Print

Creamy Caramel Apple Cheesecake Bars – Easy Fall Dessert with Streusel

caramel apple cheesecake bars - featured image
Print Recipe

These decadent cheesecake bars feature a buttery graham cracker crust, creamy cheesecake filling, caramel-sautéed apples, and a crunchy streusel topping. Perfect for fall gatherings, potlucks, or cozy nights in, each bite delivers sweet, tart, creamy, and crisp flavors.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 2 tbsp unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1/2 cup caramel sauce, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Extra caramel sauce for drizzling (optional)
  • Chopped pecans or walnuts (optional)
  • Whipped cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of the pan. Bake for 8-10 minutes until slightly golden. Set aside to cool.
  3. In a small saucepan over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring, for 5-7 minutes until apples are softened but not mushy. Remove from heat and let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth. Add sour cream, granulated sugar, eggs, and vanilla extract. Beat until creamy and no lumps remain, scraping down sides as needed.
  5. Pour half of the cheesecake batter over the cooled crust and spread evenly. Drizzle half the caramel sauce over the layer and top with sautéed apples. Pour remaining cheesecake batter over apples and gently smooth. Drizzle remaining caramel sauce on top and swirl with a knife for a marbled look.
  6. In a medium bowl, combine flour, oats, brown sugar, cold cubed butter, cinnamon, and a pinch of salt. Use fingers or a pastry cutter to mix until crumbly. Sprinkle streusel evenly over the cheesecake layer.
  7. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is just slightly jiggly. If topping browns too quickly, loosely cover with foil for last 10 minutes.
  8. Let bars cool completely in the pan (about 1 hour). Transfer to refrigerator and chill for at least 2 hours, or overnight for clean slices.
  9. Lift bars out using parchment overhang. Cut into squares with a sharp knife, wiping blade between cuts for neat edges. Drizzle extra caramel sauce and top with whipped cream, if desired.

Notes

For gluten-free, use almond flour in the streusel and gluten-free graham crackers. For dairy-free, substitute dairy-free cream cheese, coconut-based sour cream, and vegan butter. Chill bars thoroughly before slicing for clean edges. Add chopped nuts to streusel for extra crunch. Bars freeze well for up to 2 months.

Nutrition

Keywords: caramel apple cheesecake bars, fall dessert, streusel, apple cheesecake, easy cheesecake bars, autumn baking, potluck dessert, creamy cheesecake, caramel apple bars

Find it online: https://fuzzyforker.com/creamy-caramel-apple-cheesecake-bars-easy-fall-dessert-with-streusel/