Apple Crisp Cheesecake Bars – A Decadent Fall Treat
When autumn arrives, it brings a craving for comfort food, cozy spices, and warm desserts. These Apple Crisp Cheesecake Bars combine three classic treats in one: buttery shortbread, creamy cheesecake, and spiced apple crisp. With a brown sugar shortbread base, vanilla bean cheesecake, and a crisp topping, each bite is a luxurious blend of textures and flavors – perfect for a fall dessert table, a treat to share, or simply indulging at home!
Ready to bake these delicious bars? Let’s dive into the recipe.
Apple Crisp Cheesecake Bars Recipe
Ingredients
Brown Sugar Shortbread
- 8 oz unsalted butter, room temperature
- ¾ cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cups all-purpose flour
Crisp Topping
- ½ cup all-purpose flour
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 oz unsalted butter, cold and cubed
- ½ cup rolled oats
Brown Sugar Vanilla Bean Cheesecake
- 16 oz cream cheese, room temperature
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 tablespoon whiskey (optional)
Apple Layer
- 3 medium Granny Smith apples, peeled, cored, and diced
- 2 tablespoons granulated sugar
- ¾ teaspoon cinnamon
- ½ teaspoon freshly ground nutmeg
Instructions
1. Make the Brown Sugar Shortbread
Preheat your oven to 325°F (160°C). Spray a 9×13-inch pan with nonstick spray, line with parchment paper, and spray again. In the bowl of an electric mixer, cream the butter and brown sugar together until light and fluffy. Add vanilla bean paste or extract and mix well. Gradually add flour and salt, mixing until just combined. Press the dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase the oven temperature to 350°F (175°C).
2. Prepare the Crisp Topping
In a food processor, pulse the flour, brown sugar, salt, and cinnamon until combined. Add the cold, cubed butter and pulse until the butter pieces are about the size of small peas. Transfer the mixture to a bowl, stir in the rolled oats, and place in the freezer until ready to use.
3. Prepare the Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and both sugars on medium speed until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Add the vanilla bean paste and whiskey (if using) and mix well. Set aside.
4. Prepare the Apple Layer
In a bowl, toss the diced apples with granulated sugar, cinnamon, and nutmeg until they are evenly coated with spices.
5. Assemble the Bars
Pour the cheesecake mixture over the baked shortbread crust, spreading it evenly. Layer the spiced apples evenly on top, followed by the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through. The bars are done when the top is golden and the cheesecake layer is set.
6. Cool and Serve
Allow the bars to cool to room temperature, then refrigerate for at least an hour. To slice, use the parchment overhang to lift the bars from the pan, and cut into squares with a sharp knife. Store in an airtight container in the refrigerator.
Recipe Notes
- Prep Time: 25 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Calories: 350 kcal
- Servings: 12 bars
These Apple Crisp Cheesecake Bars are an absolute delight, combining the richness of cheesecake with the warmth of baked apples and the crunch of an oat crisp topping. They’re perfect for any fall occasion, whether it’s a cozy gathering, a holiday spread, or just a delicious treat to enjoy with your favorite cup of coffee or tea.
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Apple Crisp Cheesecake Bars
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Description
These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days.
Ingredients
Brown Sugar Shortbread:
8 oz unsalted butter, room temperature
¾ cup light brown sugar
½ teaspoon salt
1 teaspoon vanilla bean paste or vanilla extract
2 cups all-purpose flour
Crisp Topping:
½ cup all-purpose flour
¾ cup brown sugar
½ teaspoon salt
1 teaspoon cinnamon
3 oz unsalted butter, cold and cubed
½ cup rolled oats
Brown Sugar Vanilla Bean Cheesecake:
16 oz cream cheese, room temperature
¼ cup granulated sugar
⅓ cup light brown sugar
2 eggs
1 teaspoon vanilla bean paste
1 tablespoon whiskey (optional)
Apple Layer:
3 medium Granny Smith apples, peeled, cored, and diced
2 tablespoons granulated sugar
¾ teaspoon cinnamon
½ teaspoon freshly ground nutmeg
Instructions
Make the Brown Sugar Shortbread:
Preheat oven to 325°F (160°C). Spray a 9×13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C).
Prepare the Crisp Topping:
In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use.
Prepare the Cheesecake Layer:
In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside.
Prepare the Apple Layer:
In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated.
Assemble the Bars:
Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set.
Cool and Serve:
Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350