Apple Cheesecake Bars are the ultimate fall dessert! Fresh apples, smooth cheesecake, and a crispy streusel topping, all finished with a caramel drizzle.
Family Favorite
Why you’ll love this family favorite recipe!
A while back, I shared my favorite cheesecake bars, but I couldn’t stop thinking about all the fun variations I could make! So when fall rolled around and my craving for everything apple and pumpkin hit, I knew I had to try both. First came the pumpkin cheesecake bars, and then these incredible apple cheesecake bars. They start with my favorite graham cracker crust, and that caramel drizzle on top? Absolutely life-changing.
When I say these are a hit everywhere I bring them, I mean it—people love them! The best part is they look and taste impressive but are surprisingly simple to make. You’ll wow your guests without spending hours stressing over dessert!
Apple Cheesecake Bars Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cream cheese | Use full-fat for best set. Soften fully for smooth batter |
| Eggs | Room-temperature eggs mix in better |
| Granulated sugar | Don’t cut too much or the texture changes |
| Graham crackers | Use cinnamon grahams or add 1 tsp cinnamon to plain |
| Butter | Salted butter works—skip the added salt if using salted |
| Granny Smith apples | Honeycrisp or Pink Lady also work; dice small so they soften |
| Lemon juice | Orange juice works in a pinch |
| Brown sugar | Light or dark both work; dark adds deeper flavor |
| Cinnamon + nutmeg | Start light on nutmeg—a little goes a long way |
| Oats + flour | Use quick oats for finer crumb |
| Caramel sauce | Use homemade or a good jarred sauce |
How To Make Apple Cheesecake Bars
- Prep Crust: Combine crust ingredients, then press into a baking pan. Bake and cool.
- Cheesecake Filling: Beat together cheesecake ingredients. Pour over cooled crust.
- Prep Apple Layer: Toss finely chopped apples with lemon juice, sugar, and spices. Spread over cheesecake filling.
- Streusel Topping: Mix streusel ingredients until crumbly. Sprinkle evenly over apples.
- Bake and Chill: Bake until set, cool to room temp, then refrigerate. Drizzle with caramel before serving and cut into bars. Enjoy!
If you don’t have cinnamon graham crackers available for the crust, you can use regular graham crackers and add 1 teaspoon of cinnamon to the mixture.Quick Tip
How To Serve These Bars
- Cool apple cheesecake bars for at least three hours (one hour at room temp, two in the fridge) or overnight.
- Cut into 24 small pieces for easy serving; use parchment paper and a hot knife for clean cuts.
- Serve with a drizzle of caramel sauce, store-bought or homemade.
Storage
- Refrigeration: Store in airtight container in fridge for up to 5 days.
- Freezing: Wrap cooled Apple Cheesecake Bars tightly in plastic wrap and foil. Freeze up to 3 months. Thaw in fridge before serving.
Other Delicious Apple Desserts:
Caramel Apple Cheesecake
With fresh apples, a crunchy streusel topping, and creamy cheesecake, all drizzled with caramel, this Caramel Apple Cheesecake is the perfect fall dessert!
Video
Equipment
- 9 x 13-inch baking pan lined
Ingredients
Crust
- 12 cinnamon graham crackers
- 8 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
Cheesecake Filling
- 3 (8-ounce) packages cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Apple Layer
- 3 large Granny Smith apples peeled, cored, and finely chopped
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Streusel
- 1 cup brown sugar firmly packed
- 1 cup flour
- 1/2 cup quick oats
- 1/4 cup pecans finely chopped
- 8 tablespoons unsalted butter cubed, room temperature
- Caramel sauce
Instructions
Crust
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Place the graham crackers into a blender. Pulse until all the crackers are crumbs. Add the sugar and melted stick of butter and mix until combined. Press the graham cracker mix into the pan until even and firm. Bake for 8 minutes.
Cheesecake filling
- Beat the 3 packages of softened cream cheese and granulated sugar together. Beat on low and even speeds. Once smooth, add the eggs, vanilla, and salt. Beat until incorporated and smooth; be careful not to overbeat the mix.
- Let the mix sit until the crust has baked and slightly cooled; it should still be warm but not hot. Pour the cheesecake mixture evenly over the slightly cooled crust.
Apple filling
- Mixed the peeled, cored, and finely chopped apples with the lemon juice. Toss with brown sugar, cinnamon, and nutmeg.
Streusel
- Mix the brown sugar, flour, quick oats, and finely chopped pecans together. Add the cubed butter to the dry ingredients. Incorporate by gently mixing the ingredients together with your hands until the butter holds all the dry ingredients together.
Assembly
- Spoon the apples evenly over the cheesecake layer. Sprinkle the streusel topping evenly over the bars.
- Bake at 350°F for 30 minutes or until filling is set. Remove from oven and let stand at room temperature for 1 hour. Transfer to the fridge for 2 hours.
- When ready to serve, use the parchment paper to pull the cheesecake out of the pan. Cut into bars. Drizzle with caramel sauce and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Refrigerate Caramel Apple Cheesecake Bars in an airtight container for up to 5 days. For freezing, wrap cooled bars tightly in plastic wrap and foil, and store for up to 3 months. Thaw in the fridge before serving.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 26g | Protein: 3.7g | Fat: 18.9g | Cholesterol: 72.2mg | Sodium: 135.4mg | Fiber: 0.4g | Sugar: 17.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
There was a lot of the streusel/topping. Made the top kind of hard and a bit dry. I think half the recipe would be a bit better, for my taste. Otherwise, everyone loved it!
You are welcome to half the streusel for personal preferences! I wonder if you had enough butter for the topping? It’s always so moist and delicious for us!
This by far is my favorite recipe to make.. so super yummy and easy to make.. my family loves it and requests it often…
I am so happy to hear this! Thanks Beth! 🙂
Knew I had to make these . Even thou they were a little work, they turned out perfect and now get to try them out on the family. Of course I had to sample and it was delicious. Will definitely make again.
So happy to hear you enjoyed these! 🙂
How far in advance can I make this recipe?
It’ll last covered and refrigerated for 2-3 days! 🙂
Do you think this would work with gluten free graham crackers and gluten free flour for the streusel?
Hi there! I wanted to see if you could freeze them. Id like to make these in advance for christmas.
Unfortunately these won’t freeze great (most dairy-filled recipes don’t), but the streusel especially makes these not a great candidate for freezing as it would get soggy/soft as it thaws.
This is my favorite dessert!
So happy to hear that!! Thanks for the comment and review Serianna 🙂
Oh man, I can’t wait to try these out! As much as I love the Pumpkin Cheesecake bars, I think I love apple desserts more! Sounds and looks amazing! Thanks, Chelsea!!!