Apple Crumble Cheesecake Bars Recipe
Apple crumble cheesecake bars with a buttery graham cracker crust, creamy cheesecake, spiced Granny Smith apples, and a golden oat crumble. An easy make-ahead fall dessert!
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Servings: 16 slices
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Ingredients
Apple Pie Filling
- 3 tbsp (3 tbsp) 43g unsalted butter
- ⅓ 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!