Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars are creamy, sweet and super delicious. These are a guaranteed crowd pleaser!

Whenever I make a new recipe at my house I ask my husband to rate it. Like on a star scale. One star being, awful, four stars being YESSSS.

Here’s the problem, though. We never actually GET to the recipe rating, because we always end up arguing over the rating system. The husband thinks there needs to be more than 4 stars on the scale…at least 5 stars, he says. But I already made the 4 star system and have actually RATED the recipes in cookbooks…SOO, the rating system is here to stay.

I mean, you can’t change a system that’s already in effect…What if the Olympics decided to start giving Platinum medals?  All those former gold medals wouldn’t be so important anymore. We’d have to start using *asterisks* next to the ratings, to show whether they were pre-change or post-change.

Not fun.

And then what if one day you learn that this will be your final meal and you scroll through the cookbook and pick a four star recipe, only to learn that it was marked BEFORE the switch, and now you’ve just wasted your final meal on a “pretty good” lasagna. That sounds like possibly the worst scenario ever.

Alls I am saying, is that whether or not the 4 star system is the best…which hello, it totally is…we can’t change it mid-adulthood. So, short-story -long, I want to share with you my final recipe for Caramel Apple Week.  Which is totally a 4 star-that-should be 5-star-but-is-staying-a-4-star recipe. In other words, it’s final-meal-good.

Caramel Apple Cheesecake Bars.

First make your crust.  And you get to use your pastry cutter, if you have one.  I’m always looking for a reason to use mine.  I know, I’m weird.

Caramel Apple Cheesecake BarsPress your crust in a lined 9×9 and bake it up.

Caramel Apple Cheesecake BarsWhile it’s baking, make your yummy cheesecake layer…and then spread it all up in there…

Caramel Apple Cheesecake BarsThen dice up some apples and sprinkle them with some fall spiciness…

Caramel Apple Cheesecake BarsAnd don’t forget about the streusel.  Nobody puts streusel in the corner.

Caramel Apple Cheesecake Bars

Layer the apples and then the streusel.  Now it’s ready to make the journey into the oven.

Caramel Apple Cheesecake Bars

When it’s baked and almost perfect, you need to pour some caramel on top.  You neeeed to.

Caramel Apple Cheesecake BarsAnd then you have to let it sit for a while to cool. It’s excruciating.

Caramel Apple Cheesecake BarsBut OH so worth it.

Caramel Apple Cheesecake Bars

I wrote this recipe originally back in 2012, and knew the finished product photos needed a little sprucing up…and to remind you guys how AMAZING these bars are! Enjoy!

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Caramel Apple Cheesecake Bars

  • Author: Cookies & Cups

Description:

makes 25 bars


Ingredients:

Crust

  • 1 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/2 cup butter, room temperature

Cream Cheese Filling

  • 1 (8 oz) block cream cheese, room temperature
  • 1 tsp vanilla
  • 1/4 cup granulated sugar + 1 Tbsp, divided
  • 1 egg
  • 2 small Granny Smith apple, peeled and small diced
  • 1/4 tsp pumpkin pie spice

Steusel Topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup flour
  • 1/4 cup old fashioned oats
  • 1/4 cup butter, room temperature
  • 1/4 cup caramel sauce

Instructions:

  1. Preheat oven to 350°
  2. Line a 9×9 baking pan with foil.
  3. In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using a pastry cutter, or fork combine the ingredients until they make a coarse crumb.
  4. Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
  5. Meanwhile, in a mixing bow, combine cream cheese, vanilla, egg and 1/4 cup granulated sugar. Beat until combined and smooth. Set aside.
  6. Dice apples and sprinkle with remaining 1 Tbsp sugar and 1/4 tsp pumpkin pie spice. Stir until coated evenly. Set aside.
  7. Make streusel by combining all ingredients, light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
  8. When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
  9. But back in oven and bake for 25-30 minutes, until center is set.
  10. When done drizzle caramel sauce all over the top.
  11. Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
  12. Cut into squares when ready to serve.

Notes:

store in an airtight container for up to 3 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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89 Responses
  1. Cher

    I used my Braeburn apples and it was a hit! I’m fairly certain ANY kind of apple would taste great in this recipe…Thanks for posting! I’m going to use it again for Thanksgiving with the family!

  2. Jess

    These were by far the best dessert I have ever made, thank you so much for the recipe! I do have a couple of questions though. I made these yesterday with Granny Smith apples like the recipe calls for, but would it make a huge difference in taste to use two macintosh instead? I have so many of those left and am looking to use them up. Also, my streusel came out very moist and looked darker than yours did in the picture. Tasted absolutely AMAZING, but just looked different even though I used the same ingredients. So I guess my question is, is it supposed to be super moist or more dry of a topping?

    1. Shelly

      You could absolutely use Macintosh…I just like the tartness of the Granny Smith. But Macintosh will be totally fine!! It isn’t supposed to be dry, but not totally moist either. you could certainly play around with the ratios to suit your like 🙂

  3. Cher

    I noticed that someone else substituted Fuji apples in this recipe, I have some beautiful Braeburn apples laying around that I’m gonna try, I’ll report back!! 🙂

  4. Cookies4kids

    Could these bars be frozen?? I do a ton of baking each month for our church bake sale, and I try todo as much ahead as I can. I would love it if all recipes came with a note stating if they could be frozen. This one sounds so delicious and it will be first on my list for this month!!!

    1. Shelly

      I happened to use salted, because that’s pretty much what I always use…but unsalted will be FINE!! You might need to adjust the amount of salt you add, adding 1/4 tsp-1/2 tsp more…but just do it to your own taste!

  5. Rebekah

    These look great, and I’ve been waiting over a week to make them. However, for some reason, when I went to bake them today, the recipe had disappeared. Is there an issue with the site or is it me?

  6. Patty

    I made these bars in the Fall and they were excellent!!! I made them yesterday and instead of the diced apples in sugar and pumpkin pie spice, I took a can of cherry pie filling cut the cherries in 1/2 and stirred in 1/2tsp. of almond extract. I spread it on top of the cheesecake layer and then finished with the streusel. I did not use the caramel sauce. They were outstanding also! Thanks!

  7. Kathryn

    Hi Shelly! I just wanted to post a quick note about these bars. They are delicious! I can’t keep out of the pan of them! Thanks for sharing this recipe!

  8. Jackie

    These look amazing and I will try them soon. I will not be using Granny Smith apples. Could someone please tell me why so many recipes call for them. There are so many really good cooking apples out there. Granny Smith just do not cook up, ending up crunchy and too tart.

  9. Sharon

    I have made these twice now. One of my favorite desserts of all time I think…and I am normally a chocolate person! I accidentally did cinnamon instead of pumpkin spice the first time around and went ahead and added the pumpkin spice in addition to the cinnamon. OMG-soooooo good. So this is how I will always make it, don’t even need to see if the original way is better because there is no way that it could be. Thank you for sharing this wonderful recipe!

  10. This recipe and your presentation look so good. I have already asked a few of my friends to try either your recipe or paula’s and I am going to Blog about them in November. I can’t wait!

  11. AMY L

    LOL I tend to over think things anyway, so I would have to make a 3 star version. Bad, ok, and great. Looks yummy! Can’t wait to start the fall baking 🙂

  12. These look AMAZING! Love the rating system too! I think I’m going to implement it at my house! My husband will say that’s “pretty good” meaning it’s great and I consider “pretty good” to mean pretty terrible. So I think the rating system will help with those discrepancies! 🙂

  13. Hope

    I made these tonight……and I’m not sure how I can wait until the morning to try them…haha! Cheesecake anything is up my alley like a fellow commenter said. Love your recipes!!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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