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Caramel Apple Cheesecake Bars

Caramel apple cheesecake bars with a buttery graham cracker crust, creamy cheesecake filling, and a cinnamon apple layer. Baked until just set, then chilled for clean slices and finished with caramel drizzle.
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Prep Time 30 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.33333333333333 cup sugar
  • 0.5 cup melted butter
For cheesecake filling
  • 16 oz cream cheese
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup sour cream
For apple topping
  • 3 apples
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For streusel
  • 0.5 cup flour
  • 0.33333333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter
For drizzling
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake crust
  1. Preheat the oven to 325F and line a 9x13 pan with parchment so the bars lift out easily later.
  2. Press the crust mixture into the pan and bake for 8 minutes until lightly set and fragrant.
Fill and add apple topping
  1. Beat the cheesecake filling ingredients until smooth, then pour over the hot crust so the filling starts setting right away.
  2. Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes until the pieces begin to soften and look glossy.
  3. Scatter the cooked apples over the cheesecake filling in an even layer so every bar gets topping.
Streusel, bake, and chill
  1. Make the streusel by rubbing flour, brown sugar, cinnamon, and cold butter together until crumbly, then scatter it over the apples.
  2. Bake for 35-40 minutes at 325F until the center is just set with a slight wobble, then cool completely before chilling.
  3. Refrigerate for 3 hours until firm, which helps create clean slices when you cut.
Serve
  1. Drizzle caramel sauce over the chilled bars before serving for a glossy caramel finish.

Notes

For best slices, cool the bars fully before refrigerating so the cheesecake firms up without cracking. Store covered in the refrigerator up to 4 days; freeze up to 2 months for longer storage and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduce the added sugar slightly, keeping the texture similar.