Apple Crumb Cheesecake Bars

Caramel drizzled over the top of a cheesecake bar.

These apple cheesecake bars layer a buttery shortbread crust, creamy cheesecake, cinnamon-spiced apples, and a hearty oat crumb topping. Finished with a drizzle of caramel, they're the perfect make-ahead fall dessert.

Course Dessert

Cuisine American

Keyword apple bars, apple cheesecake, apple dessert, cheesecake bars

Prep Time 15

Cook Time 55

Total Time 1 10

Servings bars

Calories 415kcal

Author Wendie Williams

Ingredients

Crust

1 (11.2 ounce) Shortbread Sandies Cookies pkg
½ cup unsalted butter melted

Cheesecake Filling

3 (8 ounce pkg) cream cheese room temperature
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract

Apple Topping

6 apples a mix of granny and honey crisp peeled, sliced and cut in 1/2” cubes
2 teaspoons all purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon juice

Crumb Topping

1 cup all purpose flour
¾ cup brown sugar
½ cup old fashion oats
1/2 cup butter
Caramel Sauce optional

Instructions

Preheat the oven to 350 degrees. Grease and line a 9”x13” baking dish with parchment paper with some overhanging the sides to remove the cheesecake easily, set aside.
Place the cookie in a food processor and pulse to make the crumbs. Pour into a large mixing bowl. Add the melted butter and use a heavy duty fork or spoon to combine, it should look like sticky wet sand.
Press the cookie mix into the bottom of the prepared pan. Refrigerate while you make the filling.
In a deep large mixing bowl add the softened cream cheese and with a hand mixer and blender attachments, mix on medium speed until smooth for 1-2 minutes. Add the sugar and beat on medium speed until combined.
Add the eggs and the vanilla extract and mix for about 2 minutes on medium speed. Pour into the chilled prepared crust. Set aside.
Peel each apple and slice top to bottom in ½ inch thick slices, turning the apple to avoid the core. Place each flat slice of apple into a mandolin chopper fitted with a wide cube blade and carefully press the mandolin top down to cube the flat apple slices. The slices can also be stacked and cubed by hand with a sharp chef’s knife.
Place the diced apples in a large mixing bowl with the cinnamon, nutmeg, sugar, flour and lemon juice and toss well using a spoon or spatula until everything is coated. Spread the apple mixture over the top of the cheesecake filling.
In a small separate bowl add 1 cup of flour with the brown sugar, oats and butter. Mix with a heavy duty fork or spatula to form the crumb topping. Sprinkle the topping by hand over the apples until covered.
Bake at 350 degrees for 55 to 60 minutes until the topping is lightly browned and the filling set (with just a slight jiggle). Let cool at room temperature for about 25 minutes then refrigerate for 30 to 60 minutes.
Use the parchment to remove and lift the bars from the pan. Cut and serve with caramel sauce.

Video

Notes

You can use all Granny Smith, Honey crisp, or even Cosmic apples they all hold their shape well for baking.

I used Sandie but Lorna Doone, Walkers shortbread Pepperidge Farms are all great options.

Bake until the center is set: The cheesecake is ready when the topping it browned and the filling has set, with a slight wiggle when the pan is gently shifted. Avoid overbaking, which can make the cheesecake less creamy in texture.

Refrigerate any leftovers in an airtight container for up to 5 days after baking.

Nutrition