Caramel Apple Cheesecake Bars – Sweet, Creamy & Cozy.

These bars are essentially “Autumn in a pan.” They combine the buttery crunch of a shortbread crust, the silkiness of a New York cheesecake, and the rustic, spiced texture of an apple crumble.¹ Topped with a generous drizzle of salted caramel, they offer a “cozy” flavor profile that balances tart fruit with rich dairy.²+1

The Layered Architecture

Success in a multi-layer bar is all about structural integrity. Each layer must be set enough to support the one above it without becoming a single “mushy” mass.

Layer	Component	Flavor Profile
Foundation	Shortbread Crust	Buttery, crisp, and salty-sweet.
The Body	Vanilla Cheesecake	Tangy, smooth, and velvety.
The Fruit	Spiced Cinnamon Apples	Tart (Granny Smith) and aromatic.
The Crown	Oat Streusel	Crunchy, brown-sugar forward.
The Finish	Salted Caramel	Sticky, rich, and deeply decadent.

Ingredients

The Shortbread Crust

2 cups All-Purpose Flour.
1/2 cup Brown Sugar (packed).
3/4 cup (170g) Unsalted Butter: Cold and cubed.

The Cheesecake Filling

16 oz (2 blocks) Full-Fat Cream Cheese: Softened.
1/2 cup Granulated Sugar.
2 Large Eggs: Room temperature.
1 tsp Vanilla Bean Paste.
1/4 cup Sour Cream.

The Apple Topping & Streusel

3 Large Granny Smith Apples: Peeled and finely diced.³
2 tsp Cinnamon + 1/4 tsp Nutmeg.
Streusel: 1/2 cup Oats, 1/2 cup Flour, 1/2 cup Brown Sugar, 1/4 cup Butter (melted).

Instructions

1. The Par-Bake (The Base)

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Line a 9×9 inch square pan with parchment paper.

In a food processor (or using a pastry cutter), pulse the flour, brown sugar, and cold butter until it looks like coarse crumbs.
Press the mixture firmly into the bottom of the pan. Bake for 15 minutes.

2. The Creamy Center

While the crust bakes, beat the cream cheese and sugar on medium speed until no lumps remain.

Add the eggs one at a time, followed by the vanilla and sour cream.
The Low-Air Rule: Mix on low speed once the eggs are in. If you whip too much air into the cheesecake, it will puff and crack. Pour this over the warm crust.

3. The Spiced Apples

In a small bowl, toss the diced apples with the cinnamon and nutmeg.

Spread the apples evenly over the cheesecake batter. The apples should be diced small (about 1/2 inch) so they soften at the same rate the cheesecake sets.

4. The Streusel Finish

Mix the oats, flour, brown sugar, and melted butter until “clumpy.” Sprinkle this over the apple layer.

The Bake: Bake for 40–45 minutes. The cheesecake should be mostly set but have a slight wobble in the very center.

5. The Chill & Drizzle

Let the bars cool to room temperature, then refrigerate for at least 4 hours.

The Serve: Once chilled, lift the bars out of the pan using the parchment paper. Slice into squares and drizzle generously with salted caramel sauce just before serving.

Culinary Tips for Success

Apple Choice: Use Granny Smith or Honeycrisp. Soft apples like McIntosh will turn into applesauce during the 45-minute bake, whereas tart, firm apples maintain their shape and provide a necessary “bite.”⁴
Room Temperature Ingredients: This is the most common cheesecake error. If your cream cheese isn’t soft, the bars will be “chunky” rather than “creamy.”
Preventing Soggy Crust: Par-baking the shortbread (Step 1) creates a moisture barrier. If you pour the batter onto raw dough, the bottom will stay gummy.

FAQ

Can I make these in a 9×13 pan?

Yes, but you should increase the ingredients by 50% (or double them for very thick bars). The baking time will likely remain similar, but check for that “wobble” at the 40-minute mark.

How do I store them?

Store in an airtight container in the fridge for up to 5 days. These bars actually taste better on day two as the apple spices infuse into the cheesecake.

Can I use canned apple pie filling?

You can, but it is much sweeter and contains “gel” that can make the cheesecake messy. If you use canned, omit the extra sugar and spices from the apple step.

Would you like me to find a recipe for “Homemade Salted Caramel Sauce” to give these bars an extra layer of gourmet flavor?