Caramel apple cheesecake bars combine the best of so many worlds. They start with a gently-spiced cookie crust bursting with the flavors of apple pie. Layer onto that a rich, creamy cheesecake, then top it all off with a nutty, crunchy crumble and drizzle with smooth caramel sauce. The result is a symphony of sweetness that’s right at home in a fall gathering, but looks and tastes amazing any time of year.

Betty knows—and you might agree—that what takes a recipe from good to great is simplicity. These easy caramel apple cheesecake bars are no different. Just 15 minutes of prep is all it takes to put them together, but your guests don’t have to know that. They’ll be blown away by the way the smooth cheesecake and the crunchy crumble combines with the gooey goodness of the caramel sauce to make every bite an experience. Put together a batch for your next get-together or turn any weeknight dinner into an event.

By Betty Crocker Contributor

 

Updated Sep 6, 2024
  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 16

How To Make Caramel Apple Cheesecake Bars

 

To build this caramel apple cheesecake bars recipe you’ll be stacking flavors on top of flavors. Betty Crocker™ Limited Edition Caramel Apple Cookie Mix lets you take a delicious shortcut. You can toss the cookie mix, apple pie spice, and butter with your fingers. The texture should look like coarse crumbs. Keep about a cup of this mixture aside for later, then press it into a parchment-lined 8-inch baking pan.

While the crust is baking, beat together the cream cheese, sugar, egg, flour, and lemon juice. In a separate small bowl, stir together the cup of dough, pecans, and oats to make a crispy, crumbly topping. Pour on the cheesecake, sprinkle the crumble over the top, and bake until set, about 25 to 30 minutes. Now it’s time for the finishing touch: Slice the caramel apple cheesecake into bars, and drizzle generously with caramel sauce. Now your family’s new favorite dessert bars are ready to eat!

 

Flavor Variations

 

Of course, you can customize your caramel apple cheesecake bars to suit your family’s tastes as you like. If you want to cut back on the sweetness, you can skip the caramel drizzle, and simply make apple cheesecake bars. Baking outside of the fall season? You can replace the cookie mix with your preferred Betty Crocker cookie mix flavor.

Your choice of cream cheese is another opportunity for experimentation and customization. Varying the fat content of the cream cheese gives you control over the texture and the richness of the finished product. A lighter cream cheese will give you a more delicate cheesecake layer, and the opposite will add a decadent richness. Try a few options and make this caramel apple cheesecake bars recipe your own!

 

Storing Caramel Apple Cheesecake Bars

 

In the fridge, your caramel apple cheesecake bars will stay fresh for up to 5 days, and in the freezer, can last up to 3 months when placed in an airtight container.

If you anticipate having leftovers, Betty recommends setting the caramel aside and freezing or refrigerating bars without the drizzle to make them last longer. Refrigerated bars can be eaten straight from the fridge, and frozen bars just need to thaw in the fridge overnight. Then you can pour on the caramel sauce, and they’ll taste just as delicious as the day you baked them.

 

Ingredients

  • 1 pouch (16.6 oz) Betty Crocker™ Limited Edition Caramel Apple Cookie Mix
  • 1 1/2 teaspoons apple pie spice
  • 10 tablespoons cold unsalted butter, cut into small pieces
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tablespoon Gold Medal™ All Purpose Flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup toasted, chopped pecans
  • 1/4 cup old-fashioned rolled oats
  • Caramel sauce, for serving

Make With
Gold Medal Flour

Steps

  • 1
    Heat the oven to 350° F. Line the bottom and sides of an 8-inch baking pan with parchment paper. In a medium bowl, combine the cookie mix, apple pie spice, and diced butter. Using your fingers, toss to combine and pinch the butter and flour between your fingers until the mixture looks like coarse crumbs. Set aside 1 cup of dough in the refrigerator.

  • 2
    Press the remaining dough into the bottom of the pan to create an even crust. Bake for 15 minutes or until just set and golden brown on the edges.

  • 3
    Meanwhile, in a large bowl, beat together the cream cheese, sugar, egg, flour, lemon juice, vanilla, and salt until smooth. Pour mixture over crust.

  • 4
    In a small bowl, stir together the reserved 1 cup dough, pecans, and oats. Sprinkle the crumble over the cheesecake.

  • 5
    Bake 25 to 30 minutes, or until set. Let cool to room temperature. Transfer to the refrigerator, and chill for 1 hour. Cut and drizzle with caramel sauce before serving.