Name: Caramel Apple Cheesecake Bars
Prep time: 20 min
Cook time: 50 min
Total time: 310 min
Ingredients: 11 graham cracker sheets (finely crushed (about 1½ cups crumbs)); 5 Tbsp unsalted butter (melted); 2 Tbsp packed brown sugar; 16 oz full-fat block cream cheese ((softened)); ½ cup granulated sugar; ½ cup sour cream; 2 large eggs; 1 tsp vanilla extract; 1¾ cups canned apple pie filling ((apple slices chopped into smaller pieces)); ground cinnamon ((for lightly sprinkling over the apples)); ½ cup all-purpose flour; ⅓ cup packed brown sugar; ½ tsp ground cinnamon; 4 Tbsp cold unsalted butter ((cubed)); caramel sauce ((for drizzling))

Jump to Recipe

I’m usually pretty firmly on Team Chocolate, but these Caramel Apple Cheesecake Bars are making a very strong argument for apples. They have creamy cheesecake, cinnamon-spiced apples, buttery streusel and caramel over a graham cracker crust. Canned apple pie filling means there are no apples to peel or precook, and nothing about them tastes like a shortcut. I cut mine into 16 squares because they’re seriously rich—and yes, a little square is plenty. Probably. 😂

Caramel Apple Cheesecake Bars on a white plate drizzled with more caramel next to fresh apples.

Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional time: 5 hours (1 hour cooling + 4 hours minimum chilling)
Total: 6 hours 10 minutes

Ingredients

Graham Cracker Crust

11 graham cracker sheets, finely crushed (about 1½ cups crumbs)
5 Tbsp unsalted butter, melted
2 Tbsp packed brown sugar

Cheesecake Filling

16 oz full-fat block cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
2 large eggs

Apple Layer

1¾ cups canned apple pie filling, chopped into smaller pieces (about ¾ of a 21-oz can)
ground cinnamon

Streusel Topping

½ cup all-purpose flour
⅓ cup packed brown sugar
½ tsp ground cinnamon
4 Tbsp cold unsalted butter, cubed

Topping

caramel sauce, for drizzling

Assorted ingredients for apple cheesecake bars including sour cream, eggs, butter, apple filling, cinnamon, and graham crackers on a wooden surface.

My bad! Apparently the caramel sauce missed picture day. You’ll still need it for drizzling over the chilled cheesecake bars.

Get the full printable instructions at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Preheat the oven to 325°F. Line an 8×8-inch light-colored metal baking pan with parchment paper, leaving enough overhang to lift the bars out later. Crush the graham crackers into fine crumbs and combine with the melted butter and brown sugar. Press firmly and evenly into the prepared pan. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.

Close-up of a hand holding a metal measuring cup pressing a graham cracker crust into a square pan.

Step 2: Meanwhile, combine the flour, brown sugar and cinnamon for the streusel. Cut in the cold butter with a pastry blender or fork until coarse crumbs form with some larger clumps. Set aside. Chop the apple slices in the pie filling into smaller pieces and set aside.

Cinnamon streusel topping with coarse crumbs and larger clumps in a white bowl.

Step 3: Beat the softened cream cheese and sugar on low speed until smooth and creamy. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing on low just until combined.

Close-up of smooth, creamy cheesecake batter in a light blue mixing bowl with a dollop of sour cream and vanilla ready for mixing

Step 4: Spread the cheesecake filling evenly over the crust. Spoon the chopped apple pie filling evenly over the cheesecake. If desired, lightly sprinkle the apple layer with additional cinnamon. Sprinkle the streusel evenly over the top.

Creamy cheesecake filling being poured over a graham cracker crust in a baking pan, ready for baking or chilling.

A hand sprinkling streusel over the apple layer of cheesecake in a parchment-lined baking pan.

Step 5: Bake at 325°F for 50 minutes, until the edges are set and the center has just a slight jiggle when the pan is gently moved.

Step 6: Cool uncovered for about 1 hour, or until the pan is no longer noticeably warm. Loosely cover with foil and refrigerate for at least 4 hours or overnight.

Step 7: Lift the chilled cheesecake from the pan using the parchment paper. Drizzle the top with caramel sauce, then cut into 16 squares and serve.

Homemade caramel apple cheesecake bars with a caramel drizzle.

Caramel Apple Cheesecake Bars being cut into squares with a knife

🍋 Simply Made Suggestions

Taste the apple filling first. Some brands are more cinnamon-spiced than others. Give yours a taste before assembling the bars, then add a light sprinkle of cinnamon over the apples if you think it needs it.
Don’t drain the pie filling. Chop the apple slices into smaller pieces and use the filling straight from the can.
No food processor needed. Place the graham crackers in a zip-top bag and crush them into fine crumbs with a rolling pin or meat mallet. You can even use your hands if the crackers cooperate.
Pack the crust firmly. The flat bottom of a small measuring cup makes it easy to press the graham cracker mixture into an even, compact layer.
Don’t overwork the streusel. Stop when the mixture looks like coarse crumbs with some larger clumps. A pastry blender works well, but a fork is fine too.
Add as much caramel as you like. A light drizzle keeps the cheesecake from getting overly sweet, but nobody is going to stop you from getting carried away.

🍎 Before you Go…

Still have apples on the brain? Check out our easy apple recipes for more breakfasts, desserts, drinks and savory favorites.