Apple Crumble Cheesecake Bars

Apple Crumble Cheesecake Bars desserts This heavenly treat combines the creamy richness of cheesecake with the comforting flavors of apple crumble cheesecake bars Apple Crumble Cheesecake Bars apples, bars, cheesecake

These apple crumble cheesecake bars are an indulgent fusion of two classic desserts. This heavenly treat combines the creamy richness of cheesecake with the comforting flavors of apple crumble, featuring a crunchy graham cracker crust, smooth creamy cheesecake filling, cinnamon-spiced apples, and a crunchy crumble topping. You don’t need to fuss with water bath, they are a crowd pleasing dessert and they make the perfect treat for fall or whenever you are craving something apple spiced!

Apple Crumble Cheesecake Bars

Key Ingredients in Apple Crumble Cream Cheese Bars

  • GRAHAM CRACKER CRUMBS: Use regular graham crackers or graham cracker crumbs as the main ingredient for the base and topping.
  • BUTTER: Melted unsalted butter is the glue that holds the crust (and crumbly topping) together. Plus you will need more butter to saute the apples. All together you will need 2 ½ sticks or 1 ¼ cups.
  • CREAM CHEESE: Be sure to allow ample time for the cream cheese to come to room temperature; the filling will be much easier to mix together. You will need 4 (8-ounce) packages cream cheese (use only full fat), room temperature
  • APPLES: Any variety of apples would work here but I like to use pink lady or honey crisp apples
  • SUGAR: You will need brown sugar and granulated sugar for the the cheesecake. They are technically interchangeable but there is a bit of variance in moisture and texture when swapped.
  • SPICES: Cinnamon and nutmeg are what I use to flavor the base, apples and the crumble topping. If you want to use apple pie spice for the cinnamon you can.
  • SOUR CREAM: For a smooth and creamy cheesecake. Most cheesecake recipes use either heavy cream, yogurt or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
  • VANILLA: Pure vanilla extract is what I use for best flavor
  • LEMON JUICE & LEMON ZEST: The lemon juice really balances the sweetness and richness of the cheesecake filling and the acidity helps prevent the cream cheese from clumping, resulting in a silky and velvety smooth filling. The lemon zest adds flavour to the apples.
  • EGGS: You will need 4 medium eggs at room temperature and they hold the cheesecake together and add to the rich texture of it.
  • FLOUR: I use a little all purpose flour to thicken the sautéed apples.
  • OATS: I use old fashioned oats for the crumble topping - but quick cooking oats will work here too.

Apple Crumble Cheesecake Bars Ingredients

How to Make Apple Crumble Cream Cheese Bars

  1. Make the graham cracker crust and topping: Mix the graham cracker crumbs with sugar, and spices and melted butter. Press into bottom of prepared baking pan. Then bake. Whisk the dry ingredients for the topping in a medium bowl then stir in the butter to form crumbs. Store in the fridge until ready to use.
  2. Prepare the apples: Saute apples in butter with sugar, spices, vanilla, lemon zest then flour to thicken. Then set side.
  3. Make the filling: Using a mixer cream the sugar and cream cheese until combined followed by the vanilla and lemon juice, then eggs and finally the sour cream.
  4. Assemble the bars: Pour the filling over the graham cracker crust and spread in an even layer. Top with the sautéed apples and sprinkle with the crumb mixture.
  5. Bake and chill the bars: Bake until the edges are set and puffed and the center is still slightly jiggly and the crumble is golden brown. Cool completely, then cover and refrigerate until completely chilled.

Apple Crumble Cheesecake Bars Step by step instructions

Apple Crumble Cheesecake Bars Step by step instructions

Cheesecake Tips and tricks

  • Make sure your ingredients are at room temperature: Set out your cream cheese, eggs, and sour cream ahead of time so they can come up to temp – this will make for a much smoother filling. Forget to set them out early? I recommend softening it in the microwave for 20 seconds at a time at 50% power. This will warm the cream cheese which helps get a smooth batter if you are in a pinch and forgot to take it out of the fridge.
  • Line the pan: Line the pan with foil or parchment paper before you add any of the ingredients to it. Once the bars are fully chilled, you’ll be able to lift them out of the pan and slice them so much more neatly and easily.
  • Don’t skimp on the mixing: Make sure you take the time to mix everything really well. Don’t try to rush this process to ensure a smooth cheesecake batter.
  • Scrape the sides of the bowl often: Stop and use a spatula to scrape the sides and bottom of the bowl frequently throughout the mixing process. This will make sure you get every little bit of cream cheese and sour cream mixed in – with the least amount of lumps or clumps.

Make Ahead, Storage & Freezing Cheesecake Bars

  • MAKE AHEAD: Cheesecakes are a great make ahead recipe. I almost always make mine 1 day in advance if not 2 days. I know that it doesn’t take 24 hours for the cheesecake to set but I like to at least allow 8 hours or overnight for it to set well, making it an ideal dessert to make ahead.
  • STORAGE: The baked and chilled cheesecake will keep for up to 4 days covered tightly with plastic wrap and stored in the refrigerator.
  • FREEZING: The cheesecake will keep for up to 2 months covered tightly and stored in the freezer covered tightly with a couple layers of plastic wrap and aluminum foil over top then placed in a container. Thaw in the refrigerator overnight.You can freeze individual slices the same way as well. To freeze, you can slice the cheesecake, and wrap each slice in plastic wrap, then place in an airtight container. Pre-slicing makes it easier to store the cheesecake, and also whenever you want a piece, you can just pull a slice out of the freezer, let it sit on the counter for about 1 hour or so, or in the fridge overnight, and serve.

Apple Crumble Cheesecake Bars

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Recipe

Servings: 16
Prep Time: 25 mins
Bake Time: 50 mins
Chill Time: 4-6 hours
Total Time: 5-7 hours

Ingredients

For the Crust

  • 2½ cups graham crackers crumbs
  • 4 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 8 tablespoons (1 stick / ½ cup) unsalted butter, melted
  • Pinch of salt, optional

For the Crumble Topping

  • 8 tablespoons (1 stick / ½ cup) unsalted unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • ½ cup quick-cooking oats or old fashioned oats
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon or apple pie spice

For the Apples

  • 4 tablespoons (¼ cup) unsalted butter
  • 4 large apples (like pink lady or honeycrisp), peeled and diced
  • ⅓ cup brown sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoon all-purpose flour

For the Cheesecake Filling

  • 4 blocks full-fat cream cheese (8-ounce each), room temperature
  • 1 cup sour cream or Greek yogurt
  • 1 cup granulated sugar
  • 4 medium eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice

Directions

Pre Heat Oven & Prepare Pan

  1. Lightly grease the bottom and sides of a 9×13” baking pan, then line with parchment paper, leaving overhang over the sides (this makes it easier to remove the cheesecake bars to slice and serve). Set aside.
  2. Preheat oven to 350°F.

For Crust

  1. Add graham cracker crumbs, sugar, and spices to a bowl and whisk. Add the melted butter, and stir until moist crumbs.
  2. Empty into prepared pan and press crust into bottom evenly. Transfer to preheated oven and bake 10 minutes. Remove from oven and set aside to cool while you prepare rest to bars.

For the Apples

  1. Melt the butter in a nonstick skillet over medium-high heat. When the butter is melted and foamy, add the diced apples, salt, cinnamon, vanilla, lemon zest and sugar and stir well. Cook for 3-4 minutes, until the apples get syrupy, then sprinkle in the flour.
  2. Stir well and cook for another 2-4 minutes or until thick. Remove from the heat and cool to room temperature.

For the Topping

  1. In a medium bowl whisk together the flour, sugar, salt and spices
  2. Pour the melted butter and using a fork stir and toss until flour is incorporated and clumps starts to form. Transfer to the fridge to chill while you make rest of bars.

For the Cheesecake Filling

  1. In a clean large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 1–2 minutes) using a hand mixer or stand mixer.
  2. Add vanilla and lemon juice mix until combined
  3. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Then mix in the sour cream or yogurt.

Assemble & Bake

  1. Pour the cheesecake filling into the baked and cooled crust and spread into an even layer.
  2. Top evenly with the sautéed apples and sprinkle the crumble evenly over the top.
  3. Transfer baking pan to preheated oven and bake for 45-50 minutes, or until the filling is set and the crumble is golden brown.

Cool & Chill

  1. Remove from the oven and let cool to room temperature over a cooling rack, then transfer to the refrigerator to chill for minimum 4 hours but preferably overnight.

Slice and Serve

  1. Use the parchment paper to lift the bars out of the pan, then slice into 16 bars or more deepening on desired size. (TIP: Sliced bars using a sharp knife and clean it off after each slice)
  2. Drizzle the bars with salted caramel sauce if desired, then serve.

Apple Crumble Cheesecake Bars