Apple Cheesecake Bars with Sea Salt Caramel Sauce

Apple Cheesecake Bars with Sea Salt Caramel Sauce

Lucky Leaf 0

"Bake up a pan of these crowd-pleasing apple cheesecake bars--the sea salt and caramel topping makes them irresistible."

Ingredients {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F. Coat 9x9-inch baking pan with nonstick cooking spray.
  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. In large bowl, combine cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes. Fold LUCKY LEAF(R) Apple Pie Filling into cheesecake mixture. Spoon mixture evenly on top of crust.
  4. Bake uncovered for 45 to 50 minutes, until filling is set. Let cool completely.
  5. Just before serving, drizzle caramel sauce on top of cheesecake piece and sprinkle with a little coarse sea salt.
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Reviews 7

  1. 7 Ratings


Wow, these were absolutely delicious. The whole family agreed the recipe is a keeper and I already have a request to make them again. I tried to make them a wee bit healthier by cutting back butter in the crust (only by 1 Tbsp) and exchanging half of the cream cheese for the low fat version. Still delicious. I only had an 8x8 pan and they seemed to bake forever, but it was worth it.


OMG! These were fabulous! I had my eye on this recipe for a while and finally got around to trying it and I'm glad I did. Very easy to make with great results that make it look like you spent hours... I lined my glass baking dish with Reynolds Wrap heavy duty non-stick foil which made getting the cheesecake out a breeze. I did add a Tbsp. of vanilla extract to the cream cheese mixture but other than that I didn't change a thing. My only criticism is that the baking time is off - I left it in for an hour and 15 minutes, then turned off the oven and let it remain in there for another 15-20 minutes. Once it cooled I left it in the fridge overnight. Be sure to clean your knife in between each cut. The sea salt caramel really compliments this nicely. Next time I think I'll just make this using a 9 inch round spring form pan. Overall, a definite keeper and one I'll make again!


My curiosity was definitely peaked!. I make cheesecake fairly often and thought this would be a great change. I followed the recipe exactly as written and was very pleased. I always take my All-Recipes First-Attempts at New Recipes to work to get the opinions of my co-workers. The whole tray disappeared in an astonishing short time. I was actually embarrassed to see them as they devoured it all. I used Chef John's Salted Caramel - my personal favorite caramel sauce