Apple Crisp Cheesecake Bars
I would choose Apple Crisp over Apple Pie any day. Doon’t get me wrong, is Apple Pie amazing? YES. I just like Apple crisp better. I think that the crumbly, crunchy top of a crisp pairs with apples so well, even better than a flakey pie crust. That’s why I always make a crisp that has double the amount of crumb on top 🙂
These Apple Crisp Cheesecake Bars start with a buttery, tender shortbread cookie base on the bottom. On top of that is a velvety, sweet, and creamy cheesecake layer that will just melt in your mouth. On top of the cheesecake we have tart granny smith apples that have been tossed in a cinnamon sugar mixture. And lastly to top it all off is a crispy oatmeal crumb. These bars are seriously out of this world delicious and it’s a recipe that once you make it the first time, will become a yearly tradition….or at least it should 🙂
Storing Apple Crisp Cheesecake Bars
These bars are best enjoyed fresh. This means that once the bars have come out of the oven and chilled in the fridge for at least two hours, then they are best. But like most people, it’s super convenient to make things ahead of time. You can absolutely make these ahead of time and keep them in the fridge until serving. These can be stored in the fridge sealed or stored in an airtight container for up to a week OR frozen and sealed for up to 3 months.
Layering Apple Crisp Cheesecake Bars
- Shortbread Cookie Base – This dough can be prepared in a food processor. The important thing to note is that you want to combine the butter in the dry ingredients just until a dough forms. Over mixing or over pulsing (if using food processor) can result in a more dense, tough base. We want a light and tender cookie base. The flavors of the base are buttery and subtly sweet.
- Cheesecake Filling – The cheesecake filling is debatably the most important layer. The most important thing to note with this layer is that when you are combining the cream cheese and sugar that you do so until there are no lumps. This will result is the smoothest, most velvety cheesecake. The cheesecake itself is sweet, slightly tangy thanks to cream cheese, and fluffy.
- Cinnamon Sugar Apples – If you would like to use a different apple instead of granny smith, go for it! I do however recommend granny smith for the best results. Granny Smith apples are so tart and juicy which makes them the perfect match for sweet desserts.
- Oat Crumb – This layer might just be my favorite. Maybe that’s just because it ties the whole thing together so perfectly. I love a good crispy crumb on top of basically any dessert. The flavors are warm and toasty and go so perfectly with each and every layer underneath it
Apple Crisp Cheesecake Bars
16
servings45
minutesKeep the screen of your device on.
Ingredients
- Crust
2 1/4 cups 2 1/4 all-purpose flour
1/2 cup 1/2 light brown sugar
1/4 tsp. 1/4 salt
1 cup 1 unsalted butter, room temperature
- Cheesecake Layer
24 ounces 24 cream cheese, softened (three, 8 ounce packages)
1 cup 1 sugar
3 3 eggs, room temperature
2 tsp. 2 vanilla extract
- Apple Layer
3-4 3-4 granny smith apples, peeled and chopped
3 Tbsp. 3 sugar
1 tsp. 1 cinnamon
- Crumb Topping Layer
1 cup 1 all-purpose flour
1 cup 1 light brown sugar
3/4 cups 3/4 oats
1/2 cup 1/2 unsalted butter, room temperature
Directions
- Preheat the oven to 350 degrees and line a 9″ x 13″ pan with parchment paper enough that there is extra hanging over the sides for an easy removal later. Set aside.
- In a medium sized bowl, use a fork to mix together the flour and brown sugar and salt. Once combined, use the same fork to cut the butter into the mixture. You can also use your hands for this step to create the dough for the cookie base.
- Once the dough comes together nicely, press it into the bottom of our prepared pan. Be sure to distribute the dough evenly to create a level base for our bars.
- Bake for 15-20 minutes or until just golden brown on the sides.
- While the cookie base bakes, we can prepare the cheesecake layer. In a large bowl, use an electric mixture or a whisk to combine the cream cheese and sugar until nice and smooth. There should be no lumps.
- Add the eggs and vanilla to the cream cheese mixture. Set the cheesecake filling aside until the cookie base is finished baking OR pour it right over the cookie base if it is already out of the oven. Then set aside while we prepare the apple filling.
- In a medium sized bowl, stir together the chopped apples and the cinnamon & sugar. Once combined evenly, set aside while we prepare the crumb topping.
- In a small bowl, combine all of the ingredients together using a fork or your hands to distribute the butter evenly.
- Now that all of our layers are prepared, the order in which they should go are, baked cookie base, cheesecake filling, apple mixture, crumb topping. For each of these layers be sure to distribute each layer evenly for the best results.
- Bake for 45-50 minutes or until the top is golden brown and the center of the cake does not jiggle too much when tapped.
- Allow these to cool in the fridge for at least 2 hours before slicing and enjoying!
- These delicious Apple Crisp Cheesecake Bars can be kept in the fridge sealed for up to one week or kept frozen for up to 3 months.
Did you make this recipe?
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