Back to Top

Apple Cheesecake Bars

Indulge your taste buds in the sublime symphony of flavors with our irresistible Apple Cheesecake Bars with Sea Salt Caramel Sauce. Picture this: a velvety smooth cheesecake, generously adorned with luscious layers of thinly sliced caramel-drizzled apples, all nestled atop a buttery graham cracker crust that cradles the essence of autumn.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    12

Ingredients

Crust

  • 6 Tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar

Filling

Directions

  1. Step 1
    Heat oven to 350º F. Coat 9x9-inch baking pan with nonstick cooking spray.

  2. Step 2
    In a medium bowl, mix melted butter, graham cracker crumbs and sugar until crumbly. Press firmly into the bottom of the baking pan.

  3. Step 3
    In large bowl, combine cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes.

  4. Step 4
    Fold Lucky Leaf® Apple Pie Filling into cheesecake mixture. Spoon mixture evenly on top of crust.

  5. Step 5
    Bake uncovered for 45 to 50 minutes, until filling is set. Let cool completely.

  6. Step 6
    Just before serving, drizzle caramel sauce on top of cheesecake piece and sprinkle with a little coarse sea salt. Refrigerate leftovers.

What others are saying about this recipe

  1. Donna Chamberlain says:

    Easy to make and fabulous!

  2. Cathy Frye says:

    Outrageously delicious. I bake goodies for a group of people 2 or 3 times a week. This recipe has gotten more rave reviews than anything else I’ve made. It is now a “regular” on my list of treats. Thanks!

  3. donna says:

    mmm good

  4. Tammy says:

    Hubby loves, loves, LOVES this recipe! Definitely a keeper!

  5. Dolores Blasco says:

    Great tasting, not too heavy and simple to make.

  6. Lisa says:

    It’s fairly easy but I’m not sure if I did something wrong. It tastes a little eggy to me. I used an 9×13 pan didn’t have the 9×9. Maybe someone can give me a suggestion to perfect it

  7. Jinx wilke says:

    Excited for the recipes!

  8. Jody says:

    Hi! I could have sworn I’ve been to this website before
    but after going through some of the posts I realized it’s new to me.
    Nonetheless, I’m certainly happy I came across it and I’ll be bookmarking
    it and checking back regularly!

  9. Betty McCoy says:

    Haven’t made anything yet but will, the cherry cheesecake,and strawberry.

  10. Judy says:

    Can this be made Gluten Free ??

  11. Sue Hart says:

    Can this be made with store bought Graham cracker crust?

  12. Martha McCormack says:

    Great recipes – keep them coming!!!

  13. Debra Lynn Broughton says:

    Looks So Good

  14. Fran says:

    Looks good,will try,I only used fresh fruit in recipes but with old hands and wrists too difficult to prepare. Having visitors soon. These recipes will be put to the test,

  15. Kathy Brown says:

    Love this recipe. I doubled recipe and put in 9×13. It is by far the best I’ve had in a long time.

  16. Carol Streck says:

    Looks like some yummy recipes! Can’t wait to try them.

  17. L Irizarry says:

    I made this the other day and it was a big hit! Going to make it again as soon as I pick up all the ingredients.

  18. Terry Ann Efaw says:

    I love anything apple. Lol.

  19. Tammy says:

    If gou measure some foil and fold it into the shape of a 9X9 pan, and place it in your larger pan, it will work well for you.
    Another comment said they used a 9X13 and doubled the recipe and it was really good.
    I don’t know if it will help but it was a suggestion almost 3 years later. This was supposed to be a reply for Lisa up above on the list. This won’t let me reply to her.

  20. Kathy Regouffre says:

    Looking forward to making some of your recipes!

  21. Lynn says:

    I made this in a springform pan that measured 9” round. It worked out beautifully. Everyone that tasted it loved it. Be sure to spray bottom of Springform with baking spray. I didn’t and found crust wanted to stick when cutting in wedges. . I also decorated top with freshly made whipped cream made with heavy cream and powdered sugar. Gives it a sweeter taste. Added a nice touch. Definitely will make again.

  22. Lynn says:

    Btw..I didn’t use caramel sauce because I put whipping cream on top of this dessert. But will try it with caramel sauce maybe next time. Didn’t need it still delicious.

  23. Laura McCormick says:

    Just searching for some recipes to bake and trying one tonight.
    They all look delicious

Rate and Review