Salted Caramel Apple Cheesecake Bars.

When the air turns crisp and the leaves start to change, the craving for a classic apple pie usually follows. However, as much as we love a traditional pie, there is something uniquely satisfying about a dessert that offers more layers of texture. These Caramel Apple Cheesecake Bars take the best elements of a buttery shortbread, a creamy New York-style cheesecake, and a spiced apple crumble, tying them all together with a generous drizzle of salted caramel.¹

The beauty of this recipe is that it’s much sturdier and easier to share than a slice of pie. It’s a fantastic option for autumn gatherings, school bake sales, or a weekend project that makes your entire house smell like cinnamon and toasted sugar. By using fresh, tart apples to cut through the richness of the cream cheese, we create a balanced bar that feels indulgent without being cloying.

Ingredients

To get the best flavor, look for a firm, tart apple variety. Since we are baking the apples twice—once on the stovetop and once in the oven—a softer apple like a McIntosh will turn to mush.

For the Shortbread Crust

Unsalted Butter: 1/2 cup (1 stick), melted.
All-Purpose Flour: 1 1/2 cups.
Light Brown Sugar: 1/4 cup, packed.
Salt: 1/4 teaspoon.

For the Cheesecake Layer

Cream Cheese: 16 oz (two 8-oz blocks), softened to room temperature.
Granulated Sugar: 1/2 cup.
Large Eggs: 2, at room temperature.
Vanilla Extract: 1 teaspoon.
Greek Yogurt or Sour Cream: 1/4 cup (adds a subtle tang).²

For the Cinnamon Apples

Granny Smith Apples: 3 large, peeled and finely diced.³
Granulated Sugar: 2 tablespoons.
Ground Cinnamon: 1/2 teaspoon.
Nutmeg: A tiny pinch.

For the Streusel Topping

All-Purpose Flour: 1/2 cup.
Old-Fashioned Oats: 1/4 cup.
Light Brown Sugar: 1/2 cup.
Unsalted Butter: 1/4 cup, cold and cubed.
Salted Caramel Sauce: 1/4 cup (store-bought or homemade) for the final drizzle.

Instructions

Prep the Pan and Crust

Preheat your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, making sure there is an overhang on the sides to act as a handle later. In a medium bowl, stir together the melted butter, flour, brown sugar, and salt until a crumbly dough forms. Press the mixture firmly into the bottom of the pan. Bake for 12–15 minutes until the edges are a very pale gold. Let it cool slightly while you prep the fillings.

Prepare the Apple Filling

In a small bowl, toss your diced apples with the sugar, cinnamon, and nutmeg. If your apples are particularly juicy, you can sauté them in a pan for 3–5 minutes to cook off the excess moisture, but for most Granny Smith apples, tossing them raw works perfectly as they will soften beautifully in the oven.

Mix the Cheesecake Layer

In a large bowl, beat the softened cream cheese and sugar together until smooth and free of lumps. Add the eggs one at a time, followed by the vanilla and Greek yogurt. Mix on low speed just until combined. Pour the cheesecake batter over the par-baked crust.

Assemble the Layers

Evenly distribute the cinnamon apples over the cheesecake layer. In a small bowl, make the streusel by rubbing the cold butter into the flour, oats, and brown sugar with your fingers until it resembles coarse crumbs. Sprinkle the streusel generously over the apples.

The Final Bake

Bake for 40–45 minutes. The cheesecake should be set at the edges but still have a slight jiggle in the very center. The streusel topping should be golden brown. Remove from the oven and let the pan cool on a wire rack for one hour.

The Chill and Drizzle

Refrigerate the bars for at least 4 hours, or ideally overnight. Once chilled, lift the bars out of the pan using the parchment handles. Drizzle with salted caramel sauce right before slicing into squares.

Flavor and Texture Notes

These bars are a study in contrasts. You start with the buttery, crumbly snap of the shortbread, move into the velvet-smooth cheesecake, and finish with the tender, spiced snap of the apples. The oats in the streusel provide a rustic, toasted flavor that grounds the sweetness of the caramel.

Because we use Granny Smith apples, there is a distinct acidity that brightens the entire dessert. Each bite is a mix of warm spices and cool cream, making it a transitional dessert that bridges the gap between the heat of late summer and the chill of early winter.

Tips and Variations

The Slicing Secret: For the cleanest squares, use a sharp knife dipped in hot water and wiped dry between every cut. This keeps the cheesecake layer from smearing onto the crust.
Salted Caramel: If you are using store-bought caramel, add a tiny pinch of flaky sea salt to the sauce before drizzling. It makes a world of difference.
Pear Variation: You can easily swap the apples for firm Bosc pears for a more elegant, floral flavor profile.
Nutty Crunch: Add 1/4 cup of chopped pecans or walnuts to the streusel topping for an extra layer of texture.

Storage and Make-Ahead

Cheesecake bars are the perfect make-ahead dessert because they actually firm up and improve in flavor after a night in the fridge.

Refrigeration: Store in an airtight container for up to 5 days. Keep the caramel drizzle off until you are ready to serve to prevent the streusel from getting soggy.
Freezing: These bars freeze beautifully. Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator for a few hours before eating.
Note on Toppings: If you’ve already drizzled the caramel and have leftovers, they are still delicious, but the streusel will lose some of its crunch over time.

Serving Suggestions

Warm it Up: If you prefer a more “apple crumble” experience, you can warm a chilled bar in the microwave for 15 seconds. The cheesecake will soften and the caramel will melt into the apples.
A La Mode: Serve a square with a small scoop of cinnamon or vanilla bean ice cream for a truly decadent autumn treat.
The Party Platter: Cut these into small 1-inch “bites” for a holiday dessert spread. They are rich enough that a small piece is often perfectly satisfying.

FAQ

Can I use apple pie filling from a can?

You can, but the texture will be much softer and the bars will be significantly sweeter. If you use canned filling, I recommend reducing the sugar in the cheesecake layer by about 2 tablespoons to keep it balanced.

My cheesecake cracked. What happened?

Cracking usually happens if the eggs were over-beaten or if the cheesecake was cooled too quickly. The good news is that the apples and streusel topping act as a natural camouflage—no one will ever know!

Why is my crust crumbly?

If the crust doesn’t hold together, it might need a tablespoon more of melted butter or to be pressed more firmly into the pan. Make sure you pack it down with the bottom of a flat glass or measuring cup.

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free flour blend for both the crust and the streusel. Since these layers don’t rely on gluten for structure, the result is almost identical to the original.

Conclusion

Caramel Apple Cheesecake Bars are a celebration of the harvest season in a single pan. They offer all the warmth of a homemade apple pie but with the creamy, luxurious addition of cheesecake that makes them feel truly special. Whether you’re looking for a new family tradition or a reliable dessert to bring to your next gathering, these bars are guaranteed to be the first thing to disappear from the table.