Name: Caramel Apple Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 180 min
Ingredients: 2 cups graham cracker crumbs (About 12 full sheets.); 1/2 cup unsalted butter, melted; 1 cup cream cheese, softened (Full-fat for best texture.); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups peeled and diced apples (About 2 medium apples, Granny Smith or Honeycrisp.); 1 teaspoon ground cinnamon; 1/2 cup caramel sauce (Store-bought or homemade.)

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I first made these bars on a rainy afternoon when I wanted the warm spice of apple pie without the fuss of rolling dough. The result is a creamy, slightly tangy cheesecake filling studded with tender apple pieces and finished with a ribbon of buttery caramel — basically autumn in a pan. They’re easy enough for a weeknight treat, impressive enough for a potluck, and reliable when you need something that travels well. If you geek out over caramel-apple mashups, you might also like this Caramel Apple Cheesecake Bars at MixMirth I keep bookmarked.

Why you’ll love this dish

This recipe hits a sweet spot: minimal prep, no rolling or blind-baking, and familiar pantry ingredients. The graham cracker crust gives a buttery base, the cream cheese filling keeps each bite lush, and the diced apples add texture and freshness. It’s a great make-ahead dessert for holiday dinners, school events, or a cozy Sunday afternoon with coffee.

“Creamy, caramel-kissed and studded with apple — my family could not stop reaching for one more square.” — a small household review

It’s also flexible: use tart apples for contrast, swap store-bought caramel to save time, or make it in a 9×13 for a bigger crowd. For another apple-forward bar with a different texture, consider this salted-caramel apple crumble option: Salted Caramel Apple Crumble Bars.

How this recipe comes together

Quick overview so you know what to expect:

Make the buttery graham cracker crust and press it into a 9×9 pan.
Beat softened cream cheese with sugar until silky.
Add eggs and vanilla, then fold in diced apples and cinnamon.
Spread the filling over the crust, drizzle caramel, and bake until the center is mostly set.
Cool fully, chill for at least 2 hours, then slice into bars.

This structure means you can prep the crust and filling in about 15 minutes, bake for 35–40 minutes, and finish the day-of or the next morning after chilling.

Gather these items

Key ingredients

2 cups graham cracker crumbs (about 12 full sheets)
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups peeled and diced apples (about 2 medium apples)
1 teaspoon ground cinnamon
1/2 cup caramel sauce (store-bought or homemade)

Ingredient notes and substitutions:

Graham crumbs: Use gluten-free graham crackers or crushed digestive biscuits if needed.
Cream cheese: Full-fat gives best texture; Neufchâtel or light cream cheese can be used but will be slightly less rich.
Apples: Granny Smith or Honeycrisp are ideal — they hold shape and add a tart counterpoint to the caramel.
Caramel: Thick caramel sauce works best. If too thin, it will soak into the top; if too thick, warm slightly before drizzling.

Step-by-step instructions

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Make the crust: combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared dish to form a compact crust.
Make the filling: beat the softened cream cheese and sugar until completely smooth and free of lumps. Use medium speed and scrape the bowl once or twice.
Add eggs: add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract.
Fold in apples: gently fold the peeled, diced apples and ground cinnamon into the cream cheese mixture.
Assemble and top: pour the filling over the prepared crust and spread evenly. Drizzle the caramel sauce over the top — swirl lightly with a knife for a marbled look, if desired.
Bake: bake at 350°F (175°C) for 35–40 minutes. The edges should be set and the center slightly jiggly — it will continue to firm as it cools.
Cool and chill: cool the pan to room temperature, then refrigerate for at least 2 hours (chilling helps the bars slice cleanly).
Slice and serve: run a warm knife under hot water, wipe dry, and cut into squares for neat edges.

Best ways to enjoy it

Serve chilled or at cool-room temperature. Pairing ideas:

A scoop of vanilla ice cream or a dollop of whipped cream for contrast.
A dusting of flaky sea salt over the caramel for a salty-sweet lift.
Coffee, black tea, or a spiced cider on chilly days.
Miniature squares plated with a drizzle of extra caramel and chopped toasted pecans for gatherings.

Storage and reheating tips

Refrigerate: store bars covered in an airtight container for up to 4 days.
Freeze: wrap individual bars tightly in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
Reheating: these are best served chilled, but you can warm a single square in the microwave for 10–15 seconds if you prefer it slightly warm. Avoid microwaving too long or the caramel will get runny.
Food safety: because the recipe contains eggs, ensure bars are fully cooked and cooled before refrigerating. Consume refrigerated bars within 4 days.

Pro chef tips

Room-temperature cream cheese is essential. Cold cream cheese leads to lumps; soften on the counter for 30–60 minutes or microwave in 5–7 second bursts.
Don’t overbeat once the eggs go in. Overmixing introduces air and can cause cracks or a less creamy texture.
Dice apples small (about 1/2-inch) so they distribute evenly and don’t weigh down the filling.
If your caramel is very runny, heat it briefly on the stove to thicken or mix in a tablespoon of powdered sugar to stabilize.
To get clean slices, chill thoroughly and wipe your knife between cuts. For bite-size treats, use a sharp serrated knife or bench scraper.

For a quick flavor swap that keeps the bar concept intact, try the crunchy contrast in this 4-Ingredient Oreo Caramel Crunch Bars.

Creative twists

Apple crisp swirl: sprinkle a few tablespoons of oat-based crumble on top before baking for a hybrid crisp-cheesecake bar.
Pecan topping: add toasted pecans to the caramel drizzle for crunch and a nutty flavor.
Boozy caramel: fold a tablespoon of bourbon into the caramel before drizzling for a grown-up twist.
Mini versions: bake in a muffin tin for individual servings — reduce bake time by 5–10 minutes and check for set edges.
Dairy-free: use a vegan cream cheese and coconut-based caramel; results will be slightly different in texture but still delicious.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 35–40 minutes. Cooling plus at least 2 hours chilling means plan for about 3 hours total, mostly hands-off.

Q: Can I use frozen apples?
A: You can, but thaw and drain them thoroughly first to avoid excess moisture that can make the filling runny.

Q: Why is my filling grainy or lumpy?
A: That usually happens when the cream cheese isn’t fully softened or wasn’t beaten long enough. Bring it to room temperature and beat until smooth before adding sugar and eggs.

Q: Can I make these ahead for a party?
A: Yes — make them a day or two ahead and keep refrigerated. For longer storage, freeze individual bars and thaw in the fridge the day before serving.

Q: Can I substitute a different crust?
A: Absolutely. Shortbread, pecan-ginger snap, or gluten-free graham crackers all work. Reduce butter slightly with oily crusts (like pecan) so the base doesn’t become greasy.

Conclusion

If you want a crowd-pleasing autumn dessert that’s simpler than pie but every bit as comforting, these bars are a winner. For an alternate take on caramel-apple desserts and extra inspiration, check out Caramel Apple Cheesecake Bars | The Girl Who Ate Everything and a different twist at Caramel Apple Cheesecake Bars – Our Best Bites.