These apple crumble cheesecake bars have a spiced graham cracker crust, a layer of creamy vanilla cheesecake topped with tart apples, a crumb topping and a drizzle of caramel. The perfect mash up of a dutch apple pie and cheesecake you won't want to stop eating!
These apple crumble cheesecake bars are truly the cheesecake bars of my dreams. The cheesecake is so creamy, and topped with the spiced apples and buttery crumble topping there is so much flavor in every bite. They'd be a compliment to any dessert table.
For more apple recipes I'd suggest trying my Apple Buttermilk Cake, my Salted Caramel Apple Pie Bars or my Caramel Apple Toffee Dip.
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Why You Will Love This Recipe
- Prep Ahead: I love cheesecake bars for parties and dinners because you can make them in advance.
- Perfect to Feed a Crowd: While this recipe is only baked in an 8x8 pan (you can easily double), you can cut these bars as small or large as needed to serve.
- Layers of Flavor: Each layer of these bars has it's own delicious flavor while complimenting the other layers.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Graham Crackers: I always love a classic graham cracker crust, but this cheesecake is also good with gingersnaps like in my pumpkin cheesecake bars or biscoff cookies like in my biscoff no bake cheesecake.
- Apples: Any apples that you love will work great, I prefer using tart apples like granny smith.
- Cream Cheese: I would suggest using a full fat cream cheese. Make sure it is room temperature before you start so that it blends well.
- Vanilla: I love using vanilla bean paste in my vanilla cheesecakes because the vanilla flavor pops and the little flecks of vanilla bean are extra pretty.
Step by Step Instructions
- Step 1: Place graham crackers in a food processor and blend until no chunks are left. Add sugar, cinnamon and nutmeg and pulse to mix. And melted butter and pulse until combined.
- Step 2: Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 10 minutes.
- Step 3: Mix diced apples in a small bowl with sugar, cinnamon and nutmeg. Set aside until ready to top cheesecake.
- Step 4: In a medium bowl mix together flour, brown sugar, cinnamon and salt. Add melted butter and stir until it resembles wet sand. Set aside.
- Step 5: Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and sour cream and beat in. Make sure it is completely smooth. Add eggs one at a time, mixing by hand so that they do not get over mixed.
- Step 6: Carefully pour the cream cheese mixture over the warm graham cracker crust. Spread until you have an even layer. Using your hands sprinkle the diced apples on top of the cheesecake. Do not add the extra liquid from the apples. Then top with crumb topping.
- Step 7: Bake for 30-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
- Step 8: When completely cooled, cover the cheesecake and place in the fridge for at least 4 hours to set up. When ready to serve, drizzle cheesecake with salted caramel sauce and cut into squares for serving.
Expert Baking Tips
- This cheesecake can also be made with a gingersnap crust or a biscoff cookie crust. Just add the same amount of cookies instead of graham crackers.
- For apples I like using a tart and crisp apple such as granny smith apples, pink lady or envy. I also prefer to peel mine, but it's not necessary.
- Make sure all ingredients are room temperature before mixing your cheesecake or it will not become smooth.
FAQ
Ideally the center will have a slight jiggle to it that will set up as it sits and cools. If you want to use a thermometer, stick it half way into the cheesecake, and it should read 150 F.
I allow my cheesecake to sit in the oven for 30 minutes after baking, and then another 2 hours on the counter before putting it in the fridge to completely set.
You can use any blender, or place graham crackers in a ziplock bag and smash with glass or rolling pin until broken into crumbs.
Storing & Freezing
Store apple crumble cheesecake bars in an airtight container if possible, or with saran wrap along the top to keep maximum freshness. Cheesecake will stay fresh for for up to 4 days kept in the fridge.
These cheesecake bars will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Apple Crumble Cheesecake Bars
Ingredients
Crust
- 1½ cups (126 g) graham cracker crumbs 12 full graham cracker sheets
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 6 tablespoons melted butter
Apples
- 2 cups (250 g) diced apples 2 medium
- 1½ tablespoons (1.5 tablespoons) sugar
- 1 teaspoon cinnamon
- pinch of nutmeg
Crumb Topping
- ½ cup (62.5 g) flour
- ½ cup (110 g) brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon (0.13 teaspoon) salt
- 4 tablespoons (4 tablespoons) melted butter
Cheesecake
- 16 ounces (453.59 g) cream cheese room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (57.5 g) sour cream room temperature
- 2 teaspoons vanilla paste or extract
- 2 large eggs room temperature
Instructions
- Preheat the oven to 325 and spray and line an 8x8 baking pan with cooking spray and parchment paper.
Make the crust
- Place graham crackers in a food processor and blend until no chunks are left. Add sugar, cinnamon and nutmeg and pulse to mix. And melted butter and pulse until combined.
- Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 10 minutes.
Apple Crumble
- Mix diced apples in a small bowl with sugar, cinnamon and nutmeg. Set aside until ready to top cheesecake.
- In a medium bowl mix together flour, brown sugar, cinnamon and salt. Add melted butter and stir until it resembles wet sand. Set aside.
Cheesecake
- Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and sour cream and beat in. Make sure it is completely smooth. Add eggs one at a time, mixing by hand so that they do not get over mixed.
- Carefully pour the cream cheese mixture over the warm graham cracker crust. Spread until you have an even layer.
- Using your hands sprinkle the diced apples on top of the cheesecake. Do not add the extra liquid from the apples. Then top with crumb topping.
- Bake for 30-35 minutes, or until there is a slight jiggle in the center of the cheesecake. When done baking, turn off the oven, open the oven door and allow the cheesecake to cool in the oven for about 30 minutes. Remove from the oven and set on the counter to get to room temperature.
- When completely cooled, cover the cheesecake and place in the fridge for at least 4 hours to set up. When ready to serve, drizzle cheesecake with salted caramel sauce and cut into squares for serving.
Sandy
This apple crumble cheesecake is amazing! Highly recommend!
Joy
The Apple Crumble Cheesecake Bars were delicious and easy to make. I doubled the recipe and used a 9x13" pan. They were a hit at prayer group! Thank you for sharing your recipe 😀
Michelle Field
Did you have to add any cooking time when doubling?
Brooke Homec
yes, I would add about an extra 3-5 minutes.
Joy
oops, forgot to rate with 5 stars !
Lindsay
These were awesome!!!
Joy
These bars are delicious! I used Honeycrisp apples.
Veronica Wheeler
So delicious and the perfect fall treat. The family loved this recipe. Hubby even requested this as his birthday treat this year.
Leah
This recipe is outstanding! I’m making it for the second time as I write this. I used Honeycrisp apples and chose not to peel them. It turned out so, sooooo good!
Kayla
A new family favorite!