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Caramel apple cheesecake bars with brown sugar streusel and caramel drizzle

Caramel Apple Cheesecake Bars with Brown Sugar Streusel

Creamy caramel apple cheesecake bars made with a buttery graham cracker crust, cinnamon-spiced apples, brown sugar streusel, and a caramel drizzle. A cozy fall dessert that's perfect for Thanksgiving, parties, and family gatherings.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling & Chilling Time 3 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons light brown sugar packed
  • 1/4 teaspoon ground cinnamon
Cheesecake Filling
  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Cinnamon Apple Layer

  • 2 medium Granny Smith apples peeled, cored and diced
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
Brown Sugar Streusel
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter cold and cubed
For Serving
  • 1/3 cup caramel sauce plus more if desired

Equipment

  • 1 8×8-inch baking pan lined with parchment paper
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric mixer hand or stand mixer
  • 1 Rubber spatula
  • 1 Whisk

Method
 

1 — Prepare the pan
  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out after chilling.
2 — Make the crust
  1. Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven.
3 — Make the cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until incorporated. Mix in the vanilla extract and sour cream until smooth. Avoid overmixing.
4 — Prepare the apple layer
  1. In a separate bowl, toss the diced apples with brown sugar, cinnamon, and lemon juice until evenly coated.
5 — Make the streusel
  1. Combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and work it into the dry ingredients with your fingertips or a fork until coarse crumbs form.
6 — Assemble the bars
  1. Spread the cheesecake filling evenly over the warm crust. Scatter the cinnamon apples over the filling, then sprinkle the brown sugar streusel evenly over the top.
7 — Bake
  1. Bake at 350°F (175°C) for about 40–45 minutes, until the edges are set and the center has a slight wobble.
8 — Cool and chill
  1. Let the cheesecake bars cool completely at room temperature. Refrigerate for at least 3 hours before slicing.
9 — Slice and serve
  1. Lift the chilled bars out of the pan using the parchment paper. Slice into 16 bars, drizzle with caramel sauce, and serve.

Notes

Tip text
For clean slices: Chill the bars thoroughly before cutting and wipe the knife clean between each slice.
Apple choice: Granny Smith apples work especially well because their tart flavor balances the sweet caramel and creamy cheesecake.
Don't overmix: Once the eggs are added, mix the cheesecake filling only until combined. Overmixing can incorporate too much air into the batter.
Storage: Store the bars in an airtight container in the refrigerator for up to 4 days.
Serving tip: Add the caramel drizzle just before serving for the best appearance and texture.