Caramel Apple Cheesecake

4.75 from 4 votes

With fresh apples, a crunchy streusel topping, and creamy cheesecake, all drizzled with caramel, this Caramel Apple Cheesecake is the perfect fall dessert!

Prep Time20

Cook Time30

Resting Time3

Total Time3 50

Course: Dessert

Cuisine: American

Keyword: caramel apple cheesecake

Servings: bars

Author: Chelsea Lords

Cost: $14.12

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

US - Metric

Instructions

Crust

Preheat oven to 350°F. Line a 9x13-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!

Video

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