Healthy Caramel Apple Cheesecake Bars Recipe

Last October, Emma asked if we could make "apple pie but as cheesecake" after trying a similar dessert at his friend's house. That request led to weeks of kitchen experiments and eventually this caramel apple cheesecake bars recipe that combines everything we love about fall baking. These bars layer creamy cheesecake with tender cinnamon apples and a buttery graham cracker crust, then get finished with a drizzle of homemade caramel that makes them irresistible.

A close-up of a decadent caramel apple cheesecake bars, layered with crust, cheesecake, apple filling, and dripping caramel sauce on top.

Why You'll Love These Caramel Apple Cheesecake Bars

I've made a lot of fall desserts over the years, and these bars beat them all hands down. No wrestling with pie dough or dealing with soggy crusts. Emma says they taste like someone mixed apple pie with cheesecake, which pretty much nails it. The crust stays crunchy, the cream cheese part is smooth and rich, and those spiced apples bring all the good fall flavors without any of the hassle.

These bars work because you can tackle them in pieces. Make the bottom layer when you have time, add the middle part later - no stress about getting everything done at once. They cut into clean squares that are great for potlucks or just having something sweet in the fridge. Honestly, they taste better after sitting for a day because everything melds together nicely.

Jump to:

Why You'll Love These Caramel Apple Cheesecake Bars
Ingredients for Caramel Apple Cheesecake Bars
How To Make Caramel Apple Cheesecake Bars Step By Step
Smart Swaps for Caramel Apple Cheesecake Bars
Storing Your Caramel Apple Cheesecake Bars
Equipment For Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars Variations
The Dish My Mother Swore By (And Still Does!)
Top Tip
Why This Caramel Apple Cheesecake Bars Works
FAQ
Fall Baking Made Simple!
Related
Pairing
Caramel Apple Cheesecake Bars

Ingredients for Caramel Apple Cheesecake Bars

The Crust:

Graham crackers
Butter
Brown sugar
Salt

The Cheesecake Part:

Cream cheese
Sugar
Eggs
Vanilla
Sour cream

Ingredients for the crust — graham crackers, butter, sugar, flour, cream cheese, and eggs arranged neatly on a wooden board.

The Apple Layer:

Granny Smith apples
Cinnamon
Nutmeg
Brown sugar
Butter

The Caramel:

Heavy cream
Brown sugar
Butter
Vanilla
Salt

See recipe card for quantities.

Ingredients for the apple layer displayed on a table — green apples, butter, caramel sauce, cinnamon sticks, sugar, and flour.

How To Make Caramel Apple Cheesecake Bars Step By Step

Start with the Crust:

Crush graham crackers into crumbs
Mix with melted butter and brown sugar
Press into your pan
Bake 10 minutes at 350°F

A baking pan filled with pressed graham cracker crust, smoothed with a spoon.

Mix the Cheesecake:

Beat cream cheese until smooth
Add sugar and mix
Beat in eggs one at a time
Stir in vanilla and sour cream
Pour over crust

Cook the Apples:

Peel and chop apples
Cook with butter, brown sugar, spices
Let cool a bit
Spoon over cheesecake

A glass bowl of graham cracker crumbs being mixed with melted butter using a wooden spoon.

Bake Everything:

Bake 25-30 minutes until center barely jiggles
Cool completely
Chill at least 4 hours

A full cheesecake bar pan topped with cooked apple slices and caramel drizzle, ready to chill.

Make the Caramel:

Drizzle over bars
Heat brown sugar and cream
Add butter and vanilla

Cheesecake bars cut into neat squares on a wooden board, being drizzled with golden caramel sauce.

Smart Swaps for Caramel Apple Cheesecake Bars

Crust Switches:

Graham crackers → Gingersnaps
Regular → Gluten-free cookies
Butter → Coconut oil

Cheesecake Changes:

Cream cheese → Light cream cheese
Regular eggs → Egg substitute
Sour cream → Greek yogurt

Apple Swaps:

Granny Smith → Honeycrisp
Fresh → Canned pie filling
Regular sugar → Sugar substitute

Caramel Options:

Homemade → Store-bought sauce
Heavy cream → Half-and-half
Regular → Sugar-free version

Lighter Options:

Butter → Applesauce (for apples only)
Full fat → Reduced fat cream cheese
Regular sugar → Stevia blend

Storing Your Caramel Apple Cheesecake Bars

Fridge Storage (5 days):

Cool completely first
Cover tightly with foil
Keep level in fridge
Cut portions as needed

Freezer Storage (2 months):

Wrap individual squares
Use freezer bags
Label with date
Thaw in fridge overnight

Make-Ahead Tips:

Bars taste better after 24 hours
Make caramel day of serving
Store cut bars between parchment
Keep caramel separate until serving

Transport Tips:

Pack caramel in squeeze bottle
Use covered cake pan
Keep cold until serving
Bring sharp knife for cutting

Equipment For Caramel Apple Cheesecake Bars

9x13 baking pan
Electric mixer
Large mixing bowl
Medium saucepan
Sharp knife
Measuring cups

Caramel Apple Cheesecake Bars Variations

Fall Spice:

Pumpkin pie spice
Chopped pecans
Maple syrup drizzle
Cinnamon sugar sprinkle

Chocolate Version:

Chocolate graham crust
Mini chocolate chips
Dark chocolate drizzle
Toffee bits

Berry Twist:

Dried cranberries with apples
Lemon zest
White chocolate caramel
Toasted oats

Nutty Caramel:

Walnuts in crust
Caramel swirl
Candied pecans
Sea salt finish

Holiday Style:

Gingerbread crust
Orange zest
Rum caramel
Candied apples

The Dish My Mother Swore By (And Still Does!)

My mother discovered her version of caramel apple cheesecake bars back in 1987 when she was trying to use up a bag of apples that were getting soft. She didn't have a recipe - just threw together cream cheese, some leftover graham crackers from s'mores night, and those tired apples with whatever was in the pantry. The result was so good that my dad asked her to make it for his office potluck the next week.

What made her version special was adding a splash of apple cider vinegar to the apple mixture. "Cuts through all that sweetness," she'd explain while stirring the pot. She was right - that tiny bit of acid brightened everything and kept the bars from being cloying. She also pressed mini marshmallows into the crust before adding the filling, which created little pockets of sweetness that Emma still gets excited about finding.

Top Tip

Here's the one thing that makes the biggest difference in these bars: pat your apple pieces completely dry before adding them to the cheesecake layer. I learned this the hard way when my first batch turned out watery and the layers started separating. Apples release a lot of moisture when they're mixed with sugar and cinnamon, and that extra liquid can make your cheesecake layer break down and get soggy.

Now I always dice my apples, toss them with the cinnamon and sugar, then let them sit for about 10 minutes. Then I spread them on paper towels and pat them really dry before folding them into the cream cheese mixture. This simple step keeps the layers clean and distinct, prevents the graham crust from getting soggy, and makes sure your bars slice cleanly instead of falling apart. Emma has become my official apple-drying helper, and he takes his job very seriously - though he does sneak a few pieces when he thinks I'm not looking.

Why This Caramel Apple Cheesecake Bars Works

This recipe succeeds because it solves the main problems that plague most layered dessert bars. The graham crust gets pressed firmly enough to stay together but doesn't turn into concrete like some recipes do. The cheesecake layer has just enough structure to hold its shape when cut, without being as dense as traditional baked cheesecake that can feel heavy after a few bites.

The apple layer is where most recipes fail, but cooking the apples briefly with cornstarch prevents them from releasing too much juice that would make everything soggy. The caramel gets thinned with a little cream so it spreads evenly instead of forming sticky clumps. Each layer stays distinct while still working together - you can taste the tangy cheesecake, the sweet-tart apples, and the buttery crust in every bite instead of everything blending into mush.

FAQ

What is the best apple to use for a caramel apple cheesecake bars?

Granny Smith apples work best for these bars because they hold their shape when cooked and provide tartness that balances the sweet caramel. Honeycrisp apples are another option if you prefer slightly sweeter flavor. Avoid Red Delicious or McIntosh as they become too mushy when heated.

What do you need for a caramel apple cheesecake bars?

You need cream cheese, graham crackers, apples, caramel sauce, and basic baking ingredients like butter and sugar. The key is having everything at room temperature before starting, especially the cream cheese. A 9x13 pan and electric mixer make the process much easier.

What are the best apples for apple cheesecake?

Firm, tart apples like Granny Smith or Braeburn work best in cheesecake bars. They keep their texture during cooking and won't make the filling watery. Sweet apples like Gala can work but may make the bars too sweet when combined with caramel.

What are the best toppings for caramel apple cheesecake bars?

For these bars, sea salt flakes on top of the caramel create a nice sweet-salty contrast. Chopped pecans, cinnamon sugar, or even a light dusting of powdered sugar work. Keep toppings simple so they don't compete with the apple and caramel flavors.

Fall Baking Made Simple!

Now you have everything you need to make these caramel apple cheesecake bars - from Emma's original "apple pie cheesecake" idea to all the little tricks that make them turn out perfect every time. These bars prove that some of the best desserts come from mixing two favorites together in a completely new way.

Want more treats that'll make your kitchen smell amazing? Try our Best Thumbprint Cookies Recipe that's perfect for holiday cookie exchanges. Need something elegant for special occasions? Our Best Almond Cake Recipe never fails to impress guests. For everyday snacking, our Healthy Granola Bar Recipe gives you homemade goodness without all the store-bought junk.