Apple Cheesecake Bars

Why You’ll Love This Recipe

I love how these apple cheesecake bars combine so many textures and flavors in one dessert. The crust is crisp and buttery, the cheesecake layer is smooth and velvety, and the apple-streusel topping adds warmth and crunch. I can make them ahead of time, chill them, and slice them easily for serving. They’re ideal for fall gatherings, holidays, or anytime I’m craving the comfort of apples and cheesecake in one bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shortbread Crust

• 2 cups all-purpose flour

• ½ cup packed light brown sugar

• 1 cup unsalted butter, cold

Cheesecake Layer

• 24 ounces cream cheese, softened

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• ½ cup sour cream, room temperature

• ½ cup heavy whipping cream

• 1½ tablespoons all-purpose flour

• 3 large eggs, room temperature

Apple Layer

• 4 cups apples, peeled and diced

• 3 tablespoons granulated sugar

• ½ teaspoon cinnamon

• 1 tablespoon all-purpose flour

Streusel Topping

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 cup packed light brown sugar

• ½ cup unsalted butter

• 2 tablespoons heavy whipping cream

Optional

• Caramel sauce, for drizzling

Directions

Shortbread Crust

1. I preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper.

2. In a food processor, I pulse together the flour and brown sugar. I cut the butter into tablespoon-sized pieces and add them, pulsing until fine crumbs form.

3. I press the mixture evenly into the prepared pan and bake for 20 minutes, until lightly golden.

Cheesecake Layer

4. While the crust bakes, I beat the cream cheese with a mixer until smooth and fluffy.

5. I add sugar and mix until combined, then blend in vanilla, sour cream, and heavy cream.

6. I mix in the flour, then stir in the eggs one at a time by hand to avoid adding excess air.

7. I pour the cheesecake mixture evenly over the baked crust.

Apple Layer

8. I toss the diced apples with sugar, cinnamon, and flour until coated.

9. I sprinkle the apples evenly over the cheesecake layer.

Streusel Topping

10. I pulse the flour, baking powder, and brown sugar in the food processor. I cut in the butter and pulse until crumbly.

11. I add the heavy cream and pulse once or twice more to create small clumps.

12. I sprinkle the streusel evenly over the apple layer.

Bake and Chill

13. I bake the bars at 350°F for 45 minutes, then turn off the oven and leave the bars inside for 20 minutes with the door closed.

14. I crack the oven door open and allow them to cool to room temperature before transferring them to the fridge.

15. I chill the bars for at least 3 hours before slicing. Once chilled, I drizzle caramel sauce on top before serving.

Servings and Timing

This recipe makes about 16 small bars. It takes 45 minutes to prepare, 1 hour and 5 minutes to bake, plus at least 3 hours to chill, for a total of about 5 hours and 50 minutes.

Variations

• I sometimes use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for balanced flavor.

• I add chopped pecans or oats to the streusel topping for extra crunch.

• To make it lighter, I’ve halved the cheesecake layer for thinner bars with more apple flavor.

• A drizzle of cinnamon glaze or a scoop of vanilla ice cream on top makes this dessert even more indulgent.

Storage/Reheating

After chilling, I store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months; I wrap them tightly and thaw them in the fridge overnight. I serve them chilled or at room temperature—there’s no need to reheat.

FAQs

Can I use store-bought pie filling instead of fresh apples?

Yes, I can use canned apple pie filling in a pinch, though fresh apples give a better texture and flavor.

How do I keep the cheesecake from cracking?

I make sure not to overbeat the eggs and let the bars cool gradually in the oven with the door closed before chilling.

Can I make these ahead of time?

Absolutely. I prepare them a day in advance, chill overnight, and cut them just before serving.

What are the best apples for this recipe?

I prefer firm varieties like Granny Smith, Honeycrisp, or Fuji since they hold their shape while baking.

Can I skip the streusel topping?

Yes, but I think it adds the perfect buttery crunch that complements the creamy cheesecake and soft apples.

Conclusion

These Apple Cheesecake Bars are one of my all-time favorite desserts. The creamy cheesecake, sweet cinnamon apples, and crumbly streusel create a rich, layered flavor that’s hard to resist. I love serving them at gatherings or holidays—they always get rave reviews. Whether topped with caramel or enjoyed plain, these bars are pure comfort in every bite.

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