Description
Delight in a rich and buttery Apple Crisp Cheesecake Bar featuring a graham cracker crust, tender spiced apples, creamy cheesecake filling, and a crumbly oat topping. This dessert offers the perfect balance of tart apple flavor combined with luscious cheesecake and a crunchy topping, baked to perfection and chilled for a smooth, satisfying bite.
Ingredients
Graham Cracker Crust
- 1½ cups graham crackers (about 11 full sheets)
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 5 tbsp (85g) unsalted butter (melted)
Apples
- 2 cups apples (peeled and diced, about 2-3 apples)
- 2 tbsp unsalted butter
- ¼ cup brown sugar (packed)
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp allspice
Crumble Topping
- ½ cup all purpose flour
- ½ cup quick oats
- ⅓ cup brown sugar (packed)
- ½ tsp cinnamon
- 4 tbsp unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (room temperature)
- ¾ cup brown sugar (packed)
- ¼ cup sour cream (room temperature)
- 1 tsp vanilla extract
- 2 tsp all purpose flour (optional)
- ¼ tsp salt
- 1 tsp cinnamon
- 3 large eggs (room temperature)
Instructions
- Preheat & Prepare Pan: Preheat your oven to 325°F. Line an 8×8 inch baking pan with parchment paper and secure the edges using binder clips to keep it in place for easy removal of bars.
- Make Graham Cracker Crust: Pulse graham crackers in a food processor until finely crushed. Mix in brown sugar and cinnamon, then add melted butter and combine until crumbs are evenly coated. Press the crumb mixture into the bottom of the prepared pan evenly and compact gently without over-pressing. Bake the crust for 8 minutes, then remove and allow to cool.
- Cook Apples: In a medium skillet over medium heat, melt butter and brown sugar together until combined. Add diced apples along with cinnamon, nutmeg, and allspice. Cook, stirring occasionally, until apples are tender and softened. Remove from heat and set aside.
- Prepare Crumble Topping: In a small bowl, combine flour, quick oats, brown sugar, and cinnamon. Pour in melted butter and stir until the mixture becomes crumbly in texture. Set aside for topping later.
- Mix Cheesecake Filling: Using a mixer on medium speed, beat room temperature cream cheese with brown sugar until smooth and creamy, about 3 minutes. Scrape down the bowl sides to ensure even mixing.
- Add Remaining Filling Ingredients: Add sour cream and beat until incorporated. Then add vanilla extract, salt, cinnamon, and optional flour. Mix gently until combined. Finally, add eggs one at a time, mixing just until incorporated—do not overmix to prevent cracking.
- Assemble Bars: Pour the cheesecake batter over the cooled graham crust. Evenly spread cooked apples on top of the batter, then sprinkle the crumble topping over the apples.
- Bake: Bake in the preheated oven for 40 to 45 minutes. The cheesecake edges should puff up and set firmly while the center has a slight jiggle. If the center remains very wobbly, bake for an additional 5 minutes.
- Cool & Chill: Remove from the oven and allow to cool completely. Once cooled, refrigerate for at least 4 hours or overnight to firm up the cheesecake bars fully.
- Cutting Tips: For clean slices, warm a knife under hot water, dry it, and then slice. Wipe the knife clean and warm again between cuts to maintain smooth edges.
Notes
- Use a firmer apple variety like Granny Smith or Honeycrisp for best texture and taste.
- Room temperature ingredients ensure a smooth cheesecake batter without lumps.
- The optional flour in the cheesecake filling helps with stability but can be omitted for a slightly softer texture.
- Press crust gently, too much pressure can make it too dense.
- Storing bars refrigerated improves flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
