Caramel Apple Cheesecake Bars
These Caramel Apple Cheesecake Bars pull together four favorite dessert components in a most scrumptious way!
Caramel, apples, cheesecake, AND streusel will delight your palate with every bite! Autumnal Cheesecake Bars are a delicious way to celebrate the season!
Why You’ll Love this Cheesecake Bars Recipe
- The pairing of caramel and apples is classic and this is living proof why it works!
- This is a popular Paula Deen recipe that I first made 10 years ago in 2011. It’s as scrumptious as I remembered.
- This satisfies your apple, cheesecake, caramel, and streusel cravings in one yummy dessert bar.
Frequently Asked Questions
The FDA recommends that dishes with perishable ingredients, like cream cheese, should not be left out at room temperature for more than 2 hours.
Cheesecake always tastes creamier when it’s not ice-cold from the refrigerator, so it’s OK to bring it out an hour before serving, but return it to the refrigerator after that.
Yes, you can freeze these cheesecake bars, if they’re wrapped well, for up to 3 months. Just defrost overnight in the refrigerator before serving.
The streusel topping is not crisp, just sweet and buttery. Often there is concern about a streusel softening as it defrosts, but not with these bars.
My rule of thumb is 3-4 days to keep any leftovers. Remember to let these bars sit out at room temperature for about an hour before serving for the creamiest cheesecake texture.
The following method is for an 8 x 8-inch pan.
1. If you line your pan with non-stick foil, first remove the bars from the pan, using the foil as a sling, onto a cutting board.
2. Pull back the foil from the sides of the bars.
3. Make sure you use a sharp knife, wiping it clean between cuts.
4. Measure if necessary, and cut the bars in half from top to bottom, then side to side, making 4 equal-sized squares.
5. Then cut each of these squares into 4 more squares, creating 16 squares. Voila, you’ve just cut 16 perfect bars!
- Use non-stick foil for lining your baking pan. It will allow you to lift the bars out of the pan as one big square and place them on a cutting board. Plus the non-stick coating helps prevent sticking.
- Have your butter, cream cheese, and egg at room temperature. This will help for easier incorporation.
- I used Granny Smith apples but other favorite baking apples will work, too.
- I’ve made the streusel with and without oats. If you have a picky family member (like my hubby), it works fine without oatmeal.
- Again, if you’re feeding someone who doesn’t like caramel, these cheesecake bars are still delicious without a drizzle of caramel sauce.
- Plus, make sure to check out all my tips on How to Cut Perfect Cookie Bars.
- Pantry Staples – Flour, Brown Sugar
- Butter – I use salted as the touch of salt is a flavor enhancer.
- Egg – I use large eggs unless otherwise noted
- Cream Cheese – Philadelphia Cream Cheese is my go-to brand
- Real Vanilla Extract – I use Nielsen-Massey, but any real vanilla extract will do. Never use imitation as the flavor is substandard.
- Apples – Use your favorite baking apples. Granny Smith is readily available.
- Cinnamon – Spices do lose potency over time. Ground cinnamon is good for 1 year whether it’s opened or unopened. If you’ve had the same jar or can of cinnamon for 5 years, it’s probably time to replace it.
- Quick Oats – Adds a bit of texture to the streusel, and they’re softer than old-fashioned rolled oats.
- Caramel Sauce – If you don’t want to make your own, look for a premium brand that includes milk or cream, butter, and vanilla. My Microwave Caramel Sauce is a game changer. It cooks in less than 5 minutes in the microwave.
More Delicious Apple Desserts:
- Easy Apple Tart from Mom On Timeout
- Caramel Apple Streusel Bars
- Classic Apple Pie
- Apple Bundt Cake
- Plus, you’ll love my tutorial on How to Cut Perfect Cookie Bars
- More of the Best Dessert Recipes
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup (1 stick butter), at room temperature
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar plus 1 heaping tablespoon, divided
- 1 egg
- 1/2 teaspoon vanilla
- 2 small to medium Granny Smith apples, peeled, cored and diced (about 1 1/2 cups)
- 1/4 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup Quick Oats (optional)
- 1/4 cup (1/2 stick), butter, at room temperature
- 1/2 cup caramel topping (jarred or see the link in the blog post for microwave caramel sauce)
- Preheat oven to 350º. Line 8 x 8-inch pan with non-stick foil or foil sprayed with Pam.
- Combine flour and brown sugar. Cut in butter with pastry blender or two knives till mixture is crumbly. Press evenly into prepared pan. Bake 12 minutes or till lightly browned.
- With a mixer, beat cream cheese with 1/4 cup sugar till smooth. Add egg and vanilla and blend. Pour over crust and smooth top.
- Combine apples with the remaining sugar and cinnamon. Toss to coat and sprinkle over cream cheese mixture.
- Prepare streusel by combining all ingredients. Crumble evenly over apples. Bake for 30 minutes or till filling is set. Drizzle with caramel sauce.
Adapted from Paula Deen.
I used Granny Smith apples but other firm baking apples will work well.
Serving Size:1 bar
Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 112mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g