Caramel Apple Sourdough Cheesecake Bars
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If you’re looking for a decadent fall treat you need to try these Caramel Apple Sourdough Cheesecake Bars. They are everything you love about apple crisp and cheesecake combined in one delicious bar!

These Caramel Apple Sourdough Cheesecake Bars have several layers starting with a sourdough graham cracker crust, tangy cheesecake filling, and topped with spiced apples, cinnamon oat streusel, and a drizzle of sea salt caramel. It has delicious fall flavors in every bite.

Fall baking dessert recipes
These cheesecake bars, filled with sweet apples, spices, and caramel, have all of the best flavors of fall! If you love these flavors, you will also love this Sourdough Apple Cake with cream cheese frosting and a caramel drizzle or this Sourdough Caramel Apple Focaccia. Or if you want to switch it up and make a pumpkin recipe next, try this Sourdough Pumpkin Cake, Sourdough Pumpkin Cobbler, or Sourdough Pumpkin Cinnamon Roll Focaccia.

Why you will love this recipe
- These bars combine the flavors from apple crisp with creamy cheesecake for a delicious fall treat.
- Since the bars need to cool down and chill in the fridge, this is a great make ahead recipe! It is perfect to take to a holiday gathering and would be a fun replacement for apple pie this thanksgiving.
- These bars have four layers of flavors and textures that are easy to make and come together so well.
- The base layer is made from scratch but has the flavors of honey graham crackers and gives the feeling of a graham cracker crust.

Helpful tools to make Apple Sourdough Cheesecake Bars
Kitchen scale or Measuring cups and spoons – The recipe has measurements for cups, teaspoons, and tablespoons and also for grams. While you can use cups I always recommend using grams for more accurate measurements.
Kitchen aid stand mixer or beaters – You will need this to cream the butter and honey together in the graham crackers crust and the cream cheese filling.
Square 8″ baking dish and parchment paper- Lining the pan with parchment paper will make it easier to remove the apple cheesecake bars from the pan and slice them when they have cooled and are ready to eat.

Ingredients for the Caramel Apple Sourdough Cheesecake Bars![]()
Graham Cracker Crust Base:
- Butter- You can use salted or unsalted butter but to make it easier to mix I recommend using softened butter.
- Honey – The graham cracker base is slightly sweetened with honey to give it a honey graham cracker flavor.
- Sourdough discard – The discard adds moisture and flavor to the base. If you do not have a sourdough starter, you can make one with this Easy Sourdough Starter recipe with just flour and water!
- Whole wheat flour- Using whole wheat flour enhances the graham cracker flavor but you can also use all-purpose flour if preferred. When mixing the ingredients, the dough shouldn’t be sticky so if it is you can add a little more flour until it is no longer a sticky texture.
- Cinnamon – The cinnamon in the base helps give the cinnamon flavor throughout.
Cheesecake layer:
- Cream cheese – You will need one and a half packages of 8 oz cream cheese (12 ounces total). Use softened cream cheese so that it will blend together more easily.
- Eggs – The eggs help bind the ingredients.
- Sugar – White granulated sugar sweetens the cheesecake.
- Vanilla extract – One teaspoon of vanilla gives the cheesecake a richer flavor.
Apples:
- Apples – To prep your apples dice and peel them. You can use your favorite type of apples such as Honey Crisp, Gala or Granny Smith apples.
- Sugar- White granulated sugar is added to slightly sweeten the apples.
- Spices – Cinnamon and nutmeg flavors the apples and gives it an apple pie flavor.
Streusel Topping
- Butter- Use cold butter to make this crumble topping.
- Oats – I recommend using rolled oats for this but any kind should do the trick.
- Flour- I use unbleached all purpose flour.
- Brown Sugar – The brown sugar in the layer brings some richness and flavor.
- Cinnamon – A little more ground cinnamon in the top layer to bring all of the flavors together.
- Caramel- A drizzle of caramel to top the cheesecake bars once they are baked.

Instructions to make Apple Sourdough Cheesecake Bars
Preheat the oven to 350F.
Make the graham cracker base by creaming butter and honey together with an electric mixer or stand mixer on medium speed. Add in the sourdough, discard, and mix until combined. Add in the flour and cinnamon and mix until combined. The dough shouldn’t be sticky if it is, add a little extra flour until it is no longer sticky.

Next, line an 8×8” baking pan with parchment paper so that the bars can be easily removed and sliced. Press the graham cracker dough into the bottom of the pan, making an even, thin layer.
Add to the oven and bake for 15 mins.

Meanwhile, prepare the remaining layers for the cheesecake. Beat together the softened cream cheese and sugar until smooth (I’m never patient enough for it to become completely smooth and it is fine in the end). Add in the eggs and vanilla and mix until combined. Pour over the warm baked crust in an even layer.

Dice and peel apples and stir with spices and sugar. Sprinkle over the top of the cream cheese mixture.

Next, prepare the streusel. Chop up the butter and add to a small bowl. Using your fingers, two forks, or a pastry blender, incorporate the butter with the brown sugar, flour, cinnamon, and oats until the mixture is crumbly. Layer the streusel on top of the cheesecake and apples.

Bake for 40-45 minutes until the topping is browned. Typically the crumble will split at the top, indicating it is baked through. The cheesecake filling may still have a jiggle but will set in the fridge.
Let cool completely in the pan before covering and placing in the fridge for at least an hour or two to finish setting. After it has completely cooled, drizzle with caramel sauce. Pull the bars out of the pan by lifting up on the parchment paper and then cut into slices.

Tips for success baking Apple Sourdough Cheesecake Bars
- Pre-baking the base of the cheesecake bars will help set the bottom before adding the rest of the ingredients so that they will stay together.
- Let the cheesecake bars cool completely and then cover and add to the fridge for at least two hours before slicing into them to ensure that the cheesecake layer has set. If you cut into it too soon, the layers will not stay intact.
- Serve the cheesecake bars cold. They can be eaten with a fork or they are also sturdy enough to pick up and eat with your hands.
How to store Apple Sourdough Cheesecake Bars
To store the Apple Sourdough Cheesecake Bars, cover them with plastic wrap or add them to an airtight container and store them in the fridge. The bars are best eaten cold and will last for 5-7 days if properly stored.
More Fall Sourdough Recipes

Caramel Apple Sourdough Cheesecake Bars
Equipment
Ingredients
Graham Cracker Base:
- 57 grams butter ¼ cup
- 30 grams honey 2 Tablespoons
- 60 grams sourdough discard ¼ cup
- 105 grams whole wheat ¾ cup
- 2 grams cinnamon 1 teaspoon
Cheesecake:
- 340 grams cream cheese 1½ cups (1½ 8 ounce packages)
- 100 grams Sugar ½ cup
- 2 Eggs 100 grams
- 5 grams vanilla extract 1 teaspoon
Apple Filling:
- 250 grams apples, diced and peeled 2 cups
- 15 grams granulated sugar 1 Tablespoon
- 2 grams cinnamon 1 teaspoon
- 1 gram nutmeg ½ teaspoon
Streusel Topping
- 60 grams butter ¼ cup
- 30 grams oats ⅓ cup
- 70 grams all-purpose flour ½ cup
- 110 grams brown sugar ½ cup
- 2 grams cinnamon 1 teaspoon
- 80 grams caramel topping ⅓ cup
Instructions
- Preheat the oven to 350℉.
- Make the graham cracker base by creaming butter and honey together. Add in the sourdough discard and mix until combined. Add in the flour and cinnamon and mix until combined. The dough shouldn’t be sticky if it is add a little extra flour until it is no longer sticky 57 grams butter, 30 grams honey, 60 grams sourdough discard, 105 grams whole wheat, 2 grams cinnamon
- Line an 8×8” pan with parchment paper. Press the graham cracker dough into the bottom of the pan making an even, thin layer.
- Bake for 15 mins at 350F degrees.
- Beat together cream cheese and sugar until smooth. Add in the eggs and vanilla and mix until combined. Pour over warm crust.340 grams cream cheese, 100 grams Sugar, 2 Eggs, 5 grams vanilla extract
- Dice and peel apples and mix with spices and sugar. Sprinkle over top cream cheese mixture. 250 grams apples, diced and peeled, 15 grams granulated sugar, 2 grams cinnamon, 1 gram nutmeg
- Chop up butter and add to a small bowl. Using your fingers or a pastry cutter incorporate the butter into the dry ingredients, oats, flour, brown sugar and cinnamon, until the mixture is crumbly. 60 grams butter, 30 grams oats, 70 grams all-purpose flour, 110 grams brown sugar, 2 grams cinnamon
- Layer on top of the cheesecake and apples.
- Bake for 40-45 minutes until the topping is browned. Typically the crumble will split at the top, indicating it is baked through. The cheesecake filling may still have a jiggle but will set in the fridge.
- Let cool completely in the pan before covering and placing in the fridge for at least two hours to finish setting.
- Drizzle with caramel sauce and cut into 16 slices. 80 grams caramel topping
Notes
- Scales can be off by a few grams so for the spices I recommend just using teaspoons or tablespoons to measure them.
- Be sure to let these set in the fridge and serve cold.