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.
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.
- 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.
Then I add the cooled melted butter and stir with a fork/spoon/spatula.
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.
I bake the crust for 12 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.
Next, I mix in the vanilla extract. Then I add the eggs one at a time and stir until just combined.
This whole process takes just a few minutes.
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.
Finally, I assemble.
I pour the cheesecake filling over the crust. Then I add the apple layer on top.
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.
I let it cool at room temperature and then keep it in the fridge for at least 2 hours before slicing.
If you like, you can add caramel sauce on top and turn them into caramel apple cheesecake bars.
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
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
- 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
- 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
- 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.
- Bake the crust for 12 minutes until it slightly changes color. Remove from the oven and let it cool for 10 minutes.
- 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.
- Peel, and core the apples. Cut them into small pieces.
- Add the cinnamon, nutmeg and sugar and stir with a spoon.
- 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.