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!
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 9x13 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.
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.
