If apple crisp and cheesecake had a baby, it would be THESE Apple Crumble Cheesecake Bars. We’re talking a buttery graham cracker crust, a thick layer of creamy vanilla cheesecake, tart spiced apples, and the most golden, buttery oat crumble on top. Four layers of pure fall magic in every single bite.
One reader called them “the PERFECT mash-up of a Dutch Apple Pie and Cheesecake in one,” and honestly, I couldn’t have said it better myself. They’ve become a Thanksgiving tradition for so many of you. You’ve told me they disappear in less than 24 hours, that you bring them to every potluck and party, and that the kids love them just as much as the adults.
The best part is how EASY they are. There’s no water bath, no springform pan, and no pre-baking the crust. You just layer everything into one 9 x 13 pan, bake, chill, and slice. And they use simple ingredients you probably already have in your pantry and fridge.
P.S. Don’t rush the chill! These bars need at least 2 hours in the fridge to set. That’s what gives you those clean, gorgeous layers when you slice them.
Ingredients Needed
For the Graham Cracker Crust
- Graham Crackers: These are the foundation of the bars and give you that classic cheesecake crust flavor everyone loves. They add a slightly sweet, toasty crunch that balances the creamy filling. Crushing them finely helps the crust hold together and slice clean. Pulse them in a food processor or crush them in a zip-top bag.
- Unsalted Butter: Melted butter binds the crust together and gives it richness. As it bakes, it helps the crust firm up so it doesn’t crumble when you slice. Unsalted butter lets you control the flavor. Make sure it’s fully melted so it mixes in evenly.
- Granulated Sugar: A little sugar sweetens the crust without overpowering the filling. It also helps the crust caramelize slightly while baking. It keeps the texture crisp instead of soft. You don’t need much, since the filling is already sweet.
For the Cheesecake Layer
- Cream Cheese: Cream cheese is the heart of these bars and gives them that rich, tangy cheesecake flavor. Room temperature cream cheese is the key to a smooth, lump-free batter. It bakes into a dense but creamy layer that sets beautifully. Full fat works best for flavor and structure.
- Granulated Sugar: Sugar sweetens the cheesecake and balances the tang of the cream cheese. It dissolves easily, which keeps the filling silky. Beat it with the cream cheese until completely smooth.
- Eggs: Eggs bind the cheesecake together and give it structure as it bakes. Adding them one at a time keeps the filling creamy and helps you avoid overmixing. They also help the bars set firmly once chilled. Room temperature eggs mix in best.
- Vanilla Extract: Vanilla adds warmth and depth to the cheesecake layer. A full tablespoon makes the filling taste like a real bakery cheesecake. A good quality vanilla makes a noticeable difference.
For the Spiced Apples
- Granny Smith Apples: Granny Smith apples are perfect here because they’re tart and they hold their shape while baking. They balance the sweetness of the cheesecake and crumble. Chop them small and evenly so they cook at the same rate. A chopper makes this quick, but a knife works great too.
- Granulated Sugar: A little sugar sweetens the apples and draws out their juices. As the bars bake, it creates a syrupy apple layer. You only need 2 tablespoons, since the apples sweeten as they cook.
- Cinnamon and Pumpkin Pie Spice: Cinnamon brings that cozy apple dessert flavor. Pumpkin pie spice adds extra depth with notes of nutmeg, ginger, and clove. Together they make the apple layer taste like fall. A little goes a long way!
For the Crumble
- Unsalted Butter: Melted butter binds the crumble together. It creates those chunky, golden bits on top. Mix it in evenly so the crumble bakes evenly.
- All-Purpose Flour: Flour gives the crumble structure so it doesn’t melt into the apples. It creates that classic streusel texture. Spoon and level it so the topping doesn’t turn out dry.
- Brown Sugar: Brown sugar adds sweetness and a deep, caramel-like flavor. It keeps the crumble soft in the middle with crisp edges. Light or dark brown sugar both work.
- Old-Fashioned Oats: Oats add texture and make the crumble heartier. They give it a bakery-style finish and a little chew. Old-fashioned oats work better here than quick oats.
- Cinnamon: Cinnamon ties the crumble to the apple layer so every bite tastes cozy and cohesive. Add a pinch more if you LOVE cinnamon.
Substitutions and Modifications
- Crust: Swap the graham crackers for gingersnaps or cinnamon graham crackers for extra fall flavor. Digestive biscuits work too.
- Apples: Use Honeycrisp or Pink Lady apples for a sweeter apple layer.
- Add Nuts: Mix chopped pecans or walnuts into the crumble for crunch.
- Gluten Free: Use gluten free graham crackers, a 1:1 gluten free flour blend, and certified gluten free oats.
- Caramel Drizzle: Drizzle the chilled bars with caramel for an extra indulgent touch. My 4 Ingredient Homemade Salted Caramel Sauce is PERFECT here.
- No Pumpkin Pie Spice: Use an extra ¼ teaspoon of cinnamon plus a pinch of nutmeg.
Why You’ll Love This Recipe
- Two Desserts in One: Apple crisp and cheesecake in every bite, with four layers of flavor and texture.
- Easier Than Cheesecake: No water bath, no springform pan, and no pre-baking the crust. Just layer, bake, and chill.
- Perfect for a Crowd: One pan makes 16 bars, and they’re made ahead, which makes them ideal for Thanksgiving, potlucks, and parties.
Equipment Needed
- 9 x 13 inch baking dish
- Parchment paper
- Food processor or blender (or a zip-top bag and rolling pin)
- Stand mixer or hand mixer
- Mixing bowls
- Chopper or sharp knife
- Measuring cups and spoons
Apple Crumble Cheesecake Bars Recipe
Video
Ingredients
Apple Pie Filling
- 3 tbsp (3 tbsp) 43g unsalted butter
- â…“ cup (73.33 g) 100g packed light brown sugar
- 1½ tsp (1.5 tsp) cinnamon
- 2 to 3 (364 g) Granny Smith apples peeled and diced small (about 2 cups)
- 1 tsp (1 tsp) cornstarch
- ½ tsp (0.5 tsp) pumpkin pie spice optional
Graham Cracker Crust
- 15 (210 g) graham cracker sheets about 2 cups of crumbs
- ½ cup (113.5 g) 113g unsalted butter, melted
- ¼ cup (55 g) 50g light brown sugar, packed
Cheesecake
- 24 oz (680.39 g) 680g cream cheese, room temperature
- 1 cup (200 g) 200g granulated sugar
- 3 (3) large eggs room temperature
- 1 tbsp (1 tbsp) vanilla extract
Crumble
- ½ cup (113.5 g) 113g unsalted butter, melted
- 1 cup (125 g) 125g all-purpose flour
- 1 cup (220 g) 200g packed brown sugar
- ½ cup (40.91 g) 45g old-fashioned oats
- 1 tsp (1 tsp) cinnamon
Topping:
- ¼ cup (59.15 g) salted caramel
Instructions
Make the Apple Pie Filling
- Cook the apples. In a medium skillet or saucepan over medium heat, melt the butter. Add the brown sugar and cinnamon and stir until combined. Add the diced apples and sauté for about 10 minutes, stirring occasionally, until the apples are just tender and starting to break down slightly.
- Thicken. Sprinkle the cornstarch over the top, stir well, and cook for 1 more minute, until everything thickens up and looks glossy.
- Cool completely. Set the filling aside to cool. It needs to be room temperature or cooler before it goes on the cheesecake layer, so make this first!
Make the Crust
- Prep. Preheat your oven to 350°F. Line a 9 x 13 inch baking dish with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.
- Make the crust. In a food processor or blender, pulse the graham crackers, melted butter, and sugar until the mixture looks like wet sand. Press it firmly and evenly into the bottom of the pan. The bottom of a measuring cup works GREAT for this.
Make the Cheesecake Layer
- Beat the cream cheese. In a stand mixer or with a hand mixer, beat the room temperature cream cheese and sugar for 2 to 3 minutes, until completely smooth with no lumps.
- Add the eggs and vanilla. Add the eggs one at a time on low speed, mixing just until each one disappears. Mix in the vanilla. Don’t overmix!
- Pour. Pour the cheesecake filling over the crust and smooth the top.
Add the Apples and Crumble
- Layer the apple pie filling. Spoon the cooled apple pie filling over the cheesecake layer in small spoonfuls, then gently spread it into an even layer.
- Make the crumble. In a bowl, mix the melted butter, flour, brown sugar, oats, and cinnamon until crumbly. Sprinkle it evenly over the apples.
Bake and Chill
- Bake. Bake for 45 to 50 minutes, until the crumble is golden brown and the edges are set. The center should have just a slight jiggle.
- Cool and chill. Let the bars cool to room temperature, about 1 hour. Then cover and refrigerate for at least 2 hours so they set.
- Drizzle on warm salted caramel. Slice and serve. Lift the bars out of the pan with the parchment and slice into 16 bars. ENJOY!
Storage Instructions
- Counter: Because of the cheesecake layer, don’t leave these out for more than 2 hours. Serve them chilled and put leftovers back in the fridge.
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze sliced bars in an airtight container, with parchment between the layers, for up to 2 months. Thaw overnight in the fridge.
Make Ahead for Thanksgiving
These bars are PERFECT for making ahead, because they need to chill anyway!
- Up to 3 days ahead: Make the apple pie filling and keep it covered in the fridge.
- 1 to 2 days ahead: Bake the bars, cool them, and keep them covered in the pan in the fridge.
- Day of: Lift them out, slice, and arrange on a platter. Add a caramel drizzle right before serving if you like.
That’s one less thing in the oven on Thanksgiving day.
Tips and Tricks
- Use room temperature cream cheese and eggs. Cold cream cheese leaves lumps in the filling. Set everything out about an hour ahead.
- Cool the apple filling completely. Warm filling will melt into the cheesecake batter. Room temperature filling sits right on top in its own layer.
- Dice the apples small. Small, even pieces cook through in 10 minutes and are easier to slice through cleanly.
- Press the crust firmly. A tightly packed crust holds together when you slice.
- Wipe your knife between cuts. Run a sharp knife under hot water, wipe it dry, and clean it between slices for bakery-perfect bars.
Frequently Asked Questions
Do I need to pre-bake the crust? Nope! The crust bakes right along with the cheesecake, apples, and crumble. Just press it firmly into the pan.
Why do you cook the apples first? Cooking the apples into a pie filling makes them tender and jammy and thickens their juices. That means no crunchy apples and no watery layer, just real apple pie flavor in every bite.
Can I use canned apple pie filling? You can in a pinch. Use one 21 ounce can and chop the apples into small pieces. Homemade only takes about 10 minutes and tastes so much better!
Can I use a different kind of apple? Yes. Granny Smith gives you a tart apple layer that holds its shape. Honeycrisp or Pink Lady work too if you want it sweeter.
Can I make these ahead of time? Yes! They actually need at least 2 hours to chill, so they’re great made a day or two ahead. They keep in the fridge for up to 1 week.
Can I freeze apple crumble cheesecake bars? Yes. Freeze the sliced bars in an airtight container for up to 2 months and thaw them overnight in the fridge.
Can I make these without a mixer? You can! One reader’s mixer died and she made them with a spatula. Just make sure the cream cheese is very soft, and stir until the filling is completely smooth.
Can I add caramel? YES. Drizzle caramel over the chilled bars right before serving. My homemade salted caramel sauce only takes 4 ingredients.
More Apple Desserts and Easy Bars You’ll Love
Can’t get enough apple season? Try these next:
- Salted Caramel Apple Pie Bars
- Best Homemade Apple Pie
- Brown Butter Apple Crumble Buns
- Salted Caramel Apple Crumble Buns
- Salted Caramel Apple Pie Cookies
- Apple Fritter Bread
- Apple Cider Donut Bread
- Apple Oatmeal Cream Pies
- Easy Homemade Apple Butter
- Apple Pie Ice Cream
Love an easy dessert bar? Try my Blueberry Pie Bars, Peach Pie Bars, Cherry Pie Bars, Sugar Cookie Bars, or Salted Caramel Blondies.
And if you’re building a Thanksgiving dessert table, add my Salted Caramel Pretzel Cheesecake and Brown Butter Salted Caramel Pumpkin Bundt Cake. Serve it all with an Apple Crisp Latte!
Let’s Get Baking!
These Apple Crumble Cheesecake Bars bring together the best parts of a classic apple pie and a creamy cheesecake. Whether you’re baking for Thanksgiving or just craving something cozy, they are SURE to impress. If you make them, snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can see your bars! And if you have a second, leave a rating and review below. It helps more than you know. Happy baking, friends!
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