Caramel Apple Cheesecake Bars are made with a shortbread crust, a creamy cheesecake layer, cinnamon baked apples, and an oatmeal crumble topping!
This delicious cheesecake recipe is a twist on my Pear Cheesecake Bars. They’re perfect for small family gatherings and holidays!
After all, with the holiday season just around the corner, you’ll need lots of dessert recipe inspiration.
But today, we’re talking about Apple Cheesecake Bars. They’re a luscious treat you’ll want to share with friends and family now through December!
These decadent goodies consist of a shortbread crust filled with a creamy cheesecake layer and followed by tender baked apples spiced with cinnamon and loaded with caramel. The finishing touch is an oatmeal crumble topping that’s buttery and rich.
How Do You Make Them?
- Preheat oven to 350 degrees F and prepare your baking pan. Combine shortbread cookie crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake filling ingredients in a medium bowl until smooth and creamy and set aside.
- Add finely chopped apples to a medium saucepan and add in the lemon juice, stirring to coat, and cook over medium-high heat for 5 to 7 minutes until apples are tender and juice has started to form.
- In a separate small bowl, combine the brown sugar, cinnamon, nutmeg, and cornstarch, then stir it into the apples and cook for another 2 minutes, stirring constantly, once the mixture has thickened and resembles pie filling, remove from heat.
- To make the oatmeal crumble, combine all ingredients in a large bowl and use a pastry cutter to cut in the butter or your fingers to mix the ingredients together, squishing the cubes of butter until the mixture is crumbly.
- Now it’s time to start assembling the cheesecake bars. Pour the cheesecake mixture over the baked crust and spread out evenly.
- Top the cheesecake mixture with the apple filling. Top the apple filling with the crumble topping. Bake cheesecake bars until the top of the crumble is a light golden brown. Cool/chill until the filling is set.
Find the full recipe and printable instructions in the recipe card below!
How To Cut Them:
Before cutting, the bars should be thoroughly chilled in the refrigerator for at least 4 hours or even overnight.
Pro Tip: To keep the edges of your squares neat and tidy, wipe the knife off with a damp cloth in between each slice.
Can They Be Frozen?
These treats can be frozen for up to three months. First, they need to be put in the freezer uncovered until firm. When they’re no longer soft, they can be wrapped in heavy-duty aluminum foil then placed in a plastic freezer bag.
When it’s time to eat them, unwrap and let sit on the counter to thaw before serving.
Caramel Apple Cheesecake Bars offer all the flavor of an apple cheesecake, but they’re so much easier to make. There’s a lot of room for error when it comes to making a traditional cheesecake, but these bars are a breeze.
Plus, these grab-and-go squares are easy to serve at casual get-togethers. No utensils required!
Needless to say, cheesecake bars are pretty much a guaranteed hit for adults and kids alike. Make them now with your fresh-picked apples, and keep whipping ‘em up throughout the holiday season!
If you love easy cheesecake-inspired recipes, be sure to try Sopapilla Cheesecake, Gingerbread Cheesecake Dip, Blueberry Cheesecake Bars, Cranberry Cheesecake Bars, and No-Bake Raspberry Cheesecake!
Apple Cheesecake Bars
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Apple Cheesecake Bars
Ingredients
Crust
- 2 cups shortbread cookie crumbs1
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted
Cheesecake
- 16 ounces whipped cream cheese
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Apple Filling
- 2 cups apples diced, about 3 apples
- 2 tablespoons lemon juice
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
Oatmeal Crumble
- 1 cup 1-minute oatmeal
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and finely diced
Toppings:
- caramel sauce for drizzle
- whipped cream optional
Instructions
- Preheat the oven to 350°F and line a 9″x 9-inch baking pan with parchment paper and set aside.
- Combine shortbread cookie crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the diced apples and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until apples are tender and juice has started to form.
- In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and cornstarch. Then stir it into the apple mixture and cook for another 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- To make the oatmeal crumble, combine all ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Now it’s time to start assembling the cheesecake bars. Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the apple filling. Top the apples with the crumble topping.
- Bake cheesecake bars for 50 to 70 minutes, until the top of the crumble is a light golden brown. Remove from the oven and let cool in pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight.
- Slice into square bars and drizzle with caramel just before serving. Top with a dollop of whipped cream if desired.
Video
Notes
- Graham Crackers Crumbs maybe be used in place of shortbread cookie crumbs.
Kelly says
What kind of apples do you find work best for this recipe?
Rebecca Hubbell says
I usually use honey crisp or granny Smith in my recipes, but you can use any good baking apple that you prefer.
Deny says
How long it can keep outside refrigerator?
How many day expire?
Rebecca Hubbell says
I wouldn’t leave them out more than a few hours once they cool and I would consume within a few days.
Jen says
Any substitute for lemon juice I thought I had some but don’t
Rebecca Hubbell says
You could also use lime or orange juice if you have that. White vinegar is also a common substitute but you’ll want to use half the recipe amount, in this case, 1 tablespoon.
Gwen says
Could I use graham cracker crumbs if I don’t have short bread cookies?
Rebecca Hubbell says
Absolutely!
Lisa says
BIG BIG BIG hit! Making it again for family Christmas dinner this weekend.
Rebecca Hubbell says
Yay, so glad you enjoyed it!
Lisa says
Absolutely amazing. Made 1 1/2 recipe in a 9X13 pan. Didn’t last 24 hours.
Dan says
Just incredible m8