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Caramel Apple Cheesecake Bars with Streusel Topping

Caramel apple cheesecake bars bake over a buttery graham cracker crust with cinnamon apples and a crumbly oat streusel topping. Chill the bars until set, then finish with a drizzle of warm caramel sauce.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling and chilling 5 hours 10 minutes
Total Time 6 hours 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 2 cups graham cracker crumbs
  • 1 cup unsalted butter divided (1/2 cup melted for the crust and 1/2 cup cold, cut into small cubes for the streusel)
cheesecake filling
  • 3 block (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
apples
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
  • 1 tsp ground cinnamon
streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
topping
  • 0.5 cup caramel sauce

Equipment

  • 1 9x13-inch baking pan
  • 1 hand mixer
  • 1 microwave

Method
 

Prepare the pan
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Line the pan with parchment paper, leaving overhang on two sides.
Make the crust
  1. Stir the graham cracker crumbs with 1/2 cup melted butter in a medium bowl until evenly moistened.
  2. Press the mixture firmly into an even layer in the prepared pan.
  3. Bake for 8–10 minutes.
  4. Cool the crust for 10 minutes.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar in a large bowl with a hand mixer on medium speed until smooth.
  2. Beat in the eggs one at a time.
  3. Mix in the vanilla just until combined.
  4. Spread the filling evenly over the cooled crust.
Add the apples and streusel
  1. Toss the apples with the cinnamon.
  2. Scatter the apples evenly over the filling.
  3. Combine the flour, oats, and brown sugar in a medium bowl.
  4. Cut in the reserved 1/2 cup cold butter with your fingertips until the mixture forms coarse crumbs with some pea-size pieces.
  5. Scatter the streusel evenly over the apples.
Bake and finish
  1. Bake for 40–45 minutes, until the edges are set and the center reaches 160°F.
  2. Cool completely in the pan on a wire rack, about 1 hour.
  3. Refrigerate for at least 4 hours.
  4. Warm the caramel sauce in a microwave-safe bowl in 10-second bursts until pourable.
  5. Drizzle the caramel sauce over the chilled bars.
  6. Lift the bars from the pan using the parchment overhang.
  7. Cut into 24 pieces.

Notes

For neat slices, chill the bars thoroughly and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; they can be frozen. For a gluten-free variation, use gluten-free graham cracker crumbs and a gluten-free all-purpose flour blend.