Apple Cheesecake Crumb Bars
Shortbread crust. Cheesecake. Spiced apples. Crumb topping.
Fall baking doesn’t get too much better than that combination. I can’t ever turn down cheesecake, and that combined with apples (my fall obsession, especially in morning oatmeal), and a crumb topping is totally irresistible. These bars aren’t too sweet, aren’t too spicy, and a perfect blend of creamy cheesecake and thick crumb topping.
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While there are multiple components to this recipe, I was pleasantly surprised at how quickly these can be thrown together and baked. There is definitely no need to be intimidated by these bars; forge ahead and bake them up.
I guarantee they’ll be one of your favorite fall treats as soon as you take a bite!
One year ago: How To Make Oven-Fried Bacon
Two years ago: Apple-Pecan Spice Cake with Cream Cheese Filling & Praline Frosting
Three years ago: Honey Cake
Four years ago: Pumpkin Whoopie Pies with Maple-Cream Cheese Filling
Six years ago: Cream of Mushroom Soup
Seven years ago: Cinnamon Rolls
Apple Cheesecake Crumb Bars
Ingredients
For the Crumb Topping:
- ½ cup (62.5 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- ¼ cup (20.25 g) quick-cooking oats
- ¼ cup (56.75 g) unsalted butter, at cool room temperature
For the Crust:
- 1 cup (125 g) all-purpose flour
- ¼ cup (55 g) light brown sugar
- Pinch of salt
- ½ cup (113.5 g) unsalted butter, at cool room temperature
For the Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (50 g) + 1 tablespoon granulated sugar, divided
- 1 egg
- ½ teaspoon (0.5 teaspoon) vanilla extract
- Pinch salt
- 2 small apples, any variety, peeled, cored and finely chopped
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
Instructions
- Preheat oven to 350 F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Spray the foil with non-stick cooking spray.
- Make the Crumb Topping: In a small bowl, stir together the flour, brown sugar and oats. Using a fork, your fingers or a pastry blender, work the butter into the dry ingredients until the mixture becomes crumbly. Refrigerate the topping while you prepare the bars.
- Make the Crust: In a medium bowl, whisk together the flour, brown sugar and salt. Add the butter and, using a pastry blender, cut the butter into the dry ingredients until the mixture resembles wet sand. Turn the mixture into the pan and press into an even layer. Bake for 15 minutes, or until light brown and set. Remove the pan to a wire rack.
- Make the Filling: Using an electric mixer on medium speed, beat the cream cheese with ¼ cup of the sugar until it's well-combined and smooth, scraping the sides of the bowl as needed. Add the egg, vanilla and salt, and beat just until the mixture is uniform. Pour over the crust and smooth into an even layer.
- In a small bowl, toss the apples with the remaining 1 tablespoon of sugar, the cinnamon and nutmeg, ensuring that the apples are evenly coated. Distribute the apples evenly over the cream cheese mixture. Sprinkle the crumb topping evenly over the apples.
- Bake for 30 to 35 minutes, or until the filling is set and the center does not jiggle. Remove the pan to a wire rack and let the bars cool completely, then cover the pan with plastic wrap and refrigerate for at least 4 hours before serving. The bars can be kept in an airtight container in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Excellent recipe. Only change I would make is to add some chopped nuts in the crumb topping for texture.
Amazing!
I loved this recipe, and I doubled it and it all got gobbled up. One question though: Why did you line the pan with foil? For me, that didn’t work out great. If I was supposed to be able to lift it out and cut it, that didn’t work. It also didn’t make it easier to get the bars out. The foil stuck to the pan, and to the bars. I think next time, unless there’s a good reason why the foil is needed, I’ll just bake them in the greased pan.
Delicious! I undercooked it a bit…haha didn’t realize the oven was off, and I accidentally mixed the apple mix with the cream cheese mixture, and it still turned out great! If I had followed directions, it would’ve been 5 stars hahaha.
Made this for Labor day with family. Chose it because I basically already had the ingredients on hand. The only slight changes were a packet of Quaker Oats raisin, date and walnut instant oatmeal, 8 ounces of cream cheese spread and a can of apple pie filling but I chopped up the apples. I did use the whole can. It was fabulous. Everyone raved about it! I can count on it being a family favorite. Thanks so much!
I made these today with apples and cinnamon oatmeal packets in the topping nd it turned out fantastic! Extra apple flavor in the topping!
I greased my pan with shortening instead because I don’t trust using tin foil with desserts. Bad experiences!
These are excellent! I’m not sure how to keep the crumb streusel topping from getting soft/ soggy after chilling the cheesecake. What do you suggest?
Hi Monica, I’m not quite sure actually! You could bake the topping separately and then keep at room temperature and sprinkle on the top of each bar before serving.
I made these this morning and just had one!! Delicious!!
I used one Granny Smith and one Honeycrisp apple. Wrapped some for the freezer. This is a keeper!! Thanks for posting it.
Just took these out of the oven, was too impatient to wait for them to chill. Delicious!
Omgosh. I made a double batch to bring to work for applecrisp day. Everyone raved about them. They are soooooo good. I will definitely be making them again. Thank you sooo much for sharing the recipe.