There’s something magical about the way apples, cinnamon, and caramel come together. Add in creamy cheesecake and buttery shortbread, and you’ve got a dessert worthy of Thanksgiving’s dessert table… or, let’s be honest, a random Tuesday night treat.
Prep Time: 30 min | Cook Time: 50 min | Chill Time: 5 hrs | Total Time: 6 hrs 20 min
Ingredients
Shortbread Crust
- ¾ cup (170g) unsalted butter, room temp
- ¾ cup (159g) light brown sugar, packed
- 2 cups (240g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Spiced Apple Cheesecake Filling
- 3 (8 oz) packages cream cheese, room temp
- 1 cup (227g) sour cream
- 1½ cups (249g) granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs, room temp
- 2 large egg yolks, room temp
- 1½ tsp all-purpose flour
- ½ cup (113ml) heavy cream
- 2 Tbsp light brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 3 large Granny Smith apples, peeled & diced (⅛-inch pieces)
Brown Sugar Streusel Topping
- ½ cup (106g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
- ½ cup (62g) old-fashioned oats
- ½ tsp ground cinnamon
- ½ cup (113g) unsalted butter
Finishing Touches
- 1 cup (227g) salted caramel sauce (for drizzling)
- Flaky sea salt (for sprinkling)
Step-by-Step Instructions
1. Make the Shortbread Crust
Preheat oven to 350°F. Line a 9×13-inch pan with parchment (leave overhang for easy lifting). Spray lightly.
Beat butter & sugar until fluffy (2–3 min). Add flour, cinnamon, nutmeg, and salt. Mix until crumbly.
Press evenly into pan. Bake 8 min. Cool slightly.
2. Prepare the Cheesecake Filling
Beat cream cheese & sour cream until silky smooth. Add sugar & vanilla, mixing well.
On low speed, add eggs & yolks one at a time. Fold in flour, then heavy cream until just combined.
Pour over crust and spread evenly.
3. Add the Spiced Apples
Toss diced apples with brown sugar, cinnamon, nutmeg, and cloves. Sprinkle evenly over cheesecake layer.
4. Make the Streusel Topping
Combine sugars, flour, oats, and cinnamon. Cut in butter until crumbly. Scatter evenly over apples.
5. Bake
Bake 20 min at 350°F, then reduce to 300°F and bake 40 min more (edges set, center slightly jiggly).
Cool 1 hr at room temp, then chill at least 5 hrs (overnight is best).
6. Serve with Caramel & Salt
Lift cheesecake out, cut into bars, drizzle generously with salted caramel, sprinkle with flaky salt, and enjoy!
Pro Tips
- Room Temp Cream Cheese = smooth, lump-free cheesecake.
- Don’t Skip the Chill – it sets the layers perfectly.
- Slice with a Warm Knife – wipe between cuts for clean edges.
Nutrition
- Calories: 420
- Protein: 6g
- Carbs: 50g
- Sugar: 33g
- Fat: 22g
- Fiber: 2g
Flavor Experiments
- Swap Granny Smith for Honeycrisp for a sweeter apple bite.
- Add a pinch of cardamom to the apples for a floral twist.
- Serve warm with a scoop of vanilla ice cream.
Make It Once, Eat It All Week
- Store in airtight container in fridge up to 5 days.
- Freeze uncut bars (without caramel) up to 2 months. Thaw in fridge overnight.
- Reheat slices in microwave 15–20 sec for a just-baked feel.
Learn From Mistakes
One time I got over-excited and added extra apples… and ended up with cheesecake soup. Stick to the measurements your crust will thank you.
FAQ
1. Can I make Salted Caramel Apple Cheesecake Bars ahead of time?
Yes! They actually taste better the next day. Chill overnight for best flavor.
2. Can I use store-bought caramel sauce?
Absolutely. Just make sure it’s thick and buttery.
3. How do I cut cheesecake bars without tearing them?
Use a hot knife, clean between slices.
4. Can I make these gluten-free?
Yes! Swap flour for a 1:1 GF baking blend.
Save this creamy, caramel-drizzled apple cheesecake bar recipe, the fall treat you’ll make again and again.
