apple crisp cheesecake bars

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apple crisp cheesecake bars |

the past few days have really felt like fall here in california. from triple digits to low 80s overnight. a slight chill to the air has me dreaming about apple pie. but crust and i…not a great fit, so these apple crisp cheesecake bars will have to do for now.

apple crisp cheesecake bars |

i love when the seasons change. but pumpkin in august. no thank you. peppermint in september. not going to happen. to me september is apple season. applesauce [4] and apple butter get added to meal prep on mondays. muffins go from blueberry to apple. [5] i bake apple bagels, cider doughnuts and apple cake [6]. and sunday dinner usually ends in apple cobbler or crisp [7].

apple crisp + cheesecake = the perfect fall dessert

i don’t bake cheesecake often. they stress me out. water bath. knowing how much wiggle is too much. cracking. the apple crisp on top fixes that problem in the most delicious way.

apple crisp cheesecake bars |

apple crisp cheesecake bars


for the crust
  • 1 1/4 cups graham cracker crumbs
  • 4 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • dash salt
  • 5 Tbsp melted butter
for the cheesecake filling
  • 16 ounces cream cheese, at room temperature
  • 1 cup of sugar
  • 1/4 cup sour cream
  • 2 large eggs at room temperature
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
for the apple crisp topping
  • 2 granny smith apples, peeled, cored, and diced
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp melted butter


  • fit an 8x8 pan with a parchment sling
  • for the crust combine the graham cracker crumbs with sugar, cinnamon, salt, and melted butter
  • press into the prepared pan, and freeze 15 minutes
  • preheat oven to 375°
  • bake crust 10 minutes, and then let cool
  • while the crust is baking toss the diced apples with brown sugar and cinnamon
  • to make the crisp topping combine the flour, oats, brown sugar, cinnamon, and stir in the melted butter
  • lower oven temperature to 325°
  • to make the cheesecake filling, using the paddle attachment of a stand mixer beat the cream cheese with the sugar until smooth and creamy
  • add the sour cream, eggs, vanilla and cinnamon, and mix until combined
  • pour filling into cooled crust
  • top with apples and sprinkle on the crisp topping
  • bake at 325° 30 - 40 minutes (edges will be set and slightly brown and the center still jiggly)
  • cool at room temperature at least 30 minutes, then chill until ready to serve

apple crisp cheesecake bars |

there are quite a few steps to this recipe, but really it’s pretty simple. i froze my crust before baking to ensure that it didn’t slump in the pan. i have had that happen before. you can decide for yourself it it’s worth it or not.

make sure your cream cheese and eggs are room temperature. it is almost impossible to get a smooth and creamy texture with chilled ingredients.

while the crust is baking i peel, core, and dice the apples, toss them in the cinnamon and brown sugar. and make the crumb topping.

apple crisp cheesecake bars |

once the crust comes out of the oven i make the cheesecake filling.

let the bars sit at room temperature to cool at least 30 minutes before chilling and then chill for a minimum of two hours before serving.

it may seem like a bit of work, but the parchment sling [9] makes cutting the bars much easier.

my kids are not big caramel fans, but these apple crisp cheesecake bars would be amazing with a drizzle.


apple crisp cheesecake bars |






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