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Two crumb-topped cheesecake bars are stacked on a white plate, with a blurred glass of milk and green background visible behind them.
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Apple Crumb Cheesecake Bars

These Apple Crumb Cheesecake Bars have everything you want: creamy cheesecake, tart Granny Smith apples, and cinnamon‑spiced crumb topping, all baked into one irresistible square.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 15 Cheesecake Bars
Calories: 390kcal
Author: Wendy

Equipment

  • 9x13 baking dish
  • Medium bowl
  • Large bowl
  • Electric Mixer
  • knife and cutting board
  • Medium Mixing Bowl

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons melted butter

Cheesecake layer

  • 24 ounces cream cheese softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs

Apple Pie Layer

  • 3 granny smith apples
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

Topping

  • ½ cup flour
  • 1 teaspoon cinnamon
  • 4 tablespoons melted butter

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Line a 9x13 baking dish with parchment.
  • In a medium bowl, stir together graham cracker crumbs, 3 tbsp. of brown sugar, 1 tsp. cinnamon, and the 6 tbsp. melted butter.
  • Press this mixture into the bottom of your baking dish.
  • Bake the crust for 12 minutes.
  • Allow the crust to cool before continuing.
  • In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract, until smooth.
  • Add in the eggs, and mix to combine.
  • Pour this mixture over the crust and smooth out evenly.
  • Take the granny smith apples and peel and chop them very fine.
  • In a medium bowl, toss the chopped apples in 3 tbsp. sugar and 1 tsp. cinnamon.
  • Sprinkle these over top of the cheesecake mixture.
  • In another bowl, stir together the flour, 1/2 cup brown sugar, 1 tsp. cinnamon, and 4 tbsp. melted butter.
  • Sprinkle this mixture over top of the cheesecake.
  • Bake at 350 for about 50 minutes, the top will begin to turn golden brown, but the center will still have a slight cheesecake jiggle.
  • Allow the cheesecake to cool completely, then move to the refrigerator for 6 hours, or over night.

Notes

  • Keeps well chilled and tastes even better the next day
  • Use room‑temp cream cheese for smoothest texture
  • Use parchment paper to lift bars cleanly out of the pan

Nutrition

Serving: 1Cheesecake Bar | Calories: 390kcal | Carbohydrates: 38g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 273mg | Potassium: 145mg | Fiber: 1g | Sugar: 28g | Vitamin A: 911IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg