Apple Crumble Cheesecake Bars Recipe (Easy & Delicious)

I’ve always had trouble choosing between apple crumble and cheesecake for dessert. Both are absolutely incredible in their own way. That’s exactly why I created these apple crumble cheesecake bars. They combine everything I love about both desserts into one spectacular treat.

These bars feature four delicious layers that work together perfectly. The bottom layer is a buttery graham cracker crust that provides a sturdy foundation. Next comes a rich, creamy vanilla cheesecake filling that’s smooth and tangy. The third layer consists of cinnamon-spiced apples that add fruity sweetness. Finally, a crunchy crumble topping brings texture and warmth to every bite.

What Makes This Recipe Special

I developed this recipe to be approachable for home bakers of all skill levels. You don’t need any fancy equipment or complicated techniques. There’s no springform pan required, and you won’t need to worry about a water bath. Everything comes together in a simple 9×13 inch baking pan.

The combination of textures is what really makes these bars stand out. The crust is firm and slightly crisp. The cheesecake layer is velvety smooth. The apple pieces have a tender bite with just a hint of crunch. The crumble topping adds that satisfying contrast that makes every forkful interesting.

I serve these bars slightly chilled, which allows the cheesecake to set properly. A drizzle of toffee sauce or caramel sauce takes them over the top. The sweet, buttery sauce complements the tangy cheesecake and spiced apples beautifully.

Key Recipe Features

No special equipment needed: This recipe uses a standard 9×13 inch baking pan. You won’t need a springform pan, water bath, or any complicated setup.

Two desserts in one: I’ve combined the best elements of apple crumble and cheesecake. You get the creamy richness of cheesecake with the fruity, spiced warmth of apple crumble.

Four distinct layers: Each layer brings something different to the table. The graham crust provides structure. The cheesecake adds creaminess. The apples contribute fruit and spice. The crumble delivers crunch.

Make-ahead friendly: These bars actually taste better after chilling for several hours. I often make them the day before serving, which makes entertaining easier.

Ingredient Overview

The ingredients for these bars are divided into four components. Each component plays a specific role in creating the final dessert.

The graham cracker crust combines crushed crackers with butter, sugar, cinnamon, and a touch of flour. The flour helps bind everything together and creates a sturdier base.

The crumble topping uses similar ingredients to the crust but with different proportions. I include both granulated and brown sugar for depth of flavor. The butter binds the mixture into those perfect crumbly clusters.

The apple filling features fresh apples tossed with brown sugar and warming spices. I use cinnamon, nutmeg, and ginger for a complex, cozy flavor. The spices complement the fruit without overwhelming it.

The cheesecake filling is where the magic happens. Cream cheese provides that signature tangy richness. Sour cream adds moisture and a slight tang. Sugar sweetens everything. Vanilla extract enhances all the other flavors. Eggs bind the filling and help it set properly.

Ingredients Table

Recipe Timing:
Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes (plus cooling)
Servings: 16 bars | Difficulty: Medium

Detailed Instructions & Tips

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

I start by preheating my oven to 350°F (175°C). While the oven heats, I line a 9×13 inch baking pan with parchment paper. I leave some overhang on the sides, which makes removing the bars much easier later. This simple step saves a lot of frustration.

Step 2: Make the Graham Cracker Crust

I combine the graham cracker crumbs, sugar, cinnamon, flour, and salt in a medium bowl. After mixing the dry ingredients, I pour in the melted butter. Using a fork, I stir everything until the mixture resembles wet sand. Every crumb should be coated with butter.

I press this mixture firmly into the bottom of my prepared pan. I use the bottom of a measuring cup to create an even, compact layer. This step is important because a firmly packed crust won’t crumble when you cut the bars.

I bake the crust for 10-12 minutes until it’s lightly golden and fragrant. Then I remove it from the oven and let it cool while I prepare the other components. The crust needs to cool slightly before adding the cheesecake filling.

Step 3: Prepare the Crumble Topping

In a small bowl, I mix together the flour, both sugars, cinnamon, and salt. I add the melted butter and stir with a fork until the mixture forms clumps. The texture should be crumbly, not smooth. I place this bowl in the refrigerator to chill while I work on the filling and apples.

Step 4: Make the Cheesecake Filling

I use a hand mixer or stand mixer fitted with the paddle attachment. First, I beat the softened cream cheese on medium speed until it’s completely smooth. This takes about two minutes. There should be no lumps remaining.

I add the sugar and beat for another minute. The mixture should be light and fluffy. Next, I add the sour cream and vanilla extract. I beat just until combined. Finally, I add the eggs one at a time. I beat on low speed after each addition, mixing just until incorporated.

It’s crucial not to overmix at this stage. Too much mixing incorporates air, which can cause cracks. I scrape down the bowl sides as needed to ensure everything is evenly mixed.

Step 5: Prepare the Apple Layer

I peel and dice my apples into small pieces, about ¼ to ½ inch. Smaller pieces work better because they soften during baking without becoming mushy. I use a mix of sweet and tart apples for the best flavor. Granny Smith combined with Honeycrisp is my favorite pairing.

In a medium bowl, I toss the diced apples with brown sugar, cinnamon, nutmeg, and ginger. Every piece should be coated with the spice mixture. The sugar will draw out some moisture from the apples, which creates a nice syrupy coating.

Step 6: Assemble and Bake

I pour the cheesecake filling over the cooled crust. Using an offset spatula, I spread it into an even layer. The filling should reach all corners of the pan.

Next, I spoon the spiced apples evenly over the cheesecake layer. I distribute them as uniformly as possible. Finally, I remove the crumble topping from the refrigerator. I sprinkle it over the apples, creating an even layer. The chilled butter helps the crumbs stay separate and crispy.

I bake the bars for 40-45 minutes. The edges should be set, and the center should have just a slight jiggle. The crumble topping will be golden brown. If the topping browns too quickly, I tent the pan with aluminum foil.

Step 7: Cool and Chill

After baking, I let the bars cool in the pan on a wire rack for about an hour. Once they reach room temperature, I cover the pan and refrigerate for at least four hours. Overnight is even better. The cheesecake needs this time to set properly.

When I’m ready to serve, I use the parchment paper overhang to lift the entire slab out of the pan. I place it on a cutting board and use a sharp knife to cut it into bars. I wipe the knife clean between cuts for the neatest edges.

Essential Recipe Tips

Bring ingredients to room temperature: This is especially important for the cream cheese, sour cream, and eggs. Room temperature ingredients blend together smoothly without lumps. I take these items out of the refrigerator about an hour before baking.

Use a metal baking pan: Metal conducts heat more evenly than glass. This ensures consistent baking throughout. If you only have a glass pan, increase the baking time by five to seven minutes.

Cut apple pieces small: I don’t pre-cook my apples, so small dice is essential. Pieces between ¼ and ½ inch soften perfectly during baking. They retain a slight bite, which provides nice texture contrast.

Don’t overmix the cheesecake filling: Mix just until each ingredient is incorporated. Overmixing creates air bubbles that can cause cracks. It also makes the texture less creamy.

Cool completely before cutting: The cheesecake needs time to set. If you cut the bars too early, they’ll be messy. Patience pays off with clean, beautiful slices.

Store properly: I keep these bars covered in the refrigerator for up to five days. They actually taste better after a day or two as the flavors meld together.

Serving Suggestions

These bars are delicious on their own, but I love adding a drizzle of sauce. Toffee sauce is my top choice because its buttery richness complements the tangy cheesecake. Caramel sauce works beautifully too. Store-bought is fine, but homemade sauce takes these bars to another level.

For serving at gatherings, I cut the bars into smaller pieces. This recipe makes 16 generous bars, but I can easily get 24 smaller servings for parties. I arrange them on a platter and drizzle sauce over the top just before serving.

Variations, Storage & FAQs

Recipe Variations

Different fruit options: While apples are traditional, I’ve successfully used pears with wonderful results. The pears provide a slightly different texture and sweetness. I’ve also tried a mixture of apples and cranberries for a tart twist.

Spice adjustments: If you prefer less cinnamon, reduce it to your taste. You could also add a pinch of cardamom for a unique flavor. Some people love adding a tablespoon of maple syrup to the apple mixture.

Crust alternatives: Graham crackers are classic, but gingersnap cookies make an incredible crust. The spicy cookie flavor pairs beautifully with the apples. Vanilla wafers create a more neutral base that lets the other flavors shine.

Gluten-free version: Use gluten-free graham crackers for the crust and a gluten-free flour blend for the crumble. Everything else in the recipe is naturally gluten-free.

Caramel swirl: Before adding the apple layer, I sometimes swirl two tablespoons of caramel sauce into the cheesecake filling. This creates pockets of caramel throughout the bars.

Storage and Make-Ahead Tips

Refrigerator storage: Store these bars in an airtight container in the refrigerator for up to five days. The cheesecake stays fresh and the flavors actually improve over time.

Freezing instructions: These bars freeze exceptionally well. I cut them into individual portions and wrap each bar in plastic wrap. Then I place them in a freezer-safe container or bag. They’ll keep for up to three months.

To thaw frozen bars, I transfer them to the refrigerator overnight. They taste just as good as freshly made. The crumble topping maintains its texture surprisingly well after freezing.

Make-ahead strategy: I often make these bars a full day before serving. This gives the cheesecake plenty of time to set. It also allows the flavors to develop fully. The bars are actually easier to cut cleanly after they’ve been chilled overnight.

Troubleshooting Common Issues

Cracked cheesecake layer: Cracks usually happen from overmixing or overbaking. Mix the filling just until combined, and watch the baking time carefully. A slight jiggle in the center is perfect.

Soggy crust: Make sure to bake the crust before adding the filling. Press it firmly into the pan. Using a metal pan instead of glass also helps prevent sogginess.

Dry crumble topping: The butter should be melted and cooled, not hot. Hot butter makes the topping too wet. Make sure you’re using the correct ratio of butter to dry ingredients.

Bars falling apart: This usually means they weren’t chilled long enough. Give them at least four hours in the refrigerator. Use a sharp knife and wipe it clean between cuts.

Frequently Asked Questions

Can I use a different pan size?

I specifically developed this recipe for a 9×13 inch pan. A different size will affect the baking time and the thickness of the layers. If you want to use a 9×9 inch pan, you’ll need to reduce the ingredients by about one-third. The bars will be thicker, so increase the baking time by ten to fifteen minutes.

What type of apples work best?

I prefer a mix of sweet and tart apples for balanced flavor. Granny Smith apples provide tartness and hold their shape well. Honeycrisp or Gala apples add sweetness. Avoid Red Delicious apples, as they become mealy when baked. A 50/50 mix of Granny Smith and Honeycrisp is my go-to combination.

Do I need to use brick-style cream cheese?

Yes, brick-style cream cheese is important for the proper texture. Spreadable cream cheese contains more moisture and stabilizers. It won’t set up correctly in this recipe. Always use the full-fat brick-style cream cheese that comes in the foil-wrapped rectangular packages.

Can I make these bars dairy-free?

Unfortunately, this recipe doesn’t adapt well to dairy-free substitutes. The cream cheese and sour cream are fundamental to the texture and flavor. Dairy-free alternatives typically contain more water, which affects how the bars set. I haven’t found a successful dairy-free version.

How do I prevent the crumble from getting soggy?

Chilling the crumble mixture before adding it helps maintain its texture. Make sure the butter is melted and cooled, not hot. After baking, cool the bars uncovered so steam can escape. Once cooled, you can cover them for storage.

Why do my bars look pale instead of golden?

This might indicate underbaking. The crumble topping should turn golden brown during baking. Make sure your oven temperature is accurate. An oven thermometer helps verify this. If the top browns before the cheesecake sets, tent the pan with foil and continue baking.

Can I skip the toffee sauce?

Absolutely! The bars are delicious without any sauce. The toffee or caramel sauce is an optional enhancement. Some people prefer them plain, while others love the added richness. It’s entirely a matter of personal preference.

Final Thoughts

These apple crumble cheesecake bars have become one of my most requested desserts. They’re impressive enough for special occasions but simple enough for weeknight baking. The combination of creamy cheesecake, spiced apples, and crunchy topping satisfies multiple dessert cravings at once.

I love that this recipe doesn’t require any intimidating techniques. There’s no water bath to worry about and no springform pan to leak. Everything comes together in one baking dish with straightforward steps.

The bars slice beautifully and hold their shape well. This makes them perfect for potlucks, bake sales, or any gathering where you need individually portioned desserts. They transport easily and look elegant on any dessert table.

Whether you’re team apple crumble or team cheesecake, these bars offer the best of both worlds. I hope you enjoy making and sharing them as much as I do!

Apple Crumble Cheesecake Bars

These apple crumble cheesecake bars combine creamy vanilla cheesecake, cinnamon-spiced apples, and a crunchy crumble topping on a buttery graham cracker crust. No water bath or springform pan needed!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 15 bars

Calories 285 kcal

Ingredients

  

• For the Graham Cracker Crust:
• 1½ cups 164g graham cracker crumbs, finely crushed
• 2 tablespoons granulated sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• Pinch of salt
• 6 tablespoons 85g unsalted butter, melted and cooled
• For the Crumble Topping:
• ½ cup plus 1 tablespoon 77g all-purpose flour, spooned and leveled
• ¼ cup 50g granulated sugar
• 2 tablespoons brown sugar packed
• ¾ teaspoon ground cinnamon
• Couple pinches of salt
• 4 tablespoons 56g unsalted butter, melted and cooled
• For the Apple Layer:
• 2 cups 260g peeled, diced apples (¼-½ inch dice)
• 2 tablespoons brown sugar packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• For the Cheesecake Filling:
• 16 oz 2 packages brick-style cream cheese, softened
• ¾ cup 150g granulated sugar
• ¼ cup 63g sour cream, room temperature
• 1½ teaspoons pure vanilla extract
• 2 large eggs room temperature
• For Serving:
• Toffee or caramel sauce optional

Instructions

 

• Prepare Pan and Oven:
• Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
• Make the Graham Cracker Crust:
• In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, flour, and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
• Press mixture firmly into the bottom of prepared pan using the bottom of a measuring cup to create an even, compact layer.
• Bake for 10-12 minutes until lightly golden and fragrant. Remove from oven and let cool while preparing other components.
• Prepare the Crumble Topping:
• In a small bowl, mix together flour, both sugars, cinnamon, and salt. Add melted butter and stir with a fork until mixture forms clumps. Place bowl in refrigerator to chill.
• Make the Cheesecake Filling:
• Using a hand mixer or stand mixer with paddle attachment, beat softened cream cheese on medium speed until completely smooth, about 2 minutes.
• Add sugar and beat for another minute until light and fluffy.
• Add sour cream and vanilla extract, beating just until combined.
• Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Scrape down bowl sides as needed.
• Prepare the Apple Layer:
• Peel and dice apples into ¼ to ½ inch pieces.
• In a medium bowl, toss diced apples with brown sugar, cinnamon, nutmeg, and ginger until evenly coated.
• Assemble and Bake:
• Pour cheesecake filling over cooled crust and spread into an even layer using an offset spatula.
• Spoon spiced apples evenly over cheesecake layer, distributing uniformly.
• Remove crumble topping from refrigerator and sprinkle evenly over apples.
• Bake for 40-45 minutes until edges are set and center has just a slight jiggle. Crumble topping should be golden brown. If topping browns too quickly, tent pan with aluminum foil.
• Cool and Chill:
• Let bars cool in pan on a wire rack for about 1 hour until room temperature.
• Cover pan and refrigerate for at least 4 hours, or overnight for best results.
• Use parchment paper overhang to lift entire slab out of pan. Place on cutting board and cut into 16 bars using a sharp knife, wiping clean between cuts.
• Serve chilled with optional toffee or caramel sauce drizzle.

Notes

Apple Selection: Use a mix of sweet and tart apples for best flavor. Granny Smith combined with Honeycrisp (50/50) is ideal. Avoid Red Delicious as they become mealy when baked.
Room Temperature Ingredients: Bring cream cheese, sour cream, and eggs to room temperature about 1 hour before baking for smooth, lump-free filling.
Pan Type: Use a metal baking pan for even heat distribution. If using glass, increase baking time by 5-7 minutes.
Don’t Overmix: Mix cheesecake filling just until each ingredient is incorporated. Overmixing creates air bubbles that can cause cracks.
Storage: Store covered in refrigerator for up to 5 days. Bars taste even better after a day or two as flavors meld.
Freezing: Wrap individual bars in plastic wrap and freeze in freezer-safe container for up to 3 months. Thaw in refrigerator overnight.
Variations: Try gingersnap cookies for the crust, or use pears instead of apples. Add 2 tablespoons caramel sauce swirled into cheesecake filling for extra decadence.
Crust Alternative: Graham crackers can be replaced with gingersnap cookies or vanilla wafers. Use gluten-free graham crackers and gluten-free flour blend for gluten-free version.Claude can make mistakes. Please double-check responses.

Keyword apple crumble cheesecake bars