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Apple Crisp Cheesecake Bars 1

Apple Crisp Cheesecake Bars

The perfect marriage of two beloved desserts, these bars feature a buttery graham cracker crust, a velvety smooth cheesecake layer, tender cinnamon-spiced apples, and a crumbly oat topping that will make you wonder why you ever made these desserts separately.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 385 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Electric Mixer
  • Mixing Bowls

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted (1 stick)
  • 1/4 tsp salt

Cheesecake Layer

  • 16 oz cream cheese softened to room temperature (2 packages)
  • 2/3 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Apple Layer

  • 3 medium apples preferably Honeycrisp or Granny Smith, peeled, cored, and thinly sliced
  • 2 tbsp lemon juice
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch

Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup brown sugar packed
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter cold and cubed (1/2 stick)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  • Combine the graham cracker crumbs, sugar, and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan, creating an even layer.
  • Bake the crust for 8-10 minutes until lightly golden. Allow it to cool slightly while preparing the next layers.
  • In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat until well combined, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
  • Toss the sliced apples with lemon juice to prevent browning. In a separate bowl, mix the brown sugar, cinnamon, nutmeg, and cornstarch. Sprinkle over the apples and toss until evenly coated.
  • Pour the cheesecake mixture over the cooled crust, spreading evenly. Arrange the spiced apple slices in an overlapping pattern on top of the cheesecake layer.
  • In a medium bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter visible.
  • Sprinkle the crisp topping evenly over the apple layer. Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The crisp topping should be golden brown.
  • Allow the bars to cool completely at room temperature, about 1 hour. Then refrigerate for at least 4 hours or overnight.
  • Use the parchment paper overhang to lift the bars out of the pan. With a sharp knife dipped in hot water and wiped clean between cuts, slice into 16 bars.

Notes

- For best results, ensure cream cheese is properly softened to room temperature to avoid lumps.
- Gingersnap cookies can be substituted for graham crackers for extra spice.
- Greek yogurt works as a substitute for sour cream.
- The bars can be stored in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 3 months. Wrap individual portions well.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 95mgSodium: 240mgFiber: 2gSugar: 28g
Keyword Apple Crisp, Cheesecake, Dessert Bars, Fall Dessert, Apple Dessert
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