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Caramel Apple Cheesecake Bars

Layered bars with a spiced shortbread crust, creamy cheesecake, tender cinnamon apples, buttery oat streusel, and salted caramel drizzle.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 5 hours 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Spiced Shortbread Crust
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup unsalted butter 2 sticks, melted and cooled
Cheesecake Layer
  • 16 oz full-fat cream cheese softened
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
Cinnamon Apple Layer
  • 2 medium tart apples e.g., Granny Smith, peeled and finely diced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour
Oat Streusel & Caramel
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter 1 stick, melted
  • 1 cup caramel sauce plus more for serving
  • Flaky sea salt optional, for garnish

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Skillet
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust: Whisk flour, sugar, salt, cinnamon, and nutmeg. Stir in melted butter until mixture resembles wet sand. Press firmly into the prepared pan. Bake for 15 mins, then cool 10 mins.
  3. For the apples: Melt butter in a skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Cook 5-7 mins until softened. Sprinkle flour over, stir 1 min, then set aside to cool.
  4. Make cheesecake layer: Beat softened cream cheese and sugar until smooth. Add egg and vanilla, beat on low just until combined. Pour over the warm crust and spread evenly.
  5. Spoon the cooled cinnamon apples evenly over the cheesecake layer.
  6. Make streusel: Combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until clumpy. Sprinkle evenly over the apples.
  7. Bake for 30-35 minutes, until streusel is golden and cheesecake edges are set (center may jiggle slightly).
  8. Cool completely in pan on a wire rack (1 hour), then refrigerate covered for at least 4 hours or overnight.
  9. Lift bars from pan using parchment. Drizzle with caramel sauce, slice, and garnish with flaky salt if desired. Serve chilled.

Notes

For clean cuts, use a sharp knife wiped clean with a hot, damp cloth between slices. Bars can be frozen (without caramel drizzle) for up to 3 months.