There’s something about apple desserts that makes the whole kitchen feel like fall. These cheesecake bars have a buttery graham cracker crust, a thick creamy cheesecake layer, tender cinnamon apples and plenty of buttery brown sugar streusel on top. The streusel is made without oats, giving it a soft, crumbly bakery-style texture that pairs perfectly with the creamy cheesecake.

Once the bars are completely chilled, a generous caramel drizzle brings everything together. They’re perfect for fall get-togethers, Thanksgiving dessert tables or an afternoon at home when you’re ready to start baking all the apple and cinnamon things.

Yield: 16 bars
Prep Time: 25 minutes
Bake Time: 40–45 minutes
Chill Time: At least 4 hours

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon

Cheesecake Layer

• 2 (8-ounce) packages cream cheese, softened
• ½ cup granulated sugar
• ¼ cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Pinch of salt

Apple Layer

• 2 medium Granny Smith apples, peeled, cored and diced small
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch

Streusel Topping

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ teaspoon cinnamon
• Pinch of salt
• 6 tablespoons unsalted butter, melted

Caramel Drizzle

• ⅓ cup caramel sauce, for drizzling over the chilled bars
• Additional caramel sauce for serving, optional

Optional Homemade Caramel Sauce

• ½ cup packed brown sugar
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the pan.
Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the bars from the pan after chilling.

2. Make the crust.
Combine the graham cracker crumbs, melted butter, brown sugar and cinnamon. Press firmly and evenly into the bottom of the prepared pan.

Bake for 8 minutes. Remove from the oven and let cool slightly while preparing the cheesecake filling.

3. Make the cheesecake layer.
Beat the softened cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla.

Add the eggs one at a time, mixing on low just until incorporated. Add a pinch of salt. Avoid overmixing once the eggs have been added.

Pour the cheesecake mixture over the crust and smooth the top.

4. Prepare the apples.
Toss the diced apples with the brown sugar, cinnamon, lemon juice and cornstarch.

Sprinkle the apples evenly over the cheesecake layer.

5. Make the streusel.
Combine the flour, brown sugar, cinnamon and salt. Stir in the melted butter until the mixture forms chunky, moist crumbs.

Crumble the streusel evenly over the apples without pressing it down.

6. Bake.
Bake for 40–45 minutes, or until the edges are set and the center has only a slight jiggle.

Let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

7. Make the homemade caramel, if using.
Add the brown sugar, heavy cream and butter to a small saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the mixture is smooth.

Bring to a gentle simmer and cook for 2–3 minutes, stirring constantly, until slightly thickened.

Remove from the heat and stir in the vanilla and a pinch of salt. Let cool for 10–15 minutes. The caramel will continue to thicken as it cools.

Store-bought caramel sauce works perfectly well if you want to keep things simple.

8. Finish and serve.
Remove the cheesecake bars from the refrigerator about 10–15 minutes before serving. Lift them from the pan using the parchment paper and cut into 16 bars.

Drizzle about ⅓ cup caramel sauce evenly over the bars just before serving. If desired, serve with additional caramel sauce on the side.

For a warm-caramel finish, gently warm the caramel until pourable before drizzling it over the chilled bars rather than heating the cheesecake itself.

Good to Know

Dice the apples fairly small so they soften completely while the cheesecake bakes without releasing too much moisture.

For clean slices, make sure the cheesecake is thoroughly chilled and wipe the knife clean between each cut.

For extra caramel flavor, drizzle 1–2 tablespoons additional caramel sauce lightly over the apple layer before adding the streusel. This is optional and is in addition to the ⅓ cup used for finishing the bars.

The bars are best served chilled but not ice-cold. Letting them sit at room temperature for about 10–15 minutes softens the cheesecake slightly and brings out the buttery streusel, cinnamon apple and caramel flavors.

Store leftovers covered in the refrigerator for up to 4 days.

Estimated Nutrition (Per Serving)

Calories: 325
Protein: 4g
Net Carbs: 35g
Fat: 19g
Fiber: 1g