These caramel apple cheesecake bars combine a buttery crust, creamy cheesecake filling, and spiced apples for a rich fall dessert. A drizzle of caramel and optional nuts make each square extra indulgent.
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix 2 cups flour, 1/2 cup granulated sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 12 to 15 minutes, or until lightly set and just beginning to turn golden.
While the crust bakes, beat the cream cheese and 1/2 cup granulated sugar in a large bowl until smooth. Add the eggs one at a time, then mix in the vanilla extract until combined.
In another bowl, toss the diced apples with lemon juice, cinnamon, nutmeg, brown sugar, 2 tablespoons flour, and the optional chopped nuts if using.
Spread the cheesecake filling evenly over the warm crust. Spoon the apple mixture over the top in an even layer, then drizzle 1/2 cup caramel sauce over the apples.
Bake for 30 to 35 minutes, or until the cheesecake layer is set and the apples are tender.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Lift the bars from the pan using the parchment overhang, cut into squares, and drizzle with additional caramel sauce before serving.
Notes
For clean slices, chill the bars fully before cutting and wipe the knife between cuts. Granny Smith, Honeycrisp, or Fuji apples work well here, and the nuts can be omitted if preferred.