Caramel Apple Cheesecake Bars are such a fun fall treat! You’re going to love the flavors of this easy fall dessert recipe that is packed full of real apples, a shortbread crust, cheesecake filling, and topped with streusel and creamy caramel.
These dessert bars will quickly become one of your favorite cheesecake bar dessert recipes – guaranteed!
Chopped Apples, Oats, and Caramel
There’s nothing quite like the creamy texture of these homemade dessert bars. And after just one bite, it’s a safe bet that this might be your new favorite recipes for fall dessert!
You’re not going to believe how easy this cheesecake recipe is. Not only are you making the crust and cheesecake filling from scratch, but you’re making the crumb topping which is super easy to make!
This might be the best caramel apple cheesecake ever because it uses real apples and jarred caramel sauce in the recipe – it really is an easy cake recipe!
I love having this sweet treat for the kids because it’s one that never has any leftovers.
INGREDIENTS + VARIATIONS
Delicious Apples
This recipe calls for Golden Delicious apples but you can really use any type of apples that you have at home or from your local orchard.
Brown Sugar Streusel Crumb Topping
The crumble type topping on the top of this cheesecake is so easy to make and so delicious. It’s the perfect topping for these delicious cheesecake squares.
Caramel Apple Nachos
Oh yes, we went there. These Caramel Apple Nachos are another super fun way that you can have your dessert and eat it any way that you want.
HOW TO MAKE CARAMEL APPLE CHEESECAKE BARS
1. Preheat
Preheat your oven to 350 degrees
2. Combine
First, in a bowl, combine flour and brown sugar. Cut in the butter with a pastry blender until mixture is crumbly. Press evenly into a 13X9 pan or cookie sheet with edges. Bake 15 minutes or until lightly browned.
3. Mix
In a large bowl, beat the cream cheese with 1/2 cup sugar until smooth. Add eggs, 1 at a time. Next, add in the vanilla. Mix until combined. Pour over the warm crust.
4. Stir
Next, in small bowl, stir together chopped apples, 2 tablespoons sugar, and pumpkin pie spice. Spoon evenly over cream cheese mixture.
5. Make crumb topping
Combine flour, oats, and brown sugar for a crumb topping in another small bowl. Add cubed butter and combine. Crumble over cream cheese mixture.
6. Bake
Bake for 30 minutes or until filling is set. Drizzle with caramel topping and store in the fridge.
TIPS FOR SUCCESS
- Make certain that your cream cheese is softened before using it. Otherwise, your cheesecake is going to be lumpy.
- Use cold butter to make the crust AND the crumb topping. It will form the best crust!
- Change out the apple type for any kind of apple you want. You can also try this recipe with other fruit as well.
- If you like your cheesecake cooled, let it sit overnight to chill and firm up.
- Make sure to keep these dessert bars in the refrigerator because cream cheese needs to be kept cold to keep from going bad.
EASY FALL DESSERTS
- Apple Dump Cake
- Pumpkin Dump Cake
- Pumpkin Spice Donuts
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Roll
Caramel Apple Cheese Cake Bars
Ingredients
- 1/2 teaspoon Pumpkin Pie Spice
- 1 teaspoon vanilla extract
- 2 Golden Delicious apples
- 2 large eggs
- 1/2 cup plus 2 tablespoons sugar divided
- 1 cup 2 sticks butter, softened
- 2 8 ounce packages cream cheese, softened
- 1/2 cup firmly packed brown sugar
- 1 cup all purpose flour
- 1 jar caramel topping
Crumb Topping
- 1 cup firmly packed brown sugar
- 1 cup all purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup 1 stick butter, softened
Instructions
- Preheat your oven to 350 degrees
- First, in a bowl, combine flour and brown sugar. Cut in the butter with a pastry blender until mixture is crumbly. Press evenly into a 13X9 pan or cookie sheet with edges. Bake 15 minutes or until lightly browned.
- In a large bowl, beat the cream cheese with 1/2 cup sugar until smooth. Add eggs, 1 at a time. Next, add in the vanilla. Mix until combined. Pour over the warm crust.
- Next, in small bowl, stir together chopped apples, 2 tablespoons sugar, and pumpkin pie spice. Spoon evenly over cream cheese mixture.
- Make crumb topping
- Combine flour, oats, and brown sugar for a crumb topping in another small bowl. Add cubed butter and combine. Crumble over cream cheese mixture.
- Bake for 30 minutes or until filling is set. Drizzle with caramel topping and store in the fridge.
Notes
- Make certain that your cream cheese is softened before using it. Otherwise, your cheesecake is going to be lumpy.
- Use cold butter to make the crust AND the crumb topping. It will form the best crust!
- Change out the apple type for any kind of apple you want. You can also try this recipe with other fruit as well.
- If you like your cheesecake cooled, let it sit overnight to chill and firm up.
- Make sure to keep these dessert bars in the refrigerator because cream cheese needs to be kept cold to keep from going bad.
Michelle
So there’s no bottom crust?
Kasey
Hi Michelle! There is a bottom crust to the recipe 🙂