Caramel Apple Cheesecake Bars

This caramel apple cheesecake bars recipe is a wonderful way to bring cozy fall flavors into your kitchen any time of year. The rich, creamy cheesecake blends effortlessly with bubbly, spiced apples and a buttery crumb base to create a dessert that always feels like a special treat yet is simple enough for a home baker.

I baked these after picking apples at a local orchard and now they are my go-to for gatherings when I want something impressive but not fussy.

Ingredients

• Digestive biscuits: Create a crisp, lightly sweet base—choose buttery crackers for best texture
• Melted unsalted butter: Binds the base and topping, ensuring richness without overpowering salt
• Full-fat cream cheese: Brings the creamy, tangy heart of the cheesecake—room temperature helps it mix smoothly
• Granulated sugar: Balances sweetness, it is split between topping, filling, and crumble
• Vanilla extract: Adds warmth and enhances all the other flavors, so opt for pure vanilla
• Granny Smith apples: Provide tartness and hold their shape well during baking—always peel and core carefully
• Lemon zest: Brightens the apple mixture with fresh citrus notes
• Ground cinnamon and nutmeg: Offer classic warming spice essential to the flavor profile—freshly ground if possible
• Plain flour: Helps hold the crumbly topping together; scoop it lightly to avoid dense results
• Demerara sugar: Contributes crunch and a slight caramel flavor to the crumb topping
• Chilled cubed butter: Folded into the topping makes it wonderfully crisp and flaky
• Caramel sauce: On top adds a luxurious finish—choose a thick sauce that isn't too sweet for balance

Instructions

Preheat The Oven:

Preheat your oven to 160 degrees Celsius with the fan setting to ensure even baking. Grease an 8 by 8-inch baking pan lightly and line it with baking paper making sure the paper hangs over all sides for easy removal later.

Prepare The Crust:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly combined. Press this mixture firmly into the bottom of your prepared pan creating an even layer. This base will set as it bakes providing structure.

Cook The Apple Filling:

In a skillet over medium heat add the chopped peeled apples, granulated sugar, lemon zest, cinnamon, and nutmeg. Cook gently stirring often for about 8 to 10 minutes or until the apples are tender but still hold some shape and the sugar has dissolved into a syrupy glaze.

Make The Cheesecake Batter:

Using a mixer beat the room temperature cream cheese until smooth and fluffy. Gradually add the sugar and salt continuing to beat until completely combined. Mix in the vanilla extract. Add the eggs one at a time beating gently after each, just until incorporated. Overmixing can cause cracks so handle with care.

Assemble The Layers:

Spread half of the cheesecake batter over the cooled biscuit crust evenly. Spoon the cooked apple mixture on top smoothing it out carefully. Dollop and spread the remaining cheesecake batter over the apples creating a full cover.

Prepare The Crumb Topping:

Combine the plain flour, cinnamon, demerara sugar, and granulated sugar in a bowl. Cut chilled diced butter into the dry ingredients using your fingertips or a pastry blender until the topping looks like coarse crumbs. Sprinkle this over the cheesecake layer making sure to cover completely.

Bake And Cool:

Place the baking pan on the middle rack of your oven and bake for about 50 minutes. The topping should be golden and the filling set but slightly wobbly in the center. Remove from oven and allow the bars to cool in the pan on a wire rack for at least 1 hour before chilling in the fridge for 3 to 4 hours to fully set.

Add The Caramel Finish:

After chilling drizzle the bars generously with caramel sauce and cut into 12 squares using a sharp knife warmed under hot water for clean slices.

Baking these became a family tradition that reminds me of cozy afternoons spent making memories in the kitchen.

Storage tips

Store any leftovers in an airtight container in the fridge for up to four days. If you want to keep them longer wrap them tightly and freeze for up to three months. When ready to eat thaw overnight in the refrigerator and add a fresh drizzle of caramel sauce before serving.

Ingredient swaps

Try using shortbread cookies instead of digestive biscuits for a richer crust. If you want a lighter touch swap half the cream cheese for Greek yogurt but note this will change the texture slightly. Pears make a lovely substitute for apples when in season and add extra sweetness.

Serving ideas

These bars are amazing served slightly chilled or at room temperature alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream. A sprinkle of toasted pecans on top adds delightful crunch and pairs well with the caramel.

Enjoy these bars as a comforting seasonal treat that impresses without fuss and delights with every bite.

Frequently Asked Recipe Questions

→ What type of apples work best for these bars?

Firm, tart apples like Granny Smith provide a nice balance of flavor and hold their texture well during baking.

→ Can I prepare the base in advance?

Yes, the biscuit base can be pressed into the pan and chilled before adding the filling to save time later.

→ How do I prevent the apple topping from getting soggy?

Ensure apples are chopped evenly and cooked with spices before layering; this helps reduce excess moisture.

→ What’s the best way to cut the bars cleanly?

Use a sharp knife wiped between cuts and chill the bars before slicing to keep edges neat.

→ Can the bars be stored and for how long?

Store in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.