CARAMEL APPLE CHEESECAKE BARS – Friends, family, co-workers, neighbors… everyone loves this yummy cheesecake bars

These Caramel Apple Cheesecake Bars are a layer of cheesecake over a graham cracker crust covered with cinnamon-spiced apples a streusel topping and drizzled with sweet caramel. The PERFECT dessert for Fall!

Yield: Makes one 8 X 8-inch dish


  • 1/4 cup butter, melted
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons brown sugar
Cheesecake Filling
  • 1 egg
  • 1/3 cup sugar
  • 1 8oz. package cream cheese, softened
  • 1/2 teaspoon vanilla
Apple Layer
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 Granny Smith apple
Streusel Topping
  • 1/4 teaspoon cinnamon
  • 1/4 cup oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
Caramel Drizzle
  • 12 individually wrapped caramels
  • 1 tablespoon heavy cream
  • OR salted caramel sundae topping


  • Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
  • In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, and mix well with a fork.
  • Place crust mixture into prepared baking dish, pressing down gently with your fingers.
  • In the bowl of an electric mixer, beat the cream cheese until soft and smooth, about 2 minutes.
  • Add the sugar, egg and vanilla and beat until smooth and thoroughly combined.
  • Pour over crust, spreading evenly.
  • In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
  • Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
  • Distribute evenly over the cheesecake layer in the baking dish.
  • In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix welll until a coarse meal is formed. Sprinkle evenly over apple layer.
  • Bake for 30-40 minutes until streusel is golden.
  • Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
  • For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
  • Drizzle with homemade caramel sauce or caramel sundae sauce topping before serving.

Butterscotch Cake with Caramel Icing