Description
Creamy apple pie cheesecake bars with a cinnamon graham cracker crust, vanilla cheesecake filling, tender spiced Granny Smith apples, and buttery brown-sugar streusel.
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
Cheesecake Filling
16 ounces full-fat brick-style cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
2 large eggs
Apple Layer
2 medium Granny Smith apples
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
Streusel Topping
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
2. Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press firmly into the pan and bake for 8 minutes.
3. Beat softened cream cheese and sugar until smooth. Mix in sour cream and vanilla.
4. Add the eggs one at a time on low speed, mixing only until incorporated.
5. Peel, core, and finely dice the apples. Toss with brown sugar, cinnamon, nutmeg, and lemon juice.
6. Combine flour, brown sugar, and cinnamon for the streusel. Work in the butter until crumbs form.
7. Spread cheesecake filling over the crust. Distribute the apples evenly and finish with streusel.
8. Bake for approximately 35–40 additional minutes, until the edges are set, the streusel is lightly golden, and the center has a gentle wobble.
9. Cool completely. Refrigerate for at least 4 hours, preferably overnight.
10. Lift from the pan using the parchment and cut into 16 bars.
Notes
Use softened cream cheese for the smoothest filling.
Keep the apple pieces around ¼ inch so they soften evenly.
Do not overmix the filling after adding the eggs.
Do not bake until the center is completely rigid; a gentle wobble is correct.
Chill for at least 4 hours before slicing for clean layers.
Store covered or in an airtight container in the refrigerator for 3–4 days.
For freezing, chill and slice first, wrap the bars individually, and freeze in a freezer-safe container for up to about 2 months for best quality.
Nutrition
- Serving Size: 1 bar
- Calories: 370 kcal
- Sugar: 29g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg