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Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars with a buttery graham crust and a silky cream cheese layer, baked until set and topped with warm cinnamon apples. Chill until firm for clean slices, then finish with a glossy caramel drizzle.
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Prep Time 25 minutes
Cook Time 38 minutes
hours 3 minutes
Total Time 1 hour 6 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp butter melted
Cheesecake layer
  • 2 can (8 oz each) cream cheese softened
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla
Apple topping
  • 2 cup diced apples
  • 1 tsp cinnamon
Caramel drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Press the graham cracker crumbs and melted butter into a 9x9-inch pan and bake 8 minutes at 350°F, until set and lightly fragrant. The crust should look slightly set and dry around the edges.
Mix the cheesecake layer
  1. Beat the cream cheese, sugar, eggs, and vanilla until smooth. The mixture should be glossy and free of visible cream cheese lumps.
Bake the bars
  1. Spread the cheesecake mixture over the crust and bake 25 minutes at 350°F. Bake until the center looks set but still slightly soft when gently tapped.
Cook the cinnamon apples
  1. Cook the diced apples with cinnamon for 5 minutes, stirring until softened. The apples should be tender and coated with cinnamon as the juices thicken slightly.
Assemble and chill
  1. Spoon the cinnamon apples over the baked cheesecake bars evenly. Spread to the edges so each bar gets apples in every bite.
  2. Chill the bars for 3 hours until fully firm. The topping should stay in place and the surface should feel set when pressed lightly.
  3. Drizzle caramel sauce over the chilled bars right before slicing. The caramel should look glossy and adhere without running.

Notes

For clean slices, chill fully before cutting and wipe your knife between cuts. Store covered in the refrigerator for up to 4 days; freeze up to 2 months (freeze without slicing if possible, then thaw overnight in the fridge). If you want a lighter option, use reduced-fat cream cheese and consider sugar-free caramel sauce.