This post may contain affiliate links.
These Caramel Apple Cheesecake Bars are the ultimate fall treat! With a buttery crust, smooth cheesecake filling, tender apples & a caramel drizzle, it’s a recipe you’ll look forward to all year long!
I’ve been SO impatiently waiting to share this recipe with you….and it’s FINALLY perfected, photographed and ready to devour! I don’t know what else to say other than this recipe is absolutely incredible!!!!!
It’s not the easiest, quickest fall dessert out there, but I can almost guarantee it’ll be worth every second you spend putting it together! And go ahead and print a few copies of the recipe as you’re gonna be asked for it…. consider yourself warned! 😉
Ingredients Needed
- Cake Mix – White cake mix is my preference for these, but you can also use a spice cake, butter pecan, vanilla or yellow cake mix.
- Unsalted Butter – I’m usually a salted butter girl, but for this recipe, I highly recommend unsalted butter as the cake mix already has plenty of salt.
- Cream Cheese – You’ll need two 8-ounce bricks for this recipe.
- Sweetened Condensed Milk – Don’t confuse this with evaporated milk!
- Large Eggs
- Vanilla Extract
- Apples – Jonagolds are my favorite to bake with, but any baking apple (or combination of apples!) will work great.
- Brown Sugar – Light or dark brown sugar.
- Caramel Sauce – Use the store-bought jarred caramel sauce or make your own!
- All-Purpose Flour
- Ground Cinnamon – Or apple pie spice.
How to Make Caramel Apple Cheesecake Bars
Start by mixing up the crust/topping mixture. To do so, you’ll combine the cake mix and the melted butter. Press about 2/3 of it into the bottom of the pan.
Next, you’ll make the simple cheesecake filling. It’s important to have the cream cheese softened so it doesn’t get clumpy. When thoroughly combined, pour over the crust and spread to an even layer.
Peel and slice the apples then cut them into small diced pieces. You can use a vegetable peeler or a paring knife…or this handy dandy peeler & corer!
Combine the apples with the remaining ingredients and then spoon it overtop of the cheesecake filling.
Sprinkle the crumb topping over the apples and bake right away. Once they’re done, you’ll remove it from the oven and cool completely before covering and placing in the refrigerator. I like these best served cold (as cheesecake typically is).
When ready to serve, drizzle with caramel and enjoy!!!
Substitution Options
- Cake Mix Crust/Topping – If you don’t have a cake mix on hand, you can make your own shortbread-type mixture. Simply combine 2 cups of flour, 1/2 cup brown sugar and 1 cup of softened butter and use just like you would the cake mix + butter mixture.
- Sweetened Condensed Milk – If you don’t have sweetened condensed milk, you can replace it with 2/3 cup sugar. It will result in a slightly more firm cheesecake layer, but still delicious!
- Cream Cheese – This is one ingredient I don’t recommend subbing. You want the bricks of cream cheese (not the tubs and not the low-fat versions).
Storage Instructions
I recommend storing these without the caramel sauce on top to keep the topping from getting soggy. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Serve with caramel sauce when thawed, if desired!
Other Apple Desserts You’ll Love
- Caramel Apple Cobbler
- Apple Crumble Pie
- Salted Caramel Apple Crisp Bars
- Apple Dapple Cake
- Fireball Whiskey Apple Dumplings
- Frosted Apple Cookies
Caramel Apple Cheesecake Bars
Equipment
- 1 9×13-inch baking pan
Ingredients
Crust Ingredients
- 1 box white cake mix dry
- 1/2 cup unsalted butter melted
Cheesecake Ingredients
- 16 ounces cream cheese softened
- 1 14-ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
Apple Mixture
- 3 cups diced apples peeled, cored and finely diced
- 1/4 cup brown sugar
- 1/4 cup caramel sauce
- 1 tablespoon flour
- 1 teaspoon cinnamon
- additional caramel sauce for drizzle on top
Instructions
Make the Crust
- Preheat the oven to 350℉ and grease a 9×13 inch metal pan.
- Combine the dry cake mix and melted butter.1 box white cake mix, 1/2 cup unsalted butter
- Press 2/3 of the mixture into the bottom of the prepared pan; set aside.
Make the Cheesecake Filling
- Place the cream cheese in a large bowl and stir until smooth.16 ounces cream cheese
- Slowly add the sweetened condensed milk with a whisk to make sure it's mixed well.1 14-ounce can sweetened condensed milk
- Add the eggs and vanilla and stir until well-combined.2 eggs, 1 teaspoon vanilla extract
Make the Apple Mixture
- In a large bowl, combine the apples, brown sugar, caramel sauce, flour and cinnamon.3 cups diced apples, 1/4 cup brown sugar, 1/4 cup caramel sauce, 1 tablespoon flour, 1 teaspoon cinnamon
Assemble and Bake
- Pour the cheesecake filling over the crust.
- Spoon the apple mixture over the cheesecake filling.
- Top with the remaining crumb mixture.
- Bake for 35 minutes or until the edges are golden brown.
- Let cool completely then refrigerate until ready to serve.
- Top with caramel sauce and serve.additional caramel sauce
So good