Apple Cheesecake Bar
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Apple cheesecake bars are so delightfully sweet. They grab me every time!
These bars have a beautiful brown crunchy shortbread crust, creamy cheesecake center, and cinnamon-rolled apple topping. Perfect for any party.
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Ready to make the plain apples the star of the show? Let’s get started!
So delightfully sweet!
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Why do I love Apple Cheesecake Bar?
- These deliciously caramel-y bars are super simple to make. Yes, there are a lot of steps involved. But trust me. It isn’t hard! You’ll be done in an hour.
- It’s a perfect family dessert. My kids and I make it together during the Thanksgiving season. It’s raining apples, then.
- There are no rules here; use whatever apples you want. It’ll still be as tasty.
Why do you put all-purpose flour in cheesecake?
Wouldn’t it suck to have your stunning cheesecake layer crack when you try to slice the bars? All-purpose flour provides some stability and structure to your cheesecake layer. It won’t let your bars get soggy, either. It’s a lifesaver.
Do you have to prebake the cheesecake crust?
Yep, no choice there. If you don’t prebake your crust, you’ll end up with a soggy mess later. But when you bake, be fast. You’re only baking to brown the edges, not toughen the center too much.
How to serve Apple Cheesecake Bar?
Yummy, now for all the side-serving ideas. I top my caramel apple cheesecake bars with a big scoop of my fav ice cream or a generous drizzle of caramel sauce. It’s an instant flavor bomb in your mouth. You can also throw in some pecan chips for extra crunch. No one would be mad, I promise!
Tips:
When you’re lining your sheet with parchment paper, let some hang off the sides. You’ll thank me when it’s time to pull the bars out.
- Don’t pick too ripe apples. They’ll get soggy.
- To create a crunchier crust, use cold butter and mix it with flour by hand.
- Be sure to let your bars cool before cutting into them. Otherwise, they won’t hold up well.
Variations:
If it’s up to me, I will leave this caramel apple cheesecake bars recipe untouched. But where’s the baking fun without some tweaks? Here are some ways to make them shine brighter:
- Sprinkle lots of coconut flakes over it.
- Add ginger and cardamom to the crust for an extra punch.·
- Replace the apples with any other fruit you like.
- How about peaches, pears, or mangoes?
Ingredients:
- Apples of your choice
- Softened cream cheese
- Nutmeg
- Butter
- Ground cinnamon
- Eggs
- Sugar
- Brown sugar
- All-purpose flour
- Oats
- Pecan Chips
How to make Apple Cheesecake Bar:
Preheat oven to 350 °F.
Crust:
In a medium bowl, combine 2 cups flour and 1/2 cup brown sugar.
Cut in 2 sticks of butter with a pastry blender/spoon or whisk, until the mixture is crumbly. Press evenly into a 13-by-9-by-2-inch baking pan lined with parchment paper (It is ok to have the parchment paper overhanging, it will come in handy later). Bake for 15 minutes or until lightly browned.
Filling:
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
Spoon evenly over the cream cheese mixture.
Sprinkle evenly with Topping. Bake 30 minutes, or until filling is set. Let the Apple Cream cheese bars cool to room temperature before cutting. Lift the bars by the excess parchment paper and cut.
Topping:
In a small bowl, combine 1 cup brown sugar, 1 cup all-purpose flour, 1/2 cup oats, pecan chips, and 1 stick softened butter.
Enjoy!
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Apple Cheesecake Bar
Ingredients
- 4 peeled, cored and finely chopped Pink lady or apples of your choice
- 2 8 oz packages softened cream cheese
- 1/4 teaspoon nutmeg
- 3 sticks softened and divided butter
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup plus 2 tablespoons divided sugar
- 1 1/2 cups firmly packed and divided brown sugar
- 3 cups divided all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup Pecan Chips
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Instructions
- Preheat oven to 350 °F.
Crust :
- In a medium bowl, combine 2 cups flour and 1/2 cup brown sugar. Cut in 2 sticks butter with a pastry blender/spoon or whisk, until mixture is crumbly.
- Press evenly into a 13-by-9-by-2 inch baking pan lined with parchment paper (It is ok to have the parchment paper overhanging, it will come in handy later). Bake 15 minutes or until lightly browned.
Filling:
- In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs. Stir to combine. Pour over warm crust.
- In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Topping. Bake 30 minutes, or until filling is set.
- Let the Apple Cream cheese Bar’s cool to room temperature before cutting. Lift the bars by the excess parchment paper and cut.
Topping:
- In a small bowl, combine 1 cup brown sugar, 1 cup all-purpose flour, 1/2 cup oats, pecan chips, and 1 stick softened butter.
Nutrition
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How to Store Apple Cheesecake Bar?
You need your fridge for this one. Store these apple cheesecake bars in an airtight container and pop them in the fridge. Easy. You can also freeze them. Just allow the bars to chill first, then wrap them tight in plastic wrap and put them in the freezer.
How to reheat?
You don’t really have to reheat. When you’re ready to eat, defrost it in the fridge, bring it to room temperature, and dig right in.
How much does Apple Cheesecake Bar last on the fridge?
Store them well, and they’ll last you for four to five days in the fridge. In the freezer, however, expect a month of shelf life.
Can I make an apple cheesecake bar ahead?
Sure! Make the crust, chill it, and prepare the topping. Cover with plastic wrap and keep in the fridge for up to two days before baking.
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Related Recipes You Might Enjoy:
Are you big on apple love? Try these Fried Apple Pies and Apple Crumble Bars for some more tart sweetness.
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