All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.
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.
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.
- 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
- Preheat your oven to 350F.
- Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
- or light-colored metal baking pan with foil,
- (be sure to cover the sides, you are going to use this to lift the bars).
- In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Press inside the bottom of a 9x13-inch baking pan.
- Bake for 5 minutes. Remove from oven to cool.
- Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once well combined, pour on top of your graham cracker/oat crust.
- To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
- Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
- Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
- Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.
65 thoughts on “Caramel Apple Crisp Cheesecake Bars”
That looks ridiculously good!
This looks so amazing!!! Thanks for linking up with What’s Cookin’ Wednesday!
Your cheesecake bars look incredible, Sarah!
P.S. Yeah, I can smell them from the screen. 🙂
Thanks Tania @COOKTORIA !Happy baking!
What is the best kind of Apple to use?
My Family members just prefer the tart apples, but You can use any apple.
Hope y’all enjoy it!!
Thank you and Happy Thanksgiving!
I do not like coconut oil what can I use instead?
I used 2 tablespoons of melted butter instead of coconut oil and it turned out just fine
I would just use melted butter (that is what I use in apple crumble mix)
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
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.
What are graham crackers? I am in Australia and don’t recognise the name
Here are pictures of the crackers. When making a regular cheese cake, we always use the “Honey Grahams” But we actually have all sorts of brands here. Including the less costly store brands. You can also get them on Amizon I’m pretty sure of it! http://www.honeymaid.com/varieties
Or you can always make your own. http://www.marthastewart.com/343771/homemade-graham-crackers
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.
From what I have found the closest thing to a graham cracker would be your wheatmeal biscuit.
They are a cracker with honey added to them I use them in a lot of recipes you can crumble them to. Make pie crusts too
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.
Do you think they will freeze ok? Thinking of making for a cookie exchange…
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.
Looks great, can’t wait to try it. What brand of caramel topping did you use? Never had one that looked that good.
What kind of apples do you recommend? Thanks for sharing this, thinking about making it for Thanksgivings!
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.
How do you know when they are done baking between the 40 to 50 minutes
Would this work if I halved the recipe and used an 8 x 8 pan?
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.
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!
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.
Thanks for the tips…I had the same problem with the crust and cream cheese not spreading.
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 !!
This sounds delicious, I don’t know if I missed something, but what is the crumble topping made of? Thanks
Hi, my cheesecake mixture doesn’t pour, not sure what to do?
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.
Hi these look amazing…just wondering if anyone has tried freezing them would it be OK?
What exactly do you do with the coconut oil, was listed in ingredients but not in the directions.
These are wonderful. I doubled the crisp topping and added pecans.
thank you for the recipe, made these multiply times already and we never get tired of them!
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?
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
My husband is allergic to coconut and I was wondering what I could substitute for the coconut oil?
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.
What could I use instead of coconut oil? It’s not in our budget for a spoonfuls.
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
Wow! Recipe is printing now…looking forward to the smells and taste of this treat.
Thanks for Sharing!!
Was this recipe suppose to have eggs in the filling?
How do I know when it is done? Does the knife come out clean?
Bake at 350F for 40-50 minutes.Then you can use a knife.
These are absolutely AMAZING!!!! Perfect in every aspect. Thank you for sharing your amazingness with the world!!
Great recipe, can you bake these as cupcakes? If so, at what temp and how many minutes?
what to use if have no coconut oil
You can take a butter at room temperature.
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?
Cheesecake typically has eggs in it. I was surprised this recipe doesn’t. I’m not surprised it doesn’t pour.
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
This looks so good! What a yummy one to make for fall company!
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.
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!