These Caramel Apple Cream Cheese Bars are the ultimate fall treat. A creamy, rich cream cheese filling baked on a delicious shortbread crust blends beautifully with sweet-tart apples and topped with a delicious cinnamon crumb topping that’s drizzled with a creamy salted caramel.
Hello, friends! Today, I’m sharing a cozy and indulgent fall treat that will surely become a hit in your home-Caramel Apple Cream Cheese Bars.
Every layer of this delicious dessert is just heavenly from the delicious short bread crust to the yummy brown sugar cinnamon spiced oatmeal topping
These bars have the best of both worlds: a creamy, tangy cheesecake layer with a hint of sour cream to add extra depth, nestled on top of spiced apples and finished with a buttery crumble topping that’s drizzled with a creamy caramel sauce! It’s a perfect balance of rich and refreshing, with just the right amount of sweetness and warmth from the cinnamon.
These bars are perfect for entertaining guests at any fall gathering or simply as a treat for yourself with a warm cup of coffee. They’re sure to leave everyone asking for seconds—and the recipe, of course! Let’s dive in!
What you’ll need to make these Caramel Apple Cream Cheese Bars (Be sure to see the full printable recipe below this post.)
All-purpose flour
Light brown sugar
Cinnamon
Unsalted butter
Cream cheese
Sour cream
Granulated sugar
Eggs
Vanilla extract
Lemon juice
Granny Smith apples
Old-fashioned rolled oats oats
Caramel sauce
Parchment paper
Sweet tart Granny Smith Apples are my favorite in baking.
How to make Caramel Apple Cream Cheese Bars
Step 1: grease a 9 x13-inch baking dish. Then line it with parchment paper. I highly recommend lining your dish with parchment paper. I didn’t and if I had it would have been a breeze to lift up out of the pan and cut into bars. So don’t skip on this please. Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, mix the flour, brown sugar, and cinnamon. Using a pastry cutter or your hands, work in the cold butter until the mixture resembles coarse crumbs. 
Press this mixture firmly into the bottom of your prepared pan to form the crust. Bake for 12–15 minutes until lightly golden. Set aside to cool.
Step 2: Prepare the Cheesecake Filling
While the crust is baking, beat together the softened cream cheese and sour cream in a large bowl until smooth. Add the sugar and mix until combined. Beat in the eggs, one at a time, followed by the vanilla extract and lemon juice, if using. 
Step 3: Prepare the Cinnamon Apple Layer
Peel apples and cut into ½-inch cubes. In a small bowl, toss the sliced apples with sugar, cinnamon, nutmeg (if using), and lemon juice until well coated. Lemon juice will help keep the apples from turning brown.
Step 4: Assemble the Bars
Once the crust has cooled, pour the cream cheese mixture over the crust. 
Then layer the cubed cinnamon apples over the cream cheese mixture-spreading it out to ensure an even layer.
Step 5: Make the Crumble Topping
In a bowl, combine the oats, brown sugar, flour, and cinnamon. Using your fingers or a pastry cutter, work in the cold butter until the mixture forms pea-sized crumbs. Sprinkle this topping evenly over the cube apples.
Step 6: Bake
Place the cheesecake pan on a large sheet pan. This will keep the mixture from overflowing onto the oven. It will be a full pan so some of the filling might spill over. Bake for 40 to 45 minutes or until the edges are set and the topping is golden. The center may still have a slight jiggle, but it will firm up as it cools. Remove from the oven and allow the bars to cool completely in the pan. Once cooled, cover and store in the refrigerator.
Helpful Tips:
- Use tart apples like Granny Smith to balance the sweetness of the cheesecake layers. Their firmness also helps them hold up during baking.
- Don’t skip the sour cream in the cheesecake filling! It adds a slight tang and extra creaminess, making the filling perfectly balanced and luscious.
- Chill the bars before cutting. These bars are easier to slice if you allow them to chill in the fridge for at least 2 hours after they’ve cooled. This also enhances the flavors!
- Make it ahead: These bars taste even better the next day, making them ideal for prepping in advance of a gathering.
- Be sure to line your baking dish with parchment paper. All you’ll have to do is left them out of the pan. Makes it so much easier to cut into squares after they have cooled.
- For the best tasting caramel, use Smucker’s Simple Delight Salted Caramel Topping.
Can you freeze these Apple Caramel Cheesecake Bars?
Absolutely!! They will freeze for up to 3 months. I suggest wrapping each one of them up well with plastic wrap and freezing them in a freezer ziplock bag.
Entertaining Tips:
These bars make a great addition to any dessert table for fall gatherings, potlucks, or even Thanksgiving dinner. Set them out with an assortment of fall-themed desserts, like pecan pie or pumpkin cheesecake, and pair them with warm apple cider or a caramel latte for the ultimate autumn spread. Your guests will love the combination of textures—the creamy cheesecake, spiced apples, and buttery crumble all come together in one amazing bite.
I hope you enjoy making and sharing these Cinnamon Caramel Apple Cream Cheese Bars as much as I do. They’re a little slice of fall perfection, and I know they’ll quickly become one of your favorites.
Other recipes you will love!
White Chocolate Raspberry Cheesecake Bars
Be sure to check out my cookbook Deliciously Southern for a wonderful collection of tried and true Southern recipes.
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Thank you so much for stopping by. I’ll be back soon with more delicious recipes!
Enjoy!
Aletia
Print
Caramel Apple Cheesecake Bars
Prep Time: 15 minutes- Cook Time: 40 to 45 minutes
- Total Time: -28920270.983333 minute
Yield: 12 to 15 servings
Print Recipe
Pin RecipeDescription
These Caramel Apple Cream Cheese Bars are the ultimate fall treat, perfect for cozy autumn days and a delightful addition to any Thanksgiving spread. Layers of creamy, rich cream cheese blend beautifully with sweet-tart apples and topped with a delicious cinnamon crumb topping that’s drizzled with a creamy caramel sauce.
Ingredients
For the Crust:
1 ½ cups all-purpose flour
½ cup packed light brown sugar
½ teaspoon cinnamon
1 cup salted butter, (2-sticks) cold and cubed
For the Cheesecake Filling:
3 (8- ounce) blocks cream cheese, softened
½ cup sour cream
¾ cup plus 2 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for a bit of extra tang)
For the Cinnamon Apple Layer:
5-6 Granny Smith apples,(approximately 6 cups) peeled, cored, and cut into ½ -inch cubes
¾ cup granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoon nutmeg (optional)
2 teaspoons lemon juice
For the Crumble Topping:
1 ¼ cups rolled (old-fashioned) oats
1 ½ cups packed light brown sugar
1 ½ cups all-purpose flour (sifted and then measured)
2 teaspoons cinnamon
1 cup cold salted butter, plus 4 tablespoons ( 2 ½ sticks of butter) cubed
Garnish: ½ cup Store bought caramel sauce. (I highly recommend Smucker’s Simple Delight Salted Caramel. It the best that I have ever tasted in a store bought.
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, mix the flour, brown sugar, and cinnamon. Using a pastry cutter or your hands, work in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your prepared pan to form the crust. Bake for 12–15 minutes until lightly golden. Set aside to cool.
Step 2: Prepare the Cheesecake Filling
While the crust is baking, beat together the softened cream cheese and sour cream in a large bowl until smooth. Add the sugar and mix until combined. Beat in the eggs, one at a time, followed by the vanilla extract and lemon juice, if using.
Step 3: Prepare the Cinnamon Apple Layer
In another bowl, toss the sliced apples with sugar, cinnamon, nutmeg (if using), and lemon juice until well coated.
Step 4: Assemble the Bars
Once the crust is cooled slightly, pour the cheesecake mixture over the crust. Next, layer the cinnamon apples evenly over the crust.
Step 5: Make the Crumble Topping
In a bowl, combine the oats, brown sugar, flour, and cinnamon. Using your fingers or a pastry cutter, work in the cold butter until the mixture forms pea-sized crumbs. Sprinkle this topping evenly over the apples.
Step 6: Bake
Place baking dish on a large sheet pan. This will prevent the cheesecake mixture from spilling over into the oven while baking. Bake for 40 to 45 minutes or until the edges are set and the topping is golden. The center may still have a slight jiggle, but it will firm up as it cools. Remove from the oven and allow the bars to cool completely in the pan. Once the bars are cooled, cover and refrigerate until ready to serve. When you are ready to serve, lift the cheesecake bars out of the baking dish and cut into two inch squares. Heat the caramel sauce slightly in the microwave and drizzle individually over the cheesecake squares.
Notes
Do ahead/Freeze Tips: These cheesecake bars can be made up several days ahead. Cover with plastic and aluminum foil and store in the refrigerator. They freeze well for up to 3 months.
