If fall had a flavor, this would be it. These salted caramel apple pie cheesecake bars are like a cozy sweater for your taste buds—warm, sweet, buttery, and just a little salty. You get layers of cinnamon apples, creamy cheesecake, and a crunchy graham cracker crust all topped with drippy golden caramel. I make these every year when the air gets chilly and apples are everywhere. They’re easy to serve, easy to love, and taste like a fancy bakery treat without the fuss.
Why I Love This Recipe
This dessert takes me back to apple-picking weekends and big family dinners. Everyone always reaches for seconds, and it never lasts long.
- It’s the best parts of apple pie and cheesecake in one bite.
- Easy to cut, serve, and store—perfect for parties or bringing to a potluck.
- You can make it ahead of time, and it tastes even better chilled.
- The balance of sweet apples and salted caramel is just irresistible.
What You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Apple Layer:
- 2 medium apples, peeled, cored, and diced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
For the Salted Caramel:
- 1/2 cup caramel sauce
- 1/4 tsp sea salt
Tools You’ll Need
- 9×9-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan
- Measuring cups and spoons
- Knife and cutting board
Servings and Time
Serves: 12 bars
Prep Time: 25 minutes
Bake Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Macros (per bar)
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbs: 35g
Why This Recipe Works (Quick Science)
- The graham cracker crust holds up because butter binds the crumbs together when baked.
- The cream cheese filling stays smooth from beating in room-temperature cream cheese.
- The apple layer partially bakes into the cheesecake, giving juicy flavor without watering it down.
- The streusel topping adds texture and absorbs extra moisture from the apples.
- The salted caramel balances sweetness and adds that final gourmet touch.
Common Mistakes
- Cold cream cheese: Makes the filling lumpy. Always soften it first.
- Overbaking: The cheesecake layer should be just set, not dry.
- Cutting too early: Let it chill fully or it’ll fall apart.
- Too much caramel: A drizzle is perfect—too much makes the crust soggy.
What to Serve With
- A scoop of vanilla ice cream
- Hot apple cider or coffee
- Whipped cream on the side
- A sprinkle of extra cinnamon sugar on top
Step-by-Step Instructions
Step 1: Make the Crust
In a bowl, mix 2 cups graham cracker crumbs, 1/4 cup brown sugar, and 1/2 cup melted butter. Press firmly into the bottom of a parchment-lined 9×9-inch pan. Bake at 325°F for 8 minutes, then set aside to cool slightly.
Step 2: Prepare the Cheesecake Layer
Beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth. Add 2 eggs and 1 tsp vanilla extract, mixing until creamy. Pour the cheesecake batter evenly over the cooled crust.
Step 3: Make the Apple Layer
In a small bowl, toss 2 diced apples with 2 tbsp sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg until coated. Gently spoon over the cheesecake layer.
Step 4: Make the Streusel Topping
In another bowl, mix 1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, and 1/4 cup melted butter until crumbly. Sprinkle evenly over the apple layer.
Step 5: Bake
Bake at 325°F for 35–40 minutes, until the center is just set and the top is golden brown. Let cool completely, then chill for at least 2 hours before cutting.
Step 6: Add Salted Caramel
Once chilled, drizzle 1/2 cup caramel sauce over the bars and sprinkle with 1/4 tsp sea salt. Slice into squares and serve.
Pro Tips
- Use tart apples like Granny Smith for the best flavor balance.
- Chill overnight for cleaner cuts.
- Line the pan with parchment for easy removal.
- Warm caramel slightly before drizzling—it spreads smoother.
- Don’t skip the salt—it makes the caramel shine.
Substitutions and Variations
- Swap graham crackers for crushed gingersnaps for extra spice.
- Use maple syrup instead of caramel for a fall twist.
- Try pears instead of apples for a softer fruit flavor.
- Add chopped pecans to the streusel for crunch.
Make Ahead Tips
You can make the bars a day ahead and keep them in the fridge. Add caramel just before serving so the topping stays fresh.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. You can also freeze them (without caramel) for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
Can I use canned apple pie filling?
Yes, just drain it slightly so it’s not too wet.
Do I have to chill them before cutting?
Absolutely—chilling helps the layers set and makes clean slices.
Can I double the recipe?
Yes, just bake it in a 9×13-inch pan and add about 10 minutes to the bake time.
Conclusion
These salted caramel apple pie cheesecake bars are the perfect mix of cozy, creamy, and crunchy. They’ll steal the show at any fall gathering and make your kitchen smell like heaven. Give them a try and tell me how they turn out—I love hearing your twists and stories!
