I finally perfected my Apple Pie Cheesecake Bars, combining a buttery crust, silky cheesecake, and a spiced apple crumb topping into a recipe I can’t wait to share.
I thought I knew every dessert trick until I baked these Apple Pie Cheesecake Bars. There is something slightly wrong in the best way about creamy cream cheese under a crunchy topping filled with bits of apples and a hint of warmth.
I kept stealing pieces at midnight, swearing Id only test one, then another. Its not just a dessert, its a little mystery on a plate that makes you wonder how something so simple got so addictive.
If youve ever loved apple or cheesecake, this will make you plan a second batch.
Ingredients
- All purpose flour: gives structure and carbs, low fiber, not very nutritious.
- Butter: rich in fat and flavor, makes crust tender, high in calories.
- Cream cheese: creamy, adds fat and protein, tangy, makes filling rich and smooth.
- Apples: provide sweetness, fiber and vitamin C, add moisture and tart bite.
- Brown sugar: adds deep caramel sweetness and moisture, mostly simple sugar carbs.
- Egg: binds filling, adds protein and structure, helps set the cheesecake cleanly.
- Cinnamon: warm spice, low calories, lifts aroma and adds cozy sweetness notes.
- Sour cream or greek yogurt: adds tang, creaminess and some protein, balances sweetness.
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar (for crust)
- 1 cup packed light brown sugar (for crust and topping)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar (for cheesecake)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain greek yogurt
- 3 large apples, peeled cored and chopped (about 4 cups)
- 1/3 cup granulated sugar (for apples)
- 1/3 cup packed light brown sugar (for apples)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon unsalted butter (optional, for cooking apples)
- coarse sugar for sprinkling, optional
How to Make this
1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or foil, leaving an overhang so you can lift the bars out later; lightly spray the paper.
2. Make the crust/topping crumbs: in a big bowl stir together 2 1/2 cups all purpose flour, 1/2 cup granulated sugar (for crust), 1 cup packed light brown sugar (for crust and topping), 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Cut in 1 cup (2 sticks) cold unsalted butter with a pastry cutter or two forks until the mix looks like coarse crumbs with some pea sized bits.
3. Reserve about 1 to 1 1/2 cups of that crumb mix for the topping, then press the rest evenly into the prepared pan to form the crust. Bake the crust 10 to 12 minutes until it looks set and just starting to color, then remove from oven and let cool a little while you make the filling.
4. Prepare the apples: toss 3 large peeled, cored and chopped apples (about 4 cups) with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar (for apples), 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/4 teaspoon ground nutmeg and a pinch of salt. You can skip cooking them but i like to melt 1 tablespoon unsalted butter in a skillet and cook the apples 3 to 5 minutes until they just start to soften and the sugars dissolve, then let them cool slightly.
5. Make the cheesecake layer: beat 16 ounces softened cream cheese with 2/3 cup granulated sugar (for cheesecake) until smooth and lump free, scrape the bowl, then add 1 large egg, 1 teaspoon vanilla extract and 1/2 cup sour cream or plain Greek yogurt. Mix until just combined, dont overbeat or youll get cracks.
6. Spread the cheesecake mixture evenly over the warm prebaked crust, smoothing with a spatula, then distribute the cooled apple mixture over the cheesecake in an even layer.
7. Sprinkle the reserved crumb topping evenly over the apples, pressing lightly so crumbs stick; if you want extra sparkle sprinkle coarse sugar on top.
8. Bake at 350 F for about 25 to 35 minutes until the topping is golden and the cheesecake layer is mostly set with a slight jiggle in the center.
9. Cool the pan on a wire rack to room temp, then chill in the fridge at least 3 hours or overnight to set fully before slicing.
10. To serve, lift the bars out using the parchment overhang, cut with a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Store leftovers covered in the fridge up to 4 to 5 days.
Equipment Needed
1. 9×13 inch baking pan plus parchment or foil with an overhang, and a little nonstick spray
2. Large mixing bowl for the crust and to reserve crumbs
3. Pastry cutter or two forks to cut cold butter into coarse crumbs
4. Measuring cups and spoons (and a kitchen scale if you want extra accuracy)
5. Hand mixer or stand mixer to beat the cream cheese smooth, or a sturdy whisk if youre feeling brave
6. Rubber spatula and a flat spatula or offset spatula to spread the cheesecake and press crumbs
7. Skillet or sauté pan and a wooden spoon or spatula for cooking the apples (optional but i like it)
8. Sharp chef knife, vegetable peeler and cutting board for the apples
9. Wire cooling rack, oven mitts and a sharp knife warmed and wiped between cuts for clean slices
FAQ
Apple Pie Cheesecake Bars Recipe Substitutions and Variations
- All purpose flour: swap with a 1:1 gluten free baking blend (use same cups). The crust can be a bit crumbly so chill it longer and press really firm, or stir in 1/2 teaspoon xanthan gum if your blend does not include any.
- Unsalted butter: use cold solid coconut oil in equal measure. It gives a faint coconut note so only do this if you like that. If you only have salted butter, use it and skip any extra salt in the crust.
- Cream cheese: Neufchatel works one to one for a slightly lighter result, or mascarpone for a richer, silkier filling. Mascarpone can make the filling softer so you might cut the sour cream a little if it seems too loose.
- Sour cream or plain Greek yogurt: swap with full fat plain yogurt or creme fraiche. If your yogurt is runny, strain it in cheesecloth for 20 to 30 minutes to thicken before you use it.
Pro Tips
Pro tips:
– Keep the butter really cold and dont overwork the crumb mix, you want some pea sized pieces so the topping stays crisp not cakey. Press the crust firmly so it bakes evenly, and save at least one cup of crumbs for the top so you get that nice contrast.
– Let the cream cheese come to room temp but not soft and runny, otherwise youll get lumps or a watery filling. Beat just until smooth, stop as soon as the mix is combined or you risk air pockets and cracks.
– Cook the apples briefly to release excess juice and concentrate flavor, but dont go so long they turn to mush. Cooling them before you layer keeps the cheesecake from getting soggy, the cornstarch and lemon are your friends here.
– Bake until the center mostly sets with a little jiggle, then cool completely and chill several hours or overnight to firm up. Use the parchment overhang to lift out the slab, and cut with a hot clean knife wiped between slices for tidy bars.
Apple Pie Cheesecake Bars Recipe
I finally perfected my Apple Pie Cheesecake Bars, combining a buttery crust, silky cheesecake, and a spiced apple crumb topping into a recipe I can’t wait to share.
12
servings
562
kcal
Equipment: 1. 9×13 inch baking pan plus parchment or foil with an overhang, and a little nonstick spray
2. Large mixing bowl for the crust and to reserve crumbs
3. Pastry cutter or two forks to cut cold butter into coarse crumbs
4. Measuring cups and spoons (and a kitchen scale if you want extra accuracy)
5. Hand mixer or stand mixer to beat the cream cheese smooth, or a sturdy whisk if youre feeling brave
6. Rubber spatula and a flat spatula or offset spatula to spread the cheesecake and press crumbs
7. Skillet or sauté pan and a wooden spoon or spatula for cooking the apples (optional but i like it)
8. Sharp chef knife, vegetable peeler and cutting board for the apples
9. Wire cooling rack, oven mitts and a sharp knife warmed and wiped between cuts for clean slices
Ingredients
-
2 1/2 cups all purpose flour
-
1/2 cup granulated sugar (for crust)
-
1 cup packed light brown sugar (for crust and topping)
-
1 teaspoon ground cinnamon
-
1/2 teaspoon salt
-
1 cup (2 sticks) unsalted butter, cold
-
16 ounces cream cheese, softened
-
2/3 cup granulated sugar (for cheesecake)
-
1 large egg
-
1 teaspoon vanilla extract
-
1/2 cup sour cream or plain greek yogurt
-
3 large apples, peeled cored and chopped (about 4 cups)
-
1/3 cup granulated sugar (for apples)
-
1/3 cup packed light brown sugar (for apples)
-
1 tablespoon lemon juice
-
1 tablespoon cornstarch
-
1/4 teaspoon ground nutmeg
-
pinch of salt
-
1 tablespoon unsalted butter (optional, for cooking apples)
-
coarse sugar for sprinkling, optional
Directions
- Preheat oven to 350 F and line a 9×13 inch pan with parchment or foil, leaving an overhang so you can lift the bars out later; lightly spray the paper.
- Make the crust/topping crumbs: in a big bowl stir together 2 1/2 cups all purpose flour, 1/2 cup granulated sugar (for crust), 1 cup packed light brown sugar (for crust and topping), 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Cut in 1 cup (2 sticks) cold unsalted butter with a pastry cutter or two forks until the mix looks like coarse crumbs with some pea sized bits.
- Reserve about 1 to 1 1/2 cups of that crumb mix for the topping, then press the rest evenly into the prepared pan to form the crust. Bake the crust 10 to 12 minutes until it looks set and just starting to color, then remove from oven and let cool a little while you make the filling.
- Prepare the apples: toss 3 large peeled, cored and chopped apples (about 4 cups) with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar (for apples), 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/4 teaspoon ground nutmeg and a pinch of salt. You can skip cooking them but i like to melt 1 tablespoon unsalted butter in a skillet and cook the apples 3 to 5 minutes until they just start to soften and the sugars dissolve, then let them cool slightly.
- Make the cheesecake layer: beat 16 ounces softened cream cheese with 2/3 cup granulated sugar (for cheesecake) until smooth and lump free, scrape the bowl, then add 1 large egg, 1 teaspoon vanilla extract and 1/2 cup sour cream or plain Greek yogurt. Mix until just combined, dont overbeat or youll get cracks.
- Spread the cheesecake mixture evenly over the warm prebaked crust, smoothing with a spatula, then distribute the cooled apple mixture over the cheesecake in an even layer.
- Sprinkle the reserved crumb topping evenly over the apples, pressing lightly so crumbs stick; if you want extra sparkle sprinkle coarse sugar on top.
- Bake at 350 F for about 25 to 35 minutes until the topping is golden and the cheesecake layer is mostly set with a slight jiggle in the center.
- Cool the pan on a wire rack to room temp, then chill in the fridge at least 3 hours or overnight to set fully before slicing.
- To serve, lift the bars out using the parchment overhang, cut with a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Store leftovers covered in the fridge up to 4 to 5 days.
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.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 12
- Calories: 562kcal
- Fat: 35.3g
- Saturated Fat: 18.8g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 14.6g
- Cholesterol: 96mg
- Sodium: 222mg
- Potassium: 97mg
- Carbohydrates: 75.8g
- Fiber: 1.9g
- Sugar: 53g
- Protein: 6g
- Vitamin A: 749IU
- Vitamin C: 2.6mg
- Calcium: 51mg
- Iron: 0.39mg
