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Best Salted Caramel Apple Cheesecake Bars: Easy Fall Dessert

Salted Caramel Apple Cheesecake Bars - featured image
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A buttery shortbread crust, silky cheesecake layer, tender cinnamon apples, and ribbons of salted caramel come together in these irresistible bars. Perfect for fall gatherings, they taste even better after a night in the fridge.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ½ cup unsalted butter, cold and cubed (113g, 1 stick)
  • ¼ teaspoon salt
  • 16 oz cream cheese, softened (two 8-oz blocks)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour (16g)
  • 3 medium apples, peeled and thinly sliced (about 450g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour (8g)
  • ½ cup salted caramel sauce (store-bought or homemade)
  • Flaky sea salt for finishing

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a medium bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Press firmly into prepared pan. Bake 15-17 minutes until edges are lightly golden. Cool slightly.
  3. Par-cook the apples: Toss sliced apples with sugar, cinnamon, and flour. Heat a skillet over medium heat and cook apple mixture 4-5 minutes until softened slightly but not mushy. Set aside.
  4. Make the cheesecake layer: Beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat 1 minute. Add eggs one at a time on low speed, then mix in vanilla. Sprinkle 2 tablespoons flour over batter and mix on low until just combined.
  5. Assemble: Pour cheesecake batter over crust and spread evenly. Spoon par-cooked apples over cheesecake. Drizzle ⅓ cup caramel sauce in a zigzag pattern and gently swirl with a knife.
  6. Bake 35-40 minutes until edges are set and center jiggles slightly. Cool completely on a wire rack, then refrigerate at least 4 hours, preferably overnight.
  7. Finish: Use parchment to lift bars from pan. Slice into 12-16 bars. Warm remaining caramel sauce and drizzle over top. Sprinkle with flaky sea salt before serving.

Notes

Don’t skip par-cooking the apples—it prevents a soggy crust. Chill bars thoroughly before slicing for clean cuts. For best flavor, make a day ahead. Store in refrigerator up to 5 days or freeze up to 3 months.

Nutrition

Keywords: salted caramel apple cheesecake bars, apple cheesecake bars, fall dessert, apple dessert, cheesecake bars, salted caramel dessert

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