This caramel apple cheesecake bars recipe has become my autumn obsession—it's the kind of dessert that announces the season the moment it comes out of the oven. I first developed this version the year my neighbour gave me an enormous bag of tart Granny Smith apples; I wanted the brightness of the apples to cut through a rich, creamy topping and a crunchy, buttery crumble. The result is layered texture: crisp crumb base, smooth cream cheese filling, tender spiced apples and a toffee-sweet crumble. Every bite sings of contrasts—tart and sweet, silky and crunchy—and it quickly became the treat I bring to potlucks and holiday gatherings.

I discovered the balance between the elements by trial and error. Too much apple moisture made the filling weep; too little crumble left the top flat. The fix was simple: a sturdy biscuit base to anchor everything, just enough sugar in the apples to macerate them lightly, and chilled butter rubbed into flour for the ideal crumble. These bars keep their shape well, slice beautifully after chilling, and are surprisingly foolproof once you follow the small technical notes embedded below.

Ingredients

• For the base - 1 1/2 cups crushed digestive or graham crackers (about 6.3 oz): look for whole-biscuit varieties for the best flavour; blitz to fine crumbs so the base binds evenly.
• Unsalted butter: 5 tbsp, melted—this binds the crumbs and gives a rich mouthfeel; use European-style butter for slightly higher fat and flavor.
• Cream cheese: 11.3 oz (about 1 3/8 cups) full-fat, room temperature—softened but still slightly cool so the filling becomes silky without overworking air into it.
• Granulated sugar for filling: 1/2 cup + 2 tbsp—enough to sweeten the cheese without masking the apple tartness.
• Eggs: 2 large, room temperature—these give structure and a tender set to the cheese layer.
• Granny Smith apples: about 2 medium (roughly 10.5 oz chopped) —choose firm, tart apples to balance sweetness and hold shape when baked.
• Apple sugar & spices: 1 1/2 tbsp sugar, 1 tsp lemon zest, 3/4 tsp cinnamon and 1/2 tsp nutmeg—these lift the apples and add warmth.
• Crumble: 1 cup all-purpose flour, 7 tbsp chilled unsalted butter (cubed), 1/2 tsp cinnamon, 1/3 cup demerara sugar and 3 tbsp granulated sugar—rubbed together until coarse crumbs form.
• Finishing: 3 tbsp caramel sauce to drizzle—choose a high-quality caramel or make a quick stovetop version for a deeper flavor.

Instructions

Step 1 — Prepare pan and base: Preheat the oven to 320°F on fan mode (or 350°F conventional). Lightly grease an 8 x 8-inch pan and line with parchment, leaving a generous overhang for easy removal. Blitz 1 1/2 cups digestive biscuits in a food processor or place them in a heavy-duty bag and crush with a rolling pin to fine crumbs. Stir in 5 tbsp melted butter until the mixture resembles damp sand. Pack the crumbs into the base firmly using the bottom of a glass to create an even layer, then chill while you make the filling. Step 2 — Make the cheese layer: In a stand mixer fitted with a paddle or with a hand-held mixer, beat 11.3 oz cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Add 1/2 cup + 2 tbsp granulated sugar, 1/2 tsp salt and 1 tsp vanilla; mix until combined. Add eggs one at a time, mixing just until incorporated—overbeating introduces air which can cause cracks or uneven set. Scrape the bowl well so the mixture is uniform. Step 3 — Assemble the apples: Peel, core and chop the Granny Smith apples into medium cubes (about 1/2-inch). Toss with 1 1/2 tbsp sugar, 1 tsp lemon zest, 3/4 tsp cinnamon and 1/2 tsp nutmeg. Let the mixture sit 4–5 minutes to macerate—this draws out a touch of juice and concentrates flavour without making the apples mushy. Step 4 — Make the crumble topping: Using your fingers or a pastry cutter, rub 7 tbsp chilled cubed butter into 1 cup flour with 1/2 tsp cinnamon until the mixture resembles coarse breadcrumbs. Stir in 1/3 cup demerara and 3 tbsp granulated sugar for texture and caramelized crunch. Step 5 — Bake: Pour the cheese batter over the chilled crust and tap the pan lightly on the counter to release air bubbles. Spread the spiced apples evenly over the cheese and sprinkle the crumble on top in a thin, even layer. Bake for 45–50 minutes until the crumble is golden and the filling is set but still slightly wobbly in the centre. Cool on the counter to room temperature, then chill at least 3 hours or overnight to fully set. Step 6 — Finish and serve: Lift the chilled slab from the pan using the parchment overhang. Drizzle 3 tbsp caramel sauce over the top—warm the caramel for easier drizzling. Slice into 9 bars (3x3) and serve chilled or at cool room temperature.

Storage Tips

Store cooled bars in an airtight container in the refrigerator for up to 3 days; the texture is best served chilled or slightly cool. For longer storage, wrap the slab tightly in plastic wrap and place in a freezer-safe bag for up to 3 months—slice from frozen directly onto a serving plate and let thaw in the fridge overnight. To re-crisp the crumble briefly, warm individual slices in a 300°F oven for 5–7 minutes, watching carefully so the filling does not soften excessively.

Ingredient Substitutions

If digestive biscuits aren’t available, graham crackers or shortbread cookies make excellent substitutes; expect a slightly different sweetness or crumb texture. To reduce sweetness, cut the sugars in the crumble by one-quarter. For a nuttier crumble, fold in 1/3 cup chopped toasted pecans or walnuts. If dairy-free is required, use a firm vegan cream cheese and a plant-based butter alternative—results will differ slightly in richness and set but still be satisfying.

Serving Suggestions

Serve bars with a drizzle of leftover warm caramel and a small dollop of lightly whipped cream or crème fraîche to add a tangy counterpoint. They pair beautifully with a hot cup of coffee, a spiced cider, or a dessert wine. Garnish with finely grated lemon zest or a few toasted pecan halves for contrast and an autumnal look that reads as holiday-ready on any dessert table.

Cultural Background

These bars borrow elements from classic British and American baking—digestive-like biscuit bases are a British staple while creamy cheese fillings echo American cheesecakes. The apple layer nods to traditional apple pies and crumbles from cooler climates where tart apple varieties have long been used to balance sweet preserves. Combining these influences yields a hybrid dessert that feels both homey and contemporary.

Seasonal Adaptations

In late summer swap Granny Smith for firm Pink Lady or Honeycrisp for a sweeter profile. For winter holidays add a pinch of cloves or a tablespoon of brandy to the apples for warmth; topping with a sprinkle of flaky sea salt over the final caramel drizzle amplifies flavor and contrasts sweetness during festive gatherings.

Meal Prep Tips

Assemble the base and crumble the day before: press the crust into the pan and keep chilled, prepare the crumble and keep in the fridge. On baking day, whisk the filling and toss the apples, then assemble and bake. Cut into portions once chilled and wrap individually for grab-and-go snacks or lunchbox treats—use small parchment squares between bars to prevent sticking.

Bring this recipe to your next gathering and watch people reach for seconds—the mixture of textures, homey spices and glossy caramel always makes these bars a favourite. Tinker with the topping and spices as you like; the structure is forgiving and welcoming to small creative changes.