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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars feature a buttery graham cracker crust topped with creamy, cinnamon-scented cheesecake and tender apple pieces, finished with a sweet caramel drizzle — perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 20 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs About 12 full sheets
  • 1/2 cup unsalted butter, melted
For the filling
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment with an overhang for easy removal.
  2. Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared dish.
  3. 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.
  4. Fold the diced apples and cinnamon into the cheesecake mixture. Make sure the apples are evenly distributed.
  5. Pour the filling over the prepared crust and smooth the top gently. Drizzle the caramel sauce over the surface and swirl it slightly for a marbled look.
Baking
  1. 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.
Chilling and Serving
  1. 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.

Notes

For gluten-free, use GF graham crumbs or cookies. Use tart apples for contrast or sweeter varieties for sweetness. Store in an airtight container in the fridge for up to 4 days; freeze for up to 2 months.