Description

Salted Caramel Apple Crumble Cheesecake Bars are the ultimate fall-inspired dessert. With a buttery Biscoff crust, creamy vanilla bean cheesecake, spiced apple pie filling, a cinnamon oat crumble topping, and a drizzle of easy salted caramel, every bite is a mix of cozy, sweet, and salty flavors.

Ingredients

Scale

Biscoff Cookie Crust

1 cup (155g) crushed Biscoff cookies (or graham crackers)
1/4 cup (58g) salted butter, melted

Apple Pie Filling

2 tbsp (28g) salted butter
2 small apples of choice, diced (such as Granny Smith)
2 1/2 tbsp (36g) brown sugar
2 tbsp (40g) maple syrup
1/2 tsp (1g) cinnamon
1/4 tsp (1g) apple pie spice
Pinch of salt
Juice of 1/2 lemon
1 tsp (3g) cornstarch
1/2 tbsp (8ml) water
1 tsp (4g) vanilla extract

Crumble Topping

6 tbsp (45g) all-purpose flour
1/4 cup (30g) old-fashioned rolled oats
3 tbsp (45g) brown sugar
3 tbsp (42g) salted butter, melted
1/2 tsp (1g) cinnamon

Vanilla Bean Cheesecake Filling

8oz (1 block) cream cheese, at room temperature
1/3 cup (70g) granulated sugar
2 tsp (8g) vanilla bean paste or extract
Pinch of salt
1/4 cup (60g) Greek yogurt, at room temperature (or sour cream)
1 egg, at room temperature

Easy Salted Caramel

1/4 cup (85g) maple syrup
3 tbsp (55g) smooth creamy almond butter
2 tbsp (25g) avocado oil or melted butter

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Make the crust: Mix crushed Biscoff cookies with melted butter. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside.
Make the apple pie filling: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt. Cook for 5–7 minutes until softened. Stir in lemon juice. Mix cornstarch with water and add to apples. Cook until thickened, then stir in vanilla. Let cool slightly.
Make the crumble topping: In a bowl, mix flour, oats, brown sugar, melted butter, and cinnamon until crumbly.
Make the cheesecake filling: Beat cream cheese, sugar, vanilla, and salt until smooth. Add yogurt and egg, mixing until just combined.
Spread cheesecake filling over the baked crust. Top evenly with apple pie filling, then sprinkle crumble mixture on top.
Bake for 35–40 minutes, until the center is just set and the crumble is golden. Cool completely, then refrigerate for at least 2 hours.
Make the salted caramel: In a small saucepan, warm maple syrup until bubbling. Remove from heat and whisk in almond butter and avocado oil until smooth and glossy. Let cool slightly.
Drizzle salted caramel over chilled bars, slice, and serve.

Notes

Granny Smith apples add tartness, but Honeycrisp or Fuji work well for sweetness.
Bars slice best after chilling for several hours or overnight.
Caramel can be made ahead and stored in the fridge, then gently warmed before drizzling.
Store bars in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 360
Sugar: 26g
Sodium: 160mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: apple cheesecake bars, crumble cheesecake, salted caramel apple bars, fall dessert, biscoff cheesecake bars