Caramel Apple Crisp Cheesecake Bars

All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.
These Caramel Apple Crisp Cheesecake Bars are ideal choice in the autumn season, but also during holidays, which are knocking on the door.

It seems to me that many bloggers are especially creative and inspired by this season, so it isn’t easy to decide what to extract from all these glories.
October is the month when everything smells like apples, pears and pumpkins. The apple is the queen of autumn foods and you can make miracles with it – from the simplest bars to the glamorous desserts and cakes. These Caramel Apple Crisp Cheesecake Bars are ideal choice in the autumn season, but also during holidays, which are knocking on the door.

I’m sure you agree that it is most beautiful when we can spend this cold, foggy day in the comfort of our own home, surrounded by magical scents and enjoy a delicious bars like this.

These Caramel Apple Crisp Cheesecake Bars are ideal choice in the autumn season, but also during holidays, which are knocking on the door.

I hope you’ll smell it from the screen   🙂   and you’ll prepare this Caramel Apple Crisp Cheesecake Bars in order to make your day beautiful,  and while these bars bake, you house will smell like a fall-scented bakery. No candles required.
Because you know how I like to say, happiness is in little things, so we have to take care of ourselves and to make sure that every day is special. Let today stand out and be remembered for an excellent dessert.

Caramel Apple Crisp Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 20-24


  • Graham/Oats Crust:
  • 1/4 cup brown sugar
  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/2 cup melted butter, plus more for greasing the plate
  • Cheesecake Layer :
  • 2 8oz package softened cream cheese
  • 2 tbsp corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Apple Crisp Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil
  • 2 medium to large apple, peeled and thinly sliced
  • Caramel Topping


  1. Preheat your oven to 350F.
  2. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
  3. or light-colored metal baking pan with foil,
  4. (be sure to cover the sides, you are going to use this to lift the bars).
  5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  6. Press inside the bottom of a 9x13-inch baking pan.
  7. Bake for 5 minutes. Remove from oven to cool.
  8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  9. Once well combined, pour on top of your graham cracker/oat crust.
  10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
  11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
  12. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
  13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

These Caramel Apple Crisp Cheesecake Bars are ideal choice in the autumn season, but also during holidays, which are knocking on the door.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

65 thoughts on “Caramel Apple Crisp Cheesecake Bars

        1. Hi Abby,
          My Family members just prefer the tart apples, but You can use any apple.
          Hope y’all enjoy it!!
          Thank you and Happy Thanksgiving!

      1. These look so yummy. I was just wondering if they can be made in advance for a party and frozen to keep fresh until ready to serve

  1. Hi Sarah, A suggestion for you. On your printable recipes, would you please put “SugarApron” up with the titles of your recipes? As a fellow teacher, I want to be able to give proper credit to the source of such delicious foods. The URL comes at the bottom of the printed version but it is tiny.

    1. Hey there!

      As a Canadian who moved to Aus we don’t have them here which is a shame.

      I’ve found that Arnotts nice biscuits work ok.

  2. Do you need to use coconut oil ? What purpose does it have and can it be subbed for vegetable oil. Thanks it does look delicious.

    1. Hi Georgia,
      I actually think these would freeze beautifully, I’ve kept mine in the fridge for up to 2 days. But I doubt they will last that long…. 🙂
      You can make them a day ahead of time, and I would just make sure to not put the caramel on them if you make them ahead of time.
      Wait to drizzle it on until you serve them.

  3. Looks great, can’t wait to try it. What brand of caramel topping did you use? Never had one that looked that good.

    1. I’m jumping in to say that the more tart kinds of apples like the ones you would use to make pie would work better. Ask your produce person what varieties those are.

    1. I found it didn’t cover the 9×13 at all and actually had to throw it into an 8×8. Then it looked like the picture.

  4. These look amazing! Thanks for sharing. I was debating between an apple pie or pumpkin cheesecake for dessert and I think you have solved my dilemma!

  5. Found this recipe on Pinterest and just made it, it smells delicious and was pretty easy to make, my only suggestion would be doubling the crust or using a smaller pan size because it barely covered the bottom of the pan it says to use, and make sure the cream cheese is VERY softened, mine was room temp and that wasn’t soft enough to mix it well, I ended up microwaving the mix and mixing in about 3, 30 second intervals because it was hard to mix and spreading it over the crust just took the crust with it and I had to mix the little bit of crust in with it and make a new crust in a new pan… I also just diced up the apples and mixed them with the crumble topping and it worked just fine for me. Just thought I’d give some tips if you’re struggling with making this.

  6. What could possibly be better than caramel apple crisp or cheese cake? Well Sarah, looks to me like you nailed it. AND it is beautiful to the eye !!

  7. I just made these a couple of days ago and they are delicious! I love the flavour of the cream cheese with ginger and cinnamon. I am leaving off the caramel topping for two reasons: 1) they are awesome as they are and don’t need to be any sweeter 2) I am using them as finger food and I think the caramel would be too sticky. I might make them sometime as a plated dessert and then would consider a little caramel topping (and maybe a dab of whipped cream).

    I didn’t have any trouble getting the crust to spread over the bottom of a 9 X 13 pan. I like the idea of adding chopped apples to the crisp topping. Slicing the apples was the only fiddly part of this. I expect I will make this again.

    1. These sound so good. You top the apple layer with Apple Crisp Topping. Did I miss that part or do you just make your own recipe?

  8. Hi, I a making this right now. Just wondering why they have to stay in fridge overnight? Would like to try them for dessert tonight. Thanks, just curious

  9. Sarah,

    When you stated to line the bottom of the pan with foil for easy removal, was that for either type of pan you mentioned or only for the foil pan?

    I am making these to take to work on Monday (4/4/16), which is National Caramel Day.

    Thank you.

  10. I am going to make this this afternoon, let you know how it turns out. I am going to use my springform pan lined with parchment paper

  11. These are absolutely AMAZING!!!! Perfect in every aspect. Thank you for sharing your amazingness with the world!!

  12. Well I made these. But there was no pouring of the cheesecake layer. Did you mean to add eggs? I had to plop it in and it lifted up the bar crust when I tried to spread it around. Looks good but feel like something is missing?

  13. Well out of the oven and surprisingly in good shape. I though the cheese cake layer would sink to the bottom bar layer as it lifted them going in. However that was not the case. I still feel like i did something wrong as it did not pour but will enjoy these and play with the recipe a bit. Thank you

  14. I am going to try this recipe for a pot luck next week for sure.Can I add 1 egg to the creamcheese mixture,or milk for a smooth mixture an easier for pouring in the crust.Any ideas on how I can make these bars looks like a christmas theme.I am thinking if a sprinkle of crush candy cane ,can be used instead of the caramel topping.I believe it will work and look really creative.

  15. I also like two others mentioned found the crust wasn’t thick enough. It barely covered the pan. And when I tried to add the cream cheese, it lifted. So I layered it in a 9×9 instead. So it had two layers of crust but it turned out great. I would cut the apples to mix in with the topping next time as suggested. Or precook them a bit, mine were still firm. Overall though AMAZING recipe and great for a covid Canadian Thanksgiving. So thank you for sharing!

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