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Cozy Caramel Apple Cheesecake Bars

A delightful fusion of creamy cheesecake, tender cinnamon apples, and a buttery graham cracker crust, all drizzled with rich caramel—a perfect fall dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one egg at a time.
Apple Filling
  • 2 cups diced apples (any variety) Use fresh, high-quality apples.
  • 1 teaspoon cinnamon
  • 1/2 cup caramel sauce

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a greased 9x13-inch baking pan to create an even layer. Bake for 10 minutes to set.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add sugar and vanilla extract, mixing well.
  3. Add the eggs, one at a time, blending after each addition until it’s creamy and lump-free.
Prepare the Apple Filling
  1. In a separate bowl, toss the diced apples with cinnamon until evenly coated.
Assemble the Bars
  1. Pour the cheesecake filling over the pre-baked crust. Spread it out evenly.
  2. Evenly distribute the prepared apple mixture on top of the cheesecake filling.
  3. Drizzle the caramel sauce over the apples.
Bake
  1. Return the pan to the oven and bake for an additional 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
Cool & Serve
  1. Allow the bars to cool in the pan for about an hour before transferring to the refrigerator to chill for at least 2 hours.
  2. Cut into squares and serve with extra caramel drizzled on top if desired.

Notes

For a gluten-free version, use gluten-free graham cracker crumbs. Store in the fridge for up to a week or freeze for three months.