No need to choose between apple crumble and cheesecake, these apple cheesecake bars are the best of both worlds! Layers of graham cracker crust, creamy vanilla cheesecake, cinnamon apples, and a crunchy crumble topping.
What sets this recipe apart
No special equipment/techniques: Unlike traditional cheesecake, this bar recipe does not require a springform pan or a water bath.
Two desserts in one: This recipe is a mashup between an apple crumble and cheesecake.
Four delicious layers: Graham cracker crust, creamy cheesecake, apples, and a crumble topping.
Visual recipe overview
Full recipe below in recipe card
Crust
Prepare graham cracker crust and bake for 10-12 minutes.
Crumble topping
Stir together flour, sugars, cinnamon, and melted butter. Place it in the fridge while proceeding with the recipe.
Cheesecake filling
Beat cream cheese with sugar, eggs, sour cream, and vanilla. Pour into the crust.
Apples
Combine apples with sugar and spices. Spoon over the cheesecake layer.
Bake
Add crumble topping and bake.
Recipe tips
Room temp ingredients: It’s important the cream cheese, sour cream, and eggs for the cheesecake filling are at room temperature. This ensures they blend smoothly.
Metal pan: I prefer a metal pan for bars because it conducts heat better and bakes more evenly. If you only have a glass pan you will likely need to increase the bake time by several minutes.
Cut the apple pieces small: I skip pre-cooking the apples and cut them into a small ¼-1/2 inch dice. They will soften while baking but still have a very slight crunch.
Topping options
A drizzle of toffee sauce or caramel sauce really takes these over the top! I love this homemade toffee sauce, or for a shortcut Trader Joe’s salted caramel is my favorite.
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Recipe
Apple Crumble Cheesecake Bars
Ingredients
Crust:
- 1½ cups (164g) graham cracker crumbs, broken into pieces
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon all purpose flour
- pinch salt
- 6 tablespoons (85g) unsalted butter, melted and cooled slightly
Crumb topping:
- ½ cup plus one tablespoon (77g) all purpose flour, spooned and leveled or weighed
- ¼ cup (50g) granulated sugar
- 2 tablespoons brown sugar, packed
- ¾ teaspoon ground cinnamon
- couple pinches of salt
- 4 tablespoons (56g) unsalted butter, melted and cooled slightly
Apples:
- 2 cups (260g) peeled, diced apples
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Filling:
- Two 8-oz packages brick style cream cheese, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (63g) sour cream, room temperature
- 1½ teaspoons pure vanilla extract
- 2 large eggs, room temperature
For serving:
- toffee sauce (recipe below) or caramel sauce
Instructions
- Preheat oven to 325°F with a rack in the middle position. Prepare an 8×8 baking pan (preferably metal) by greasing it well OR lining it with parchment paper or foil. Set aside.
Crust:
- Stir together the graham cracker crumbs, sugar, cinnamon, flour, and salt. Add the melted butter and stir until all of the crumbs are moist. Dump the graham cracker crumbs into the prepared pan and press into an even layer on the bottom of the pan. Use a flat-bottom measuring cup to help pack it in.
- Bake for 12-14 minutes, until fragrant and just beginning to brown. Meanwhile, proceed with the recipe.
Crumb topping:
- Combine flour, both sugars, cinnamon, and salt. Add the melted butter and stir until well combined. Place in the refrigerator while you proceed with the recipe (don't skip this chill time – it helps the topping firm up).
Apples:
- Stir together all ingredients and set aside while you make the filling.
Filling:
- Using a stand mixer with the paddle attachment or a hand mixer, beat the cream cheese until smooth. While beating, gradually add sugar followed by the sour cream and vanilla. Beat in the eggs one at a time, scraping the side and bottom of the bowl as needed. Beat until just combined, being careful to not overmix.
- Pour filling over crust and smooth into an even layer. Using a slotted spoon, spoon the apples over the cheesecake filling. Leave behind any excess juice from the apples. Remove the crumb topping from the fridge and sprinkle it over the apples.
- Bake for 40-50 minutes, until the topping is light golden brown, the edges are set but the center has a slight jiggle. It will firm up as it cools. Place on a wire rack to cool for at least an hour, then transfer to the refrigerator for at least 6 hours. Serve chilled drizzled with toffee sauce or caramel.
Notes
Recipe tips:
Room temp ingredients: It’s important the cream cheese, sour cream, and eggs for the cheesecake filling are at room temperature. This ensures they blend smoothly. Metal pan: I prefer a metal pan for bars because it conducts heat better and bakes more evenly. If you only have a glass pan you will likely need to increase the bake time by several minutes. Cut the apple pieces small: I skip pre-cooking the apples and cut them into a small ¼-1/2 inch dice. They will soften while baking but still have a very slight crunch. Toffee sauce recipeNutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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