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Home » BARS

Apple Cheesecake Bars

Published: Oct 13, 2022 by Meymi. This post may contain affiliate links.

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You’ll love these delicious apple cheesecake bars with a shortbread crust, simple cheesecake filling and Granny Smith apples. These bars are topped with streusel topping which is the same crust dough! Crust, cheesecake layer, apples and crumbles are perfectly balanced in this fall dessert recipe.

Apple cheesecake bars on a white surface.

Today I am sharing my apple crumble cheesecake bars recipe that is perfect for fall. If you like you can add caramel sauce on top as caramel and apples are always perfect together.

As I mention in the very beginning, you need the same dough for the crust and the crumbles to make these apple crisp cheesecake bars. This recipe is so easy to make just like my popular apple pie bars recipe.

I use a shortbread crust but if you prefer an oatmeal version, you can simply use the dough of my caramel apple oatmeal bars. Both crusts are delicious.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make apple cheesecake bars.
  • Apples-I use Granny Smith apples for a little tangy flavor.
  • Spices-I add cinnamon and nutmeg to apples to give the fall flavor.
  • Flour-I use it both in the crust and the crumbles.
  • Sugar-I use granulated sugar in the dough, cheesecake filling and to sweeten the apple filling.
  • Butter-I use unsalted butter for the dough.
  • Cream cheese-I use full-fat block cream cheese.
  • Vanilla extract-I use pure vanilla extract in the cheesecake filling.
  • Egg-I use large eggs in the cheesecake filling.

Step by step instructions

First I make the dough. I mix flour and sugar in a medium bowl with a fork/spoon/spatula.

Collage for mixing flour and sugar in a bowl.

Then I add the cooled melted butter and stir with a fork/spoon/spatula.

Collage for mixing flour and sugar mixture with melted butter.

I spread ⅔ of the mixture (to be exact it is 390 grams) into an 8-inch (20cm) square oven-proof dish that is lined with parchment paper and set aside ⅓ of the mixture for the crumbles. If your kitchen is hot, you should keep the mixture in the fridge until you use it.

Crust dough lined in a pan.

I bake the crust for 10 minutes until it barely changes color and let it cool for 10 minutes until it is warm. This means I have enough time to make the cheesecake filling and the apple mixture.

I use a whisk while making the filling but if you like you can use a handheld mixer.

First I beat cream cheese and sugar in a medium mixing bowl until just combined. If you are using a whisk, you’ll notice the mixture will stay in the middle first but as you continue to whisk, it’ll start to become creamy. I gently tap the whisk to the side of the bowl so the cream cheese mixture drops into the bowl.

Whether you use a whisk or a handheld whisk, don’t over whisk.

Collage that shows beating cream cheese and sugar.

Next, I mix in the vanilla extract. Then I add the eggs one at a time and stir until just combined.

Collage that shows adding vanilla extract and eggs.

This whole process takes just a few minutes.

Cream cheese filling in a bowl.

I continue with the apple filling.

First I peel, core the apples and then cut into small pieces. I add the cinnamon, nutmeg and sugar and stir with a spoon.

Collage that shows peeled, cored and chopped apples with spices.

Finally, I assemble.

I pour the cheesecake filling over the crust. Then I add the apple layer on top.

Collage that shows adding cheesecake filling and apples to the crust.

I cover the top with the dough that I set aside and bake for almost 38 minutes until the top is lightly golden brown. You should check the oven after 30 minutes.

Apple cheesecake bar before and after baked.

I let it cool at room temperature and then keep it in the fridge for at least 2 hours before slicing.

Apple cheesecake bars that are cut into sixteen pieces.

If you like, you can add caramel sauce on top and turn them into caramel apple cheesecake bars.

Enjoy!

Caramel drizzled apple  cheesecake bar on a plateç
How to store

You can keep totally cooled apple cheesecake bars in the fridge for up to 3 days and in the freezer for up to 3 months.

Other Fall Recipes You May Enjoy!

  • Apple Cake Loaf
  • Apple Cinnamon Bundt Cake
  • Apple Crisp Cookie Cups
  • Pumpkin Spice Cookies
  • Pumpkin Chocolate Chip Bread
  • Pumpkin Banana Muffins

Apple cheesecake bars on a white surface.

Apple Cheesecake Bars

These delicious apple cheesecake bars are so easy to make with a shortbread crust, simple cheesecake filling, apple layer and crumbles. You need the same dough for the crust and the crumbles!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 16 slices
Author: Meymi

Ingredients

Crust and Crumbles

  • 280 grams (2 cups) all purpose flour, dip and sweep
  • 155 grams (¾ cup) granulated sugar
  • 150 grams (⅔ cup) unsalted butter, melted and cooled

Cheesecake Filling

  • 450 grams (16 oz) cream cheese, block style, room temperature
  • 105 grams (½ cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Apple Layer

  • 2 medium (2 and ¼ cup) Granny Smith apples*, cored, peeled and sliced
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • 15 grams (1 tablespoon) granulated sugar
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Instructions

  • Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Crust and Crumbles:

  • Place the flour and sugar in a medium bowl and stir with a fork/spoon/spatula.
  • Add the melted butter and stir until all combined.
  • Spread ⅔ of the mixture (390 grams) into an 8-inch (20cm) square oven-proof dish that is lined with parchment paper and set aside ⅓ (190 grams) of the mixture for the crumbles. If the kitchen is hot, keep the dough for the crumbles in the fridge until needed.
  • Bake the crust for 10 minutes until it slightly changes color. Remove from the oven and let it cool for 10 minutes.

Cheesecake Filling

  • While the crust is baking and cooling prepare the filling. You can use a whisk or a handheld mixer. (I use a whisk). Beat cream cheese and sugar in a medium mixing bowl until just combined. If you are using a whisk, you should know that the mixture stays in the middle of the whisk but as you continue to whisk, the mixture starts to become creamy. You should gently tap the whisk to the side of the bowl so the cream cheese mixture drops into the bowl.
  • Mix in the vanilla extract.
  • Add the eggs one at a time and stir until just combined.

Apple Layer

  • Peel, and core the apples. Cut them into small pieces.
  • Add the cinnamon, nutmeg and sugar and stir with a spoon.

Assemble

  • Pour the cheesecake filling over the warm crust.
  • Add the apple layer on top.
  • Cover the apples with the dough crumbles that you set aside.
  • Bake for almost 38 minutes or until the top is lightly golden brown. Check the oven after 30 minutes as baking time may change from oven to oven.
  • Let it cool at room temperature first and then keep in the fridge for 2 hours before slicing.
  • You can serve as is or with caramel sauce on top.

Notes

*To be precise, I use 250 grams of apples that is calculated after cored, peeled and chopped.
How to Store: You can keep totally cooled apple cheesecake bars in the fridge for up to 3 days and in the freezer for up to 3 months.
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
« Chocolate Covered Apple Slices
Easy Pie Crust Recipe By Hand »

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