Caramel Apple Crumb Cheesecake Bars with Graham Crust
Rich cream cheese bars layered with spiced Granny Smith apples and topped with a buttery oat crumble, finished with smooth caramel drizzle. The graham cracker crust provides a sturdy base while cinnamon and nutmeg complement the tart apples. Perfect for fall gatherings, potlucks, or when you want cheesecake convenience in portable bar form. The combination of textures from creamy filling to crunchy topping makes these irresistible.
Ingredients
- 3 cups graham cracker crumbs, 24 full crackers
- ½ cup sugar
- 12 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened, 3 blocks
- ¾ cup sugar
- 3 large eggs
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
- 3 Granny Smith apples, peeled and chopped
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup flour
- ½ cup brown sugar
- ¾ cup quick cooking oats
- ½ cup butter
- ½ cup heavy cream, at room temperature
- 1 cup caramels, unwrappeddulce de leche1:1convenience
richer flavor
Instructions
- 1
Preheat oven and spray baking dish with baking spray
- 2
Mix graham cracker crumbs, sugar, and melted butter then press into baking dish in even layer
- 3
Beat cream cheese and sugar on high speed until light and fluffy
- 4
Lower speed to medium and add eggs, sour cream, and vanilla until smooth
- 5
Spread mixture carefully over crust
- 6
Mix apples with cinnamon and nutmeg then spoon over cheesecake filling
- 7
Combine flour, brown sugar, oats, and diced butter in bowl and mash together
- 8
Sprinkle crumb mixture over apples
- 9
Bake until set and firm
- 10
Melt caramels and heavy cream in microwave-safe bowl on 50% power in 30-second increments until smooth
- 11
Drizzle caramel over bars
- 12
Chill completely before serving
Tips
Use room temperature cream cheese for smoothest mixing and avoid lumps in the cheesecake layer
Chill bars completely before cutting for clean slices that hold their shape
Test doneness by gently shaking the pan - center should be just set with slight jiggle
Good to Know
Refrigerate covered up to 5 days
Make 1-2 days ahead, add caramel before serving
Serve chilled, cut with sharp knife wiped between cuts
Common Mistakes
Use room temperature ingredients to avoid lumpy cheesecake filling
Don't overbake to avoid cracked surface and dry texture
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter flavor
richer flavor
FAQ
Can I use a different pan size?
Use 8x8 for thicker bars with longer baking time, or 10x15 for thinner bars with shorter time.
How long do these keep?
Store covered in refrigerator up to 5 days or freeze up to 3 months.
Can I make the caramel ahead?
Yes, store caramel sauce covered at room temperature up to 3 days, reheat gently before drizzling.