Caramel Apple Crisp Cheesecake Bars

Three of fall's greatest hits — caramel apples, apple crisp, and cheesecake — layered into one bar. A buttery graham-oat crust holds a silky ginger-cinnamon cheesecake, a hidden layer of tender Honeycrisp apples, a crispy oat crumble on top, and a slow drizzle of warm caramel over everything. It's the dessert that ends every conversation at the table.

The apple layer is where fresh matters most. Honeycrisp is our go-to because it stays tender-crisp through baking. Northern Spy is another classic bakers' apple. Both ship fresh from our orchard — order online here.

Ingredients (makes 16 bars)

Graham-Oat Crust

• 1/4 cup packed brown sugar
• 1 cup graham cracker crumbs
• 3/4 cup rolled oats
• 1/2 cup unsalted butter, melted, plus more for the pan

Cheesecake Layer

• 2 (8 oz) packages cream cheese, softened
• 2 tablespoons cornstarch
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature

Apple Layer

• 3 Honeycrisp apples, peeled, cored, and finely diced
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• Juice of 1/2 lemon

Crumble Topping

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup unsalted butter, softened

To Finish

• 1/2 cup salted caramel sauce, warmed
• Flaky sea salt

Directions

1. Preheat oven to 325°F. Line a 9x13 pan with parchment, leaving overhang on two sides.
2. Crust. Mix graham crumbs, oats, brown sugar, and melted butter. Press firmly into the pan. Bake 10 minutes and cool slightly.
3. Cheesecake. Beat cream cheese, both sugars, cornstarch, ginger, and cinnamon until smooth. Add vanilla, then eggs one at a time on low speed — do not overmix.
4. Pour over the cooled crust and smooth the top.
5. Apples. Toss diced apples with brown sugar, cinnamon, and lemon juice. Scatter evenly over the cheesecake.
6. Crumble. Mix flour, oats, brown sugar, cinnamon, and softened butter with your fingers until crumbly. Sprinkle over the apples.
7. Bake for 40–45 minutes, until the cheesecake is set (small jiggle in the center is fine) and the crumble is golden.
8. Cool completely, then chill at least 4 hours (overnight is better).
9. Lift from the pan using the parchment. Drizzle warm caramel over the top and finish with a pinch of flaky salt.
10. Slice with a wet knife for clean bars.

Tips & Variations

• Room temp everything. Cream cheese and eggs at room temp = the smoothest cheesecake.
• Don't overbake. A slight jiggle in the center is what you want — it firms up as it chills.
• Make ahead. Better on day two. Assemble up to 3 days in advance; drizzle caramel just before serving.
• Homemade caramel. Brown sugar + butter + cream + salt in a pan for 5 minutes and you're done.
• Freezer-friendly. Wrap individual bars in plastic and freeze for 2 months.

Made these? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!