Description
These Apple Cheesecake Bars combine creamy cheesecake filling with spiced apple toppings for a dessert that offers a perfect balance of tart fruit and rich texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets crushed finely)
- 6 tbsp unsalted butter (melted)
- ¼ cup granulated sugar (for crust)
- 32 oz cream cheese (full-fat, softened to room temperature)
- 1 cup granulated sugar (for filling)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract (enhances flavor)
- ¼ cup all-purpose flour (helps stabilize the cheesecake layer)
- 3 large apples (Granny Smith or Honeycrisp, peeled and diced into ½-inch pieces)
- 2 tbsp unsalted butter (for sautéing the apples)
- 2 tbsp brown sugar (adds depth to the apple topping)
- ½ tsp ground cinnamon (warming spice for the fruit)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil, leaving an overhang on two sides for easy removal later. Spray the foil lightly with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of melted butter, and ¼ cup granulated sugar. Mix until the crumbs look like wet sand and hold together when pinched. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 minutes until set, then remove and let cool while you prepare the filling.
- While the crust cools, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the apples are just tender but still hold their shape. Remove from heat and set aside.
- In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar on medium-low speed until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, beating on low speed just until blended after each addition. Beat in the vanilla extract and flour until just combined.
- Pour the cheesecake batter over the cooled crust and spread it evenly. Drop spoonfuls of the cooked apple mixture over the top and gently swirl it into the batter with a knife; do not fully mix. Bake for 35-40 minutes.
- Turn off the oven and crack the door open slightly. Let the bars sit in the cooling oven for 1 hour. Remove from the oven and cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, preferably overnight, before slicing.
- Use the foil overhang to lift the entire block out of the pan. Run a sharp knife under hot water and wipe dry between cuts for clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: If the apples release too much liquid during cooking, drain them in a fine-mesh sieve before swirling them into the batter.