Salted Caramel Apple Cheesecake Bars
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These Salted Caramel Apple Cheesecake Bars are the perfect fall dessert with layers of creamy cheesecake, spiced apples, and a buttery streusel topping. A drizzle of salted caramel makes them unforgettable. Make them ahead and serve for Thanksgiving, fall parties, or cozy evenings at home.
If you’re searching for the ultimate fall apple dessert, you may have just found it with these Salted Caramel Cheesecake Bars. Of all the desserts I’ve made and shared this year, I can honestly say these are my favorite. I know that might sound like a bold statement, but I truly mean it. Creamy cheesecake, layers of fresh apples, a buttery crumble topping, and a drizzle of salted caramel come together in one unforgettable treat. It’s the perfect blend of flavors, spices, and textures that feel like pure magic.
Before we dive in, I want to give a quick shout-out to Bake from Scratch for inspiring this recipe. Their magazine is filled with so many tempting ideas, and I often find myself wanting to bake everything I see in its pages.
Now, I’ll admit this recipe has more steps than some, but don’t let that scare you off. The process is straightforward, and the payoff is worth every bit of effort. The results are absolutely delicious and a real showstopper for fall. If you’re looking for a seasonal dessert to impress, these bars are the perfect choice. Let’s jump into the details and get baking.
Why You’ll Love This Recipe
- It’s the ultimate fall dessert. Apples, cheesecake, streusel, and caramel come together in one pan to create a dessert that feels both indulgent and comforting.
- The flavors and textures are perfectly balanced. You get the creaminess of cheesecake, the warmth of spiced apples, the crunch of a buttery crumble, and the sweet finish of caramel. It’s a combination that feels classic yet exciting every time you taste it.
- They can be made ahead of time. Since they need to chill before serving, you can prepare them the night before, making entertaining stress-free!
Looking for more fall-inspired apple recipes? You’re in luck because I have them! Check out this collection of my best apple dessert recipes for fall. I know you’ll find a few new favorites.
Ingredients
Before we begin, let’s review the ingredients you’ll need for this apple cheesecake recipe. I’ll walk you through what I used below.
- Unsalted butter – Creates a rich, buttery crust and adds flavor to the crumb topping.
- Light brown sugar – Adds sweetness and a subtle molasses flavor that pairs beautifully with the apples.
- All-purpose flour – The base for the crust and crumb topping, giving structure and stability.
- Kosher salt – Enhances flavor and balances the sweetness in both the crust and topping.
- Apples – Fresh, diced apples provide sweetness, tartness, and texture; Honeycrisp or Pink Lady are great choices.
- Granulated sugar – Sweetens the apple filling and cheesecake layer without overpowering the other flavors.
- Ground cinnamon – A warm spice that highlights the apples and gives the dessert its cozy fall flavor.
- Apple pie spice – A blend of spices like cinnamon, nutmeg, and allspice that deepens the apple flavor.
- Cream cheese – The star of the cheesecake layer, providing creaminess and tang.
- Eggs – Help bind the cheesecake filling and give it a smooth, custard-like texture.
- Vanilla extract – Adds depth and a subtle sweetness to the cheesecake.
- Old-fashioned oats – Bring a chewy texture and rustic flavor to the crumb topping.
- Chopped pecans – Add a nutty crunch to the topping and complement the apples and caramel.
- Salted caramel sauce – Drizzled on top for a sweet, salty finish that ties everything together. I highly recommend this store-bought variety. Just give it a quick warm-up in the microwave before serving.
How To Make
And with that, we’re ready to make and bake these Salted Caramel Cheesecake Bars. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 350°F. Line a 13×9-inch baking pan with foil, leaving some extra over the edges to use as handles later. Lightly coat the foil with baking spray.
- To make the crust, beat the butter and brown sugar in a stand mixer until smooth and creamy, about two to three minutes. Add the flour and salt, mixing on low speed until just combined. Press evenly into the prepared pan. Bake for about 18 minutes or until the crust is lightly golden. Let cool completely.
- While the crust cools, prepare the apples. In a large bowl, stir together the diced apples, ½ cup sugar, cinnamon, and apple pie spice. Let the mixture sit for 45 minutes to an hour so the apples release their juices. Drain well and set aside.
- For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in the stand mixer until smooth and fluffy, about two to three minutes. Spread evenly over the cooled crust. Top with the drained apples, spreading them out gently.
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- For the topping, stir together the flour, brown sugar, oats, salt, cinnamon, and apple pie spice. Cut in the butter with a fork until crumbly. Mix in the pecans and sprinkle evenly over the apples.
- Bake for about 45 minutes or until the center is set. Cool completely on a wire rack, then refrigerate at least four hours or overnight.
- Using the foil handles, lift the bars from the pan and cut into squares. Drizzle with salted caramel sauce just before serving.
I’m warning you. Be prepared. These are an absolute fall indulgence. I know you’re going to love them as much as I do.
Frequently Asked Questions
What can I use if I don’t have apple pie spice?
You can easily make your own apple pie spice with ingredients you probably already have in your pantry. Mix together 4 parts ground cinnamon, 1 part ground nutmeg, and 1 part ground allspice. If you’d like, you can also add a little ground ginger or cardamom for extra warmth. Store the blend in a small jar and use it as you would store-bought apple pie spice.
How should I store these cheesecake bars?
Once baked and cooled, keep the bars covered in the refrigerator. They’ll stay fresh for about four to five days. Wait to drizzle on the caramel until serving so the topping doesn’t get soggy.
Can I freeze these Salted Caramel Apple Cheesecake Bars?
Yes. After baking and cooling, cut into squares and wrap tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to two months. Thaw in the refrigerator overnight before serving, and add the caramel topping at the end.
More Fall Apple Recipes You’ll Love
- Easy Apple Snack Cake
- Salted Caramel Apple Hand Pies
- Apple Streusel Cake
- Caramel Apple Muffins
- Fresh Apple Cake
- Applesauce Cupcakes
If you’re ready to welcome the season with something sweet, I can’t recommend these Salted Caramel Apple Cheesecake Bars enough. They’ve quickly become one of my all-time favorites, and I hope they’ll earn a spot on your fall baking list too. Once you give this recipe a try (because I know you’re going to), I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Salted Caramel Cheesecake Bars
Ingredients
Crust:
- 1 cup unsalted butter softened
- ⅔ cup packed light brown sugar
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
Apple Layer:
- 8 cups peeled and finely diced apples I like Honeycrisp
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice
Cheesecake Layer:
- 3 packages (8 ounces each) cream cheese softened
- ¾ cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
Topping:
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup old-fashioned oats
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice
- ½ cup unsalted butter softened
- ¾ cup chopped pecans
For Serving:
- Salted caramel sauce
Instructions
- Preheat your oven to 350°F. Line a 13×9-inch baking pan with foil, leaving some extra over the edges to use as handles later. Lightly coat the foil with baking spray.
- To make the crust, beat the butter and brown sugar in a stand mixer until smooth and creamy, about two to three minutes. Add the flour and salt, mixing on low speed until just combined. Press evenly into the prepared pan. Bake for about 18 minutes or until the crust is lightly golden. Let cool completely.
- While the crust cools, prepare the apples. In a large bowl, stir together the diced apples, ½ cup sugar, cinnamon, and apple pie spice. Let the mixture sit for 45 minutes to an hour so the apples release their juices. Drain well and set aside.
- For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in the stand mixer until smooth and fluffy, about two to three minutes. Spread evenly over the cooled crust. Top with the drained apples, spreading them out gently.
- For the topping, stir together the flour, brown sugar, oats, salt, cinnamon, and apple pie spice. Cut in the butter with a fork until crumbly. Mix in the pecans and sprinkle evenly over the apples.
- Bake for about 45 minutes, or until the center is set. Cool completely on a wire rack, then refrigerate at least four hours or overnight.
- Using the foil handles, lift the bars from the pan and cut into squares. Drizzle with salted caramel sauce just before serving.