35-Minute Salted Caramel Apple Cheesecake Bars You’ll Crave

There’s something magical about the first crisp fall day that makes me crave apples, caramel, and all things cozy. These Salted Caramel Apple Cheesecake Bars became my go-to dessert after I accidentally made them for a last-minute potluck years ago – now friends beg me to bring them every autumn! What I love most is how effortlessly impressive they look, with that golden crust, creamy filling, and glossy caramel drizzle. Yet they’re secretly simple to make (shh, that’s our little secret). The sweet-tart apples, rich cheesecake, and that perfect pinch of sea salt create a flavor combo that’ll make you close your eyes and sigh with happiness.

Table of contents:

Why You’ll Love These Salted Caramel Apple Cheesecake Bars

Trust me, once you try these bars, you’ll be hooked. Here’s why:

• They’re easier than pie (literally!) – no water bath, no fussy crust crimping, just simple layers of goodness
• That sweet-salty magic – the caramel and sea salt cut through the richness beautifully
• Crowd-pleaser alert – they disappear faster than I can say “seconds please” at parties
• All the fall feels – warm cinnamon apples + caramel = instant cozy vibes

Seriously, I’ve never met anyone who didn’t go back for just one more tiny square… then another… okay maybe one more.

Ingredients for Salted Caramel Apple Cheesecake Bars

Gather these simple ingredients – I promise you probably have most in your pantry already! Here’s what makes these bars so irresistible:

• 2 cups graham cracker crumbs (about 14 full sheets – I just toss them in a bag and roll with a wine bottle when I’m feeling lazy)
• 1/2 cup melted butter (real butter only, please – it makes the crust perfectly crisp)
• 1/4 cup + 1/2 cup granulated sugar (we’ll use it in two parts – trust the process)
• 16 oz full-fat cream cheese, softened (low-fat just won’t give you that lush texture we’re after)
• 2 large eggs at room temperature (this prevents cracking – learned that the hard way!)
• 1 tsp vanilla extract (the good stuff if you have it)
• 2 medium apples, peeled and diced small (I use Honeycrisp for sweetness, but Granny Smith works great too)
• 1 tsp cinnamon + 1/4 tsp nutmeg (this spice combo smells like autumn in a bowl)
• 1/2 cup caramel sauce (homemade or store-bought – no judgment here)
• 1/2 tsp flaky sea salt (Maldon is my ride-or-die for that perfect salty crunch)

Quick swap ideas: For a nuttier crust, try replacing half the grahams with crushed pecans. Dairy-free? Coconut oil works for the crust, and there are great vegan cream cheeses now!

How to Make Salted Caramel Apple Cheesecake Bars

Okay, let’s get to the fun part! Don’t let the layers intimidate you – we’re going step by step, and I’ll share all my little tricks along the way. Just follow along and you’ll have perfect bars every time.

Step 1: Prepare the Crust

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your 8×8 pan and line it with parchment paper, leaving some overhang on the sides (this will be your lifesaver when removing the bars later!).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and that 1/4 cup of sugar until it looks like wet sand. I use a fork at first, then get in there with my fingers to make sure every crumb is coated. Press this mixture firmly into the bottom of your prepared pan – I mean really press it down! The back of a measuring cup helps get it nice and even.

Pop it in the oven for 10 minutes – just until it’s lightly golden. Let it cool slightly while you make the filling (but don’t let it get cold – we want that crust to welcome the cheesecake layer).

Step 2: Make the Cheesecake Filling

Now for the creamy magic! In a large bowl, beat the softened cream cheese with the remaining 1/2 cup sugar until it’s completely smooth – no lumps allowed! Seriously, take an extra minute here – I’ve learned that rushing this step leads to graininess. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing just until combined after each addition. Overbeating here can cause cracks, so we’re going for “just married” not “whipped to death.” Stir in the vanilla extract last – just a quick mix will do.

Step 3: Layer Apples and Bake

Pour that luscious cheesecake filling over your slightly cooled crust. Now grab those diced apples – they should be in small, bite-sized pieces. Toss them with the cinnamon and nutmeg until they’re nicely coated (this is when my kitchen smells amazing). Sprinkle them evenly over the cheesecake layer – don’t dump them all in one spot!

Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle (like Jell-O). The bars will continue to set as they cool, so don’t overbake them! Let them cool completely at room temperature – about an hour.

Step 4: Add Caramel and Chill

Now for the grand finale! Once the bars are completely cool, drizzle that glorious caramel sauce over the top. I like to put mine in a squeeze bottle or zip-top bag with the corner snipped off for control. Then sprinkle with that flaky sea salt – the contrast is everything!

Here’s the hardest part – refrigerate for at least 2 hours before cutting. I know it’s tempting, but trust me, this chilling time makes all the difference in getting clean slices. Use the parchment paper overhang to lift the whole slab out before cutting into squares with a sharp knife (wiping it clean between cuts makes them picture-perfect).

Tips for Perfect Salted Caramel Apple Cheesecake Bars

After making these bars more times than I can count, here are my can’t-live-without tips:

• Room temp is key – Cold cream cheese = lumpy filling. Let it soften on the counter for at least an hour.
• Don’t skip the parchment – That overhang is your best friend for clean removal. No stuck-on crust tragedies!
• The jiggle test – Pull the bars when the center wobbles slightly like set gelatin. They’ll firm up perfectly as they cool.
• Chill out – I know it’s hard to wait, but that 2-hour chill makes slicing so much cleaner.

Bonus tip: Warm your knife under hot water before slicing for those Instagram-worthy clean edges!

Ingredient Substitutions and Variations

One of the best things about these bars is how adaptable they are! Here are my favorite ways to mix things up:

• Gluten-free? Use gluten-free graham crackers or even almond flour mixed with a touch of honey for the crust.
• Cutting back on sugar? Coconut sugar works beautifully in both the crust and filling – gives a lovely caramel note too.
• Dairy-free version? Swap the butter for coconut oil in the crust, and try a good vegan cream cheese alternative (Kite Hill works great).
• Extra crunch? Mix chopped pecans or walnuts right into the crust – about 1/2 cup does the trick.
• Feeling fancy? Add a tablespoon of bourbon to the caramel sauce for an adult twist!

The possibilities are endless – that’s why I keep making these all season long!

Serving and Storing Salted Caramel Apple Cheesecake Bars

These bars taste best served chilled – that cold, creamy texture is pure heaven! For picture-perfect slices, I run my knife under hot water and wipe it clean between cuts. Leftovers? No problem! They’ll keep beautifully in the fridge for up to 4 days (though they never last that long in my house).

Want to prep ahead? You can freeze the whole slab or individual bars for up to a month. Just thaw overnight in the fridge and add fresh caramel drizzle before serving – tastes just like freshly made! Pro tip: Separate layers with parchment paper before freezing so they don’t stick together.

Salted Caramel Apple Cheesecake Bars FAQs

I’ve gotten so many questions about these bars over the years – here are the ones folks ask most often:

Can I use store-bought caramel sauce? Absolutely! While homemade is lovely, I keep a jar of good-quality store-bought caramel in my pantry for quick fixes. Just warm it slightly for easier drizzling.

How do I prevent cracks in my cheesecake layer? Three secrets: Don’t overmix after adding eggs, bake until just set (with that slight jiggle), and let it cool slowly on the counter before refrigerating.

What apples work best? I adore Honeycrisp for their sweetness, but Granny Smith’s tartness balances the richness beautifully. Just avoid super-juicy varieties that might make the bars soggy.

Can I make these ahead? You bet! They actually taste better after chilling overnight. Just wait to add the caramel drizzle until serving so it stays pretty.

Why sea salt? That flaky crunch cuts through the sweetness perfectly – but sprinkle lightly! You can always add more, but you can’t take it away.

Nutritional Information

Just so you know what you’re getting into with these irresistible bars (not that it’ll stop you from eating three)! Keep in mind these are estimates based on standard ingredients:

• Calories: 280 per bar
• Fat: 18g (10g saturated)
• Carbs: 27g
• Sugar: 22g
• Protein: 4g

Okay fine, they’re not health food – but life’s too short not to enjoy dessert! Everything in moderation, right? (Says the woman who ate four while writing this…)

Share Your Salted Caramel Apple Cheesecake Bars

I’d love to see your creations! Snap a pic of your bars and tag me on Instagram – nothing makes me happier than seeing you bake my recipes. Leave a comment below if you tried any fun variations too!

Looking for more delicious fall recipes? Check out our breakfast ideas or explore our collection of recipes for every occasion. You can also find more inspiration on our Pinterest page!

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