These Apple Crumble Cheesecake Bars have a graham cracker and pretzel crust and are topped with caramel sauce for the ultimate fall treat. There is a cheesecake layer topped with cinnamon sugar apples and topped with more graham cracker and pretzel crumble.
Why I Love These Apple Crumble Cheesecake Bars
I mean, I don't think this requires much explanation, but...these bars are a combination of so many good things like cheesecake, caramel, baked cinnamon apples, and a sweet and salty crumble. There is a little bit of everything for everyone in these squares of goodness!
Not only that, but these Caramel Apple Cheesecake Bars are pretty easy to put together like my Saltine Cracker Caramel Bars and my Pink Grapefruit Dessert Bars. This recipe is for an 8x8 baking dish but can easily be doubled for a larger batch.
Key Ingredients Needed For This Recipe
- Graham crackers and pretzels: pulsed together, they make a sweet and salty crumble that does double duty as the crust and the topping.
- Cream cheese: one 8-ounce block, at room temperature so the filling mixes smooth.
- Apples: any firm apple works. I used Fuji, but Honeycrisp and Granny Smith are great too.
- Caramel sauce: store-bought is fine, or use my Instant Pot Dulce de Leche for a salted caramel drizzle.
*See the recipe card for the complete list of ingredients and quantities.
What type of apples to use for this recipe
The great thing about baking with apples is that you can use any variety you like, just make sure the apples are nice and firm. I used fuji apples for this recipe, but I have also used honey crisp or granny smith.
Use store-bought caramel or make your own!
I topped these apple cheesecake bars with some salted dulce de leche (salted caramel sauce) that I made in my Instant Pot! You can also use regular caramel sauce. And, if you don't want to make the caramel sauce, just buy some at the store!
How to Make Apple Crumble Cheesecake Bars
Step 1: Preheat the oven to 350°F and prepare an 8x8 baking dish with parchment paper.
Step 2: Pulse graham crackers and pretzels in a food processor until crumbly, leaving a few larger pieces. Mix with brown sugar and melted butter in a bowl. Press ¾ of the mixture into a baking pan, first with your fingers, then a flat-bottom cup. Bake at 350°F for 8-10 minutes, then cool on a rack.
Step 3: Beat cream cheese and sugar until smooth, then mix in the egg and vanilla. Spread over the crust.
Step 4: Peel and core the apples and cut them into small pieces. Add the brown sugar and cinnamon and stir to coat the apples fully.
Step 5: Spread the apples on top of the cheesecake layer.
Step 6: Sprinkle the remaining crumble on top of the apples.
Step 7: Bake for 40 minutes until set. Allow the bars to cool on a rack for 30 minutes and then continue to cool and set them in the fridge for 2-3 hours.
Step 8: Drizzle the top with caramel sauce before serving, and enjoy!
Recipe FAQs
Any variety works as long as the apples are nice and firm. I used Fuji apples, but Honeycrisp and Granny Smith work too.
Yes. Store-bought caramel works, or use regular or salted homemade caramel sauce like Instant Pot dulce de leche.
They're done when the center no longer wiggles. A slight movement is ok, since the bars keep setting as they cool.
Cool them on a rack for 30 minutes, then let them set in the fridge for 2-3 hours before drizzling with caramel.
2-3 days covered in the fridge.
Yes, they freeze very well. Wrap each bar tightly in plastic wrap and freeze for up to 2 to 3 months. Thaw in the fridge overnight, then add the caramel.
Yes. Make them up to 2 to 3 days ahead and keep them covered in the fridge, or freeze them for up to 2 to 3 months.
Yes. Double all the ingredients and use a larger baking dish.
How to Get a Crunchy Crumble Topping
Leave a few larger pieces of graham cracker and pretzel when you pulse the crumbs, and don't press the top layer down. Sprinkling it loosely over the apples lets it bake up crisp. Save the caramel drizzle for right before serving so the topping stays crunchy.
Expert Tips for Making These Fall Treats
- I highly recommend using parchment paper to line your baking dish before baking. It makes clean-up easier and helps remove the bars from the pan.
- Cut the apples into ½" pieces or smaller so that every bite has delicious apples in them. Just eyeball it, it doesn't have to be perfect.
- Room-temperature cream cheese is essential so that all of the filling ingredients blend together. If you forget to pull it out of the fridge ahead of time you can zap it in the microwave at 15-second intervals or place the sealed package in warm water.
- The bars are done when the center no longer wiggles. A slight movement is ok, the bars will continue to set as they cool so don't leave them in the oven too long.
- You can easily double this recipe and use a larger baking dish if desired.
- These bars will last 2-3 days covered in the fridge.
How to Freeze Apple Crumble Cheesecake Bars
These bars freeze very well, so they're an easy make-ahead dessert for Thanksgiving.
- Cool completely: chill the bars in the fridge until they're fully set.
- Cut into bars: slice them into individual portions so they thaw faster.
- Wrap: wrap each bar tightly in plastic wrap, then put them in a freezer-safe container or zip-top bag.
- Freeze: freeze for up to 2 to 3 months for the best quality.
- Thaw: thaw in the fridge overnight or for several hours.
Freeze them without the caramel and drizzle it on after thawing. The crumble topping may soften a little. Since these are cheesecake, don't leave them out at room temperature for long while they thaw.
Tools to Make Apple Cheesecake Bars with Caramel
This is my new favorite baking pan from Caraway and for good reason. It is the non-stickiest pan I've ever used, it's gorgeous, and it's non-toxic so you can feel good about using it.
I've had my Kitchenaid hand mixer for years and I still love it! I also like that you can pick your favorite color (not that it matters to the end result, but still...).
If you don't have an apple slicer/corer in your kitchen you really should get one. It's easy to use and easy to store!
If you get a chance to make these Apple Crumble Cheesecake Bars, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Apple Crumble Cheesecake Bars with Caramel
Equipment
Ingredients
CRUMBLE TOPPING
- 13 sheets graham crackers (1.5 packages)
- ¾ cup brown sugar
- 1 cup pretzels (big handful)
- ¾ cup unsalted butter, melted (unsalted or salted)
CHEESECAKE FILLING
- 8 ounces cream cheese, room temperature (1 package)
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
CINNAMON APPLES
- 2 large apples, peeled, cored, and finely chopped
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
TOPPING
- caramel sauce (regular or salted)
Instructions
- Preheat the oven to 350°F and prepare an 8x8 baking dish with parchment paper.
CRUMBLE CRUST AND TOPPING
- Place the graham crackers and pretzels into a food processor and pulse until they've been reduced to crumbs. A few larger pieces are ok. Place the crumbs into a bowl and add the brown sugar and melted butter. Stir with a spoon until fully mixed in.
- Pour about ¾ of the crumble into the baking pan (save the rest for the topping). Press into the bottom with your fingers first and then a flat bottom cup. Bake the crust for 8-10 minutes and then remove to a cooling rack to cool while preparing the rest of the ingredients.
CHEESECAKE FILLING
- Place the cream cheese and sugar into a bowl and beat with a hand mixer until smooth. Add the egg and vanilla and continue to beat until incorporated. Scrape the side of the bowl if needed to get everything mixed in.
- Spread the cheesecake filling on top of the crumble bottom.
CINNAMON APPLES
- Peel and core the apples and cut them into small pieces. Add the brown sugar and cinnamon and stir to fully coat the apples.
- Spread the apples on top of the cheesecake layer. Sprinkle the remaining crumble on top of the apples.
- Bake for 40 minutes until set. Allow the bars to cool on a rack for 30 minutes and then continue to cool and set them in the fridge for 2-3 hours.
- Before serving, drizzle the top with caramel sauce, and enjoy!
Notes
- I highly recommend using parchment paper to line your baking dish before baking. Not only does it make clean-up easier, but it also helps remove the bars from the pan.
- Cut the apples into ½" pieces or smaller so that every bite has delicious apples in them. Just eyeball it, it doesn't have to be perfect.
- Room-temperature cream cheese is essential so that all of the filling ingredients blend together. You can zap it in the microwave at 15-second intervals or place the sealed package in warm water if you forget to pull it out of the fridge ahead of time.
- The bars are done when the center no longer wiggles. A slight movement is ok, the bars will continue to set as they cool so don't leave them in the oven too long.
- You can easily double this recipe and use a larger baking dish if desired.
- These bars will last 2-3 days covered in the fridge.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
GG says
The ingredient list for the crumble includes 3/4 cup of brown sugar. The instructions never mention adding any sugar to the crumble. Which is correct?
Emily says
Hi, adding brown sugar to the crumble is correct. I fixed the instructions, thanks for letting me know!
nancy says
how delicious and decadent are these cheesecake bars. i really enjoyed the graham cracker and pretzel crumble ! SUPER
Emily says
Nancy, I'm so glad you loved them! Thanks for trying them out.
Shelby says
You had me at pretzel crumble, these were great!
Emily says
So glad to hear it, Shleby! Thanks for trying the recipe.
Judith says
Lots of great flavours here. I especially loved the caramel sauce.
Emily says
I have to admit the caramel sauce is my favorite too!