Decadent Caramel Apple Cheesecake Bars with Oat Crumb Topping

Indulge in the ultimate fall dessert with these Decadent Caramel Apple Cheesecake Bars! Featuring a buttery graham cracker crust, a luscious creamy cheesecake filling, tender spiced apples, and a crunchy oat crumb topping, these bars are finished with a generous drizzle of warm caramel sauce for an irresistible treat that’s perfect for sharing.

Ingredients

• 24 oz (680g) full-fat cream cheese, softened at room temperature
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 2 tsp (10ml) pure vanilla extract
• 2 cups (200g) graham cracker crumbs, finely crushed
• ½ cup (113g) unsalted butter, melted
• 4 medium fresh baking apples, such as Granny Smith or Honeycrisp, about 4 cups diced
• ½ cup (100g) light brown sugar, packed
• 1 tsp (5g) ground cinnamon
• ½ cup (60g) all-purpose flour
• ½ cup (45g) rolled oats, old-fashioned
• ½ cup (120ml) caramel sauce, store-bought or homemade, warmed for serving

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the 2 cups (200g) of finely crushed graham cracker crumbs with 2 tablespoons of granulated sugar and the ½ cup (113g) of melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking pan, using the back of a spoon or your knuckles to compact it well. Bake for 10 minutes until lightly golden and fragrant. Remove from oven and set aside to cool slightly while you prepare the filling.
2. Craft the Cheesecake Filling: In a large mixing bowl, using an electric mixer, beat the 24 oz (680g) of softened cream cheese with 1 cup (200g) of granulated sugar on medium speed until the mixture is smooth, light, and creamy, with no lumps, about 2-3 minutes. Scrape down the sides of the bowl. Beat in the 3 large room temperature eggs one at a time, mixing only until just combined after each addition; overmixing eggs can introduce too much air, leading to cracks. Finally, stir in the 2 tsp (10ml) of pure vanilla extract. Pour this smooth cheesecake batter evenly over the slightly cooled, pre-baked graham cracker crust, gently spreading to the edges with a spatula.
3. Layer the Spiced Apples: In a medium saucepan, melt 1 tablespoon of butter over medium heat until shimmering. Add the 4 cups of diced baking apples, ½ cup (100g) of packed light brown sugar, and 1 tsp (5g) of ground cinnamon. Sauté for 5-7 minutes, stirring occasionally, until the apples are tender-crisp but still retain their shape and have slightly softened – avoid making them mushy. Spoon this fragrant apple mixture evenly over the cheesecake layer.
4. Assemble the Crumb Topping: In a separate medium bowl, combine the ½ cup (60g) of all-purpose flour, ½ cup (45g) of old-fashioned rolled oats, ¼ cup (50g) of packed light brown sugar, and 2 tablespoons of melted unsalted butter. Use your fingertips to mix and rub the ingredients together until coarse, clumpy crumbs form. Sprinkle this delicious crumb topping generously and evenly over the spiced apple layer.
5. Bake to Perfection: Carefully return the pan to the preheated 350°F (175°C) oven. Bake for 40-50 minutes, or until the edges of the cheesecake appear set and slightly golden, while the center still exhibits a slight jiggle when the pan is gently shaken. This slight jiggle indicates perfect doneness, as the cheesecake will continue to set as it cools.
6. Cool and Chill Thoroughly: Once baked, remove the pan from the oven and let the bars cool completely on a wire rack at room temperature for at least 1-2 hours. Cooling slowly prevents cracking. Once completely cooled, cover the pan loosely with plastic wrap or foil and refrigerate for a minimum of 4 hours, or ideally overnight, until the cheesecake is thoroughly firm and perfectly set. Rushing this step will result in a messy slice.
7. The Finishing Touch: Just before serving, cut the chilled bars into squares. Then, generously drizzle about ½ cup (120ml) of warmed caramel sauce over the entire pan or individual bars. For an optional gourmet touch, a tiny sprinkle of flaky sea salt can enhance the caramel’s flavor.

Why You’ll Love It

These Caramel Apple Cheesecake Bars are an absolute showstopper, combining the best of fall’s flavors with a classic creamy dessert. The contrasting textures of the crisp graham crust, smooth cheesecake, tender apples, and crunchy oat topping, all enveloped in a rich caramel embrace, create a truly unforgettable experience. They’re perfect for holidays, gatherings, or just a comforting treat at home, offering a sophisticated taste with a comforting, familiar appeal.

Pro Tips

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This is crucial for a smooth, lump-free cheesecake batter that incorporates air evenly, preventing cracks during baking.
• Don’t Overmix: After adding the eggs, mix just until combined. Overmixing introduces too much air, which expands in the oven and then collapses, causing cracks in the cheesecake.
• Cooling is Key: Do not rush the cooling and chilling process. Gradual cooling on a wire rack and extended refrigeration are essential for the cheesecake to fully set, ensuring clean, firm slices.
• Dice Apples Uniformly: Aim for consistently sized apple pieces (about ½-inch dice) so they cook evenly and have a pleasant texture in every bite.
• Warm Caramel: Warm your caramel sauce slightly before drizzling. It will flow more smoothly and distribute beautifully over the bars.

Serving Suggestions

These decadent Caramel Apple Cheesecake Bars are fantastic on their own, but they also pair wonderfully with a few simple additions. Serve them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra layer of indulgence. A sprinkle of toasted pecans or walnuts would add another textural dimension, or a light dusting of powdered sugar can provide an elegant finish. They’re perfect with a hot cup of coffee, cider, or tea after a meal.

Yields: 1 (9×13-inch) pan, 16 servings
Prep time: 35 minutes
Cook time: 70 minutes
Chill time: 4 hours or overnight

FAQs

Can I use different types of apples for these bars?

Yes, you can! While Granny Smith offers a lovely tart contrast and Honeycrisp holds its shape well, other firm baking apples like Fuji, Gala, or Braeburn would also work beautifully. Avoid very soft apples that might turn mushy.

How do I store leftover Caramel Apple Cheesecake Bars?

Store any leftover bars covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Ensure they are kept cold to maintain freshness and texture.

Can I freeze Caramel Apple Cheesecake Bars?

Absolutely! Once completely chilled and set, cut the bars into individual servings. Wrap each bar tightly in plastic wrap, then place them in an airtight freezer-safe container for up to 1-2 months. Thaw in the refrigerator overnight before serving, then drizzle with fresh caramel.

What if my cheesecake cracks during baking or cooling?

Cracks often occur from overmixing eggs, baking at too high a temperature, or cooling too rapidly. While not ideal, a crack doesn’t affect the taste! The apple and crumb topping, plus the caramel drizzle, will beautifully conceal any imperfections.

Can I make my own caramel sauce for this recipe?

Yes, using homemade caramel sauce will elevate these bars even further! Just ensure it’s a quality, thick caramel that sets nicely. Alternatively, a good store-bought caramel works perfectly for convenience.

How can I tell if the cheesecake is fully baked?

The edges of the cheesecake should appear set and lightly golden, while the very center (about 2-3 inches) should still have a slight wobble or jiggle when the pan is gently nudged. It will firm up completely as it cools and chills.

What size pan is best for this recipe?

A standard 9×13-inch (23×33 cm) baking pan is ideal for these bars, yielding a good thickness for both the crust and the cheesecake layer. Ensure it’s a sturdy metal pan for even baking.

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