Apple Crumble Cheesecake Bars: A Creamy Fall Dessert Recipe

Apple Crumble Cheesecake Bars

Apple Crumble Cheesecake Bars bring together three desserts people already love: apple crisp, Dutch apple pie, and cheesecake. Each bar starts with a spiced graham cracker crust, then a smooth vanilla cheesecake layer, then spiced diced apples, a buttery crumb topping, and a drizzle of salted caramel sauce on top.

The layers do different jobs, and that is why the bars taste so good. The crust stays buttery underneath. The cheesecake layer is creamy with a light tang. The apples add tartness and warm spice. The crumble adds texture on top, and the salted caramel finishes each bite with a sweet and salty note.

This is a make ahead dessert built for a crowd. Everything bakes in an 8×8 inch pan and cuts into 12 servings. You can slice the bars smaller for a bigger group or larger for a smaller one.

The batch doubles easily when you need more, and the bars hold up well in the refrigerator, which makes them a smart choice for potlucks, holiday dinners, and fall parties.

This version is adapted from the Apple Crumble Cheesecake Bars recipe at The Salted Sweets. If you like apple and cheesecake together, you may also enjoy this apple crisp cheesecake, which takes the same flavor pairing in a different direction.

Why You Will Love This Recipe

These bars were built for gatherings, and that shows up in a few practical ways.

• You can make them ahead. The bars are designed as a make ahead dessert for parties and dinners, so you are not assembling anything at the last minute.
• They feed a crowd. One 8×8 inch pan cuts into 12 servings, and you can slice the squares as small or as large as your group needs.
• The batch doubles easily. If you need more bars, the recipe doubles without changing the ingredients or the method. The source does not list adjusted baking times for a doubled batch, so rely on the slight jiggle in the center as your doneness cue.
• Every layer earns its place. The crust, cheesecake, apples, and crumble each bring their own flavor, and they complement one another instead of competing.

Ingredient Notes

Here is the full list, grouped by layer so it is easy to shop and set out before you start.

Crust

• 1½ cups (126 g) graham cracker crumbs, from 12 full graham cracker sheets
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 6 tablespoons melted butter

Apples

• 2 cups (250 g) diced apples, from 2 medium apples
• 1½ tablespoons sugar
• 1 teaspoon cinnamon
• Pinch of nutmeg

Crumb Topping

• ½ cup (62.5 g) flour
• ½ cup (110 g) brown sugar
• 1 teaspoon cinnamon
• ⅛ teaspoon salt
• 4 tablespoons melted butter

Cheesecake

• 16 ounces (453.59 g) cream cheese, room temperature
• ½ cup (100 g) granulated sugar
• ¼ cup (57.5 g) sour cream, room temperature
• 2 teaspoons vanilla paste or extract
• 2 large eggs, room temperature

A classic graham cracker crust is the standard here, but gingersnaps or Biscoff cookies work just as well in the same amount. Any apple variety you enjoy will work, though tart apples such as Granny Smith are preferred because their acidity balances the sweet layers.

Use full fat cream cheese, and let it come to room temperature before you begin so it blends smoothly.

Vanilla bean paste is the preferred choice over extract. The vanilla flavor comes through more strongly, and the tiny dark flecks look lovely in the cheesecake layer. Sour cream and eggs should also be at room temperature before mixing.

Step by Step Instructions

Set aside about 20 minutes of prep time, and read through the steps once before you start. The crust bakes first, and the remaining layers come together while it is in the oven.

1. Preheat and prepare the pan. Preheat the oven to 325 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper.
2. Make the crust. Place the graham crackers in a food processor and blend until no chunks are left. Add the brown sugar, cinnamon, and nutmeg, and pulse to mix. Add the melted butter and pulse until everything is combined.
3. Press and bake the crust. Pour the mixture into the bottom of the prepared pan and press it down firmly and evenly to create a solid crust layer. Bake for 10 minutes.
4. Toss the apples. In a small bowl, mix the diced apples with the sugar, cinnamon, and nutmeg. Set the bowl aside until you are ready to top the cheesecake.
5. Mix the crumb topping. In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until the mixture resembles wet sand. Set it aside.
6. Beat the cheesecake filling. Place the cream cheese and granulated sugar in a mixing bowl and beat them together on medium low speed. A stand mixer or a hand mixer both work well. Add the vanilla and the sour cream and beat them in, making sure the mixture is completely smooth with no lumps. Add the eggs one at a time, mixing by hand so the batter does not get overmixed.
7. Layer the bars. Carefully pour the cream cheese mixture over the warm graham cracker crust and spread it into an even layer. Using your hands, sprinkle the diced apples over the top of the cheesecake, leaving behind the extra liquid that collected in the bowl. Finish by topping everything with the crumb topping.
8. Bake, then cool in the oven. Bake for 30 to 35 minutes, until the center has just a slight jiggle. When the bars are done, turn off the oven, open the oven door, and let the pan cool inside the oven for about 30 minutes. Then move it to the counter and let it come to room temperature.
9. Chill until set. Once the bars are completely cool, cover the pan and refrigerate for at least 4 hours so the cheesecake can set up.
10. Finish and serve. When you are ready to serve, drizzle the top with salted caramel sauce and cut the bars into squares.

The order matters in a couple of places. Pouring the filling over the warm crust helps the layers bond, and leaving the apple liquid in the bowl keeps the cheesecake from turning watery. Mixing the eggs by hand at the end is the easiest way to avoid overmixing the batter.

Expert Baking Tips

These small choices make a noticeable difference in how the bars turn out.

• Swap the cookies. A gingersnap or Biscoff cookie crust can replace the graham cracker crust using the same amount of cookies.
• Pick tart, crisp apples. Granny Smith, Pink Lady, and Envy all work well because their tartness balances the sweet cheesecake and crumble.
• Peel if you prefer. Peeling the apples is a personal preference, not a requirement. The bars work either way.
• Bring everything to room temperature. The cream cheese, sour cream, and eggs should all be at room temperature before you mix. Cold ingredients will not blend into a completely smooth filling.

If you enjoy fruit and cheesecake in smaller packages, these cheesecake stuffed baked apples are another cozy way to use the same flavors.

Storing & Freezing

The bars keep well, which is part of what makes them a good make ahead dessert.

• Refrigerator: store the bars in an airtight container if possible, or cover the top of the pan tightly with plastic wrap for maximum freshness. They stay fresh in the refrigerator for up to 4 days.
• Freezer: the bars freeze well for up to 3 months. Wrap them tightly and place them in a large freezer bag or freezer container.
• Thawing: thaw the bars overnight in the refrigerator before serving.

A chilled pan also travels well when you need to bring a dessert to a gathering.

More Uncategorized

A quick reference for the full batch.

Nutrition information provided by the source recipe, based on 12 servings.

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Apple Crumble Cheesecake Bars

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Apple Crumble Cheesecake Bars Apple Crumble Cheesecake Bars bring together three desserts people already love: apple crisp, Dutch apple pie, and cheesecake. Each bar starts with a spiced graham cracker crust, then a smooth vanilla cheesecake layer, then spiced diced apples, a buttery crumb topping, and a drizzle of salted caramel sauce on top.

• Total Time: 350 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Crust
1½ cups (126 g) cups (g) graham cracker crumbs, 12 full graham cracker sheets
3 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon (0.25 teaspoon) teaspoon nutmeg
6 tablespoons melted butter

Apples
2 cups (250 g) cups (g) diced apples, 2 medium
1½ tablespoons (1.5 tablespoons) tablespoons sugar
1 teaspoon cinnamon
pinch nutmeg

Crumb Topping
½ cup (62.5 g) cups (g) flour
½ cup (110 g) cups (g) brown sugar
1 teaspoon cinnamon
⅛ teaspoon (0.13 teaspoon) teaspoon salt
4 tablespoons (4 tablespoons) tablespoons melted butter

Cheesecake
16 ounces (453.59 g) ounces (g) cream cheese, room temperature
½ cup (100 g) cups (g) granulated sugar
¼ cup (57.5 g) cups (g) sour cream, room temperature
2 teaspoons vanilla paste or extract
2 large eggs, room temperature

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Instructions

1-Preheat the oven to 325 and spray: Preheat the oven to 325 and spray and line an 8×8 baking pan with cooking spray and parchment paper.
2-Place graham crackers in a food processor: Place graham crackers in a food processor and blend until no chunks are left. Add sugar, cinnamon and nutmeg and pulse to mix. And melted butter and pulse until combined.
3-Pour into the bottom of your baking: Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 10 minutes.
4-Mix diced apples in a small bowl: Mix diced apples in a small bowl with sugar, cinnamon and nutmeg. Set aside until ready to top cheesecake.
5-In a medium bowl mix together flour,: In a medium bowl mix together flour, brown sugar, cinnamon and salt. Add melted butter and stir until it resembles wet sand. Set aside.
6-Place cream cheese and sugar in a: Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and sour cream and beat in. Make sure it is completely smooth. Add eggs one at a time, mixing by hand so that they do not get over mixed.
7-Carefully pour the cream cheese mixture over: Carefully pour the cream cheese mixture over the warm graham cracker crust. Spread until you have an even layer. Using your hands sprinkle the diced apples on top of the cheesecake. Do not add the extra liquid from the apples. Then top with crumb topping.
8-Bake for 30-35 minutes, or until there: Bake for 30-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
9-When completely cooled, cover the cheesecake and: When completely cooled, cover the cheesecake and place in the fridge for at least 4 hours to set up. When ready to serve, drizzle cheesecake with salted caramel sauce and cut into squares for serving.

Last Step:

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• Prep Time: 20 min
• Cook Time: 30 min
• Method: bake

Nutrition

• Calories: 397
• Sugar: 28g
• Sodium: 304mg
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 97mg