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Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars with a golden graham cracker crust and a creamy center topped with quick-sautéed cinnamon apples and caramel drizzle. Bake until the center is just set, then chill for clean, sliceable bars.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
For cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
For apple topping
  • 3 apples peeled and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 0.5 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep & bake base
  1. Preheat the oven to 325F and line a 9x13 pan with parchment.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter, then press firmly into the pan.
  3. Bake the crust for 10 minutes, then set aside while you make the filling.
Make cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs one at a time, mixing after each addition.
  3. Mix in the vanilla extract and sour cream until fully combined.
  4. Pour the cheesecake filling over the baked crust.
Cook apples & assemble
  1. Sauté the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened, then cool slightly.
  2. Scatter the apples over the cheesecake filling.
  3. Bake at 325F for 35-40 minutes, until the center is just set.
  4. Cool completely, then refrigerate for 3 hours to chill and firm up the bars.
  5. Drizzle the caramel sauce over the chilled cheesecake bars, then cut into bars.

Notes

Pro tip: let the baked bars cool fully before refrigerating so the caramel apple topping stays intact and you get clean slices. Store covered in the refrigerator for up to 4 days; freeze up to 1 month (freeze sliced layers in a sealed container). For a lower-sugar option, use a reduced-sugar caramel sauce and swap in a 1:1 baking sweetener for the granulated sugar.