Apple Pie Cheesecake Bars are the dessert mash‑up you didn’t know you needed—but once you try them, they’ll become a household favorite. These bars combine the buttery, crumbly goodness of a classic apple pie crust with the creamy, tangy richness of cheesecake, all layered into one pan-baked delight. Whether you’re baking for a crowd, a special occasion, or just because you have a sweet tooth, these bars hit all the right notes: crunchy, creamy, fruity, and cozy. In this blog post, you’ll discover exactly how to make them step by step, plus tips, substitutions, storage tricks, and answers to your FAQs.
Why You’ll Love Apple Pie Cheesecake Bars
These bars bring the best of two beloved desserts into every bite. The crisp, buttery crust gives structure and contrast to the silky cheesecake filling, while the spiced apples add texture and bursts of fresh flavor. They’re easier to serve and eat than a layered pie and cheesecake separately, especially in gatherings. You get that fall‑pie aroma plus cheesecake indulgence without the fuss of assembling separate desserts. Plus, they refrigerate beautifully and travel well, making them perfect for potlucks, holiday tables, or simply slicing for later cravings.
Ingredients
Here’s what you’ll need:
For the crust and base:
- 2 cups all‑purpose flour
- ½ cup packed brown sugar
- ¾ cup cold butter, cut into cubes
For the cheesecake layer:
- 2 (8‑oz) packages cream cheese, softened (brick style, not the tub)
- ½ cup + 2 tablespoons granulated sugar (divided)
- 1 teaspoon vanilla extract
- 2 large eggs
For the apple topping:
- 3 medium apples (Granny Smith works great), peeled and chopped into ¼‑ to ½‑inch pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons granulated sugar (the remainder)
For the crumb topping:
- ¾ cup all‑purpose flour
- ¾ cup firmly packed brown sugar
- ½ cup quick‑cook oats
- ⅓ cup cold butter, cut into cubes
Optional finishing touch:
- Caramel sauce (for drizzling over the top when serving)
Step‑by‑Step: How to Make Apple Pie Cheesecake Bars
- Preheat and prepare the pan.
Preheat your oven to 350 °F (about 175 °C). Line a 13×9‑inch baking pan with parchment paper or foil, leaving overhang for easy lifting. Lightly spray with nonstick cooking spray. - Make and bake the crust.
In a food processor, pulse together the 2 cups flour, ½ cup brown sugar, and cubed cold butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven and set aside (the pan will be hot, so be careful). - Prepare the cheesecake layer.
In the bowl of an electric mixer, beat the softened cream cheese until light and fluffy. Add ½ cup granulated sugar and the vanilla extract, and beat until smooth and creamy. Add the eggs one at a time, mixing just until combined (don’t overmix). Carefully spread the cheesecake batter over the warm crust. - Add the apples.
In a medium bowl, combine chopped apples, cinnamon, nutmeg, and the remaining 2 tablespoons granulated sugar. Stir until apples are nicely coated. Sprinkle this apple mixture evenly over the cheesecake layer. - Make the crumb topping.
In your food processor, combine ¾ cup flour, ¾ cup brown sugar, oats, and cubed butter. Pulse until crumbs form. Sprinkle this crumb topping evenly over the apples. - Bake until set.
Return the pan to the oven and bake for 25–30 minutes, or until the filling is set around the edges and just slightly jiggly in the center. Remove and let cool to room temperature. - Chill then slice.
Once cooled, transfer the bars to the refrigerator. Chill for at least a few hours (preferably overnight) to let flavors meld and ensure firm slices. When serving, lift bars out using the parchment overhang, slice, and drizzle with caramel sauce if desired.
Helpful Tips
- Use cold butter for both crust and crumb topping. It helps produce a tender, flaky texture.
- Don’t overmix the cheesecake batter—once the eggs go in, mix just until combined to avoid cracks or over‑aeration.
- Use firm apples like Granny Smith, Honeycrisp, or Braeburn so they hold their shape and don’t turn mushy while baking.
- Press the crust firmly into the pan to avoid cracks or spreading during baking.
- If the crumb topping starts browning too fast, loosely cover with foil.
- Let the bars cool fully before refrigerating; abrupt cooling can cause sogginess.
- Use the parchment or foil overhang to remove the whole slab from the pan, then slice. Clean cuts are easier when the bars are fully chilled.
Substitutions and Variations
- Gluten‑free: Replace the all‑purpose flour with a 1:1 gluten‑free baking blend. Ensure oats are certified gluten‑free.
- Lower sugar: Reduce the sugar in the crumb topping or omit the caramel drizzle.
- Spice variations: Add a pinch of cloves or ginger to the apple mixture or crumb for more warmth.
- Fruit swap: Try pears or quinces in place of apples, or mix in berries (though moisture levels may vary).
- Vegan option: Use vegan cream cheese and a plant‑based butter substitute, though texture will differ.
- Nutty touch: Add chopped walnuts or pecans to the crumb topping for extra crunch.
- Salted caramel finish: Use salted caramel or sprinkle flaky sea salt over the bars after drizzling for contrast.
Storage Instructions
Keep the bars in an airtight container in the fridge, where they’ll stay fresh for up to 5 to 7 days.
- For longer storage, you can freeze the bars (unsliced) by wrapping tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the fridge overnight before slicing and serving.
- If you drizzle caramel sauce ahead of serving, wait until right before serving to prevent sogginess.
Nutritional Information
Here’s an approximate nutrition estimate per bar (based on 12 bars from the 13×9 pan; with crumb topping and optional caramel omitted):
- Calories: ~380–420 kcal
- Total Fat: ~22–25 g
- Saturated Fat: ~13–15 g
- Cholesterol: ~80–90 mg
- Sodium: ~200–250 mg
- Total Carbohydrates: ~42–48 g
- Dietary Fiber: ~1–2 g
- Sugars: ~28–32 g
- Protein: ~5–6 g
Serving Suggestions
- Serve chilled or at room temperature.
- Warm up a slice briefly (10–15 seconds) in the microwave and top with vanilla ice cream or whipped cream.
- Drizzle with caramel sauce or a dusting of powdered sugar for a finishing touch.
- Pair with a cup of coffee, chai latte, or spiced tea to balance the sweetness.
- Garnish with a thin apple slice or a sprinkle of cinnamon for presentation.
Frequently Asked Questions About Apple Pie Cheesecake Bars
Can I bake this in a different size pan?
Yes — you can use an 8×8 or 9×9 pan, but your bars will be thicker, so you may need to increase the baking time. Watch closely until the center is set. For a larger sheet (such as 10×15), reduce thickness and possibly shorten bake times slightly.
Why do my bars crack or the cheesecake layer sink?
A: Cracks often occur from overmixing or baking too long. Mix gently and avoid overwhipping. Also, be gentle when spreading over the hot crust so you don’t disturb it. Underbaking can lead to settling; make sure the center is just set.
Can I prep ahead of time?
Yes — you can prepare the crust and crust + cheesecake layer in advance, refrigerate (covered) up to one day, then add apples and crumb topping and bake. Just allow the pan to sit at room temperature a bit before baking so it bakes evenly.
How do I get clean slices?
Chill thoroughly, then use a sharp knife dipped in hot water and wiped dry between cuts. The parchment or foil lift makes removal easy without breaking. For a cleaner top, slice before drizzling caramel, or drizzle carefully only on the portion being served.
Can I reduce sugar or use alternative sweeteners?
You can reduce sugar slightly or substitute part with a natural sweetener (like a monk fruit blend), but keep in mind texture and browning may change. The sugar helps with structure, moisture, and balance with the apples’ tartness.
Final thought
Apple Pie Cheesecake Bars are one of those magical desserts that deliver layers of flavor and texture in a simple, sliceable form. I’m deeply grateful you’ve chosen to try this recipe — it’s one I return to again and again. The combination of buttery crumb, creamy cheesecake, and spiced apples is comfort food elevated. I hope as you bake and share these bars, they bring smiles and compliments around your table. Enjoy the ease, the flavor, and the joy of baking — and thank you for being part of this food‑loving community. Happy baking!
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Apple Pie Cheesecake Bars
- Total Time: 4 hours (includes chilling)
- Yield: 12 bars 1x
Description
Apple Pie Cheesecake Bars blend the comforting flavors of spiced apple pie with rich, creamy cheesecake and a crisp, buttery crust. This layered dessert is easy to prepare and perfect for fall baking, potlucks, or holiday get-togethers.
Ingredients
Here’s what you’ll need:
For the crust and base:
2 cups all‑purpose flour
½ cup packed brown sugar
¾ cup cold butter, cut into cubes
For the cheesecake layer:
2 (8‑oz) packages cream cheese, softened (brick style, not the tub)
½ cup + 2 tablespoons granulated sugar (divided)
1 teaspoon vanilla extract
2 large eggs
For the apple topping:
3 medium apples (Granny Smith works great), peeled and chopped into ¼‑ to ½‑inch pieces
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons granulated sugar (the remainder)
For the crumb topping:
¾ cup all‑purpose flour
¾ cup firmly packed brown sugar
½ cup quick‑cook oats
⅓ cup cold butter, cut into cubes
Optional finishing touch:
Caramel sauce (for drizzling over the top when serving)
Instructions
- Preheat and prepare the pan.
Preheat your oven to 350 °F (about 175 °C). Line a 13×9‑inch baking pan with parchment paper or foil, leaving overhang for easy lifting. Lightly spray with nonstick cooking spray. - Make and bake the crust.
In a food processor, pulse together the 2 cups flour, ½ cup brown sugar, and cubed cold butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven and set aside (the pan will be hot, so be careful). - Prepare the cheesecake layer.
In the bowl of an electric mixer, beat the softened cream cheese until light and fluffy. Add ½ cup granulated sugar and the vanilla extract, and beat until smooth and creamy. Add the eggs one at a time, mixing just until combined (don’t overmix). Carefully spread the cheesecake batter over the warm crust. - Add the apples.
In a medium bowl, combine chopped apples, cinnamon, nutmeg, and the remaining 2 tablespoons granulated sugar. Stir until apples are nicely coated. Sprinkle this apple mixture evenly over the cheesecake layer. - Make the crumb topping.
In your food processor, combine ¾ cup flour, ¾ cup brown sugar, oats, and cubed butter. Pulse until crumbs form. Sprinkle this crumb topping evenly over the apples. - Bake until set.
Return the pan to the oven and bake for 25–30 minutes, or until the filling is set around the edges and just slightly jiggly in the center. Remove and let cool to room temperature. - Chill then slice.
Once cooled, transfer the bars to the refrigerator. Chill for at least a few hours (preferably overnight) to let flavors meld and ensure firm slices. When serving, lift bars out using the parchment overhang, slice, and drizzle with caramel sauce if desired.
Notes
Use firm apples like Granny Smith for best texture. Let the bars cool completely before chilling. Cut with a hot knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 410 kcal
- Sugar: 30 g
- Carbohydrates: 45 g
- Protein: 6 g