By Karyl Laeving. Updated November 7, 2025.
These Caramel Apple Cheesecake Bars combine creamy cheesecake, tart baked apples, crunchy oat-pecan streusel, and a golden caramel drizzle. Think apple crisp meets cheesecake buttery, nutty, and unapologetically cozy.
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Quick Navigation: Nutty Caramel Apple Cheesecake Bars
Nutty Caramel Apple Cheesecake Bars
- Total Time: 240
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Creamy Caramel Apple Cheesecake Bars with tart apples, nutty oat-pecan streusel, and glossy caramel drizzle—an easy 9×13 fall dessert that slices clean and travels well.
Ingredients
CRUST
1½ cups (190 g) all-purpose flour
⅓ cup (75 g) packed brown sugar
½ cup (115 g) unsalted butter, melted
CHEESECAKE LAYER
16 oz (450 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
1 large egg
1 tsp vanilla extract
APPLE LAYER
2 medium Granny Smith apples (≈ 250 g), peeled & diced ¼-inch
1 Tbsp (12 g) granulated sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
STREUSEL
¾ cup (60 g) old-fashioned oats
¾ cup (75 g) pecans, chopped
⅓ cup (75 g) packed brown sugar
2 Tbsp (28 g) unsalted butter, melted
FINISH
½ cup (120 ml) caramel sauce
Pinch flaky sea salt (optional)
Instructions
1. Heat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) pan with parchment, leaving overhang.
2. Make the crust: Stir flour, brown sugar, and melted butter until sandy. Press firmly and evenly into pan; bake 10 minutes. Cool slightly.
3. Make cheesecake: Beat cream cheese, sugar, and vanilla on low until smooth. Add egg; mix just until combined. Spread evenly over warm crust.
4. Apple layer: Toss diced apples with sugar, cinnamon, and nutmeg. Pat dry if juicy; scatter in a single even layer over cheesecake.
5. Streusel: Mix oats, pecans, brown sugar, and melted butter. Pinch into clumps; sprinkle evenly over apples.
6. Bake 30–35 minutes until edges are set and center still jiggles slightly. Do not overbake.
7. Cool to room temp, then chill at least 3 hours (overnight best).
8. Slice cold with a hot, dry knife. Drizzle with caramel; finish with flaky salt and extra nuts if desired.
Notes
For thicker bars: bake in an 8×8-inch pan and add ~10 minutes.
Toast oats and pecans 5 minutes at 350°F for deeper flavor.
Dice apples ¼-inch so they soften in time; pat dry to avoid soggy spots.
Too sweet? Add a pinch of flaky salt over the caramel or swap in 1 Tbsp lemon juice to brighten.
Store covered in the fridge up to 5 days; freeze (without caramel) up to 2 months.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 17
- Sodium: 135
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 45
About This Recipe
When you want all the comfort of apple pie and cheesecake without the fuss of a water bath or springform pan, these bars deliver. They’re layered, textured, and made entirely in a 9×13 pan. A buttery crust anchors smooth cheesecake, cinnamon-spiced apples add brightness, and a crunchy oat-pecan streusel ties it all together. Once chilled, the bars slice cleanly and travel beautifully perfect for Friendsgiving, fall potlucks, bake sales, or TikTok dessert boards.
Why You’ll Love It
- Low-effort, high-impact: no fancy pans, no fuss.
- Portable cheesecake: slices clean, no plating drama.
- Crowd-pleasing flavor: creamy + spiced + sweet-salted balance.
- Make-ahead dream: chill overnight and it’s even better.
- Aesthetic payoff: shiny caramel drips made for Pinterest.
Key Ingredients & Why They Work
Cream Cheese (450 g / 16 oz):
Use full-fat Philadelphia – its high fat-to-moisture ratio gives the silkiest texture and resists cracking. Room-temperature cream cheese incorporates evenly without lumps.
Granny Smith Apples (2 medium / ≈250 g):
Their firm texture holds up to baking and their tartness balances the caramel sweetness. Dice into ¼-inch cubes to soften evenly in the bake time.
Brown Sugar (150 g):
Adds depth and molasses notes that enhance both the crust and topping. The molasses helps keep the crumb moist and golden.
Old-Fashioned Oats (60 g):
Not instant! Regular rolled oats give chew and toast to a crisp, bakery-style streusel.
Pecans (75 g):
Add buttery crunch and nutty aroma. Toast lightly before mixing for richer flavor.
Butter (115 g, melted):
Melted butter creates a cohesive press-in crust , no pastry cutter or chilling needed.
Cinnamon & Nutmeg:
A classic autumn spice combo that perfumes the apples. A little nutmeg boosts warmth without overpowering.
Caramel Sauce (120 ml):
Homemade or store-bought both work. Add after chilling for that glossy, viral-ready drizzle.
Ingredient Science & Pro Notes
- Cheesecake batter curdles if overmixed; blend until just smooth.
- Brown sugar adds hygroscopic moisture — your crumb won’t dry out after refrigeration.
- Melted butter hydrates flour quickly, forming a shortbread-like base that doesn’t crumble apart.
- Apples contain 80% water; pat dry before layering to prevent soggy crust.
- Salt enhances caramel flavor , don’t skip a small pinch even if you’re using unsalted butter.
Step-by-Step Visual Process Guide
Step 1 – Prepare the crust:
Combine flour, brown sugar, and melted butter. The mixture should feel like damp sand. Press firmly into a parchment-lined 9×13 pan, ensuring the corners are packed. Bake 10 minutes at 350°F (175°C) until edges look slightly matte.
Step 2 – Make the cheesecake base:
Beat softened cream cheese, sugar, vanilla, and egg on low speed until smooth and glossy. Avoid whipping; air causes cracks. Spread evenly over the cooled crust.
Step 3 – Apple layer:
Toss diced apples with sugar, cinnamon, and nutmeg. Spread evenly single layer only to ensure even baking.
Step 4 – Streusel topping:
Mix oats, pecans, brown sugar, and melted butter with a fork. Pinch into small clumps for visual texture. Sprinkle over apples.
Step 5 – Bake:
Bake 30–35 minutes until the edges look set but the center jiggles slightly. Overbaking = dry, cracked cheesecake.
Step 6 – Cool and chill:
Cool to room temperature, then refrigerate at least 3 hours (overnight is ideal). Cold bars cut clean and hold their shape.
Step 7 – Finish:
Drizzle caramel just before serving. Add extra chopped pecans or a sprinkle of flaky salt if desired.
Pro Tips & Troubleshooting
- For perfectly smooth cheesecake: Beat just until incorporated. Overbeating whips in air that later collapses.
- Prevent sogginess: Pat apples dry and use fresh, not mealy, fruit.
- Cutting cleanly: Run a chef’s knife under hot water, dry it, and slice in one motion.
- Fix bland streusel: Toast oats and nuts first for a deep, bakery-style crunch.
- Crumbly base? Under-pressed crust. Use the back of a measuring cup to compact firmly before baking.
- Too sweet? Cut caramel with a teaspoon of lemon juice or add flaky sea salt on top.
- Scaling down: Halve all ingredients and bake in an 8×8 pan for thicker bars (+5–10 minutes).
Variations & Substitutions
- Nut-Free: Replace pecans with ¼ cup additional oats.
- Salted Caramel Version: Sprinkle Maldon or sea salt flakes before caramel sets.
- Gluten-Free: Substitute 1:1 gluten-free flour and certified GF oats.
- Apple Alternatives: Honeycrisp = sweeter; Pink Lady = floral; Braeburn = balanced.
- Mini Cheesecake Cups: Line a muffin tin and bake 18–22 minutes for portable bites.
Serving & Storage
Serve: Cold or slightly cool. The caramel drips best when bars are chilled but not icy.
Refrigerate: Up to 5 days in a sealed container. Layers stay intact and flavors deepen.
Freeze: Up to 2 months (without caramel). Wrap individually and thaw overnight in the fridge.
Reheat (optional): 15 seconds in the microwave for a warm, gooey caramel finish.
Do I need to cook the apples first?
No diced small, they soften during baking while keeping structure.
Can I use store-bought caramel?
Absolutely. Warm 10–15 seconds for a smooth drizzle.
Why did my cheesecake crack?
It was overmixed or overbaked. Pull it when the center still jiggles slightly.
Can I use a different nut?
Yes walnuts, almonds, or even hazelnuts add their own twist.
Why is my base crumbly?
Under-packed crust or too little butter. Press firmly and measure precisely next time.
How long should I chill before slicing?
Minimum 3 hours; overnight yields perfect layers and texture.
💬 Conclusion
These Nutty Caramel Apple Cheesecake Bars capture everything cozy about fall — creamy cheesecake, warm spice, crisp crumble, and that irresistible caramel gloss. They’re crowd-friendly, make-ahead, and photogenic enough to go viral.
If this recipe hits your sweet spot, check out Pear Crumble Jars and Apple Pie Crisp Cups next for more fall dessert inspo.
For expert texture and baking tips, visit Sally’s Baking Addiction – Cheesecake Bar Tips and Taste of Home – Apple Dessert Guide.
