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- Caramel Apple Cheesecake Crumble Bars
Caramel Apple Cheesecake Crumble Bars
Made with a buttery brown sugar crust, tangy cheesecake, juicy cinnamon apple filling, crunchy crumb topping, and a drizzle of salted caramel, these Caramel Apple Cheesecake Crumble Bars are seriously delicious.
Caramel Apple Crumble Cheesecake Bars
If there were ever a dessert that perfectly sums up fall, it’s these Caramel Apple Crumble Cheesecake Bars. We’re talking buttery brown sugar crust, creamy tangy cheesecake studded with cinnamon-sugar apples, a golden crumb topping, and (because we’re not monsters) a drizzle of salted caramel. I mean…do I even need to go on?
These bars are cozy, crunchy, creamy, and completely . They’re also surprisingly easy to make and even easier to eat straight from the pan.
What Are Caramel Apple Crumble Cheesecake Bars?
These bars combine the best parts of multiple desserts: cheesecake, cinnamon sugar apples, perfectly balanced salted caramel and buttery brown sugar crumb topping. All in one outrageously tasty bite.
- The crust and crumble: A buttery brown sugar dough that serves as both the crust and the crumb topping.
- The cheesecake: Creamy, tangy, and perfectly balanced against the sweetness of the apples.
- The apple layer: Tender cinnamon-spiced apples that bake down into soft, caramelized perfection.
- The caramel drizzle: Rich, glossy, and slightly salty to tie it all together.
Ingredients You’ll Need
You will need to make a few separate components to bring these babies to life, but the extra hands on time is absolutely worth it. Here’s your shopping list:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Unsalted butter
- Cream cheese
- Eggs
- Vanilla extract
- Apples (Honeycrisp or Granny Smith work best)
- Cinnamon
- Nutmeg
- Ginger
- Salt
- Caramel
Tips for Perfect Cheesecake Bars
If you’ve made cheesecake before, you know it’s all about the little details. Here’s how to make sure these bars come out flawless every time:
- Use room temperature cream cheese. It makes for a silky, lump-free filling.
- Don’t skip the chill. Cheesecake needs time to set so the layers stay distinct and creamy.
- Make them ahead. These bars actually taste even better the next day once all the flavors meld together.
How to Store Caramel Apple Cheesecake Bars
If by some miracle you have leftovers (a rare phenomenon), here’s how to keep your leftovers fresh!
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: Freeze bars (without caramel) for up to 2 months. Thaw overnight in the fridge, then drizzle with caramel before serving.
Happy fall baking and happy cheesecake eating, my friends!
Enjoy!
XXX
PrintCaramel Apple Cheesecake Crumble Bars
- Prep Time 40 minutes
- Cook Time 35 minutes
- Total Time 4 hours
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Caramel Apple Cheesecake Crumble Bars
Made with a buttery brown sugar crust, tangy cheesecake, juicy cinnamon apples, crunchy crumb topping, and a drizzle of salted caramel, these Caramel Apple Cheesecake Crumble Bars are seriously delicious.
- Prep Time 40 minutes
- Cook Time 35 minutes
- Total Time 4 hours
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
For the crust and crumb topping
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the cheesecake layer
- 16 ounces cream cheese (two 8-ounce blocks), at room temperature
- 1/4 cup sour cream, at room temperature
- 1 cup granulated sugar, divided
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup salted caramel, optional for topping!
For the apple layer
- 1 medium apple, peeled, cored and diced into small cubes
- 1 tablespoon packed light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 325°F and line a 9 x 9-inch square baking pan with parchment paper on all sides. Set aside.
- First, make the crust and crumb topping. In a medium bowl, combine the melted butter, granulated sugar, brown sugar, flour, cinnamon, ginger, nutmeg and salt. Use a silicone spatula to mix until the mixture begins to clump together and resembles wet sand. Transfer about half the mixture into the prepared pan and press the crust into an even layer along the bottom of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside the pan and the remaining crust–you’ll use this for the crumble topping later!
- Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 30 seconds.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla, and salt. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed.
- Transfer the batter into the prepared pan and smooth it out to an even layer.
- Next, make the apple layer. In a small bowl combine the apple pieces, brown sugar, and cinnamon. Stir to combine. Sprinkle the apples all over the cheesecake and gently press into the batter. Take the remaining crust mixture and crumble it over the top of the apples, squeezing it in your hands to make big and small clumps all over the cheesecake.
- Bake until it’s puffed up slightly and set around the edges but still a little wobbly in the center, 35 to 40 minutes.
- Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for 30 minutes (this allows the cheesecake to cool down gradually and helps to prevent cracks). After, remove the cheesecake bars from the oven and run a knife along the outer edge to separate it from the sides of the pan. Transfer the cheesecake bars, still in the pan, to the fridge to cool completely, at least 2 hours and up to overnight.
- Once chilled, remove the cheesecake from the fridge, drizzle with salted caramel, slice and serve!
- Prep Time 40 minutes
- Cook Time 35 minutes
- Total Time 4 hours
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
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