Want a delicious dessert? These creamy Caramel Apple Cheesecake Bars are loaded with apples, with an Oreo crust, topped with caramel!
This Caramel Apple Cheesecake Bar Recipe is what your fall dreams are made of! Creamy, tasty and absolutely addicting!
Cinnamon apples, the creamiest cheesecake, a crust that is literally out of this works and just dripping with sticky caramel, you must try these Cheesecake Bars.
All I can say is WOW. And, you’re welcome! Did I mention the golden Oreo crust? You’re welcome again.
Take me to the recipe for Caramel Apple Cheesecake Bars already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Caramel Apple Cheesecake Bars – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
WHY THIS RECIPE WORKS:
- With easy pantry ingredients this recipe is a breeze to whip up.
- Using apple pie filling makes it super easy and simple.
- You can easily double this recipe to serve more.
I know what you are thinking…. ANOTHER cheesecake bar recipe, Dana?! Desserts are my fave what can I say?
I know, I just can’t help myself!! I’ve made what… 5 versions of this recipe already… but each one is so unique and delicious, I just have to share them all with you!
More cheesecake bar recipes:
- Cheesecake Snickerdoodle Bars
- Cherry Cheesecake Bars
- White Chocolate Cranberry Cheesecake Bars
- Golden Oreo White Chocolate Cheesecake Bars
- Golden Oreo Strawberry Cheesecake Bars
We can’t get over Cheesecake Bars, they are one of our favorite desserts and the ease of making them is why we do it so often.
How to make Caramel Apple Cheesecake Bars:
- Preheat the oven to 350°F degrees.
- Place the golden Oreos in a food processor, process into crumbs. Add the melted butter and process until combined. Stir the cookie crumbs around to make sure they are coated in the butter.
- Press the mixture into a 9×9 baking dish that is lined with parchment paper or foil. Set aside.
- In the same food processor, (no need to clean!) place the apple pie filling. Pulse to a rough chop the apples a few times.
- Take out half of the filling and place it in a small bowl, set aside.
- Pulse the remaining apple pie filling until it is smooth, place in another small bowl and set aside.
- Into the food processor (once again, no need to clean!), add the cream cheese, sour cream, brown sugar, vanilla, cinnamon, and the egg. Pulse until smooth.
- Add the smooth apple filling and then pulse until combined. Pour mixture on top of the crust and smooth it out evenly.
- Dollop the roughly chopped apples on top of the cheesecake mixture. Bake for 35-40 minutes or until there is a very slight jiggle in the center of the cheesecake.
- Take the pan out of the oven and let sit on the counter, let cool for 20 minutes.
- Cover with plastic wrap and place in the refrigerator for at least three hours to set.
- Cut into 9 even bars, serve with caramel sauce of your choice. I recommend making my Cinnamon Buttermilk Caramel Sauce!
That’s it! You only need to dirty up one appliance for this caramel apple cheesecake, I love that!
How to store:
Caramel Apple Cheesecake Bars need to be refrigerated, you can place them in the container they were cooked in or an airtight container and refrigerate for about 4-5 days.
These can also be frozen which is one of my favorite things about Cheesecake Bars in general.
Freeze Cheesecake Bars for up to 3 months. Place cooled bars on a plate and let freeze. Once frozen transfer to a airtight container or a freezer baggie baggie.
Is Cheesecake supposed to be jiggly?
Just slightly. Make sure to remove this cheesecake from the oven when center still has a little jiggle to it, otherwise it will be overcooked.
This will continue to bake once it is removed fro the oven that is why we want the center to just be slightly jiggly, but to underdone.
So just shake that pan and if it still looks liquidy, its not done but if it looks set with a slight jiggle then you are good to go!
Tips and Tricks:
- This is all made in a food processor there is not need to dirty any other dishes, win!
- Make sure that your cream cheese is smooth so you don’t have any lumps.
- It is important to let your cheesecake cool on the counter before placing in the refrigerator, this helps it from cracking.
- These can be frozen see my tips above.
- Remove from the oven when the center is still just slightly jiggly.
If you want a deliciously easy Fall dessert these Caramel Apple Cheesecake Bars need to be on your list, they are absolutely addicting!
If you like this recipe you might also like:
If you’ve tried these CARAMEL APPLE CHEESECAKE BARS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Caramel Apple Cheesecake Bars
Ingredients
- 20 Golden Oreos
- 5 tablespoons unsalted butter melted
- 10 ounces apple pie filling
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1/3 cup light brown sugar packed
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 egg
Instructions
- Preheat the oven to 350°F degrees. Place the golden Oreos in a food processor, process into crumbs. Add the melted butter and process until combined. Stir the cookie crumbs around to make sure they are coated in the butter. Press the mixture into a 9x9 baking dish that is lined with parchment paper or foil. Set aside.
- In the same food processor, (no need to clean!) place the apple pie filling. Pulse to a rough chop the apples a few times. Take out half of the filling and place it in a small bowl, set aside. Pulse the remaining apple pie filling until it is smooth, place in another small bowl and set aside.
- Into the food processor (once again, no need to clean!), add the cream cheese, sour cream, brown sugar, vanilla, cinnamon, and the egg. Pulse until smooth. Add the smooth apple filling and then pulse until combined. Pour mixture on top of the crust and smooth it out evenly.
- Dollop the roughly chopped apples on top of the cheesecake mixture. Bake for 35-40 minutes or until there is a very slight jiggle in the center of the cheesecake. Take the pan out of the oven and let sit on the counter, let cool for 20 minutes. Cover with plastic wrap and place in the refrigerator for at least three hours to set.
- Cut into 9 even bars, serve with caramel sauce of your choice. I recommend making my Cinnamon Buttermilk Caramel Sauce!
Notes
- This is all made in a food processor there is not need to dirty any other dishes, win!
- Make sure that your cream cheese is smooth so you don't have any lumps.
- It is important to let your cheesecake cool on the counter before placing in the refrigerator, this helps it from cracking.
- These can be frozen see my tips above.
- Remove from the oven when the center is still just slightly jiggly.
Nutrition
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