Caramel Apple Cheesecake Bars with Streusel


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Caramel Apple Cheesecake Bars with Streusel Topping… say that 10 times fast and then start baking these immediately!

Caramel Apple Cheesecake Bars from (@whatsgabycookin)

Okay. Let’s break this down shall we… word by word. Caramel Apple Cheesecake Bars with Streusel Topping. First – caramel. Salted caramel to be exact. Pretty much we’re off to the best start. Apple – my favorite fruit this time of year. You can use any variety you like – I opted for a Granny Smith because this is kinda sweet so the tart apple balances it all out. Cheesecake – hello always. I live for a cheesecake bar. And lastly, Streusel topping. I mean, have you ever heard of a more incredible combo! I think not.

Caramel Apple Cheesecake Bars from (@whatsgabycookin)

It’s creamy and sweet and tart and crunchy and then it’s drizzled with salted caramel sauce. I’m not even going to bother cutting these into squares next time I make them… I’m going in with a spoon straight to the pan! Thank you very much. Christmas dessert is officially handled!

Caramel Apple Streusel Cheesecake Bars

5 from 1 vote


  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 cup unsalted butter
  • Two 8-ounce packages cream cheese softened
  • 1/2 cup sugar plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples peeled, cored and cubed into
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel Topping recipe below
  • 1/2 cup salted caramel sauce

Streusel Topping:

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1/4 cup butter softened


  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine flour and brown sugar. Cut in butter with a fork until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  • In a stand mixer, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  • In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 minutes, or until filling is set. Drizzle with caramel sauce.

To make the Streusel Topping:

  • In a small bowl, combine all ingredients in a small bowl and mix together until chunky and the butter is incorporated into the dry ingredients.

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Recipe Rating


  1. Monika

    I love that you used Granny Smiths. That will be my go to apple for this also!

  2. Nathalie B

    Do you think its possible to make it smaller size like 8 inch square pan and halved the recipe in 2 ?
    Thank you
    Nathalie B

  3. Rebekkah

    Making these for Christmas dessert. Can’t wait to see how they come out! Also, I follow you on IG and made your herbed carrots and mascarpone mashed potatoes both were a hit!

    • Gaby

      cooks for 30 minutes, let it rest for an hour and then pop in the frige

  4. Nora

    Hi Gaby! Should the butter be cold when we cut it into the flour, sugar mixture? Can’t wait to try these!

  5. Jenni

    Brought these to work (for no special reason) cut into tiny bite-sized pieces and the response was “OMG, these are to die for!”. So … do make them, they’re absolutely delicious!

    I used my own, tiny, red apples and it worked well!

  6. Janis Gibbons Heller

    Just made this delicious cheese cake bar and it was a HUGE hit when I brought over to a family get together. It was easy to make and not only did it look like I bought it at a bakery but was delicious!!! This will now be part of my go to when a dessert is needed. Loved it!!! Nephews loved it!!!!

  7. Haley

    Hi! I was just curious why these cheesecake bars call for foil and the raspberry cheesecake bars in your book call for parchment? And one more question! I followed this recipe as written with the foil, but I ended up having to bake the crust way more than 15 minutes–probably closer to 35 or 40 and my oven temp was correct (checked it with a thermometer), so I’m not sure what happened. I baked them in a glass baking dish. Could that have been the issue? They’re cooling now, so I hope they turn out ok! Thank you!!

    • Gaby

      foil or parchment – interchangeable in recipes like these. just helps take them out of the pan.

      Glass baking dishes don’t retain heat as well so they need longer to cook