These Apple Crisp Cheesecake Bars feature a rich, creamy cheesecake layer, sweet cinnamon-spiced apples, and a buttery, chewy oat crumble topping. Baked, chilled, and topped with salted caramel sauce, they make for an irresistible dessert that’s perfect for holiday parties and hosting. However, they’re so delicious you’ll want to keep them all for yourself!
Apple Crisp + Cheesecake = Your New Favorite Dessert: Apple Crisp Cheesecake Bars!
Every fall, I take advantage of fresh, seasonal apples and whip up a homemade apple crisp. However, if you know me, you know that cheesecakes are my favorite dessert of all time.
So, this year, I decided to take things a step further by layering that same sweet, spiced apple filling over a creamy cheesecake base and finishing it with a buttery, chewy oat crumble. The result was apple crisp cheesecake bars that are just as cozy as the classic crisp you know and love, but with the rich creaminess of cheesecake baked right in. What’s not to love?
More Delicious Apple Recipes
Ingredients You’ll Need
Graham Cracker Crust
Graham Cracker Crumbs: These form the base of the crust! Crush whole crackers, or use pre-made graham cracker crumbs, if preferred.
Brown Sugar: This enhances the sweetness of the crust and adds a subtle maple taste. Use light brown sugar or dark brown sugar, depending on your preferences. Dark brown sugar will have a stronger taste.
Unsalted Butter: Once melted, this combines all the crust ingredients, creating a smooth, cohesive base with an extra-rich taste. I highly recommend using browned butter to infuse the crust with a slightly nutty taste.
Spices: Ground cinnamon, ginger, and salt add warmth, preventing the crust from being too sweet!
Cheesecake Filling
Cream Cheese: A must in any cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub, and let it soften for easy mixing.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Brown Sugar: This sweetens the filling, infusing it with a warm taste that pairs well with the tartness of the apples and ties in with the flavor of the crust.
Eggs: These help create the custard and bind the ingredients so that the cheesecake bars don’t fall apart.
Cinnamon: Enhances the sweetness and infuses the filling with warmth.
Vanilla Extract: Adds delicious vanilla notes to the filling.
Apple Layer
Apples: I use two medium-sized Granny Smith apples for these apple crisp cheesecake bars, because I love the balance of the tart apples with the sweet flavor of the filling.
Unsalted Butter: This adds richness to the filling.
Light Brown Sugar: Deepens the flavor with its rich, caramel-like notes. It enhances the sweetness of the apples while also adding moisture, creating a syrupy consistency as the filling bakes.
Spices: Ground cinnamon and cardamom add depth to the apple layer.
Lemon Juice: Adds acidity and brightness, which helps balance this sweet treat.
Heavy Cream: Makes the apple layer richer and creamier, creating a more velvety texture. It blends with the juices from the apples and the spices, resulting in a filling that’s smooth, slightly thickened, and extra indulgent (almost like caramel).
Cornstarch: Thickens the filling.
Vanilla Extract: Adds delicious vanilla notes.
Crisp Topping
Old Fashioned Oats: Provide a hearty and chewy texture that contrasts beautifully with the soft, tender apple filling. Make sure to use whole rolled oats, not quick oats or steel cut oats!
All-Purpose Flour: We are using all-purpose flour to help form the base of this apple crisp topping. However, if you need this crisp to be gluten-free, I recommend using almond flour or a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Brown Sugar: Adds delicious sweetness. Use either light or dark brown sugar.
Spices: Cinnamon and ginger add additional spice to the crisp topping, which pairs well with the filling and crust. Then, we include salt for additional flavor and to enhance the rest of the ingredients.
Butter: I use cold butter for this apple crisp recipe. Using cold butter in the apple crisp topping is essential for achieving a perfect, crumbly texture.
What are the Best Apples for Baking?
When it comes to baking, choosing the right apple is crucial for achieving the best texture and flavor. Choose firm, slightly tart apples for baking to ensure they hold their shape and provide a balanced flavor. Opt for juicy apples to keep the filling moist and flavorful. Here’s a breakdown of the best apples for baking and why:
- Granny Smith: Tart, firm, and hold their shape well.
- Honeycrisp: Crisp, juicy, and balanced sweet-tart flavor.
- Fuji: Sweet, firm, and juicy.
- Braeburn: Sweet-tart with a firm texture.
- Jonagold: Sweet-tart and juicy.
- Mutsu (Crispin): Sweet, crisp, and holds shape.
How to Make Apple Crisp Cheesecake Bars
Step 1. Prep the crisp topping. Add the dry ingredients to a medium bowl. Then, use a fork to mix until well combined. Next, add the cold butter, and use a pastry cutter to cut it into the dry ingredients until it resembles pea-sized crumbs. Alternatively, you can use two forks or your hands. Just work fast so your butter doesn’t melt! Place your crumb topping in the freezer, letting it chill for at least 15-20 minutes.
Step 2. Make the apple filling. Next, melt butter in a skillet over medium heat, and add the diced apples. Cook for about a minute. Then, add the brown sugar, vanilla extract, lemon juice, and spices, and cook for an additional two minutes.
Step 3. Thicken the filling. Mix equal parts cornstarch and water to create a cornstarch slurry, and add the mixture to the apple filling along with heavy cream. Cook until the mixture thickens and begins to look like caramel sauce with apples. Remove the skillet from the heat, and place the apples in a heat-safe bowl, letting the filling cool.
Step 4. Make the crust. Mix all the ingredients in a bowl, and press the mixture firmly into the bottom of a square baking pan lined with parchment paper. Bake until lightly golden and set, then set aside to cool.
Step 5. Make the cheesecake filling. Beat the cream cheese and sugar in a large bowl until smooth. Next, add the sour cream and vanilla, and stir until fully incorporated. Add the eggs one at a time, beating until just combined. Be careful not to overmix!
Step 6. Assemble. Pour the filling over the crust, smoothing out the top. Tap the pan gently on the counter to release air bubbles. Then, add the apple filling followed by the crisp topping.
Step 7. Bake. Transfer the apple crisp cheesecake to the oven, and bake until the edges are set and the center still has a slight jiggle.
Step 8. Cool. Crack the oven door, and let the cheesecake bars cool for about 30 minutes. Then, transfer it to the counter, and let it cool at room temperature for at least an hour before transferring it to the fridge. Chill for at least four hours, allowing the cheesecake to set.
Step 9. Serve. Use a sharp, clean knife to cut the cheesecake into bars. Then, add regular or maple whipped cream and salted caramel sauce. Enjoy!
Tips & Tricks
- Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack.
- Don’t overmix your filling. Overmixing can lead to cracks.
- Don’t overbake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
How to Prevent Cracking
Cracking in your cheesecake isn’t the end of the world, but there are a few steps you can take to avoid it!
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes, only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers, but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
Frequently Asked Questions
How do I know when cheesecake apple crisp bars are done?
The bars are done when the edges are set, and the center is slightly jiggly. The center should not be liquidy. The internal temperature should reach around 150°F (65°C).
How long do apple crisp cheesecake bars last?
Store leftover bars covered in the refrigerator for up to 5 days.
Can I freeze this recipe?
Yes! Freeze individually wrapped bars for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
More Reader Favorite Cheesecake Recipes
- Mini Oreo Cheesecake with Oreo Crust
- Birthday Cake Cheesecake
- Strawberry Crisp Cheesecake
- Easy Mini Cheesecake Recipe
- Salted Caramel Cheesecake
- Brown Butter Sweet Potato Cheesecake
I hope you love my Apple Crisp Cheesecake Bars recipe! It’s sweet, spiced, and layered with apples and a crumb topping that takes it to a whole new level of delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Apple Crisp Cheesecake Bars with Caramel Sauce
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp brown sugar light or dark
- 6 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch salt
Cheesecake Filling
- 16 oz cream cheese 2 blocks, softened (room temperature)
- 1/2 cup sour cream room temperature
- 1/2 cup brown sugar light or dark
- 2 large eggs room temperature
- 1 tsp cinnamon
- 2 teaspoon vanilla extract
Apple Filling Layer
- 2 medium Granny Smith apples peeled and diced
- 4 tbsp unsalted butter
- 1/3 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp cardamon
- 2 tsp lemon juice
- 2 tbsp heavy cream
- 1/4 c water
- 1/4 tsp cornstarch
- 1 tsp vanilla extract
Crisp Topping
- 1/2 cup whole rolled oats
- 1/2 cup all purpose flour
- 1/2 cup light or dark brown sugar
- 1 tsp cinnamon
- 1/4 tsp ginger
- 5 tbsp unsalted butter cold and cubed
- 1/8 tsp salt
Instructions
Make the Crisp Topping
- In a medium bowl, make the crisp topping. Add the oats, flour, dark brown sugar, ground cinnamon, and baking powder to the mixing bowl. Use a fork to mix all of the dry ingredients until well combined. Then, add the cold butter to the mixture. Cut the butter into the crisp mixture with a pastry cutter until the mixture resembles pea-sized crumbs. Alternatively, you can use two forks or your hands to make these crumbs — just work fast to ensure your hands don't melt the butter. Once done, place your crumbs into the freezer until you are ready to add them to cheesecake (but at least 15-20 minutes).
Make the Apple Filling
- Heat a skillet on medium heat and add butter. Once the butter is melted, add the diced apples and let cook for about 1 minute. Then, add the brown sugar, vanilla extract, lemon juice, cinnamon, and cardamon, and cook for an additional 2 minutes.
- Next, mix 1/4 tsp of the cornstarch with 1/4 cup of water and add the water and 2 tbsp of heavy cream to the apples and cook the apples for an additional 2-3 minutes or until the apple mixture has thickened (it should look like a caramel sauce with apples). Note, the sauce will continue to thicken as it cools. Remove from heat and place the apples in a heat-safe bowl and let the apple filling cool for at least 10-15 minutes.
Make the Crust
- Make the brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. At that point, remove butter from the hear and scrap the butter (and all the of those magical brown bits) into a heat-safe bowl and let rest for about 15 minutes.
- Mix graham cracker crumbs, sugar, and browned butter in a bowl until combined. Press the crust mixture firmly and evenly into the bottom of an 8×8 inch square baking pan lined with parchment paper (leaving overhang on two sides for easy lifting). Bake for 8–10 minutes in a preheated oven at 350F. Once cooked, set aside to cool.
Make Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until very smooth (about 2 minutes). Next, add the sour cream and vanilla and stir until fully incorporated. Add the eggs one at a time, beating just until combined (don’t overmix to avoid cracks).
- Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Evenly add the apple filling and crisp topping to the top of the cheesecake.
- Bake for 24-29 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes. Next, remove the cheesecake from the oven and let it cool on the counter for at least 1 hour. Then, place the cheesecake in the refrigerator for at least 4 hours to finish setting. Note, do note over bake your cheesecake.
- Once you are ready to eat, slice them into even squares and enjoy with maple whipped cream and salted caramel sauce!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Absolutely loved this combination 😍 I made a double batch.
So glad you loved this recipe! Doubling this recipe is necessary! lol