Apple Cheesecake Bars
Apple cheesecake bars are layers of shortbread crust, cheesecake filling, sliced apples and cinnamon streusel topping. This dessert recipe is perfect for fall!
We had our first 60 degree day in Connecticut last week and you know what that means… fall baking! I whipped up these apple cheesecake bars with streusel topping to welcome the fall weather.
Have I ever told you my theory of fall desserts? I believe that apples desserts should come first before all the pumpkin spice desserts. It makes sense, right? Apples are in season in September, while pumpkins are seen more in October and November. I baked apple cheesecake bars to welcome fall with open arms.
How to make apple cheesecake bars
- Preheat oven to 350° F. Line an 8×8-inch baking pan with parchment paper and set aside.
- Make the crust: Combine ingredients, press mixture into prepared pan and bake 12 to 14 minutes or until light golden in color.
- Make the cheesecake mixture: Use an electric mixer to beat together butter and sugar, then add egg and vanilla. Pour over crust.
- Prepare apple layer: In a small bowl, stir together apples with sugar and spices. Distribute evenly over cheesecake mixture.
- Make the streusel topping: Combine streusel ingredients (I suggest using your hands to work butter into dry ingredients). Sprinkle streusel topping evenly over the apple layer.
- Bake 35-40 minutes, cool bars in the pan to room temperature, then transfer to refrigerator to chill for at least 3 hours.
Frequently Asked Questions
Granny Smith and Honey Crisp are the best apples for baking. They hold their shape and texture while providing good flavor.
Apple cheesecake bars should be stored in the refrigerator for up to 3 days.
Yes, once chilled, wrap the bars in plastic wrap and store in an airtight container for up to 1 month. Defrost in the refrigerator before bringing to room temperature and serving.
Apple recipes for fall
Apples are in abundance this time of year, which makes it the perfect opportunity to try more apple recipes! One of my most popular recipes are these apple crisp bars. They taste just like my apple crisp, but in bar form. There is of course a classic apple pie recipe. It includes a homemade pie crust that is perfectly buttery and flaky.
Whether you’re welcoming fall with open arms just like me or simply love apple desserts, these apple cheesecake bars will undoubtedly be a hit.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Apple Cheesecake Bars
Ingredients
Crust
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) firmly packed light brown sugar
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
Cheesecake Filling
- 1 1/2 cups (12 ounces) cream cheese, room temperature
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Apples Layer
- 2 small apples, peeled, cored and chopped¹
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg, optional
Streusel Topping
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (62 g) all-purpose flour
- 1/4 cup (25 g) rolled oats
- ¼ teaspoon ground cinnamon
- 1/4 cup (56 g or 1/2 stick) unsalted butter, room temperature
Instructions
- Preheat oven to 350° F. Line an 8×8-inch baking pan with parchment paper and set aside.
- In a medium bowl, whisk together flour and brown sugar. Add the butter and use a pastry blender (or two forks) to cut butter into mixture until crumbly. Press mixture evenly into prepared pan. Bake 12 to 14 minutes or until light golden in color.
- In a large bowl, beat together cream cheese and 1/3 cup sugar using an electric mixer at medium speed until creamy and smooth, about 1 minute. Then add egg and vanilla. Beat to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples (I suggest using an apple peeler), 1 tablespoon sugar, cinnamon, and nutmeg. Distribute evenly over cheesecake mixture.
- In a small bowl, combine brown sugar, flour, oats, cinnamon and butter. Either stir ingredients together using a wooden spoon or, better yet, use your clean hands to combine the butter into the mixture.
- Sprinkle streusel topping evenly over the apple layer. Bake 35-40 minutes, or until streusel is light brown and filling is set. Let bars cool in the pan to room temperature, then transfer to refrigerator to chill for at least 3 hours. Serve cold and enjoy!
22 Comments on “Apple Cheesecake Bars”
This sounds so terrific, but sometimes I need to take a dessert that will feed more than 16 people. Can this recipe be doubled successfully to make it in a 9 x 13 pan? Thank you.
Hi Jan! Great question. Yes, you can double the recipe for a 9×13 pan (you may only need three apples depending on how large they are). Bake 40 to 45 minutes.
If I wanted to make for a large group in a cookie sheet, would I just quadruple the recipe? Have you ever made them in a cookie sheet before?
Hi Jan – I have not made this in a cookie sheet before. You can double the recipe and make it in the 9×13 pan though.
I am 100% with you, Apple first, then pumpkin…unless we’re doing an apple pumpkin. Love how you’ve combined some of my most favorite dessert elements in one item.
Oh how I miss Fall in Connecticut! This recipe will help me enjoy the season from afar! Thank you for sharing.
I’ve still not moved completely to Autumn mode yet, but my food is definitely erring in that direction… These sound absolutely delicious!
LOVE this bars! Yummy! This made me drool. Cannot wait to try this. This recipe looks incredible! Thank you.
this is the perfect apple treat for fall. I just love that there is cheese layered in these I need to make them ASAP!
I went through many of your amazing n droolicious receipes including Apple cheesecake bars …only the question is what to be replaced for egg or egg yolk ..in any of cookie or dessert receipe …will be thankful if you will revert me.Thnx for amazing collections .
A friend of mine made this and it was delicious! Quick question, it says 1 Tbsp Sugar for the apple layer in the ingredients, but it says 2 in the directions. Which is it?
Hi Morgan! Typo on my end. Use 1 tablespoon sugar when layering in the apples. Enjoy!
Any ideas on a flour substitute to make them gluten free ??
Absolutely delicious! Perfect amount of sweetness & such a wonderful flavor from the apples!
I tweaked the recipe a little:
Sprinkled 1/4 cup of rolled oats in the crust before pressing the crust mix
1/8 tsp of pumpkin spice seasoning in the cheesecake mix
1/4 cup of plain Greek yogurt in the cheesecake mix
Instead of 2 granny or honey crisp I used, my favorite apple, Pink Lady’s
1 tbs of brown sugar in the apple mix as well as well as the one it calls for in recipe
Came out delicious! Thank you😊
amazing recipe!!
such a perfect recipe! I LOVE apple cheesecake and have been buying it nonstop from a local bakery, but that adds up fast so I’ve been looking for ways to make it myself. this recipe was delicious and easy to follow, and it will definitely stay in my rotation from now on! thank you for sharing 🙂
Looks great! I’m just a bit confused by the mention of an apple peeler. Are you just meaning peel the apples before chopping, or use the peeler to “grate” the apple into very thin pieces?
Hi Helen – Peel the apples before chopping. All you need to do with the peeler is remove the skin.
These Apple Cheesecake bars are amazing! Perfect ratio for each layer. I will definitely be making these again!
The taste was very good, but the filling did not set up well at all. I followed directions exactly. If eaten as soon as they’re taken from the refrigerator they were fine. But after sitting out for about 10 minutes, the filling got so soft that you had to scoop it out of the pan! Very disappointed, and don’t know what I did wrong.
Hi Debbie – What kind of cream cheese did you use? Full-fat block-style cream cheese is best for baking. It’s thicker and doesn’t have excess air whipped into it, like the kind in the tub does.