Caramel Apple Cheesecake Bars

ByDeShawn Ellis
Jump to Recipe·Print Recipe
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why make this recipe

Caramel Apple Cheesecake Bars are a delightful dessert that combines the creamy goodness of cheesecake with the sweet, tart flavor of apples and rich caramel. These bars are perfect for gatherings, fall celebrations, or just a sweet treat at home. They offer a delicious way to enjoy the taste of caramel apples in a convenient and shareable form. Plus, they are easy to make, making them a great choice for both novice and experienced bakers.

how to make Caramel Apple Cheesecake Bars

Ingredients:

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped apples
  • 1 cup caramel sauce
  • 1 teaspoon cinnamon

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
  3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs, one at a time, then mix in the vanilla extract.
  4. Fold in the chopped apples and cinnamon. Pour the cheesecake mixture over the crust in the pan.
  5. Drizzle caramel sauce on top of the cheesecake mixture and use a knife to swirl it in.
  6. Bake for 30-35 minutes, or until the center is set.
  7. Allow to cool, then refrigerate for at least 2 hours before slicing into bars. Enjoy!

how to serve Caramel Apple Cheesecake Bars

Serve these bars chilled for the best flavor and texture. You can cut them into squares and serve them as individual portions. Drizzling a little extra caramel sauce on top before serving can add a nice touch. Pairing them with whipped cream or vanilla ice cream is also a great way to enhance the dessert.

how to store Caramel Apple Cheesecake Bars

Store any leftover bars in an airtight container in the refrigerator. They will stay fresh for up to a week. If you plan to keep them for a longer period, you can freeze them. Wrap the bars tightly in plastic wrap, then place them in a freezer-safe container. They can last up to three months in the freezer.

tips to make Caramel Apple Cheesecake Bars

  1. Make sure the cream cheese is softened before mixing to get a smooth batter.
  2. Use a sharp knife to cut the bars for clean edges.
  3. Experiment with different types of apples for unique flavors. Tart apples like Granny Smith work well for a balanced taste.

variation

You can add a crumb topping made of extra graham cracker crumbs, oats, and butter for added texture. Alternatively, add nuts like pecans or walnuts to the cheesecake mixture for a nice crunch.

FAQs

Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for this recipe, saving you time.

Can I make these bars dairy-free?
You can use dairy-free cream cheese and butter alternatives to make a dairy-free version.

How can I tell when the cheesecake bars are done baking?
The bars are done when the center is slightly set and does not jiggle too much. They will firm up as they cool.

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Caramel Apple Cheesecake Bars

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful dessert bars that combine creamy cheesecake, sweet apples, and rich caramel, perfect for gatherings and fall celebrations.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped apples
  • 1 cup caramel sauce
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
  3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs, one at a time, then mix in the vanilla extract.
  4. Fold in the chopped apples and cinnamon. Pour the cheesecake mixture over the crust in the pan.
  5. Drizzle caramel sauce on top of the cheesecake mixture and use a knife to swirl it in.
  6. Bake for 30-35 minutes, or until the center is set.
  7. Allow to cool, then refrigerate for at least 2 hours before slicing into bars. Enjoy!

Notes

Serve chilled; can be topped with extra caramel sauce or whipped cream for enhanced flavor.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 300
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: caramel, cheesecake, dessert, fall recipes, apple dessert

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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