How do I keep cheesecake bars from cracking?

Avoid over baking; remove when the center still has a slight wobble, cool gradually, then chill fully before slicing.

Which apples work best for Caramel Apple Cheesecake Bars?

Use firm, tart sweet baking apples that hold shape and provide bright flavor against rich cheesecake.

Can I make these bars ahead?

Absolutely bake 1–2 days ahead and chill. Add the final caramel drizzle right before serving for the glossiest finish.

How do I get clean slices?

Use a hot knife: dip in hot water, wipe dry, then cut, cleaning between slices.

Can I double the recipe?

Yes. Bake in a 9×13 inch pan and extend bake time; the center should jiggle slightly when done.

Caramel Apple Cheesecake Bars (Easy) Bakery Texture in 60 Minutes

Description

Caramel Apple Cheesecake Bars combine a buttery crust, creamy cheesecake filling, cinnamon-spiced apples, and a rich caramel swirl. They bake evenly, chill beautifully, and slice into tidy squares perfect for fall gatherings, bake sales, or a cozy weekend dessert.

Ingredients

Scale

Crust:

1 ½ cups (180 g) all-purpose flour
⅓ cup (65 g) packed light brown sugar
¼ tsp fine sea salt
10 tbsp (140 g) unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Cheesecake Layer:

16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
¼ cup (60 g) sour cream
2 large eggs
1 ½ tbsp cornstarch
1 tsp vanilla extract
¼ tsp fine sea salt

Apple Layer:

2 cups (240 g) peeled, diced baking apples
2 tbsp (25 g) light brown sugar
1 tsp ground cinnamon
1 tsp lemon juice

Caramel:

⅓ cup (80 ml) thick caramel sauce, divided
Pinch of flaky sea salt (optional)

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Instructions

Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment, leaving overhang.
Mix flour, brown sugar, and salt. Stir in melted butter and vanilla. Press into pan and bake 10 minutes.
Beat cream cheese until smooth. Add sugar, salt, sour cream, and vanilla. Beat in eggs one at a time, then mix in cornstarch.
Toss diced apples with brown sugar, cinnamon, and lemon juice.
Spread cheesecake batter over the crust, top with apples, and drizzle ¼ cup caramel. Swirl lightly with a knife.
Bake 28–33 minutes, until set but slightly jiggly in the center.
Cool 1 hour, then chill 3 hours or overnight.
Lift from pan, drizzle more caramel, sprinkle sea salt, and slice into bars.

Notes

Use firm apples like Honeycrisp or Granny Smith for best texture.
Gluten-free? Swap a 1:1 gluten-free flour blend in the crust.
Make ahead: These bars keep well chilled up to 4 days.
For larger batches, double the recipe and bake in a 9×13-inch pan.
Add extra caramel just before serving for a glossy finish.

Prep Time: 20 minutes
Cook Time: 33 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 ba
Calories: 268
Sugar: 18 g
Sodium: 145 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 67 mg