Caramel Apple Cheesecake Bars Recipe – Easy Fall Dessert with Graham Cracker Crust

The first time I baked caramel apple cheesecake bars with graham cracker crust, my kitchen smelled like an autumn festival—cinnamon, bubbling caramel, and sweet apples swirling together. Honestly, I didn’t even wait for them to cool before sneaking a bite! There’s something magical about the way crisp apples and creamy cheesecake come together, especially with that buttery graham cracker base. I’ve always been a sucker for anything apple-based once the leaves start turning. These bars are like a mashup of apple pie and cheesecake—plus a drizzle of caramel that makes them completely irresistible.

I discovered this recipe during a cozy fall weekend, searching for a dessert that would wow my family without eating up my entire afternoon. You know how some recipes seem complicated for no good reason? Well, this one is refreshingly simple and forgiving. The graham cracker crust gives it a nostalgic crunch, and the cheesecake layer is so smooth you’ll want to lick the spoon (guilty as charged). The apples get soft and caramelized, and the final drizzle of gooey caramel sends it over the top.

Caramel apple cheesecake bars are now my go-to when I need a crowd-pleaser that feels special but doesn’t require fancy skills or equipment. It’s perfect for busy parents, college students, or anyone craving a little comfort food magic. I’ve tested this recipe more times than I can count—tweaking the crust, fussing with the apple layer, and even playing with different caramels. From backyard parties to quiet nights in, these bars never last long. So, if you’re looking for a fall dessert that delivers big flavor and even bigger smiles, these caramel apple cheesecake bars with graham cracker crust are going to be your new favorite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour (plus cooling), these bars don’t tie you to the kitchen all day.
• Simple Ingredients: All you need are pantry basics—graham crackers, cream cheese, apples, butter, sugar, and caramel sauce.
• Perfect for Any Occasion: Ideal for fall potlucks, holiday gatherings, or a sweet family treat on a chilly evening.
• Crowd-Pleaser: Kids gobble these up, and adults always ask for the recipe. I’ve had neighbors knock at my door after tasting one!
• Unbelievably Delicious: The combo of tangy cheesecake, warm apples, and buttery crust is pure comfort food bliss.

What sets these caramel apple cheesecake bars apart? For starters, I blend the cream cheese until ultra-smooth, guaranteeing every bite is creamy. The graham cracker crust is slightly thicker for extra crunch, and the apple layer is seasoned just right—never overpowering, just enough cinnamon to make you think of fall sweaters and bonfires. The caramel drizzle isn’t just for show; it seeps into the apples and cheesecake, making every bite gooey and satisfying.

If you love classic fall flavors but want something easier than pie, this recipe nails it. It’s comforting, decadent, and feels a little fancy without any hassle. I’ve made these for family dinners, teacher appreciation lunches, and late-night snacks. Every single time, someone asks for seconds. There’s just something about the layers—the tang of cream cheese, the crunch of graham, the sweet apples, and sticky caramel—that makes you close your eyes and smile. Trust me, once you try these bars, you’ll want to make them all season long.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples—no weird specialty items here.

• For the Graham Cracker Crust:
  • 2 cups (200g) graham cracker crumbs (about 14 full sheets; Honey Maid is my favorite for texture)
  • 1/2 cup (115g) unsalted butter, melted (adds richness and binds the crust)
  • 1/4 cup (50g) granulated sugar (just enough to sweeten the base)
  • Pinch of salt (balances the sweetness)
• For the Cheesecake Layer:
  • 16 oz (450g) cream cheese, softened (full-fat for best results—Philadelphia works wonders)
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
• For the Apple Layer:
  • 2 medium apples, peeled, cored, diced (about 2 cups; Granny Smith for tartness, or Honeycrisp for sweetness)
  • 2 tbsp (25g) brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional, adds warmth)
  • 1 tbsp (15g) all-purpose flour (helps thicken the apple juices)
• For the Caramel Drizzle:
  • 1/2 cup (120ml) caramel sauce (store-bought or homemade; I’ve used Smucker’s and also made my own with heavy cream and sugar)

Substitutions & Notes:
– Swap graham crackers for digestive biscuits if you’re outside the US.
– Use gluten-free graham crackers for a gluten-free version.
– Dairy-free cream cheese works too, but the texture will be a little less creamy.
– If you’re out of nutmeg, just skip it—cinnamon does the heavy lifting.
– For apples, mix varieties for a layered flavor (I sometimes use one tart, one sweet).
– Homemade caramel sauce is lovely, but store-bought keeps things easy. Just make sure it’s thick enough to drizzle.

All of these ingredients come together for a dessert that’s comforting, sweet, and just a little bit indulgent. Nothing fancy—just good, honest flavors.

Equipment Needed

• 9×13 inch (23x33cm) baking pan – Glass or metal both work, but I prefer glass for even baking.
• Mixing bowls – At least two, one for the crust and one for the filling.
• Electric mixer or stand mixer – Makes the cheesecake layer super smooth, though you can use a whisk and some elbow grease.
• Rubber spatula – For scraping the bowl and smoothing layers.
• Measuring cups and spoons – Accuracy matters, especially for the crust!
• Parchment paper (optional) – Helps with easy removal and slicing.
• Sharp knife – For chopping apples and slicing finished bars.
• Small saucepan (if making homemade caramel sauce). You can use a microwave if making quick caramel.

I’ve made these bars in both glass and metal pans; glass browns the crust a little slower, so keep an eye out. If you don’t have a mixer, just beat the cream cheese really well by hand. For budget-friendly options, dollar store measuring cups do the trick—just double check the markings. As for maintenance, rinse your mixer paddles right after use to avoid caked-on batter (learned that one the hard way!).

Preparation Method

1. Prep the Pan: Line a 9×13 inch (23x33cm) baking pan with parchment paper, leaving a slight overhang for easy removal. Preheat oven to 350°F (175°C).
2. Make the Graham Cracker Crust: In a large bowl, combine 2 cups (200g) graham cracker crumbs, 1/2 cup (115g) melted butter, 1/4 cup (50g) sugar, and a pinch of salt. Mix until the crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. (Tip: Use the bottom of a measuring cup to get a smooth, compact crust.)
   Bake for 10 minutes, then let cool while you prepare the filling.
3. Prepare the Apple Layer: Peel, core, and dice 2 medium apples (about 2 cups/240g). In a bowl, toss apples with 2 tbsp (25g) brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg (optional), and 1 tbsp (15g) flour. The mixture should look slightly sticky and smell like apple pie.
4. Mix the Cheesecake Filling: In a mixing bowl, beat 16 oz (450g) cream cheese until smooth, about 2 minutes. Add 2/3 cup (135g) sugar and beat until creamy. Add 2 eggs, one at a time, mixing well after each. Stir in 1 tsp vanilla extract. The batter should be silky, with no lumps. (If lumps remain, keep beating—room temperature cream cheese is key!)
5. Assemble the Bars: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Sprinkle the apple mixture evenly over the cheesecake layer. Some apples will sink a little—that’s perfect.
6. Bake: Bake at 350°F (175°C) for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center. If apples start browning too fast, loosely cover with foil for the last 10 minutes. (Oven times can vary; mine usually finishes at 38 minutes.)
7. Cool & Drizzle: Remove from oven and let cool to room temperature, about 1 hour. (Don’t rush this—warm bars fall apart!) Drizzle 1/2 cup (120ml) caramel sauce over the cooled bars. Use a spoon to spread if needed.
8. Chill & Slice: Refrigerate for at least 2 hours, or until fully set. Use the parchment overhang to lift bars from the pan. Slice with a sharp knife—wipe between cuts for neat edges.

Troubleshooting:
– If the crust crumbles, press harder or add a bit more melted butter.
– Lumpy cheesecake? Beat longer and use room temp ingredients.
– Apples too watery? Make sure to toss with flour for thickening.
Sensory cues: Crust should smell toasty and buttery, cheesecake should be pale and creamy, apples golden and tender. Bars set when gently pressed in the center but still a bit springy.

Efficiency tip: Prep apples while the crust bakes. Clean as you go—you’ll thank yourself later!

Cooking Tips & Techniques

After making these caramel apple cheesecake bars with graham cracker crust a dozen different ways, I’ve learned a few tricks for getting them just right. First—always use room temperature cream cheese. If you try to mix cold cream cheese, it’ll get lumpy (trust me, I’ve tried to rush it and regretted it every time). If you want extra smoothness, sift the sugar before mixing it in.

When pressing the graham cracker crust, use a measuring cup to get an even, tightly packed layer. If the crust is too loose, it’ll crumble when you slice the bars. I’ve found that slightly thicker crust holds up better and gives more crunch. For the apple layer, dice the apples pretty small; big chunks don’t cook as evenly and can make the bars soggy.

If you notice your apples releasing too much juice, add a tiny bit more flour to the mix. And don’t skip chilling the bars—cutting them while warm is a recipe for disaster (learned that one after a late-night baking session when patience was not my strong suit). For multitasking, prep the apple layer while the crust is baking, then mix the cheesecake filling while the apples sit. This way, everything comes together quickly.

The biggest mistake? Overbaking. The cheesecake should still jiggle a bit in the center when you pull it out. It’ll set up as it cools. If you want perfect, clean slices, run your knife under hot water before each cut. Consistency comes from sticking to the order—crust, cheesecake, apples, caramel. Every layer needs its moment!

Variations & Adaptations

These bars are super customizable, which I love when baking for different tastes or dietary needs. Here are a few tried-and-true variations:

• Gluten-Free: Swap regular graham crackers for gluten-free ones. The texture stays crunchy, the flavor is spot-on.
• Dairy-Free: Use dairy-free cream cheese and vegan butter. The bars will be a bit less creamy but still delicious—my cousin is dairy-free, and she devours these every time.
• Seasonal Twist: Add 1/2 cup (60g) chopped pecans or walnuts to the apple layer for crunch. In summer, swap apples for pears and use a lighter caramel sauce.

For flavor, you can mix in a handful of dried cranberries with the apples or add a dash of ginger for warmth. If you’re feeling adventurous, try a chocolate graham cracker crust—it adds a whole new layer of richness. For those avoiding nuts, just skip the additions and stick to apples and caramel.

I once made a batch with salted caramel instead of regular, and the sweet-salty combo was amazing. If you want smaller servings, bake in a square pan and cut into bite-sized pieces for parties. The recipe is forgiving, so don’t be afraid to tweak it to suit your crew’s preferences!

Serving & Storage Suggestions

Serve these caramel apple cheesecake bars chilled or at cool room temperature. A little whipped cream on top makes them extra special, and they look gorgeous on a rustic platter for fall gatherings. Pair with hot apple cider, coffee, or even a spiced chai for the ultimate autumn treat.

For storage, keep bars in an airtight container in the refrigerator for up to five days. The flavors actually deepen as they sit—the caramel seeps into the apples and cheesecake, making each bite even better by day two. Bars freeze beautifully, too! Just wrap tightly in plastic and freeze for up to two months. Thaw in the fridge overnight before serving.

To reheat, pop a bar in the microwave for 10–15 seconds if you like a warm, gooey treat. But honestly, I think they’re best cold with the caramel firm and the layers set. If you want the caramel extra runny, drizzle just before serving. These bars travel well—just pack in a sturdy container so the layers stay neat.

Nutritional Information & Benefits

Each caramel apple cheesecake bar (based on 16 servings) has roughly 250–300 calories, 17g fat, 28g carbs, and 5g protein. The apples add fiber and vitamin C, while the cream cheese gives a dose of calcium and protein. Graham crackers offer some whole grains if you use the whole wheat kind.

This recipe is naturally nut-free (unless you add nuts) and can be adapted for gluten-free or dairy-free diets. Watch for allergens in the caramel sauce and graham crackers—some brands contain traces of nuts or gluten. From a wellness perspective, these bars are a treat, but they’re way lighter than deep-dish pies or cakes. I love them because they’re portion-controlled and easy to share—no fork required!

Conclusion

If you’re looking for the ultimate fall dessert, these caramel apple cheesecake bars with graham cracker crust really deliver. They’re easy, comforting, and have that “just one more bite” magic. Whether you’re baking for your family, a holiday dinner, or a cozy night in, they make every occasion feel a little more special.

Don’t be afraid to customize the recipe—swap apples, play with the crust, add a sprinkle of nuts or drizzle of extra caramel. That’s the fun of baking at home! Personally, I love how these bars bring together all my favorite flavors of autumn in one sweet, creamy, crunchy bite.

Give these bars a try, and don’t forget to tell me how yours turn out! Leave a comment below with your tweaks, tag me on social media, or share your own flavor combos. Happy baking, friends—may your fall be as sweet as these cheesecake bars!

FAQs

Can I use store-bought caramel sauce for these bars?

Absolutely! Store-bought caramel works just fine and keeps things simple. If you have homemade caramel, go for it—it adds a deeper flavor.

Do I have to peel the apples?

Peeling is recommended for the best texture, but you can leave the skins on for extra fiber. Just chop them finely so they cook through.

Can I make these bars ahead of time?

Yes! They actually taste better after chilling overnight. Make them up to two days in advance and store in the fridge.

What’s the best apple variety for this recipe?

Granny Smith gives a tart bite, while Honeycrisp adds sweetness. Mixing varieties gives the best flavor balance.

Can I freeze caramel apple cheesecake bars?

Yep! Wrap them tightly and freeze for up to two months. Thaw in the fridge before serving for best texture and flavor.

Caramel Apple Cheesecake Bars Recipe – Easy Fall Dessert with Graham Cracker Crust

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• Author: Suzana Elliot
• Total Time: 3 hours
• Yield: 16 bars 1x

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Description

These caramel apple cheesecake bars feature a buttery graham cracker crust, creamy cheesecake filling, spiced apple layer, and a gooey caramel drizzle. They’re a crowd-pleasing, easy fall dessert that combines the best flavors of apple pie and cheesecake in bar form.

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs (about 14 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of salt
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 medium apples, peeled, cored, diced (about 2 cups)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 tbsp all-purpose flour
• 1/2 cup caramel sauce (store-bought or homemade)

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Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F (175°C).
2. In a large bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. Peel, core, and dice apples. In a bowl, toss apples with brown sugar, cinnamon, nutmeg (if using), and flour until sticky.
4. In a mixing bowl, beat cream cheese until smooth (about 2 minutes). Add granulated sugar and beat until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract until batter is silky and lump-free.
5. Pour cheesecake batter over cooled crust and smooth the top. Sprinkle apple mixture evenly over cheesecake layer.
6. Bake at 350°F (175°C) for 35–40 minutes, or until cheesecake is set but slightly jiggly in the center. Cover loosely with foil if apples brown too quickly.
7. Remove from oven and cool to room temperature (about 1 hour). Drizzle caramel sauce over cooled bars and spread with a spoon if needed.
8. Refrigerate for at least 2 hours, or until fully set. Use parchment overhang to lift bars from pan. Slice with a sharp knife, wiping between cuts for neat edges.

Notes

Use room temperature cream cheese for a smooth filling. Press crust firmly for best texture. Dice apples small for even cooking. Chill bars fully before slicing for neat edges. Swap graham crackers for gluten-free or digestive biscuits if needed. Bars freeze well for up to two months.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/16 of recipe)
• Calories: 275
• Sugar: 20
• Sodium: 180
• Fat: 17
• Saturated Fat: 10
• Carbohydrates: 28
• Fiber: 2
• Protein: 5

Keywords: caramel apple cheesecake bars, fall dessert, graham cracker crust, easy cheesecake bars, apple dessert, autumn baking, crowd pleaser, potluck dessert