Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars combine spiced apples, creamy cheesecake, and a crumb topping for the perfect fall dessert.
Servings: 16 servings
Equipment
- 9x13 inch baking dish
- food processor or zip-top bag and rolling pin
- hand mixer or stand mixer
- mixing utensils
- rubber spatula
- slotted spoon
- parchment paper (optional)
Ingredients
Apple Filling
- 3 small granny smith apples peeled, cored, and chopped
- ¼ cup granulated sugar
- 3 tablespoons brown sugar packed
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Crust
- 15 graham crackers
- 3 tablespoons granulated sugar
- ½ cup salted butter melted (1 stick)
Cheesecake Filling
- 3 packages cream cheese softened (8-ounce)
- 1 ¼ cups powdered sugar
- ⅓ cup sour cream room temperature
- 1 ½ teaspoons vanilla extract
- 3 large eggs room temperature
Crumb Topping
- 1 bag oatmeal cookie mix (17.5-ounce)
- ⅓ cup old-fashioned oats
- ½ cup salted butter melted (1 stick)
For Serving
- Caramel sauce
Instructions
- Preheat oven to 350°F. Lightly grease or line a 9x13-inch pan with parchment paper.
- In a small bowl, combine apples, granulated sugar, brown sugar, pumpkin pie spice, and salt. Set aside.3 small granny smith apples, ¼ cup granulated sugar, 3 tablespoons brown sugar, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- In a food processor, pulse graham crackers until fine crumbs form. Add sugar and melted butter, pulse until the mixture holds together.15 graham crackers, 3 tablespoons granulated sugar, ½ cup salted butter
- Press mixture firmly into prepared pan. Cover and freeze while preparing filling.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth, about 2 minutes. Add sour cream and vanilla, mixing just until combined.3 packages cream cheese, 1 ¼ cups powdered sugar, ⅓ cup sour cream, 1 ½ teaspoons vanilla extract
- Beat in eggs until smooth and glossy, but do not overmix. Set aside.3 large eggs
- In another bowl, combine cookie mix, oats, and melted butter until crumbly. Set aside.1 bag oatmeal cookie mix, ⅓ cup old-fashioned oats, ½ cup salted butter
- Spread cheesecake mixture evenly over the chilled crust.
- Top with apples using a slotted spoon (leave excess juice behind).
- Sprinkle crumb topping evenly over apples, pressing lightly with damp fingers.
- Bake 35-45 minutes until edges are set and center is slightly wobbly.
- Cool completely, then refrigerate 5 hours or overnight.
- Cut into squares and serve chilled with caramel sauce.Caramel sauce
Notes
🥡 STORAGE
- Store bars in an airtight container in the refrigerator for up to 4 days.
- Cut into squares before storing to prevent sticking.
♨️ REHEATING
- Best served chilled. If desired, let it sit at room temperature for 15-20 minutes before serving.
❄️ FREEZING
- Freezing is not recommended, as the texture and appearance will be compromised.
💡 TIPS FOR BEST RESULTS
- Drain the apple mixture with a slotted spoon before layering to avoid excess moisture.
- Use room temperature cream cheese, sour cream, and eggs for a smooth cheesecake layer.
- Press the crust firmly into the pan to prevent it from crumbling.
- Mix the crumb topping by hand for the best texture.
🍳 ALTERNATE COOKING METHODS
- These bars are best baked in a conventional oven. Alternate methods (air fryer, stovetop, slow cooker) are not recommended for this recipe.
♻️ LEFTOVERS
- Leftovers can be enjoyed cold straight from the fridge.
- Add extra caramel drizzle before serving for a fresh look.
Nutrition
Serving: 1bar | Calories: 420kcal | Carbohydrates: 36g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 363mg | Potassium: 149mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1023IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
