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Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars


For The Bottom Crust

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 cup butter softened

For The Cream Cheese Filling Layer

  • 2 - eight ounce packages cream cheese room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 1/2 cup sugar

For the Apple Layer

  • 3 Large Granny Smith Apples peeled,cored and chopped fine
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 Tablespoons sugar

For The Streusel Topping

  • 1 cup light brown sugar
  • 1 cup flour
  • 1/2 cup quick oats
  • 1/2 cup butter softened
  • 1/2 cup Caramel Sauce optional, your favorite brand


For The Bottom Crust

  • 1. In a large bowl combine the flour and brown sugar. Cut the butter into the flour mixture with a pastry blender until crumbly.
  • 2.Press the crumbs onto the bottom of a 13x9 inch baking pan lined with double thick foil ( I just doubled regular foil). Bake 15 minutes at 350 degrees or until light brown.

For The Cream Cheese Filling layer

  • In a large bowl beat the cream cheese and 1/2 cup of sugar until smooth. Add the eggs one at a time mixing well after each addition. Add vanilla, mix until incorporated. Pour cream cheese mixture over warm crust.

For the Apple layer

  • In a medium size bowl combine the finely chopped apples with 2 Tablespoons sugar, the cinnamon and nutmeg. Spoon evenly over the cream cheese layer.

For The Streusel Topping

  • In a medium bowl combine all the streusel ingredients, mix them together until crumbly ,sprinkle evenly over the apple layer. Bake at 350 degrees for 30 minutes or until filling is set. Cool completely. Refrigerating the bars will make them easier to cut when served.
  • Drizzle with caramel topping if desired or serve with ice cream.


It's important to FINELY chop the apples, I used my food processor and whirled them around until they were chopped fine. When the apples sit in the bowl they release some of their juice, discard the juice before sprinkling on top of the cream cheese layer.