Name: Caramel Apple Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 140 min
Ingredients: 2 cups graham cracker crumbs (About 12 full sheets); 1/2 cup unsalted butter, melted; 1 cup cream cheese, softened (At room temperature); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups peeled and diced apples (About 2 medium apples); 1 teaspoon ground cinnamon; 1/2 cup caramel sauce (Store-bought or homemade)

I first tried these Caramel Apple Cheesecake Bars on a crisp October afternoon and they immediately became my go-to fall dessert. They’re a buttery graham cracker crust topped with a creamy, cinnamon-scented cheesecake studded with tender apple pieces and finished with a sweet caramel drizzle — all cut into easy-to-share bars. These are perfect for potlucks, Thanksgiving dessert tables, or a weekend baking session when you want something that feels festive but isn’t fussy. If you like fruit-forward desserts, they pair nicely with bright sides like this apple-strawberry cheesecake fruit salad for a lighter finish: apple-strawberry cheesecake fruit salad.

Why you’ll love this dish

This recipe balances creamy cheesecake richness, warm apple spice, and caramel sweetness in a single sliceable pan. It’s quicker than a full-layer cheesecake because there’s no water bath or long chilling time (just a couple of hours in the fridge). Kids love the caramel topping, and hosts love that you can bake it ahead and slice it into neat bars for serving.

“A perfect fall treat — creamy, apple-studded, and not overly sweet. I served these at a family brunch and they disappeared in minutes.”

Step-by-step overview

Before you begin: you’ll make a simple graham cracker crust, whip together a smooth cream cheese filling, fold in diced apples and cinnamon, pour the mixture over the crust, drizzle with caramel, bake until set, then chill until firm. Expect about 15–20 minutes active prep, 35–40 minutes baking, and at least 2 hours chilling before slicing.

What you’ll need

2 cups graham cracker crumbs (about 12 full sheets)
1/2 cup unsalted butter, melted
1 cup cream cheese, softened (room temperature)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups peeled and diced apples (about 2 medium apples)
1 teaspoon ground cinnamon
1/2 cup caramel sauce (store-bought or homemade)

Notes and substitutions:

For a gluten-free version, use gluten-free graham crumbs or crushed GF cookies.
If you prefer a crunchier base, swap half the crumbs for crushed shortbread or try the caramel-crunch approach here: caramel-crunch cheesecake fruit salad.
Use tart apples (Granny Smith) for contrast or Honeycrisp for extra sweetness. Toss diced apples with a squeeze of lemon to prevent browning if prepping ahead.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment with an overhang for easy removal.
Make the crust: combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared dish.
Beat the filling: in a separate bowl, beat the softened cream cheese and sugar until smooth and lump-free. Add eggs one at a time, then stir in vanilla until combined.
Add apples and spice: fold the diced apples and cinnamon into the cheesecake mixture. Make sure the apples are evenly distributed.
Assemble: pour the filling over the prepared crust and smooth the top gently. Drizzle the caramel sauce over the surface — you can swirl it slightly with a knife for a marbled look.
Bake: place in the oven and bake for 35–40 minutes. The edges should be set and the center will have a slight jiggle. Avoid overbaking to keep the texture creamy.
Chill and cut: cool to room temperature, then refrigerate for at least 2 hours (overnight is fine). Lift out with the parchment overhang if used, slice into bars, and serve chilled or at cool room temperature.

Best ways to enjoy it

These bars are great straight from the fridge or slightly warmed for 10–12 seconds in the microwave for a softer caramel texture. Serve with a scoop of vanilla ice cream or a dollop of whipped cream and a dusting of cinnamon. For brunch, plate a bar with a side of spiced fruit or light whipped mascarpone. If you want a crunchy contrast, sprinkle chopped toasted pecans or pecan praline on top just before serving. For a lighter pairing, try them alongside baked apples or a simple green tea.

Here’s a fun serving idea: cut into small squares and serve on a dessert platter with mini spoons — ideal for parties. For a seasonal twist, top each bar with a thin apple slice that’s been quickly sautéed in butter and brown sugar.

(If you’re thinking apple-forward treats, these make a nice companion to applesauce donuts as a coffee-table pairing: applesauce donuts.)

How to store & freeze

Refrigeration: Store cooled bars in an airtight container in the fridge for up to 4 days. Layer parchment between stacked bars to prevent sticking.
Freezing: Wrap bars individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: If you prefer them warm, microwave a single bar for 10–20 seconds. Do not reheat multiple times. Always keep cream cheese desserts refrigerated and discard if left out longer than 2 hours at room temperature to avoid food-safety risks.

Pro chef tips

Bring the cream cheese to room temperature for a lump-free filling. Cold cream cheese leads to a grainy texture.
Don’t overmix once the eggs are added — overbeating incorporates air and can cause cracks or a spongy texture.
Use apples that hold their shape while baking; too-soft varieties will break down and make the bars soggy. If in doubt, sauté the diced apples briefly with a tablespoon of butter and a pinch of cinnamon to remove excess moisture.
Test doneness by gently shaking the pan — the center should wobble slightly but not be runny. It will firm up while chilling.
If your caramel is very thick, warm it slightly so it drizzles neatly; if too thin, chill 5–10 minutes before drizzling.

Creative twists

Salted Caramel Pecan: Sprinkle chopped toasted pecans and flaky sea salt over the warm caramel before it sets.
Streusel Top: Add a cinnamon-oat streusel to the crust for extra texture — press half into the pan as crust and sprinkle the rest on top before baking.
Miniatures: Bake in a mini muffin tin for bite-sized bars — adjust baking time to about 18–22 minutes.
Dairy-free: Use a dairy-free cream cheese and vegan butter for the crust; select a vegan caramel or use a dulce de leche alternative.
Boozy boost: Stir a tablespoon of bourbon or dark rum into the caramel for an adult twist.

Your questions answered

Q: Can I make these ahead for a party?
A: Yes. You can bake them the day before, refrigerate overnight, and slice just before serving. If you need to prepare earlier, bake and freeze the bars; thaw in the fridge the day of your event.

Q: Can I use pre-made pie crust instead of a graham crust?
A: You can, but the texture and flavor will change. A graham crust offers the classic sweet-buttery base that pairs best with the cheesecake. For a flaky contrast, blind-bake a pie crust and press it into the pan, though you may need to reduce baking time.

Q: My bars cracked on top — what went wrong?
A: Cracks usually come from overbaking or baking at too high a temperature. Remove from the oven when the center still has a slight jiggle. Also avoid excessive mixing after adding eggs.

Q: Can I substitute canned apple pie filling?
A: Fresh diced apples are best — canned filling is sweeter and softer and may release extra liquid, which can alter texture. If using canned, drain thoroughly and reduce the added sugar slightly.

Q: How can I make the caramel prettier on top?
A: Warm the caramel so it flows in a ribbon, then use a spoon to create swirls. For a marbled look, drag a toothpick through the caramel and cheesecake in an S-pattern.

Conclusion

These Caramel Apple Cheesecake Bars are a foolproof way to bring cozy fall flavors to your table with minimal fuss. If you want to see other takes on caramel-apple bars for inspiration, check out this version from The Girl Who Ate Everything or compare technique and presentation with the recipe at Our Best Bites.