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Apple Crisp Cheesecake Bars
Yield: 9 servings
Apple crisp cheesecake bars are a mash up of two delicious desserts. The bars are made with a buttery shortbread crust, creamy cheesecake layer, apple cinnamon filling, and cinnamon streusel crisp topping. A delicious dessert that is perfect for fall!
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter room temperature
Vanilla Cheesecake Filling
- 8 oz (227 g) cream cheese room temperature
- ¼ cup (50 g) granulated sugar
- 1 tsp (1 tsp) vanilla extract
- 1 (1) large egg room temperature
Apple Cinnamon Filling
- 3 cups (375 g) apples peeled and chopped
- 2 tbsp (24 g) granulated sugar
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (1 tsp) cinnamon
Cinnamon Streusel
- ½ cup (110 g) light brown sugar
- ½ cup (63 g) all-purpose flour
- ½ tsp (0.5 tsp) cinnamon
- ¼ cup (57 g) unsalted butter cubed, room temperature
Instructions
Shortbread Crust
- Preheat the oven to 350℉ (177℃). Prepare a 9×9 inch baking pan with nonstick cooking spray and parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with an electric hand mixer, whisk together the all-purpose flour, granulated sugar and salt. Add the cubed, room temperature unsalted butter to the flour mixture. Mix on low speed for a few minutes until the mixture resembles coarse sand.
- Pour the shortbread crumbs into the prepared baking pan and spread evenly. Press the crumbs firmly into the bottom of the baking pan with a flat-bottomed measuring cup or drinking glass.
- Bake the crust for 15 minutes until the edges are slightly golden brown. Remove the pan from the oven and cool the crust while you prepare the remaining components.
Vanilla Cheesecake Filling
- In the bowl of a stand mixer fitted with a paddle attachment or in a mixing bowl with an electric hand mixer, cream the cream cheese, granulated sugar, and vanilla extract until smooth. Add the egg and mix until the cheesecake filling is well combined and smooth. Use an offset spatula to spread the vanilla cheesecake filling in an even layer over the baked shortbread crust.
Apple Cinnamon Filling
- In a mixing bowl, stir together the peeled and chopped apples, granulated sugar, all-purpose flour, and cinnamon. Spread the apples in an even layer on the top of the cheesecake filling.
Cinnamon Streusel
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, mix together the all-purpose flour, brown sugar, and cinnamon until well combined. Add in the cubed, unsalted butter and mix on low speed until the mixture becomes crumbly. Sprinkle the streusel over the apple cinnamon layer.
Bake the Apple Crisp Cheesecake Bars
- Bake the apple crisp cheesecake bars for 35 to 40 minutes until the apples are soft, the cheesecake is set, and the cinnamon streusel is golden-brown. Remove the pan from the oven and cool the bars in the pan to room temperature. Cover and chill the bars for at least 4 hours before slicing into squares.
Notes
Apple crisp cheesecake bars can be stored in an airtight container in the refrigerator for 2 to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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