Caramel Apple Crumble Cheesecake Bars

Creamy cheesecake, homemade apple pie filling, buttery crumble, and a cinnamon graham cracker crust all come together with a drizzle of caramel for the ultimate autumn indulgence in these Caramel Apple Crumble Cheesecake Bars.

Course: brunch, Dessert, Holiday, Snack

Cuisine: American

Keyword: apple pie, autumn, autumn baking, caramel, caramel apple, caramel apple crumble cheesecake bars, cheesecake, cheesecake bars, fall, fall baking, graham cracker crust, homemade

Servings: 12

Ingredients

Apple Filling:

2 Large apples (or 3 medium, I used Honeycrisp)
¼ Cup (50 g) dark brown sugar, packed
2 Tablespoons (28 g) salted butter
1 Teaspoon (2.5 g) cinnamon
¼ Teaspoon (0.5 g) nutmeg
1 Teaspoon (3 g) cornstarch
1 Tablespoon (15 ml) lemon juice
2 Tablespoons (30 ml) water
Pinch of Salt

Crust:

1 ½ Cups (168 g) graham cracker crumbs
2 Tablespoons (30 g) granulated sugar
2 Teaspoons (5 g) ground cinnamon
½ Cup (115 g) salted butter, melted

Crumb Topping

¾ Cup (100 g) all-purpose flour
½ Cup (100 g) granulated sugar
½ Cup (115 g) salted butter, softened
½ Tablespoon (3 g) ground cinnamon

Cheesecake Filling

16 Ounces (450 g) cream cheese, softened
1 Cup (200 g) granulated sugar
½ Cup (120 g) sour cream
1 Tablespoon (15 ml) pure vanilla bean paste or vanilla extract
2 Large Eggs, room temperature

Caramel Sauce

½ Cup (100 g) granulated sugar
¼ Cup (57 g) salted butter, softened and cut into
¼ Cup (60 ml) heavy cream

Instructions

Step 1: Make the Apple Filling
Peel, core, and dice the apples into small, even pieces (about ½ inch / 1.25 cm).In a medium saucepan, melt the butter over medium heat. Stir in the apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the apples begin to soften and release their juices.In a small bowl, whisk together the cornstarch, lemon juice, and water, then pour it into the pan. Cook for another 2–3 minutes, stirring often, until the mixture thickens and turns glossy. Remove from heat and let cool completely.
Step 2: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until evenly coated and the mixture resembles wet sand. Press firmly into the bottom of a parchment-lined 8x8-inch (20x20 cm) baking pan. Set aside.
Step 3: Make the Crumble Topping
In a separate bowl, whisk together flour, sugar, and cinnamon. Add the softened butter and mix with a fork until large crumbs form. Set aside.
Step 4: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined, then blend in the sour cream and vanilla. Add the eggs one at a time, mixing just until incorporated. Avoid over-mixing to keep the texture creamy.
Step 5: Assemble the Bars
Pour half of the cheesecake batter evenly over the prepared crust. Spoon half of the cooled apple filling over the batter, spreading it gently. Pour the remaining cheesecake batter on top, followed by the rest of the apple filling. Finish with an even layer of the crumble topping, sprinkling it all the way to the edges.
Step 6: Bake
Bake on the center rack of a preheated 350°F (177°C) oven for 55-65 minutes, or until the center is just set and the edges are lightly golden. Oven times and temperatures vary so be sure to check your bars at around 50 minutes and go from there. Allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight for the best texture.
Step 7: Make the Caramel Sauce
In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully whisk in the butter until melted, then slowly pour in the heavy cream. (Be cautious as this is extremely hot and can spit up if your heat is too high. I usually stir my caramel with an oven mitt on for protection). Stir until smooth, remove from heat, and cool slightly before using.
Step 8: Serve
Once chilled, slice into squares and drizzle each bar with homemade caramel sauce before serving. Store leftovers covered in the refrigerator for up to 5 days.

Notes

See blog for:

Dietary substitutions for dairy and gluten

FAQ’s (frequently asked questions)

Best Practices

How to Get Clean Cuts

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.

Per serving

If 12 servings (per slice):
- Calories: 506
- Fat: 32 g
- Carbs: 52 g
- Protein: 5.5 g
If 16 servings (per slice):
- Calories: 379
- Fat: 24 g
- Carbs: 39 g
- Protein: 4 g

Nutrition values are approximate and based on the total recipe ingredients divided evenly. Actual values may vary depending on specific brands and measurements used.