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Two plates containing Easy Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

These easy caramel apple cheesecake bars pair creamy cheesecake with cinnamon-brown sugar apples, a graham cracker crust and plenty of caramel sauce. The perfect make-ahead fall dessert!
5 from 3 votes
Prep Time 4 hours
Cook Time 37 minutes
Total Time 4 hours 37 minutes
Servings 12 bars

Ingredients  

For the cheesecake bars:

  • Cooking spray
  • 1 1/2 cups finely crushed graham crackers (about 12 crackers)
  • 3 Tablespoons unsalted butter, melted
  • 2 (8-oz.) packages cream cheese, at room temp
  • 1/2 cup sugar
  • 1 Tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs

For the caramel apple topping:

  • 2 Tablespoons unsalted butter
  • 2 medium Granny Smith apples, peeled and cut into 1/2-inch pieces
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon 
  • 3 Tablespoons packed light brown sugar
  • Homemade or store-bought caramel sauce, for serving

Instructions 

Make the cheesecake bars:

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, then grease it with cooking spray.
  • In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
  • Bake the cheesecake for 20 to 25 minutes until the center is almost set.
  • Remove the cheesecake from the oven and let it cool completely before covering the pan with plastic wrap and refrigerating it for 3 hours.

Make the caramel apple topping:

  • In a medium saucepan set over medium heat, add the butter and cook until melted.
  • Stir in the apples, lemon juice, cinnamon and brown sugar. Cook, stirring occasionally, until the apples have softened slightly, 10 to 12 minutes. Remove the apples from the heat and let them cool for 10 minutes.
  • When ready to serve. slice the cheesecake into 12 bars. Spoon the apple mixture on top and drizzle with caramel then serve. 

Notes

  • Make ahead: The cheesecake can be baked, cooled, covered and refrigerated up to 2 days in advance. The caramel apple topping can be made up to 1 day ahead and refrigerated separately. Top the bars with the apples and caramel sauce just before serving.
  • Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, store the cheesecake and caramel apple topping separately.
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