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Best Caramel Apple Crisp Cheesecake Bars: Easy Fall Dessert

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These caramel apple crisp cheesecake bars combine a buttery shortbread crust, creamy cheesecake, tender cinnamon apples, and a crunchy oat topping, all finished with a caramel drizzle. They’re the perfect fall dessert that’s easier than apple pie and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 tablespoons all-purpose flour
  • 3 medium apples (Honeycrisp, Granny Smith, or Fuji), peeled, cored, and diced into ½-inch pieces (about 3 cups)
  • 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 rolled oats (old-fashioned)
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup caramel sauce (store-bought or homemade)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Make the shortbread crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add ½ cup cold butter cubes. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse meal with some pea-sized butter chunks. Press firmly into prepared pan. Bake for 15 minutes until edges are lightly golden. Set aside to cool.
  3. Prepare the apple filling: In a bowl, toss diced apples with ¼ cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice. Let sit while making cheesecake layer.
  4. Make the cheesecake layer: In a large bowl, beat 16 ounces softened cream cheese and ½ cup sugar until smooth (about 2 minutes). Add eggs one at a time, beating on low after each. Mix in 1 teaspoon vanilla and 2 tablespoons flour until smooth. Do not overmix.
  5. Assemble layers: Pour cheesecake mixture over cooled crust and spread evenly. Spoon apple filling over cheesecake layer without pressing down.
  6. Make the crisp topping: In a small bowl, combine ½ cup flour, ½ cup oats, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup cold butter cubes and cut in until mixture resembles crumbly wet sand with some larger clumps. Sprinkle evenly over apples.
  7. Bake at 350°F (175°C) for 40-45 minutes, until edges are set and center has a slight jiggle. Tent with foil if topping browns too quickly.
  8. Cool completely on a wire rack (about 2 hours), then refrigerate for at least 4 hours, preferably overnight.
  9. Once chilled, lift bars out using parchment handles. Warm caramel sauce slightly. Cut into squares, drizzle with caramel, and sprinkle with flaky sea salt if desired.

Notes

Use block-style cream cheese, not spreadable. Honeycrisp apples are recommended. Chill time is crucial for clean slices. Bars taste better the next day. For gluten-free, use 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use plant-based cream cheese and butter.

Nutrition

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

Find it online: https://bakebeam.com/best-caramel-apple-crisp-cheesecake-bars-easy-fall-dessert/