled or at room temperature for optimal texture.

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