These irresistible caramel apple cheesecake bars feature a buttery biscuit crust, a smooth cheesecake layer, spiced apple pieces, and a crunchy crumble topping finished with a drizzle of caramel. The mix of creamy, sweet and tart flavours with a satisfying crunch makes this an ideal dessert for cosy days.
Apple desserts are a classic for autumn and colder months. They’re simple to make and pair beautifully with warming spices and caramel. This recipe combines those elements into an easy-to-prepare bar that’s perfect for sharing or serving at gatherings.
As with many cheesecake recipes, these bars start with a crushed biscuit base mixed with melted butter. A creamy cheesecake filling is poured over the chilled crust, followed by a layer of spiced apples and a generous crumble topping. A final caramel drizzle brings everything together for a memorable seasonal treat.
Ingredients
All parts of the recipe use simple pantry ingredients. Notes below include easy swaps for items you may not have on hand.
Biscuit Base
- Digestive-style biscuits — classic mild biscuits work well for a buttery base. Graham crackers are a suitable alternative.
- Unsalted butter — melted, to bind the crumbs into a firm base.
Cheesecake Filling
- Cream cheese — use full-fat cream cheese for the best texture and flavour; bring to room temperature before mixing.
- Sugar — granulated sugar or caster sugar to sweeten the filling.
- Eggs — large eggs at room temperature add structure and a silky texture.
- Vanilla — vanilla extract for flavor depth.
Apple layer
- Apples — tart varieties like Granny Smith balance the sweetness of the cheesecake well; feel free to use a similarly tart apple.
- Spices — ground cinnamon and nutmeg for that warm, seasonal flavour.
- Sugar — a small amount to sweeten the apples and help them release juice; light brown sugar can also be used.
- Lemon zest — optional, to brighten the apple flavour.
Crumble topping
- Flour — plain (all-purpose) flour for a light crumble; self-raising is an option if preferred.
- Sugar — demerara adds crunch and subtle caramel notes; mixing with granulated sugar gives a balanced texture.
- Butter — chilled and cubed unsalted butter; keep it cold for a crisp topping.
- Cinnamon — a little extra in the crumble amplifies the apple spices.
- Caramel — store-bought or homemade caramel sauce for drizzling before serving.
Instructions
The recipe breaks down into four components: the crust, the cheesecake filling, the spiced apples, and the crumble topping. Each step is straightforward and many parts can be prepared ahead of time.
Top tip: Line the baking pan with plenty of overhanging baking paper. Once baked and cooled, use that overhang to lift the cheesecake from the tin cleanly.
Press the biscuit crumbs mixed with melted butter into the lined baking pan. Chill until ready to use.
Beat the cream cheese with the sugar, salt and vanilla until smooth. Add eggs one at a time and mix until combined and silky.
Prepare the apples by tossing them with sugar, lemon zest and spices. Set aside for a few minutes to develop flavour.
Pour the cheesecake mixture over the chilled crust and gently tap the pan to release any air bubbles.
Arrange the spiced apples evenly over the cheesecake layer.
Scatter the crumble topping over the apples and bake for about 45–50 minutes until the crumble is golden and the filling is set. Cool completely, then chill in the fridge to firm up.
Top tip: Use a large sharp knife and wipe it clean between slices for neat edges.
When ready to serve, lift the bars from the pan using the paper overhang, slice and drizzle with caramel sauce.
Variations
- Biscuit crust: Try Biscoff, ginger biscuits, shortbread or graham crackers for different flavours.
- Extra caramel: Swirl a couple of tablespoons of caramel into the cheesecake batter for a richer caramel flavour.
- Spice and fruit swaps: Add ½ teaspoon ground ginger to the apples or filling, or replace half the apples with pears for a twist.
Equipment
An 8 x 8-inch baking pan works best. You can also use a similar-sized ceramic or Pyrex dish. A round 8-inch springform or loose-bottom tin will also work if it is at least 1.4 inches (3.5 cm) deep.
Storage
Store baked bars in an airtight container in the fridge for up to 4 days. Bring to room temperature and add the caramel drizzle before serving.
You can freeze the bars (without caramel) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and drizzle with caramel before serving.
Top Tip
Press the biscuit base firmly into the pan using a measuring cup or flat-bottomed glass for a sturdy, even crust.
Allow the bars to cool on the counter before refrigerating for at least a couple of hours to set properly.
Add caramel just before serving; it can harden if refrigerated.
Frequently Asked Questions
Yes. Use gluten-free biscuits for the crust and substitute the plain flour in the crumble with a gluten-free flour blend.
Bake for about 45–50 minutes at 160°C (fan). The crumble should be golden and the filling set — a small jiggle in the centre is fine.
Ensure ingredients are measured accurately and follow the baking time and temperature. Underbaking or using low-fat cream cheese can prevent the filling from setting. Chill the baked bars for several hours to fully firm up.
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📖 Recipe
Caramel Apple Cheesecake Bars
Equipment
- 8 x 8-inch baking tin
- Baking paper
- Hand-held mixer or freestanding mixer with paddle attachment
- Mixing bowls
Ingredients
For the crust:
- 180 g digestive biscuits
- 70 g unsalted butter, melted
For the cheesecake:
- 320 g full-fat cream cheese, room temperature
- 120 g granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the apple layer:
- 300 g Granny Smith apples, peeled, cored and chopped
- 20 g granulated sugar
- 1 teaspoon lemon zest
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the crumble topping:
- 100 g unsalted butter, chilled and cubed
- 125 g plain flour
- ½ teaspoon ground cinnamon
- 70 g demerara sugar
- 40 g granulated sugar
- 3 tablespoons caramel sauce
Instructions
- Preheat the oven to 160°C (fan). Grease an 8 x 8-inch pan and line with baking paper, leaving overhang.
- Blitz the biscuits to fine crumbs, stir in melted butter, press into the pan and chill.
- Beat cream cheese until smooth. Add sugar, salt and vanilla, then add eggs one at a time until combined.
- Pour cheesecake batter over chilled crust and tap the pan to remove air bubbles.
- Toss chopped apples with sugar, lemon zest, cinnamon and nutmeg; let sit briefly.
- Rub chilled butter into flour, sugars and cinnamon until coarse crumbs form for the crumble.
- Top the cheesecake with spiced apples, sprinkle with crumble and bake 45–50 minutes until golden and set.
- Cool on the counter, then refrigerate for at least 3 hours or overnight. Lift from the pan using the paper overhang, drizzle with caramel, slice and serve.
Note: recipes are developed and tested using metric grams. A US customary conversion is provided but metric measurements are recommended for accuracy.
Notes
- To store: Keep bars in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
- To freeze: Freeze cooled bars (without caramel) for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
- Make ahead: Crust and crumble can be prepared ahead and refrigerated. Crumble also freezes well for up to 3 months.
- Top tips: Press the base firmly, chill thoroughly, add caramel at serving time and wipe your knife between cuts for clean slices.
Nutrition
Calories: 555 kcal |
Carbohydrates: 65 g |
Protein: 7 g |
Fat: 31 g |
Saturated fat: 18 g |
Sugar: 41 g
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