Can I make caramel apple cheesecake bars ahead of time?

Yes, you can absolutely make them ahead. In fact, they taste better after chilling overnight. Simply cover them tightly and refrigerate for up to 3 days before serving.

What type of apples work best in caramel apple cheesecake bars?

The best apples are firm and slightly tart, like Granny Smith , Honeycrisp , or Braeburn . They hold their shape well and contrast nicely with the sweet caramel and creamy cheesecake.

Can I freeze caramel apple cheesecake bars?

Yes, these bars freeze well. Wrap them individually in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What’s the best caramel to use?

You can use store-bought caramel sauce or make your own homemade version. If making your own, use butter, heavy cream, and sugar for a rich and creamy consistency.

How do I keep my cheesecake bars from cracking?

To avoid cracking, don’t overmix the batter, and let the bars cool gradually. After baking, cool at room temperature for 1 hour before chilling. Avoid sudden temperature changes.

Do I need a water bath for these bars?

No. Unlike full cheesecakes, cheesecake bars are thinner and don’t require a water bath. Just keep your oven at a steady temperature and avoid overbaking.

Caramel Apple Cheesecake Bars – The Best Fall Dessert Ever

Description

These Caramel Apple Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and a drizzle of rich caramel sauce. Perfect for fall parties, Thanksgiving desserts, or cozy weekend baking.

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
Pinch of salt (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Apple Layer:

2 medium apples (Granny Smith or Honeycrisp), peeled and diced
1 tsp cinnamon
¼ tsp nutmeg
1 tsp cornstarch
1 tbsp lemon juice

For the Caramel Topping:

½ cup caramel sauce (store-bought or homemade)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper.
Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press evenly into prepared pan. Bake for 8–10 minutes. Let cool.
Prepare cheesecake filling: Beat softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Mix until well combined.
Pour cheesecake batter over the cooled crust and spread evenly.
Prepare apple topping: In a separate bowl, toss diced apples with cinnamon, nutmeg, lemon juice, and cornstarch. Spread over cheesecake layer.
Bake for 40–45 minutes until edges are set but center jiggles slightly.
Cool completely at room temperature for 1 hour. Chill in refrigerator for at least 3 hours or overnight.
Before serving, drizzle caramel sauce over bars and cut into squares.

Notes

Store in an airtight container in the fridge for up to 4 days.
These bars freeze well. Wrap tightly and freeze for up to 2 months.
For best results, use room temperature cream cheese and eggs.
Shortbread crust can be substituted for graham cracker crust.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 16g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg