Description

Decadent fall-inspired dessert bars featuring a buttery graham cracker crust, creamy cheesecake layer, spiced apple filling, crunchy streusel topping, and rich homemade caramel drizzle perfect for Thanksgiving, holiday gatherings, or cozy autumn treats. Easily adaptable to gluten-free or lower-sugar diets.

Ingredients

For the Crust:

– 2 cups graham cracker crumbs

– ½ cup unsalted butter, melted

– ¼ cup granulated sugar

– ¼ teaspoon ground cinnamon

For the Cheesecake Layer:

– 16 oz (2 blocks) cream cheese, softened

– ½ cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

For the Apple Layer:

– 3 medium Granny Smith apples, peeled and diced

– 2 tablespoons lemon juice

– ¼ cup packed brown sugar

– 1 teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

For the Streusel Topping:

– ½ cup all-purpose flour

– ¼ cup packed brown sugar

– ¼ cup (4 tbsp) cold unsalted butter, cubed

– ¼ cup chopped pecans (optional)

For the Caramel Sauce:

– 1 cup granulated sugar

– ¼ cup water

– ½ cup heavy cream

– 2 tablespoons unsalted butter

– ¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

Make the crust: Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
Make cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla. Pour over cooled crust and spread evenly.
Prepare apple layer: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread evenly over cheesecake.
Make streusel: In a bowl, mix flour and brown sugar. Cut in cold butter until crumbly. Stir in pecans (if using). Sprinkle evenly over apples.
Bake for 45–50 minutes, until streusel is golden and cheesecake is set (center may slightly wobble).
Cool completely at room temperature, then refrigerate for at least 2 hours (preferably 4+ hours).
Make caramel sauce: In a saucepan, combine sugar and water. Heat over medium, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring until deep amber (8–10 min).
Remove from heat. Carefully whisk in heavy cream (mixture will bubble). Stir in butter and salt until smooth. Cool slightly.
Lift bars from pan using parchment. Cut into squares. Drizzle with warm caramel sauce just before serving.

Notes

– Gluten-free: Use certified GF graham crackers and GF all-purpose flour.

– Vegan option: Use plant-based cream cheese, flax eggs, vegan butter, and coconut cream instead of heavy cream.

– No pecans? Omit for nut-free or swap with oats or sunflower seeds.

– Store-bought caramel may be used, but homemade adds superior depth.

– Prevent cracking: Don’t overmix cheesecake batter; cool gradually before chilling.

– Make ahead: Bars (without caramel) can be refrigerated for up to 3 days or frozen for up to 3 months. Add caramel just before serving.

Prep Time: 30 minutes
Cook Time: 50 minutes (plus 15 min for caramel + 2+ hours chilling)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: ~220
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg