Description

These salted caramel apple crisp cheesecake bars are exactly what they sound like—a buttery shortbread crust, a layer of tangy cheesecake, a generous pile of cinnamon-spiced apples, and a crunchy oat topping all drizzled with salted caramel. They’re the kind of dessert that makes you close your eyes after the first bite, and they’re easier than they have any right to be.

Ingredients

Scale

1 ½ cups all-purpose flour (spooned and leveled)
½ cup granulated sugar
½ cup unsalted butter, cold and cubed
¼ teaspoon salt
16 oz cream cheese, softened (two blocks, full-fat)
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
3 medium apples, peeled and diced (about 3 cups, Honeycrisp or Granny Smith)
¼ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
½ cup all-purpose flour
½ cup old-fashioned rolled oats (not quick oats)
½ cup packed brown sugar (light or dark)
¼ teaspoon cinnamon
¼ cup unsalted butter, melted
Pinch of salt
½ cup store-bought or homemade salted caramel sauce
Flaky sea salt for finishing (e.g., Maldon)

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with nonstick spray.
Make the crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it looks like coarse meal with some pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden around the edges. Set aside to cool slightly.
Make the cheesecake layer: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating on low speed after each just until combined. Add the vanilla and 2 tablespoons flour, mixing until just smooth. Pour the cheesecake mixture over the warm crust and spread it into an even layer.
Prepare the apple filling: In a separate bowl, toss the diced apples with ¼ cup sugar, 1 tablespoon flour, cinnamon, nutmeg, and lemon juice. Let it sit for about 5 minutes. Spoon the apple mixture evenly over the cheesecake layer.
Make the crumble topping: In a small bowl, combine ½ cup flour, ½ cup oats, ½ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Pour in the melted butter and stir with a fork until clumps form. Sprinkle the crumble evenly over the apples.
Bake at 350°F for 40-45 minutes, until the edges are bubbly and the center is mostly set with just a slight jiggle. If the topping is browning too quickly around the 30-minute mark, tent the pan loosely with foil. Let the bars cool completely in the pan on a wire rack (about 2 hours). Then refrigerate for at least 3 hours, preferably overnight.
Once the bars are fully chilled, use the parchment slings to lift the whole slab onto a cutting board. Warm the caramel sauce slightly so it’s pourable, then drizzle it over the top. Sprinkle with flaky sea salt. Slice into 12-16 bars with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip the refrigeration step—warm cheesecake bars are a mess. Use room temperature ingredients for the cheesecake layer. Cut apples evenly (½-inch dice). Don’t overmix the cheesecake to avoid cracks. Warm the caramel before drizzling. Use a sharp knife for clean slices. These bars taste even better the next day.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (based on 16 s
Calories: 385
Sugar: 29
Sodium: 280
Fat: 22
Saturated Fat: 13
Carbohydrates: 44
Fiber: 2
Protein: 6

Keywords: salted caramel, apple crisp, cheesecake bars, easy dessert, fall dessert, apple dessert, cheesecake bars, caramel apple