Apple Crumble Cheesecake Bars! A layer of cheesecake is baked atop a brown sugar shortbread crust, and topped with a layer of spiced apples, caramel sauce and irresistible streusel topping in this decadent dessert!
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If you're looking for an extra decadent fall dessert for Thanksgiving or any fall celebration, look no further; these Apple Crumble Cheesecake Bars are just the showstopper for your fall festivities!
These cheesecake bars start with a brown sugar shortbread base that is topped with a layer or rich, creamy cheesecake, then topped with a spiced apples, caramel sauce and a crumbly brown sugar and oat streusel topping that I could probably eat by the spoonful all on its own.
Looking for more sweet apple recipes for the autumn season? Try my Honey Apple Bundt Cake with Honey Caramel Sauce, Apple Custard Bars, or absolutely mouthwatering Cinnamon Rolls with Apple Pie Filling!
This recipe is naturally vegetarian and can possibly be made gluten-free, dairy-free or vegan with some adjustments. (See Variations & Substitutions area below.)
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Ingredients
- All-purpose flour
- Brown sugar
- Butter. Warning -- this recipe contains a lot of butter! It was adapted by an old Food Network/Paula Deen recipe, so that explains everything. I never said these were diet food.
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Granny Smith apples. Granny Smith Apples are a good choice for this because they add a tart contrast to all the sweetness, and they also hold up well in baking, but feel free to use your favorite baking apple.
- Cinnamon
- Nutmeg
- Caramel topping. I use store-bought caramel sauce, but you can also make homemade if you prefer.
- Quick cooking oats. Regular rolled oats may stay a bit underdone in this recipe, but quick cooking oats soften up in the baking process.
Instructions
Make Crust
Preheat oven to 350°F. Prepare a 13x9 inch baking pan by lining with parchment paper or foil lightly sprayed with non-stick spray. Set aside.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or fork until mixture is crumbly.
Bake 15 the crust for minutes or until lightly browned.
Make Cheesecake Filling
Meanwhile, make the cheesecake filling: In a large bowl, beat cream cheese with ½ cup sugar in an electric mixer at medium speed until smooth.
Add eggs, 1 at a time, until fully incorporated, then add vanilla extract.
Pour the cheesecake mixture over the warm crust.
Streusel Topping
In a small bowl, combine brown sugar, flour, oats and butter until a crumbly/pebbly mixture is formed. (This is the best part, in my opinion!)
Make Apple Layer
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
Sprinkle the spiced apples over the cheesecake mixture. Sprinkle evenly with streusel topping.
Bake for 30 minutes, or until the filling is set. Drizzle with caramel topping.
Refrigerate for 3-5 hours or overnight until chilled.
Recipe FAQ's
Yes! They require chilling, so making them in advance works well. Well-wrapped and refrigerated, they should keep for 2-3 days.
Yes, just like regular cheesecake, cheesecake bars should be refrigerated until ready to serve.
Yes. Tightly wrap the cheesecake bars with a layer of plastic wrap followed by a layer of foil, then freeze for up to 1 month. When you're ready to enjoy, let the cheesecake thaw in the refrigerator overnight, or at room temperature for 2 to 3 hours.
Variations & Substitutions
Try these delicious variations:
- Add toasted, chopped nuts like walnuts or pecans to the crumble mixture for extra crunch and flavor.
- Make a graham cracker or gingersnap cookie crust instead of a shortbread cookie crust for different flavor.
- Use other warms spices such as cardamom or allspice for an extra cozy and flavorful bite.
Diet-Specific Substitutions
- Gluten-Free: Use your favorite gluten-free one-to-one flour blend in place of all-purpose flour.
- Dairy-Free or Vegan: I have not personally used dairy-free or vegan ingredients for this recipe, so the amounts may have to be adjusted, but I do think plant based butter, egg replacer such as JustEgg and dairy-free cream cheese could be used in place of regular.
Apple Crumble Cheesecake Bars
Ingredients
For Crust
- 2 cups all-purpose flour
- ½ cup firmly packed brown sugar
- 1 cup butter (2 sticks) softened
For Cheesecake Layer
- 16 ounces cream cheese (2 packages) softened
- ½ cup sugar plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
For Apple Layer
- 3 Granny Smith apples peeled, cored and finely chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup caramel topping
For Streusel Topping
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- ½ cup quick cooking oats
- ½ cup butter (1 stick) softened
Instructions
Make Crust
- Preheat oven to 350°F. Prepare a 13x9 inch baking pan by lining with parchment paper or foil lightly sprayed with non-stick spray. Set aside.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly.
- Bake 15 minutes or until lightly browned.
Make Cheesecake Filling
- In a large bowl, beat cream cheese with ½ cup sugar in an electric mixer at medium speed until smooth.
- Add eggs, 1 at a time, until fully incorporated, then add vanilla extract.
- Pour over warm crust.
Streusel Topping
- In a small bowl, combine brown sugar, flour, oats and butter until a crumbly/pebbly mixture is formed.
Make Apple Layer
- In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
- Spoon evenly over cream cheese mixture. Sprinkle evenly with streusel topping.
- Bake for 30 minutes, or until the filling is set. Drizzle with caramel topping.
- Refrigerate for 3-5 hours or overnight to enjoy cold, though I'm sure you it is quite enjoyable right out of the oven as well.
Notes
- Add toasted, chopped nuts like walnuts or pecans to the crumble mixture for extra crunch and flavor.
- Make a graham cracker or gingersnap cookie crust instead of a shortbread cookie crust for different flavor.
- Use other warms spices such as cardamom or allspice for an extra cozy and flavorful bite.
- Gluten-Free: Use your favorite gluten-free one-to-one flour blend in place of all-purpose flour.
- Dairy-Free or Vegan: I have not personally used dairy-free or vegan ingredients for this recipe, so the amounts may have to be adjusted, but I do think plant based butter, egg replacer such as JustEgg and dairy-free cream cheese could be used in place of regular.
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