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–+ servings

apple caramel cheesecake

These Caramel Apple Cheesecake Bars are layered with a crunchy graham cracker crust, a smooth cinnamon cheesecake filling, a sweet caramel apple topping, and finished with a dollop of cinnamon whipped cream. Perfect for fall gatherings or a decadent dessert any time of year!
Prep : 10 Total : 25 minutes
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Ingredients
  

Crust

  • 2.25 cups graham cracker crumbs
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • 0.5 cup salted butter melted

Cheesecake Filling

  • 24 ounces cream cheese room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 0.75 cup sour cream room temperature
  • 1.5 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 3 large eggs room temperature

Caramel Apple Topping

  • 2 large apples chopped
  • 0.25 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 1 tsp lemon juice sprinkle to prevent browning
  • 0.5 cup caramel sauce store-bought or homemade

Cinnamon Whipped Cream

  • 0.5 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon

Instructions
 

Make the Crust

  • Preheat oven to 325°F (163°C). Grease a 9×13 inch baking pan.
  • Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press firmly into the bottom of the prepared pan.
  • Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.

Make the Cheesecake Filling

  • Reduce oven temperature to 300°F (148°C).
  • In a large bowl, blend cream cheese, sugar, and flour on low speed until smooth and no lumps remain. Scrape down sides.
  • Add sour cream, vanilla extract, and cinnamon. Mix on low until fully combined.
  • Add eggs one at a time, mixing slowly after each addition until just incorporated. Avoid overmixing.
  • Pour batter over the cooled crust and spread evenly with a spatula.
  • Bake for 30 minutes. Turn off the oven and leave the pan inside with the door closed for 20 minutes.
  • Crack the oven door and allow the cheesecake to cool slowly for 15 minutes, still inside.
  • Chill in the refrigerator for 3-4 hours until completely set.

Make the Caramel Apple Topping

  • In a skillet, combine chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Mix well.
  • Cook over medium heat for about 10 minutes until apples are tender but not mushy. Let cool slightly.
  • Spread apples evenly over the chilled cheesecake. Drizzle with caramel sauce.

Make the Whipped Cream

  • In a large mixer bowl, whip cold heavy cream, powdered sugar, vanilla extract, and cinnamon on high speed until stiff peaks form.
  • Pipe or spoon a dollop of whipped cream on top of each serving before enjoying.

Notes

Store leftovers (without whipped cream) covered in the refrigerator for up to 5 days. Whipped cream is best added fresh. For best texture, use Granny Smith or Honeycrisp apples.