Apple Crumb Cheesecake Bars

Apple Crumb Cheesecake Bars are like a hug in dessert form. It has a buttery crust, creamy apple cheesecake filling, and is topped with a spiced crumble. They are totally craveable right out of the oven.

Two crumb-topped cheesecake bars stacked on a white plate, with a glass of milk in the background.

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This recipe takes me straight back to my grandma’s kitchen, where the smell of cinnamon and apples meant something good was always about to come out of the oven. But unlike the pies she’d spend hours fussing over, these bars are super easy to make.

If you’re all about bright apple desserts, check out Apple Pie Cupcakes, Apple Blackberry Crumble, and Pumpkin Apple Pie. They are all next level.

Two crumb-topped dessert bars with a creamy layer and a crumbly crust, stacked on a white plate.

Why You’ll Love This Recipe

Make‑ahead magic: tastes even better after a chill in the fridge.
Crowd‑pleasing combo: cheesecake meets apple pie meets crumb bar, but all in one.
Beginner‑friendly: no fancy techniques, just mix, layer, bake.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Graham cracker crumbs – makes a buttery, flavorful base that holds up perfectly.
Brown sugar + melted butter – helps bind the crumbs and gives that lovely caramel-like flavor; use light brown sugar for depth.
Cinnamon – just a teaspoon to warm things up and spice the base.
Cream cheese – room temperature locks in smooth, lump-free cheesecake filling.
Sugar + vanilla – sweetens gently and adds a splash of flavor.
Eggs – they set the cheesecake layer and give it structure.
Granny Smith apples – tart and crisp; chop them fine so they bake evenly and don’t sink.
Sugar + cinnamon – coats the apples so they hug each bite with warm spice and sweet.
Flour + brown sugar + melted butter – creates that irresistible streusel texture—crispy, buttery, irresistible.

Variations

Use different apples – swap in Honeycrisp or Fuji for more sweetness.
Add nuts – throw on chopped pecans or walnuts in the crumb for crunch.
Gluten‑free – use gluten‑free graham crumbs or almond flour for the crust and streusel.
Spiced up – stir in ½ tsp ground nutmeg or cardamom to the apple layer for cozy depth.
More fruit – mix in diced pear or dried cranberries for festive flair.

Instructions

Are you ready to get to baking these apple pie cheesecake bars? Pull out a 9×13 baking dish, preheat your oven, and get ready to devour this sweet treat.

A close-up view of an orange, crumbly textured surface, possibly a sheet of crushed crackers, breadcrumbs, or seasoned coating mix.

Combine graham crumbs, 3 Tbsp brown sugar, 1 tsp cinnamon, and melted butter. Press into a 9×13 dish lined with parchment. Bake 12 minutes. Let it cool.

A baking tray lined with parchment paper holds an even layer of pale, uncooked batter. Bowls with ingredients are partially visible around the tray.

Beat softened cream cheese with sugar and vanilla until smooth. Add eggs, mix until just combined. Pour over the cooled crust and smooth it out evenly.

Chopped apple pieces coated in cinnamon are spread evenly over a layer of dough on parchment paper, ready for baking.

Peel and finely chop the Granny Smiths. Toss with 3 Tbsp sugar and 1 tsp cinnamon. Sprinkle gently over the cheesecake layer.

A close-up of a baked apple crumble with a golden-brown, crumbly topping on parchment paper.

Mix flour, ½ cup brown sugar, 1 tsp cinnamon, and melted butter until crumbly. Scatter over the apples. Bake at 350°F for about 50 minutes—edges and top should look golden, middle still jiggles a bit.

Storage

Storage: Store the leftovers in an airtight container in the fridge for up to 5 days.
Freezing: I don’t recommend freezing unless in a pinch, as the texture changes.
Reheating: When you’re ready to eat, microwave for 20‑30 seconds or let sit at room temperature for a few minutes to soften just a bit.

What to Serve With Apple Cheesecake Bars

Go big at brunch, pair with fluffy scrambled eggs or a side of fresh fruit.
They’re easy to slice, share, and everyone wants the recipe, so they are perfect for potlucks and parties.
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Two crumb-topped cheesecake bars are stacked on a white plate, featuring a creamy layer and a golden brown crust.

Wendys Tips

Thoroughly mix: Scrape the bowl well when beating cheesecake so you don’t miss those creamy pockets of flavor.
Watch them closely: Don’t overbake, you want a faint jiggle in the center; it firms up while chilling.
Cool: Let the bars cool totally before refrigerating; if you chill too early, the crumb falls apart.

FAQ

Do you have questions about this apple crumble cheesecake bars recipe? Here are the answers to the most commonly asked questions.

Can I prepare this a day ahead?

Yes! Chilling overnight deepens the flavor and makes slicing neat and clean.

Why is my topping soggy?

Likely from adding too much butter or crowding the crumble. Keep the crumb topping loose and not clumped together.

Can I halve the recipe?

Absolutely! Use an 8×8 pan, reduce bake time to around 40 minutes, and go by jiggle not the clock.