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.
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
- â…› 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!
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.Â
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!Â
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!! Â Delicious!!
I used one Granny Smith and one Honeycrisp apple. Â Wrapped some for the freezer. Â This is a keeper!! Â Thanks for posting it.Â
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.
These bars are delicious!! So easy to make. I will hang on to this recipe.
I was wondering if this would work with regular oats rather than quick cook. I have a large container I’d like to use!
Hi Julie, I think you could, but you would end up with a chewier, more textured topping.
I’ve made this a few times now and live it. It’s always a hit with my card night friends. Annnd soooooo easy to make. I’m usually intimidated by recipes with multiple steps and ingredients but this one is deceptively easy.Â
Then why 4 stars?
Do you need an electric mixture or can you mix it by hand?
An electric mixer is definitely preferred for the smoothest consistency.
I just made these for my son to take into work, he told me they were awesome and ridiculously good. They were well devoured by all. I froze them when cooled and they turned out fantastic when ready to be served. Thank you Michelle for another great recipe.
Can they be made ahead and frozen? What about a drizzle of sea salt caramel before serving??
Hi Leslie, Yes on both accounts!
I baked these for a covered dish dinner last weekend. There were about 4 tables of desserts, and these were the first to disappear! When the master of ceremonies stood up to speak, her first words were “who made the apple cheesecake bars?” Neither my husband nor I even got to taste one! I have another pan in the oven as I type…these will be going to a get-together tomorrow afternoon- I hope that I get one this time!
These bars look delicious, perfect fall dessert!
These were divine! Super easy to make and the trick of lining the pan with foil makes it so easy to get them out of the pan. Non-stop raves! Great recipe for the fall with all of those delicious apples.
Mmm looks yummy. Im definitely going to try this.
Everything about these bars is wonderful from the crust to the cheesecakes to the crumb to the spice. These look fantastic!
These look amazing.
Can this recipe be doubled or more, made in a sheet pan??
Hi Leslie, I haven’t tried doing that, if you do, let me know how it turns out!
I chickened out and made them in a 8 inch pan and a 9 inch pan. They came out great. They also froze beautifully and for the piece de resitance I added a drizzle of sea salt caramel. That took them over the top! This is a keeper! Thank you.
Hi! Those cheesecake bars look amazing! Can you post some pumpkin recipes? I’m looking for a good fall vanilla pumpkin cupcake recipe.
I love every element of these bars! They look perfect – pinning!
Oh gosh, definitely craving this right now! It fits our weather (Netherlands) perfectly~~ Great comfort food for the rainy and windy days. Thank you for sharing ^___^
You had me at apple and crumb topping. :) This looks like a great fall dessert!
Hi Michelle it looks yummy can you freeze it. Thanks for your lovely recipes
Cheers
Rosemary
Hi Rosemary, Yes, you could definitely freeze these!
These look delicious. That crumb topping is perfect! I’ve never had apples and cheesecake together before, going to have to try that combination for sure. Pinned!
My mom makes pecan bars that have a shortbread crust, and they are probably my all-time favorite fall treat (in large part because of the crust… call me weird). And who doesn’t love cheesecake and apples (I sneak them in my oatmeal too), so this pretty much sounds perfect!
So funny I just found those yesterday on Mel’s Kitchen Cafe and was planning to make them today.Now I will make them for SURE! :)
These look so good!!!
For the crumb topping…is that supposed to be 1/4 cup of butter?
Hi Norma, Yes, not sure why “cup” didn’t print in any of the crumb ingredients, but I’ve fixed it above. Sorry about that!
I bet these are packed with so much delicious flavor! Looks delicious!
These look wonderful. I may have to try thus recipe soon.
These do look super easy to make – – and I’m always looking for a dessert, scratch that, a healthy-ish apple or pumpkin treat to bring to church on Sundays. Wonderful!
Can’t imagine a much happier combo than this!
They look awesome! I made some bars similar to these that I haven’t blogged about yet but they’re long gone. Seeing yours makes me want to make them! That crumble topping…delish!
Oh man, gotta love cheesecake bars! If there’s a faster way to get to cheesecake, I’m there!
I swear it’s as if you read my mind!