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You aren’t ready for the dessert mashup of the century! Caramel Apple cheesecake bars are deliciously a-peeling in the best way possible!
Cheesecake Bars Recipe
Happy harvest season! If you’re looking for an apple dessert that is devastatingly delicious and equally unique, you are going to absolutely fall in love with these caramel apple cheesecake bars. Every bit as decadent as the name implies, this layered apple pie cheesecake is fantastic.
Built on a buttery graham cracker crust foundation, these dessert bars boast a sweet, creamy cheesecake paired with a comforting cinnamon-sugar apple pie filling that is topped off with a caramel sauce drizzle. (Sorry about the drool). But seriously, this may be the best thing you eat all fall!
Ingredients in Caramel Apple Cheesecake
Crust
- Graham cracker crumbs – Biscoff cookies in place of the graham crackers in the crust would actually be really delicious!
- Melted butter
Cheesecake Filling
- Whipping cream – There is no good substitute for the heavy whipping cream! You could try cool whip, but it doesn’t work that well.
- Sugar
- Cream cheese, room temperature
- Cheesecake (or vanilla) flavored pudding mix – The pudding mix both flavors the cheesecake and thickens it so you’re able to cut perfect bars.
Apple Pie Filling
*Okay, technically you could use canned apple pie filling and just pulse it in a food processor until the pieces of apples are small. BUT making it homemade is so much better though.
- Apples peeled and diced into 1/4 inch cubes – Use Granny Smith apples!!
- Lemon juice
- Brown sugar
- Sugar
- Cinnamon
- salt
- Water
- Cornstarch (plus some water for a cornstarch slurry)
Crumb Topping
- Salted butter, melted and cooled – Typically for crumb topping, you cut cold butter into the flour mixture but that takes too long and is too much work. I find pouring cooled melted butter into the sugar does the trick also. It needs to be cooled so we don’t cook the sugar before we are ready!
- Brown sugar
- Granulated sugar
- All-purpose flour
- Caramel sauce
How to Make Apple Cheesecake Bars
- First, make the apple pie filling. Wash, peel and dice the apples into very small cubes.
- Add the apples, lemon juice, brown sugar, sugar, cinnamon, salt and water to a small saucepan.
- Simmer for 5-10 minutes or until the apples are fork tender.
- Add the cornstarch to a cup and add enough cold water to make a slurry by using a fork to whisk the two together.
- Slowly add the cornstarch slurry to the pan while stirring. Wait about 10 seconds in between adding some of the slurry to the pan. Once the apple pie filling is thick and coats the apples, turn off the heat, discard the remaining cornstarch slurry and set everything aside to cool.
- Next, make the crumb topping.
- In a medium sized bowl whisk together the brown sugar, granulated sugar and all-purpose flour.
- Pour the cooled melted butter into the bowl with the dry ingredients. Use a fork gently stir in the butter and then use your hands to gently toss the dry ingredients together, until clumpy.
- Spread onto an ungreased cookie sheet and broil in the oven, watching it closely, until golden brown.
- Once golden brown, remove from the oven, use a spatula to stir and toss the crumb topping and return to the oven. Repeat this step until the crumb topping is golden brown all over and crispy. Allow the crumb topping to cool on the pan while making the cheesecake filling and crust.
- To make the crust, combine the melted butter and graham cracker crumbs to create the crust mixture.
- Press the crust into the bottom of a parchment lined 9×13 pan. Place in the freezer while making the cheesecake filling.
- To make the cheesecake filling, whip together the heavy whipping cream and sugar until stiff peaks form. Set aside.
- In a separate bowl, mix the cream cheese until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth.
- Add the whipped cream to the cream cheese mixture and beat until smooth.
- Fold in the cooled apple pie filling.
- Pour into the crust and top with the crumb topping. Refrigerate until firm.
- For best results, freeze overnight prior to cutting into small, bite sized pieces.
- Drizzle with caramel prior to serving. Enjoy!
What’s the best way to slice the cheesecake bars neatly?
Prior to cutting, freeze the cheesecake bars completely. Once frozen, use a sharp knife to cut into small, bite-sized pieces. This will keep all of the layers nice and clean!
How should I store leftover caramel apple cheesecake bars?
Store in an airtight container in the refrigerator for up to 5 days!
Other Cheesecake Recipes!
Caramel Apple Cheesecake Bars
You aren’t ready for the dessert mashup of the century! Caramel Apple cheesecake bars are deliciously a-peeling in the best way possible!
Ingredients
Crust
- 3 cup graham cracker crumbs
- 6 tbsp melted butter
Cheesecake Filling
- 1 pint heavy whipping cream
- 3/4 cup sugar
- 24 oz cream cheese, room temperature
- 1 pkg cheesecake (or vanilla) flavored pudding mix
Apple Pie Filling
- 3 granny smith apples, peeled & diced into 1/4 inch cubes
- 1/2 tbsp lemon juice
- 1/3 cup brown sugar
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1 pinch salt
- 1 cup water
- 3 tbsp cornstarch , + water for a cornstarch slurry
Crumb Topping
- 1/2 cup salted butter, melted and cooled
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup caramel sauce
Instructions
Apple Pie Filling
- First, make the apple pie filling. Wash, peel and dice the apples into very small cubes.
- Add the apples, lemon juice, brown sugar, sugar, cinnamon, salt and water to a small sauce pan.
- Simmer for 5-10 minutes or until the apples are fork tender.
- Add the cornstarch to a cup and add enough water to make a slurry.
- Slowly add the cornstarch slurry to the pan while stirring. Wait about 10 seconds in between adding some of the slurry to the pan. Once the apple pie filling is thick and coats the apples, turn off the heat, discard the remaining cornstarch slurry and set everything aside to cool.
Crumb Topping
- In a medium sized bowl whisk together the brown sugar, granulated sugar and all purpose flour.
- Pour the cooled melted butter into the bowl with the dry ingredients. Use a fork gently stir in the butter and then use your hands to gently toss the dry ingredients together, until clumpy.
- Spread onto an ungreased cookie sheet and broil in the oven, watching it closely, until golden brown.
- Once golden brown, remove from the oven, use a spatula to stir and toss the crumb topping and return to the oven. Repeat this step until the crumb topping is golden brown all over and crispy. Allow the crumb topping to cool on the pan while making the cheesecake filling and crust.
Crust
- To make the crust, combine the melted butter and graham cracker crumbs to create the crust mixture.
- Press the crust into the bottom of a parchment lined 9×13 pan. Place in the freezer while making the cheesecake filling.
Cheesecake Filling
- Whip together the heavy whipping cream and sugar until stiff peaks form. Set aside.
- In a separate bowl, mix the cream cheese until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth.
- Add the whipped cream to the cream cheese mixture and beat until smooth.
- Fold in the cooled apple pie filling.
- Pour into the crust and top with the crumb topping. Refrigerate until firm.
- For best results, freeze overnight prior to cutting into small, bite sized pieces.
- Drizzle with caramel prior to serving. Enjoy!
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 182IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg
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