Apple Crisp Cheesecake Bars Recipe

I parked cinnamon-dusted apples atop brown sugar and vanilla bean cheesecake on my favorite brown sugar crust, revealing a surprising spin on Vanilla Bean Cheesecake.

Jump to Recipe

Where do I even begin? Cinnamon dusted apples parked on top of brown sugar and vanilla bean cheesecake, sitting pretty on my favorite brown sugar crust, and I still can’t believe how well it all works.

I call it my take on Apple Crisp Cheesecake but really it’s the kind of Cheesecake Bars that starts conversations, not just dessert plates. The vanilla bean swirls through the cream cheese so you get that luxe, slightly floral note under every bite.

It’s messy, a little rustic and definitely not subtle, which is exactly why I keep making it again and again.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: gives structure and carbs low fiber makes crust tender.
Unsalted butter: adds richness and moisture lots of fat makes crumble crisp.
Cream cheese: creamy gives protein and fat tangy rich cheesecake base.
Eggs: bind filling add protein and structure help it set.
Apples: natural sweetness and fiber tart or sweet depends on apple.
Rolled oats: add chewy texture and fiber whole grain goodness for topping.
Brown sugar: gives caramel notes and moisture mostly simple sugars so sweet.
Cinnamon: warm spice little calories enhances apple flavor and cozy aroma.

Ingredient Quantities

Crust
- 1 1/2 cups all purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon fine sea salt
- 12 tablespoons unsalted butter cold, cubed (3/4 cup)

Cheesecake filling
- 24 ounces cream cheese, room temp (three 8 oz blocks)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- seeds from 1 vanilla bean (or 1 tablespoon vanilla bean paste)
- 1/8 teaspoon fine sea salt

Apple layer
- about 4 medium apples peeled, cored and thinly sliced (Granny Smith or Honeycrisp)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch fine sea salt

Crisp topping
- 1 cup old fashioned rolled oats
- 1/2 cup all purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted

Optional finishing
- turbinado or coarse sugar for sprinkling (optional)
- caramel sauce for drizzling (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and line a 9×13 inch pan with parchment, leaving an overhang so you can lift the bars out later. keep the oven at 350 for the crust.

2. Make the crust: toss the flour, brown sugar and salt in a bowl, cut in the cold cubed butter with a pastry cutter or food processor until it looks like coarse sand with some pea sized bits. press evenly into the prepared pan and bake 18 to 20 minutes, until set and beginning to brown at the edges. let it cool slightly while you lower oven to 325°F.

3. Whip the cheesecake filling: beat the room temperature cream cheese until super smooth, add the granulated sugar and mix, then add eggs one at a time so it blends without overworking. fold in sour cream, vanilla bean seeds or paste, and the pinch of salt. scrape the bowl so no lumps remain.

4. Pour the cheesecake batter over the warm crust and smooth with a spatula. bake at 325°F for about 20 to 25 minutes, until the edges are set and the center still has a slight jiggle. don’t overbake or it will crack.

5. While the cheesecake bakes, prep the apples: toss the sliced apples with both sugars, lemon juice, cornstarch, cinnamon, nutmeg and a pinch of salt until everything is evenly coated. this helps keep them from getting too mushy and makes a nice glossy filling.

6. Quickly cook the apples in a skillet over medium for 4 to 6 minutes with maybe a tablespoon of butter, just until they soften slightly and the juices thicken. you want them tender but not falling apart. remove from heat and let cool a bit.

7. When cheesecake is done, arrange the apples in an even layer over the cheesecake. press them down gently so they sit flat.

8. Make the crisp topping by stirring together the oats, flour, brown sugar, cinnamon and salt, then pour in the melted butter and mix until clumps form. sprinkle that evenly over the apples. if you like extra sparkle, sprinkle turbinado sugar on top.

9. Return the pan to the oven at 325°F and bake another 15 to 18 minutes, until the topping is golden and the apples are bubbly. cool completely on a wire rack, then refrigerate at least 4 hours or overnight so the bars set and slice cleanly.

10. Lift the bars from the pan using the parchment overhang, slice into squares with a sharp knife (wipe the blade between cuts if you want neat edges). drizzle with caramel sauce before serving if you like. tip: use room temp cream cheese, don’t overmix the batter, and chill well for the best texture.

Equipment Needed

1. 9×13-inch baking pan lined with parchment (leave an overhang to lift bars out later)
2. Oven set to 350°F then 325°F, youll change temp after the crust bakes
3. Stand mixer or electric hand mixer to beat the cream cheese super smooth
4. Mixing bowls, at least two (one for crust one for filling another for apples is handy)
5. Pastry cutter or small food processor to cut cold cubed butter into the flour
6. Measuring cups and measuring spoons
7. Rubber spatula and a metal spatula for smoothing and scraping
8. 10-inch skillet and a wooden spoon to cook the apples
9. Chef’s knife, vegetable peeler and cutting board for prepping apples
10. Wire cooling rack and a sharp knife for clean slices after chilling

FAQ

Q: Do I need to prebake the crust?
A: Yes. Press the crust into the pan and bake it first (about 12 to 15 minutes at 350F / 175C) so it firms up and won’t get soggy under the cheesecake and apples.

Q: How can I tell when the bars are done?
A: The edges should look set and slightly puffed and the center will still jiggle a little when you gently shake the pan. For a more exact check, the center should be around 150F to 155F. Let them cool and chill so they finish setting.

Q: My apples made the bars runny. How do I avoid a soggy middle?
A: Toss the sliced apples with the cornstarch, sugars and lemon so they macerate, then drain any excess liquid or briefly cook them in a skillet to thicken juices before layering. Use the full cornstarch amount or a touch more for very juicy apples.

Q: Can I swap ingredients like sour cream or the type of apple?
A: Yep. Full fat Greek yogurt works in place of sour cream. Use tart apples like Granny Smith for brightness or Honeycrisp for sweeter flavor. Avoid very soft dessert apples that turn to mush.

Q: How do I get clean slices for serving?
A: Chill the bars well, at least 4 hours or overnight. Use a thin sharp knife warmed in hot water, wipe it dry between cuts, and slice in a single smooth motion. It makes such a big difference.

Q: Can I make these ahead or freeze them?
A: Yes. Make ahead and chill up to 3 days. For longer storage, freeze cut bars wrapped tightly for up to 2 to 3 months. Thaw in the fridge overnight before serving, then warm briefly if you like and drizzle caramel.

Apple Crisp Cheesecake Bars Recipe Substitutions and Variations

Unsalted butter (cold, cubed)
- Refined coconut oil, solid, 1:1 — use refined so it has little coconut flavor; chill before cutting into flour so it stays flaky.
- Cold vegan butter or stick margarine, 1:1 — same texture for a tender crust, may need a tiny pinch extra salt.
- Vegetable shortening, 1:1 — gives very flaky crumbs but less buttery taste, add a bit of vanilla or extra brown sugar if you want more flavor.
Cream cheese (24 oz)
- Neufchâtel, 1:1 — lower fat but nearly identical texture, great swap with no recipe change.
- Mascarpone, 1:1 — richer and silkier, chill well first because it can be softer to beat.
- Vegan cream cheese, 1:1 — use a high fat variety for best texture, expect slight flavor and set differences.
Sour cream (1/3 cup)
- Full fat Greek yogurt, 1:1 — same tang and thickness, mix gently so cheesecake stays smooth.
- Crème fraîche, 1:1 — richer and a bit tangier, works great if you want extra creaminess.
Cornstarch (1 tablespoon)
- Arrowroot powder, 1:1 — clears up nicely and sets at lower temp, perfect for fruit layer.
- Tapioca starch, 1:1 — slightly chewier glossy finish, also works well with apples.
- All purpose flour, use about 2 tablespoons instead — thicker but less glossy, ok in a pinch.

Pro Tips

1) Keep the cream cheese truly room temp and beat it till silkly, but dont overdo it or youll whip air into the batter and get cracks. Scrape the bowl often, beat on medium-low, and if you still see tiny lumps press them through a fine mesh with the back of a spatula.

2) Cold butter in the crust is your friend. Pulse in short bursts so the butter stays chilled and you keep those pea-sized bits for a flaky, tender base. If your kitchen is warm, pop the pressed crust in the fridge 10 minutes before baking so it doesnt slump.

3) Use firm apples and slice them all about the same thickness so they cook evenly. Toss them well with the cornstarch and sugars, then quickly pan-cook just until they start to soften—you want structure not applesauce. If they feel too juicy after cooking, drain a little of the excess liquid or pat with a towel before layering.

4) For the crisp topping, mix until clumps form with your fingers so you get crunchy clusters, and sprinkle some turbinado or coarse sugar on top for sparkle. Toasting the oats in a dry skillet for 3 minutes before mixing gives a nicer nutty flavor.

5) Cooling matters way more than you think. Let the whole pan cool to room temp, then chill at least 4 hours or overnight so the layers set and slice cleanly. For neat squares, run a sharp knife under hot water, wipe it dry between cuts, and warm the blade again as needed.

Apple Crisp Cheesecake Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I parked cinnamon-dusted apples atop brown sugar and vanilla bean cheesecake on my favorite brown sugar crust, revealing a surprising spin on Vanilla Bean Cheesecake.

Servings

servings

Calories

685

kcal

Equipment: 1. 9×13-inch baking pan lined with parchment (leave an overhang to lift bars out later)
2. Oven set to 350°F then 325°F, youll change temp after the crust bakes
3. Stand mixer or electric hand mixer to beat the cream cheese super smooth
4. Mixing bowls, at least two (one for crust one for filling another for apples is handy)
5. Pastry cutter or small food processor to cut cold cubed butter into the flour
6. Measuring cups and measuring spoons
7. Rubber spatula and a metal spatula for smoothing and scraping
8. 10-inch skillet and a wooden spoon to cook the apples
9. Chef’s knife, vegetable peeler and cutting board for prepping apples
10. Wire cooling rack and a sharp knife for clean slices after chilling

Ingredients

Crust
1 1/2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon fine sea salt
12 tablespoons unsalted butter cold, cubed (3/4 cup)
Cheesecake filling
24 ounces cream cheese, room temp (three 8 oz blocks)
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
seeds from 1 vanilla bean (or 1 tablespoon vanilla bean paste)
1/8 teaspoon fine sea salt
Apple layer
about 4 medium apples peeled, cored and thinly sliced (Granny Smith or Honeycrisp)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
pinch fine sea salt
Crisp topping
1 cup old fashioned rolled oats
1/2 cup all purpose flour
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter melted
Optional finishing
turbinado or coarse sugar for sprinkling (optional)
caramel sauce for drizzling (optional)

Directions

Preheat oven to 350°F and line a 9×13 inch pan with parchment, leaving an overhang so you can lift the bars out later. keep the oven at 350 for the crust.
Make the crust: toss the flour, brown sugar and salt in a bowl, cut in the cold cubed butter with a pastry cutter or food processor until it looks like coarse sand with some pea sized bits. press evenly into the prepared pan and bake 18 to 20 minutes, until set and beginning to brown at the edges. let it cool slightly while you lower oven to 325°F.
Whip the cheesecake filling: beat the room temperature cream cheese until super smooth, add the granulated sugar and mix, then add eggs one at a time so it blends without overworking. fold in sour cream, vanilla bean seeds or paste, and the pinch of salt. scrape the bowl so no lumps remain.
Pour the cheesecake batter over the warm crust and smooth with a spatula. bake at 325°F for about 20 to 25 minutes, until the edges are set and the center still has a slight jiggle. don’t overbake or it will crack.
While the cheesecake bakes, prep the apples: toss the sliced apples with both sugars, lemon juice, cornstarch, cinnamon, nutmeg and a pinch of salt until everything is evenly coated. this helps keep them from getting too mushy and makes a nice glossy filling.
Quickly cook the apples in a skillet over medium for 4 to 6 minutes with maybe a tablespoon of butter, just until they soften slightly and the juices thicken. you want them tender but not falling apart. remove from heat and let cool a bit.
When cheesecake is done, arrange the apples in an even layer over the cheesecake. press them down gently so they sit flat.
Make the crisp topping by stirring together the oats, flour, brown sugar, cinnamon and salt, then pour in the melted butter and mix until clumps form. sprinkle that evenly over the apples. if you like extra sparkle, sprinkle turbinado sugar on top.
Return the pan to the oven at 325°F and bake another 15 to 18 minutes, until the topping is golden and the apples are bubbly. cool completely on a wire rack, then refrigerate at least 4 hours or overnight so the bars set and slice cleanly.
Lift the bars from the pan using the parchment overhang, slice into squares with a sharp knife (wipe the blade between cuts if you want neat edges). drizzle with caramel sauce before serving if you like. tip: use room temp cream cheese, don’t overmix the batter, and chill well for the best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.