Apple Crumble Cheesecake Bars

An apple cheesecake bar topped with caramel sauce on a wooden board.

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 7 15

Servings

Calories 399kcal

Author Allison Mattina

Ingredients

Crust:

1½ cups (164g) graham cracker crumbs
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 8x8 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 recipe

Nutrition