Apple cheesecake bars combine a buttery shortbread crust, creamy cheesecake layer, tender apple pieces, and a cinnamon streusel topping. They’re an ideal dessert for fall when apples are at their best.
When the temperature drops and apple season begins, these bars are my go-to bake. The crisp-tart apples pair perfectly with the smooth cheesecake filling and the crunchy streusel, creating a treat that’s both comforting and impressive.
I like to start fall with apple desserts before diving into pumpkin recipes — apples are at their freshest in early fall, so it feels right to celebrate them first. These apple cheesecake bars are a lovely way to welcome the season.
How to make apple cheesecake bars
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and set aside.
- Make the crust. Combine the flour and brown sugar, cut in the butter until crumbly, press into the pan, and bake 12–14 minutes until lightly golden.
- Prepare the cheesecake filling. Beat cream cheese and granulated sugar until smooth, then add the egg and vanilla. Spread over the warm crust.
- Prepare the apple layer. Toss peeled, cored, and chopped apples with sugar, cinnamon, and a pinch of nutmeg. Spread evenly over the cheesecake layer.
- Make the streusel. Combine brown sugar, flour, oats, cinnamon, and butter, working the butter into the dry ingredients until crumbly. Sprinkle over the apples.
- Bake 35–40 minutes. Bake until the streusel is light brown and the filling is set. Cool to room temperature, then chill in the refrigerator at least 3 hours before slicing.
Frequently Asked Questions
Granny Smith and Honeycrisp hold up well when baked and offer a nice balance of tartness and sweetness.
Store bars in the refrigerator in an airtight container for up to 3–5 days.
Yes. After chilling, wrap bars tightly and freeze up to 1 month. Thaw in the refrigerator before serving.
Apple recipes for fall
If you have apples to use, try other fall favorites like apple crisp bars or a classic apple pie with a flaky homemade crust. These desserts showcase apples in different textures and flavors and are great alongside the cheesecake bars.
Whether you’re welcoming fall or simply enjoy apple desserts, these apple cheesecake bars are a crowd-pleasing treat. Chill them well before slicing for clean layers and a refreshing finish.
Did you love this recipe? Please leave a rating and a comment if you tried it — feedback helps others discover the recipe.
Get the Recipe: Apple Cheesecake Bars
Equipment
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Kitchen scale (optional)
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Apple peeler or paring knife
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Stand mixer or hand mixer
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8×8-inch baking pan
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Mixing bowls
Ingredients
Crust
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) firmly packed light brown sugar
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
Cheesecake Filling
- 1 1/2 cups (12 oz) cream cheese, room temperature
- 1/3 cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Apples Layer
- 2 small apples, peeled, cored and chopped
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg (optional)
Streusel Topping
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (62 g) all-purpose flour
- 1/4 cup (25 g) rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup (56 g or 1/2 stick) unsalted butter, room temperature
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
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In a medium bowl, whisk flour and brown sugar. Cut in butter with a pastry blender or two forks until crumbly. Press into the prepared pan and bake 12–14 minutes until light golden.
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In a large bowl, beat cream cheese and granulated sugar until smooth. Add the egg and vanilla, mixing to combine. Pour the cheesecake mixture over the warm crust.
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Toss the chopped apples with 1 tablespoon sugar, cinnamon, and optional nutmeg. Spread evenly over the cheesecake layer.
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Mix brown sugar, flour, oats, cinnamon, and butter until the mixture forms streusel. Sprinkle it over the apples.
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Bake 35–40 minutes, until streusel is light brown and the filling is set. Cool to room temperature, then chill at least 3 hours. Slice and serve cold.
Notes
Storage: Keep bars refrigerated in an airtight container for up to 3–5 days.
Freezing: After chilling, wrap bars tightly and freeze up to 1 month. Thaw in the refrigerator before serving.
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Calories: 328kcal