Caramel Apple Cheesecake Bars with Biscoff Cookie Crust

Preparation 8 hrs 30 mins Cook Time 50 mins Total Time 9 hrs 20 mins
Serves 15-24     adjust servings



  • 8 ounces Biscoff cookies, finely crushed
  • 1/4 cup granulated sugar
  • 1/3 cup butter, melted
  • 2 (8-ounce) packages neufchatel cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 tart apples (I used Granny Smith), cored, peeled, chopped or thinly sliced
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed brown sugar
  • 1 cup flour
  • 1/2 cup oats
  • 3/4 stick butter, softened
  • Caramel topping


  1. Preheat oven to 350 degrees.
  2. Line a 9 x 13 baking dish with foil. Gently grease foil. Combine cookies, 1/4 cup sugar and 1/3 cup melted butter in a small bowl. Gently press into bottom of baking dish. Bake for 12-15 minutes. Remove from oven. Set aside.
  3. Using a mixer, beat cream cheese and 1/2 cup sugar together until smooth. Add vanilla and eggs, one at a time, mixing well after each addition. Pour mixture over warm crust.
  4. Combine apples, 2 tablespoons sugar, cinnamon and nutmeg together and sprinkle over cream cheese mixture in pan. Combine brown sugar, flour, oats and 3/4 stick butter in another bowl and sprinkle over apple mixture. Return pan to oven and bake for approximately 30-35 minutes or until filling no longer wiggles. Allow dish to come to room temperature, cover and refrigerate at least 8 hours or overnight.
  5. Grasp edges of foil and lift bars out of pan. Cut to desired size. Serve with warm caramel sauce.


Recipe Notes


2 reviews
Did you make this recipe? We’d love to see it! Snap a pic of your creation and tag it #GarnishWithLemon. We might even feature your photo on social media!




  1. Do these keep well? Can you make these ahead? I have a dinner Sunday, but was hoping to make these Thursday evening as I won’t have time to prepare them after then.

    • Hi Aly, You can certainly make these a few days in advance. Keep them in covered in the fridge and add the caramel right before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *