Caramel apple cheesecake bars are the perfect fall dessert, loaded with apples and cheesecake on a golden Oreo crust! Cinnamon apples, the creamiest cheesecake and a crust that is literally out of this world, all dripping with sticky caramel.

The whole recipe comes together in one food processor with no cleaning in between, and canned apple pie filling keeps it super fast. All I can say is WOW. And, you’re welcome!

The Best Caramel Apple Cheesecake Bars (Golden Oreo Crust)

This caramel apple cheesecake bar recipe is what your fall dreams are made of! To me, what really makes these apple cheesecake bars is the crust. All it is is golden Oreos crushed up fine with melted butter, that’s it! But when it bakes up, it takes on this bakery style flavor I just can’t get over. It is a caramel flavor that is just so addictive.

Do you want to know a not so secret? I used a canned apple pie filling. Okay, I know you CAN make your own, of course. But canned is already super yummy and it’s SUPER fast, so why not?!

Half of the apple pie filling gets pureed right into the cheesecake, so every creamy bite tastes like cinnamon apples. The other half is roughly chopped and dolloped on top, so you get chunks of apple too.

That’s it! You only need to dirty up one appliance, I love that! I really think this is the perfect fall or winter… or anytime dessert! It is so easy to throw together, and I guarantee you will get rave reviews!

Why You’ll Love These Apple Cheesecake Bars

A crust that tastes like caramel. Golden Oreos and melted butter bake into a bakery style, caramel flavored base.
Apples in every bite. Pie filling is blended into the cheesecake and dolloped on top.
One appliance. The crust, apples and filling all go through the same food processor with no washing in between.
Easy to serve. The 9×9 pan cuts into 9 even bars, ready for a drizzle of caramel sauce.

Ingredients You’ll Need

Here is what goes into these caramel apple bars and why each one matters. Exact amounts are in the recipe card below.

Golden Oreos: Twenty golden Oreos, filling and all, are processed into fine crumbs. The vanilla cookies and sweet cream filling bake into a crisp crust with a toasty, caramel like flavor. Regular Oreos would work, but you would lose that golden, bakery style taste.
Unsalted butter: Melted butter binds the crumbs so the crust presses firmly into the pan and holds together when you slice the bars.
Apple pie filling: About half of a 21 ounce can. It brings soft cinnamon apples and a thick, glossy sauce, and it saves you from peeling and cooking apples. Half is pureed into the cheesecake and half is chopped for the topping.
Cream cheese: One 8 ounce block, softened. Room temperature cream cheese blends perfectly smooth, while cold cream cheese leaves little lumps.
Sour cream: Makes the filling extra creamy and adds a gentle tang that keeps the bars from tasting too sweet.
Light brown sugar: Packed brown sugar sweetens the filling and adds a soft molasses note that plays nicely with the apples and caramel.
Vanilla bean paste or extract: Vanilla bean paste adds pretty specks, but pure vanilla extract works just as well.
Ground cinnamon: Just a little warms up the filling and makes the whole pan smell like fall.
Egg: One egg helps the cheesecake set into a smooth, sliceable layer. Let it come to room temperature with the cream cheese so the filling blends evenly without overmixing.
Caramel sauce: Use your favorite for drizzling. I suggest this recipe for Cinnamon Buttermilk Caramel Sauce… woah!

How to Make Caramel Apple Cheesecake Bars

Make the crust. Preheat the oven to 350°F. Process the Oreos into fine crumbs, add the melted butter and process until combined. Stir the crumbs to make sure they are all coated, then press them firmly into a 9×9 baking dish lined with parchment paper or foil.
Chop the apples. In the same food processor, no need to clean it, pulse the apple pie filling a few times to a rough chop. Take out half and set it aside. Pulse the rest until smooth and set that aside too.
Make the filling. Once again, no need to clean, add the cream cheese, sour cream, brown sugar, vanilla, cinnamon and egg to the processor. Pulse until smooth. Add the smooth apple filling and pulse until combined.
Assemble. Pour the cheesecake mixture over the crust and smooth it out evenly. Dollop the roughly chopped apples over the top.
Bake. Bake for 35 to 40 minutes, until there is still just a VERY slight jiggle in the center. The edges should look set while the middle wobbles gently.
Cool and chill. Let the pan cool on the counter for 20 minutes, cover with plastic wrap and refrigerate for at least 3 hours to set. Cut into 9 even bars and serve with caramel sauce.

Tip: Pull the bars out of the oven while there is still just a very slight jiggle in the center. The cheesecake keeps setting as it cools and chills, and that is what keeps it so creamy.

Ways to Customize These Caramel Apple Bars

Swap the crust. Use graham crackers or Biscoff cookies instead of golden Oreos, with enough melted butter to hold the crumbs together.
Add a crunchy topping. Sprinkle chopped pecans or walnuts over the apples right before baking.
Change the fruit. Canned cherry or peach pie filling works the same way for a different flavor.
Pick your caramel. Drizzle with homemade cinnamon buttermilk caramel, a jar of salted caramel or warm dulce de leche.

Caramel Apple Cheesecake Bars FAQs

Can I make my own apple pie filling? You CAN, of course. Canned filling is already super yummy and much faster, but homemade cinnamon apples work if you have them.
Do I really not have to clean the food processor? Nope! The crust crumbs, the apples and the filling all go through it in order, and nothing needs washing in between.
How do I know when they are done? Bake for 35 to 40 minutes, until the edges are set and the center has just a very slight jiggle.
How long do they need to chill? At least 3 hours in the refrigerator, covered with plastic wrap, so the cheesecake sets firm enough to cut clean bars.
Why did my cheesecake crack? Usually it baked a little too long. Pull it out while the center still has a very slight jiggle, and let it cool on the counter before it goes into the fridge.
How do I get clean slices? Lift the bars out using the parchment or foil, then cut with a sharp knife, wiping it between cuts.
Can I make them ahead? Yes. Since they need at least 3 hours to set, they are easy to make the day before. Add the caramel sauce just before serving.
How do I store leftovers? Keep the bars covered in the refrigerator and enjoy them within 3 to 4 days. Like any cheesecake, don’t leave them out for more than 2 hours.

I really hope you like these yummy caramel apple cheesecake bars!

Caramel Apple Bars

Dana

Caramel apple bars with a buttery golden Oreo crust, a creamy cheesecake filling blended with apple pie filling and cinnamon, and chopped apples on top. Made in one food processor and served with caramel sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 9 servings

Ingredients

20 golden Oreos
5 tablespoons unsalted butter melted
10 ounces apple pie filling about half of a 21 ounce can
8 ounces cream cheese softened
1/3 cup sour cream
1/3 cup light brown sugar packed
1/2 teaspoon vanilla bean paste or extract
1/4 teaspoon ground cinnamon
1 egg

Instructions

Preheat oven to 350 degrees. Place Oreos in a food processor, process into crumbs. Add melted butter and process until combined. Stir crumbs around to make sure they are coated. Press crumbs 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 a few times. Take out half and place in a small bowl, set aside. Pulse the remaining apple pie filling until it is smooth, place in a 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 egg. Pulse until smooth. Add the smooth apple filling and pulse until combined. Pour mixture on top of the crust and smooth it out evenly.
Dollop the roughly chopped apples on top. Bake for 35-40 minutes until there is a very slight jiggle in the center. Take out of the oven and 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 this Cinnamon Buttermilk Caramel Sauce.

Made these caramel apple cheesecake bars? Leave a star rating in the recipe card and let us know in the comments below how they turned out. We love hearing about your fall baking.