Can I use different types of apples for this recipe?

Absolutely! While Granny Smith apples hold their shape well and provide nice tartness, Honeycrisp, Gala, or Fuji apples work beautifully too. Softer apples may cook down more, creating a more sauce-like topping.

How do I know when the cheesecake layer is properly baked?

The edges should look set and lightly golden, while the center should still have a slight jiggle when you gently shake the pan. It will continue cooking from residual heat as it cools.

Can I make my own caramel sauce?

Certainly! Homemade caramel adds an extra special touch. However, good-quality store-bought caramel sauce works perfectly and saves time. Just warm it slightly before drizzling for easier application.

What's the best way to get clean cuts?

Use a sharp knife and wipe it clean with a damp cloth between each cut. Chilling the bars thoroughly beforehand also helps achieve cleaner slices.

Can I double this recipe for a larger crowd?

Yes, double all ingredients and use a 9x13 inch pan. Increase baking time by 5-10 minutes for the crust and 10-15 minutes for the cheesecake layer.

Why did my bars turn out too soft to cut?

This usually means they need more chilling time. Refrigerate for at least 4 hours or overnight. If they're still soft, try freezing for 30 minutes before cutting.

Caramel Apple Cheesecake Bars Recipe: Easy Fall Dessert

Description

Caramel Apple Cheesecake Bars feature a buttery graham cracker crust, creamy baked cheesecake, spiced cinnamon apples, and a rich caramel drizzle. They’re perfect for fall gatherings, holidays, or make-ahead desserts since the flavors deepen after chilling.

Ingredients

Scale

Graham Cracker Crust:

1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Layer:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Apple Topping:

3 medium Granny Smith apples, peeled and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch

Caramel Drizzle:

1/2 cup store-bought caramel sauce (or homemade)

Substitution Ideas:
For gluten-free version: Replace graham crackers with gluten-free cookies or almond flour mixed with sugar
For dairy-free option: Use vegan cream cheese, plant-based butter, and coconut cream
For reduced sugar: Substitute with sugar alternatives like erythritol or stevia (use 3/4 the amount)

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Instructions

Make the Crust
Preheat oven to 350°F. Mix graham crumbs, sugar, and melted butter. Press into a lined 8×8-inch pan and bake for 10 minutes. Cool.
Prepare Cheesecake Layer
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream. Spread evenly over cooled crust.
Bake
Bake 25–30 minutes until edges are set and center slightly jiggles. Cool completely.
Cook Apple Topping
Sauté butter, apples, brown sugar, cinnamon, and nutmeg for 8–10 minutes until tender. Stir in cornstarch and cook 1 minute to thicken. Cool slightly.
Assemble & Chill
Spread apples over cheesecake and drizzle with caramel. Refrigerate at least 3 hours or overnight.
Slice & Serve
Lift from pan using parchment and cut into squares.

Notes

Make ahead: Best made 1 day in advance

Avoid cracks: Don’t overbake; center should jiggle slightly

Soggy crust fix: Let crust cool fully before adding filling

Storage: Refrigerate up to 5 days or freeze up to 3 months

Serving tip: Excellent chilled or with whipped cream or vanilla ice cream

Prep Time: 25 minutes

Nutrition

Calories: 285
Fat: 14g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g