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Apple Crisp Cheesecake Bars

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These Apple Crisp Cheesecake Bars combine a buttery cinnamon graham cracker crust, creamy cheesecake, spiced apples, and a golden oat crisp topping. Finish with caramel sauce for an extra indulgent fall dessert.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted
  • 12 oz cream cheese, softened to room temperature
  • 6 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 Tablespoons all-purpose flour
  • 2 large or 3 medium apples, peeled and cut into 1/4-inch cubes
  • 1 Tablespoon lemon juice
  • 1/4 cup light brown sugar
  • 1 Tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 Tablespoons unsalted butter, melted
  • Caramel sauce, optional

Instructions

  1. Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray. Line with parchment paper, leaving an overhang on the sides, and lightly spray the parchment.
  2. For the apple filling, place the diced apples in a bowl and toss with the lemon juice. Add 1/4 cup light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Stir until evenly coated and set aside.
  3. For the crust, combine the graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and 6 Tablespoons melted butter. Press firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the cheesecake filling.
  4. For the cheesecake filling, beat the softened cream cheese, 6 Tablespoons granulated sugar, 2 Tablespoons flour, and vanilla extract until smooth and creamy. Add the egg and mix on low speed just until combined.
  5. Spread the cheesecake filling evenly over the chilled crust.
  6. Spoon the apple mixture, including the juices in the bowl, over the cheesecake filling and spread into an even layer.
  7. For the crisp topping, stir together 1/2 cup flour, quick-cooking oats, 1/2 cup light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 5 Tablespoons melted butter and mix until coarse crumbs form. Sprinkle evenly over the apples.
  8. Bake for 35–40 minutes, until the topping is lightly golden and the cheesecake is set around the edges with only a slight jiggle in the center.
  9. Cool the bars in the pan for 30–60 minutes. Lift them out using the parchment overhang and transfer to a wire rack to cool completely.
  10. Refrigerate until thoroughly chilled and firm, preferably for at least 4 hours. Cut into 9 squares and drizzle with caramel sauce before serving, if desired.

Notes

  • Use firm baking apples that hold their shape well, such as Granny Smith, Honeycrisp, or Braeburn.
  • Do not overmix the cheesecake filling after adding the egg.
  • Transferring the bars from the pan to a wire rack after the initial cooling period helps prevent the crust from becoming soggy from trapped steam.
  • For clean slices, chill the bars thoroughly and wipe the knife clean between cuts.
  • Caramel sauce is optional and can be drizzled over the bars just before serving.
  • Store leftovers covered in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-crisp-cheesecake-bars/