Apple Crisp Cheesecake Bars are the best of both worlds; apple cheesecake and apple crisp combined in one amazing dessert!
There’s a layer of creamy cheesecake and apple pie filling between two oatmeal crumb crust layers! Drizzle caramel on top for extra decadence that will remind you of caramel apples!
I’ve never been a huge fan of apple pie, but I’ve always been in love with cheesecake.
Although I have to admit, sometimes when I look at a cheesecake recipe I get overwhelmed by the difficulty of the recipe. If it involves adding a pan of water to the oven to prevent cracking, I’m usually out.
Trust me, this dessert recipe is a million times easier to make than a traditional apple cheesecake. Plus it has that irresistible crumb crust that is perfect with will remind you of apple crisp and cinnamon apples from apple pie. It’s the perfect combination.
SEE MORE: Check out 20 of the BEST Apple Recipes!
Ingredients in Apple Crisp Cheesecake Bars
The ingredients in this recipe are super simple! I’m all about ingredients I already have on hand.
Since you’re going to need apples for this recipe, and choosing the right apple makes a difference let’s talk about the best apples for baking before we get started on the rest of the ingredients.
Best apples for baking
Honey Crisp are my favorite apples for making apple crisps. They don’t release excess water when they are cooked. They also don’t stay super firm, but they don’t get soggy either.
Granny Smith apples or Jonathan apples are tart and will stay firm. They are an excellent option and can be combined with a sweeter apple like the Honey Crisp.
Golden Delicious and Rome Beauty are also great apple varieties for baking.
- APPLES – See notes above
- FLOUR – All-purpose. You could also use whole wheat or gluten-free.
- OATS – Quick-cooking, steel-cut, rolled, and old-fashioned will all work great. Rolled and steel-cut will add a little more texture.
- BROWN SUGAR
- BUTTER – Real butter is best. You’ll want it to be cold.
- CREAM CHEESE – Use full fat. Reduced-fat cream cheese has extra water and will make a soggy cheesecake layer.
- SOUR CREAM – I like regular, not reduced fat.
- EGG – A whole egg
- SPICES – Ground cinnamon, nutmeg, and allspice. Or you can use 2 tsp apple pie spice.
- CARAMEL ICE CREAM TOPPING – Totally optional, but trust me it’s worth it!
How to make Apple Crisp Cheesecake
Seriously, Apple Cheesecake Bars are so much easier to make than making a whole cheesecake. They’re really fast to make too.
You could double the recipe and make it in a 9 x 13 pan if you wanted, or use this recipe and make it in a 8 x 8 pan, or even a 9 x 9.
Step 1. Prep
Preheat oven to 350 degrees. Line a 9″x9″ baking sheet with parchment paper or aluminum foil. Grease with nonstick baking spray. Set aside.
STEP 2: Crumb Crust
Add 1 cup of flour, 3/4 cup brown sugar, oats, and butter to a food processor. Pulse until pea-sized crumbs form.
Reserve 1 cup of the crumb mixture and set aside. Spread remaining mixture in a prepared baking pan. Lightly press crumbs into the pan with the back of a flat cup.
Bake for 10 minutes. While crust is baking make the cheesecake filling and apple pie filling.
STEP 3: Cheesecake Filling
Make sure cream cheese is room temperature. Beat with an electric mixer until smooth.
Add brown sugar, sour cream, and vanilla. Beat until smooth.
Add egg and beat to combine.
Pour over cooked crust spreading to the edges.
STEP 4: Cinnamon Apples
Peel and finely dice apples. They need to be about the size of a green pea. If they are too big they won’t cook all the way and you’ll end up with crunchy apples in your cheesecake.
Toss chopped apples with cinnamon, all spice, nutmeg, and brown sugar.
Sprinkle spiced apples over cheesecake layer.
STEP 5: Top Crumble
Top apple layer with reserved oat crust. Gently press with your fingers or the bottom of a cup.
STEP 6: Bake, Cool, Serve
Bake 20-25 minutes at 350.
Cool at room temperature for an hour. Then refrigerate for at least two hours. Cut into twelve squares. Or nine if you want bigger bars.
Drizzle bars with warm caramel ice cream topping before serving if you’d like. Yum!
Can I freeze cheesecake?
Yes! Cheesecake freezes really well. I’d leave the caramel sauce off until you’re ready to eat it.
Cut it into pieces. Wrap cheesecake tightly in plastic wrap and then store it in an air-tight container or in foil.
Cheesecake can be stored in the freezer for a month for best flavor. You could freeze it for up to two months though.
Thaw the cheesecake in the refrigerator overnight.
Scrumptious Cheesecake Bars Recipes
Cheesecake bar recipes are my jam! Here are a few that I know you’ll love!
- Raspberry Cheesecake Bars – This dessert is incredibly dreamy and perfect for holidays!
- Lemon Cheesecake Bars – The best crumb crust with lemon cheesecake in the middle.
- Cream Cheese Carrot Cake Bars – Really easy, made with carrot cake mix.
If you’re looking for more apple recipes check out these;
- Apple Monkey Bread – made with frozen dough
- Apple French Toast – overnight baked French toast casserole
- Caramel Apple Magic Bars – so decadent and easy
- Apple Tart – made with flaky puff pastry
- Caramel Apple Dip – the best appetizer
- Caramel Apple Blondies – made with cake mix
- Snickers Apple Salad – everyone will beg you for the recipe
Grab my Caramel Apple Cheesecake Bars Recipe
Caramel Apple Cheesecake Bars are where it’s at! They’re insanely delicious and I’m not even kidding you when I tell you that my kids ate them for breakfast, and dessert twice on the same day! Yep! That good!
There really is something about a creamy cheesecake layer and cinnamon apples sandwiched between a rich and buttery crumb/crisp crust! Apple Crisp Cheesecake Bars have never looked so good!
Caramel Apple Cheesecake Bars
Ingredients
Ingredients for the Oatmeal Crumb Crust
- 1 cup All purpose flour
- 1/2 cup butter One stick
- 3/4 cup brown sugar
- 3/4 cup oats
Ingredients for the Cheesecake
- 8 ounces cream cheese room temperature
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/4 cup sour cream
- 1 large egg
Ingredients for the Apple Pie Filling
- 2 medium apples peeled and finely diced (about 1 1/2 cups)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 TBSP brown sugar
Optional
- caramel ice cream topping for drizzling over the bars
Instructions
- Preheat oven to 350 degrees. Line a 9"x9" baking sheet with parchment paper or aluminum foil. Grease with nonstick baking spray. Set aside.
How to make the crumb crust
- Add 1 cup of flour, 3/4 cup brown sugar, oats, and butter to a food processor. Pulse until pea-sized crumbs form.
- Reserve 1 cup of the crumb mixture and set aside. Spread remaining mixture in a prepared baking pan. Lightly press crumbs into the pan with the back of a flat cup.
- Bake for 10 minutes. While crust is baking make the cheesecake filling and apple pie filling.
How to make Apple Cheesecake Filling
- Make sure cream cheese is room temperature. Beat with an electric mixer until smooth.
- Add brown sugar, sour cream, and vanilla. Beat until smooth.
- Add egg and beat to combine.
- Pour over cooked crust spreading to the edges.
How to Make the Apple Pie Filling
- Peel and finely dice apples. They need to be about the size of a green pea. If they are too big they won't cook all the way and you'll end up with crunchy apples in your cheesecake.
- Toss chopped apples with cinnamon, all spice, nutmeg, and brown sugar.
- Sprinkle spiced apples over cheesecake layer.
- Top apple layer with reserved oat crust. Gently press with your fingers or the bottom of a cup.
- Bake 20-25 minutes at 350.
- Cool at room temperature for an hour. Then refrigerate for at least two hours. Cut into twelve squares. Or nine if you want bigger bars.
- Drizzle bars with warm caramel ice cream topping before serving if you'd like. Yum!
- Store in refrigerator.
Notes
- Honey Crisp are my favorite apples for making apple crisps. They don’t release excess water when they are cooked. They also don’t stay super firm, but they don’t get soggy either.
- Granny Smith apples or Jonathan apples are tart and will stay firm. They are an excellent option and can be combined with a sweeter apple like the Honey Crisp.
- Golden Delicious and Rome Beauty are also great apple varieties for baking.
Sandi says
Can you just use a can of apple pie filling & topping by Comstock if you don’t have apples on hand?
Amy Engberson says
I’ve never tried making them with a can of apple pie filling but I bet it would work great! I love time savers like this!
Jamie says
Made this tonight and it is a hit!! We have a ton of apples right now and everything else we had on hand. This came together quickly, cooled while we ate dinner and was ready for dessert. So good and really easy. Will definitely make again.
Amy Engberson says
Yay! This recipe is like the best of apple crisp and cheesecake all wrapped up in one easy bar! Now that’s my kind of recipe! Glad you enjoyed them too!
Jackie Konkel says
Just made this Apple cheesecake…super easy with my Ninja food processor. Yummy yummy…will be making again and again.
Amy Engberson says
Don’t you just love easy recipes? They are kind of my favorite! And yes, this is one of those recipes we can all enjoy over and over!
Lori says
Hi, these look delicious! i want to make them right now but i don’t have any sour cream…would it be a great difference if i leave it out?
Amy Engberson says
I haven’t actually tried making this without the sour cream. I’m guessing you could substitute Greek yogurt or you could always just try it without sour cream. Experimenting in the kitchen can be really fun, so good luck!
Matthew Vance says
I made two batches for a seasonal work party. They were a hit, the bar shape makes it easy to serve in a larger gathering and really reminds you of fall.. Thanks for the wonderful and simple recipe!
Amy Engberson says
I’m glad these worked out perfectly for your family party! Bars are definitely easier than making a pie or cookies!
Hayden says
I made these today and reposted the recipe on my blog. They tasted incredible! 🙂
Amy Engberson says
Thanks for the feedback! Glad you loved them. I can’t resist them especially in the fall!
Elaine Duckett says
I agree, the cheesecake apple bars are much easier than making an apple pie, but we won’t tell Grandma Berrett you prefer them over an apple pie.
You are so right, all of these yummy flavors in one bar, what could be better than that. Did anybody else catch how cute the bars looked when cut into triangles instead of squares? And the caramel swirled on and around the plate, don’t forget to do that.
And because you bake them in a 9 x 9 pan instead of 9 x 13, even empty nesters like Dad and I can enjoy them because it is just a small batch of bars.
Love
Mom
Jackie Konkel says
I like the 9×9 size pan also. Too much for just my husband and I if it were any bigger. These bars are AWESOME
Amy Engberson says
It’s nice to have a little bit smaller batches sometimes! Glad you enjoyed it!