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Easy Ultimate Caramel Apple Cheesecake Bars

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These Ultimate Caramel Apple Cheesecake Bars with Toffee Bits start with a buttery shortbread crust, then a layer of spiced apples, followed by a tangy cheesecake filling, finished with a generous drizzle of homemade caramel sauce and a shower of crunchy toffee bits. No water bath needed, and they slice cleanly for a perfect fall dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 3 medium apples, peeled and diced (Granny Smith, Honeycrisp, or Braeburn)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 tablespoon lemon juice
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1/2 cup caramel sauce
  • 1/2 cup toffee bits
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray.
  2. Make the shortbread crust: In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are just barely golden. Let cool on a wire rack.
  3. Cook the apple layer: In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are just tender and liquid is mostly evaporated. Spread evenly over cooled crust. Let cool completely.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add granulated sugar and beat another minute. Add eggs one at a time, beating on low just until combined. Add vanilla extract and sour cream, mix on low until smooth.
  5. Assemble the bars: Pour cheesecake filling over cooled apple layer. Use an offset spatula to spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake at 350°F (175°C) for 30-35 minutes. Edges should be set, center should jiggle slightly. Turn off oven, crack door open, and let bars sit inside for 10 minutes. Then remove to a wire rack and cool completely at room temperature, about 1 hour.
  7. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. After chilling, warm caramel sauce slightly (about 15 seconds in microwave). Drizzle over cheesecake in a zigzag pattern. Sprinkle toffee bits evenly. Add flaky sea salt if desired. Use parchment overhang to lift bars out. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Don’t skip pre-cooking the apples to avoid a soggy crust. Room temperature ingredients are crucial for a smooth filling. Cool bars gradually to prevent cracking. For clean slices, use a hot knife. Bars can be made up to 3 days ahead; add caramel and toffee just before serving. Freeze without topping for up to 3 months.

Nutrition

Keywords: caramel apple cheesecake bars, apple cheesecake bars, caramel apple bars, toffee bits, fall dessert, cheesecake bars, no water bath cheesecake

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