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Caramel Apple Cheesecake Bars

Creamy cheesecake bars with spiced apples, buttery graham crust, and rich caramel drizzle, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 16 bars
Course: Bars, Dessert
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.25 tsp ground cinnamon
Cheesecake Filling
  • 24 oz cream cheese softened to room temperature
  • 0.75 cup granulated sugar
  • 0.33 cup sour cream room temperature
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.25 tsp salt
Apple Layer
  • 2 medium apples peeled and diced
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour
Caramel Topping
  • 1 cup caramel sauce store-bought or homemade
  • sea salt flakes optional, for garnish

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Roasting pan for water bath

Method
 

  1. Preheat oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang on sides.
  2. Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press firmly into bottom of prepared pan.
  3. Bake crust for 10 minutes until lightly golden. Remove and let cool.
  4. Toss diced apples with brown sugar, cinnamon, and flour. Set aside.
  5. Beat cream cheese for 2-3 minutes until smooth and fluffy.
  6. Add granulated sugar and beat for 2 minutes until well incorporated.
  7. Mix in sour cream, vanilla extract, and salt on low speed until combined.
  8. Add eggs one at a time, beating on low speed just until incorporated.
  9. Pour half of cheesecake batter over cooled crust, spreading evenly.
  10. Distribute apple pieces evenly over batter, pressing gently.
  11. Pour remaining batter over apples and smooth the top.
  12. Place pan in larger roasting pan. Add hot water to outer pan halfway up sides.
  13. Bake 55-65 minutes until edges are set but center has slight jiggle.
  14. Turn off oven, crack door open, and let cool in oven for 1 hour.
  15. Remove from oven and water bath. Cool at room temperature for 1 hour, then refrigerate at least 4 hours.
  16. Lift from pan using parchment overhang. Cut into bars with clean knife.
  17. Drizzle generously with caramel sauce and sprinkle with sea salt if desired. Serve chilled.

Notes

For best results, ensure all dairy ingredients are at room temperature. Bars can be frozen for up to 3 months. Store covered in refrigerator for up to 5 days.