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close up shot of slices of Apple Cheesecake Bars stacked on top of each other
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5 from 6 votes

Apple Cheesecake Bars

Whether during apple season or any time of year, these apple cheesecake bars are a rich, decadent dessert that will satisfy your sweet tooth.
Prep Time45 minutes
Cook Time1 hour 5 minutes
Chill Time4 hours
Total Time5 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Cheesecake Bars Recipe
Servings: 16 small bars
Calories: 604kcal

Ingredients

Shortbread Crust

  • 2 cups all-purpose flour
  • ½ cup packed light brown sugar
  • 1 cup unsalted butter, cold

Cheesecake Layer

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup heavy whipping cream
  • 1½ tablespoons all-purpose flour
  • 3 large eggs, room temperature

Apple Layer

  • 4 cups apples, peeled and diced
  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour

Streusel Topping

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • 2 tablespoons heavy whipping cream

Optional

  • caramel sauce, for drizzling

Instructions

Shortbread Crust

  • Preheat the oven to 350°F.
  • Line the bottom of a 9x13-inch baking dish with parchment paper.
  • In the bowl of a food processor, pulse together 2 cups flour and ½ cup brown sugar until combined. Cut 1 cup of butter into tablespoon-size pieces and add to the food processor. Pulse until fine crumbles form.
  • Press the crust mixture into the prepared baking dish and bake for 20 minutes. The crust will be lightly browned on top.

Cheesecake Layer

  • Meanwhile, beat the cream cheese with a hand mixer or stand mixer until light and fluffy.
  • Add the granulated sugar and beat until combined.
  • Add vanilla extract, sour cream, and ½ cup heavy cream and mix to combine. Add in the flour and mix.
  • Add in one egg at a time and stir by hand until mixed in.
  • Pour cheesecake mixture over the baked shortbread crust.

Apple Layer

  • Toss together diced apples, sugar, cinnamon, and flour.
  • Sprinkle over the cheesecake layer in the baking dish.

Streusel Layer

  • Mix together flour, baking powder, and brown sugar by pulsing in the bowl of a food processor.
  • Cut the butter into tablespoon-size pieces and add to the food processor.
  • Pulse several times more until the mixture is crumbly.
  • Sprinkle 2 tablespoons of heavy cream over the streusel mixture and stir with a fork or pulse just once or twice more. The streusel mixture will pull together just a bit to form larger clumps.
  • Sprinkle the streusel topping over the apples in the baking dish.
  • Bake at 350°F for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. Then, open the oven door and allow the apple cheesecake bars to cool to room temperature.
  • Chill for at least 3 hours before cutting into bars and serving. Drizzle apple cheesecake bars with caramel sauce, if desired.

Notes

  • Although the streusel topping goes onto the cheesecake bars last, I actually prepared all of the other layers, streusel included, before peeling and dicing the apples. Apples start oxidizing and turning brown quickly. I find it best to prepare the apples last so that they are put into the oven as soon as possible after cutting. You can also toss them with a little bit of lemon juice to prevent discoloration.
  • This is a thick bar with a substantial cheesecake layer. You can half or use ⅔ of the cheesecake recipe for a bit thinner cheesecake layer.
  • Do not beat in the eggs. Stir them in one at a time, gently. This helps to reduce the amount of air introduced into the cheesecake batter. Extra air causes the cheesecake layer to rise (the bars may overflow from the pan).
  • The smaller you cut your apples will determine how soft they become during baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
  • Slowly reducing the temperature of the cheesecake after cooking (by turning off the oven for some time and then cracking the oven door for some time) helps reduce cracking in the cheesecake. It also allows the cheesecake layer to finish cooking so that it is not overbaked, crumbly, or dry.
  • Wait until the bars are chilled completely before adding the caramel drizzle so that it doesn’t soak in.

Nutrition

Calories: 604kcal | Carbohydrates: 62g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 161mg | Potassium: 256mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1352IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg