Delicious Caramel Apple Cheesecake Bars

I still remember the first time I pulled a pan from the oven and smelled warm spice, buttery shortbread, and melting drizzle all at once. The kitchen felt like fall wrapped in a plate, and I watched the glossy topping settle as the thick filling chilled into neat squares.

What you’ll love: a par-baked shortbread base, a creamy cheesecake layer, cinnamon-kissed apples, a crunchy streusel, and a final sauce poured over the top. I used Granny Smith for balance and baked everything at 350°F in a 9×13-inch pan for about 40–45 minutes, then chilled at least 2 hours for tidy slices.

Below I share exact ingredients, step-by-step instructions, smart make-ahead tips, a tools table, nutrition per square, and easy variations. I promise this method is straightforward, party-ready, and freezer-friendly so you can make and share with confidence.

The moment the shortbread browns and apples soften, I know I’ve captured a bit of autumn in a pan. I love how butter, brown sugar, and cinnamon fill the air as the streusel turns golden.

I par-bake the crust at 350°F for 15–18 minutes, layer a plush filling, scatter the spiced fruit, and finish baking 25–45 minutes until the center has a gentle jiggle. Cooling on a wire rack for an hour, then chilling at least 2 hours, gives clean edges for 24 tidy squares from a 9×13 pan.

• The process is forgiving: pull when the center jiggles slightly and it will set as it cools.
• You can serve with the caramel drizzle or pass the sauce at the table for easy transport.
• Simple steps—par-bake, beat until smooth, sprinkle streusel—deliver consistent results on busy weeknights.

I love how this pan of layered treats makes gatherings feel effortless and seasonal at once. This caramel apple cheesecake delivers a clear sweet-tart balance and holds up well for parties in the fall.

I break the process into four simple parts: crust, cheesecake, fruit, and streusel. That keeps assembly fast and stress-free.

I use firm, tart Granny Smith apples so bites stay lively, not cloying. The fruit softens but stays distinct against the creamy center.

The cheesecake layer is smooth and rich beneath a crisp crumb. You can choose a shortbread base or a graham-oat-pecan topping for added texture.

Bake, cool, and chill fully for clean slices. Refrigerate up to 5 days or freeze (without sauce) up to 4 months for easy planning.

• Simple, four-part assembly so no special skills are needed.
• Balanced flavor: tart apples and sweet filling in every bite.
• Creamy center with a crunchy topping for contrast.
• Make-ahead friendly—chill or freeze for later serving.

Set a 9×13 pan lined with parchment and gather the measured ingredients below. I list each component separately so you can mise en place quickly in a few bowls and speed through assembly.

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened

• 24 oz cream cheese (3 packages), softened to room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1–1 1/2 teaspoons vanilla extract

• 3 cups finely chopped tart apples (about 3 Granny Smith)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup butter, softened

• 1/2 cup thick caramel sauce, for serving

I recommend softening cream cheese to room temperature so the cheese blends silky-smooth with sugar and vanilla. Use softened butter for the crust and streusel so the mixture comes together without overworking.

Quick prep tips: chop the granny smith apples finely so they nestle into the filling, set out measuring cups, and divide ingredients into separate bowls for crust, filling, apples, and streusel.

I’ll guide you through each stage so the filling sets, the topping crisps, and the slab slices cleanly. Read each step once, then work steadily—timing and order matter for tidy squares.

1. Prep the pan and oven

   Preheat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang to lift the slab after chilling.

2. Make and par-bake the shortbread crust

   Cut softened butter into flour and brown sugar until sandy. Press into the pan and par-bake 15–18 minutes until lightly golden.

3. Mix the cheesecake layer until smooth

   Beat cream cheese with sugar until silky, add eggs one at a time, then vanilla. Spread the cheesecake layer over the warm crust so it adheres.

4. Toss the apples with cinnamon sugar

   In a bowl, toss finely chopped apples with sugar, cinnamon, and a pinch of nutmeg. Scatter evenly over the filling.

5. Blend the streusel and crumble over the top

   Combine flour, brown sugar, oats, and butter until clumps form. Crumble over the apples for a crunchy topping.

6. Bake until set, then cool and chill

   Bake 40–45 minutes. Look for set edges and a center with a slight jiggle. Cool on a wire rack about 1 hour, then chill at least 2 hours for clean slices.

7. Slice into bars and drizzle caramel

   Lift the chilled slab, cut into 24 squares, and drizzle caramel sauce over each or serve sauce on the side for neat platters. For the full version, see caramel apple cheesecake bars.

A few quick tricks make storing, slicing, and serving so much easier when guests arrive. Read these notes before you bake so you can swap ingredients or plan ahead with confidence.

Try a graham-cracker streusel with oats and chopped pecans if you want a crunchier topping that also works as a crust. Use Honeycrisp, Gala, or Jonagold in place of Granny Smith for a sweeter bite.

Either store-bought or homemade caramel sauce works; I drizzle it after slicing to keep edges neat.

Cool to room, cover, and refrigerate up to 5 days. Freeze the undrizzled slab or individually wrapped slices up to 4 months.

Look for set edges and a center that still has a slight jiggle. Chill completely before slicing and wipe your knife between cuts for clean squares.

• Calories: 258–265
• Carbs: ~25–33 g
• Protein: ~3 g
• Fat: ~13–18 g
• Sodium: ~125–175 mg

For the full method and my tested version, see this post for extra photos and notes I use when I bake for a crowd.

Preheat the oven, line a 9×13 pan, and let your kitchen fill with warm spice and buttery aroma. This is the moment to start — it only takes a little time to make a big impression.

Chill the slab fully, then slice into 24 neat bars and drizzle caramel just before serving for glossy, bakery-style squares. These hold in the fridge up to 5 days, so they’re perfect for make-ahead hosting.

Bring them to potlucks, weeknight dinners, or holiday spreads. I’d love to see your pan of caramel apple cheesecake — please rate the recipe, drop a comment with your favorite tweak, and tag your photos so other bakers can learn from your success.