Caramel Apple Cheesecake Bars

Yield 16 bars/squares


Shortbread Crust:

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened

Cheesecake Filling:

  • 2 (8oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp pure vanilla


  • 3 Granny Smith or Macintosh apples, peeled, cored, & cut into 1/2" or less cubes
  • 2 Tbsp sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 Tbsp lemon juice

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 tsp cinnamon
  • 1/2 cup (1 stick) butter, softened


  • 1/2 cup caramel topping for drizzling after being baked


  1. Pre-heat oven to 350*F.
  2. In a stand mixer, combine flour, brown sugar, & softened butter until it comes together (you will know when it's ready because it will be super dry & crumbly & then all of a sudden will pack together & look moist.) Press evenly into a 13x9" baking pan lightly greased with cooking spray. Bake 15-20 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with ½ cup sugar using an electric mixer at medium speed until smooth. Then add eggs, one at a time, & then add vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together cubed apples, 2 Tbsp sugar, cinnamon, nutmeg & lemon juice. Spoon apple mixture (juices & all) evenly over cream cheese mixture.
  5. For the streusel topping: Combine all ingredients in a small bowl with a fork until crumbly. Sprinkle over the top of the apples. Bake for 30-35 minutes, or until filling is set. Drizzle with caramel topping & let cool. Serve cold & enjoy!

Recipe Notes

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