Homemade Apple Cheesecake Bars With Streusel Topping Recipe

There’s something truly magical about the aroma of apples and cinnamon baking in the oven. It instantly transports me back to crisp autumn days, cozy kitchen gatherings, and the comforting feeling of home. These Apple Cheesecake Bars are exactly that: a hug in dessert form, combining the best of a creamy, dreamy cheesecake with the sweet, spiced warmth of baked apples and a crumbly streusel topping. You might think a recipe this delicious would be complicated, but I promise you, these bars are incredibly easy to whip up, making them a memorable treat for any occasion, or just a Tuesday! Get ready to fall in love with your new favorite fall dessert.

Why You’ll Love Apple Cheesecake Bars

• Fast: Quicker than a full cheesecake, but just as impressive.
• Easy: Simple steps, even for beginner bakers.
• Giftable: Perfect for sharing with friends, neighbors, or as a potluck treat. They’re so much fun to share, much like these delightful apricot sugar cookie hand pies!
• Crowd-pleasing: Who doesn’t love apples, cheesecake, and streusel all in one bite?

Ingredients

Gathering your ingredients is the first step to baking bliss! Make sure your cream cheese and eggs are at room temperature for the creamiest cheesecake filling.

• For the Shortbread Crust:
  • 2 cups all-purpose flour: The foundation of our delicious bars.
  • ½ cup packed light brown sugar: Adds a lovely caramel note.
  • 1 cup unsalted butter, cold: Essential for a tender, flaky crust.
• For the Cheesecake Layer:
  • 24 ounces cream cheese, softened: The star of our creamy layer. Make sure it’s nice and soft!
  • 1 cup granulated sugar: Sweetens our cheesecake to perfection.
  • 2 teaspoons vanilla extract: A must-have for that classic cheesecake flavor.
  • ½ cup sour cream, room temperature: Adds tang and moisture, making it extra luscious.
  • ½ cup heavy whipping cream: For an even richer, smoother texture.
  • 1½ tablespoons all-purpose flour: Helps stabilize the cheesecake.
  • 3 large eggs, room temperature: Bind everything together beautifully.
• For the Apple Layer:
  • 4 cups apples, peeled and diced: I love using a mix of sweet and tart, like Honeycrisp and Granny Smith, for the best flavor balance.
  • 3 tablespoons granulated sugar: Just a touch to enhance the apples’ natural sweetness.
  • ½ teaspoon cinnamon: The perfect warm spice companion to apples.
  • 1 tablespoon all-purpose flour: Helps absorb apple juices, keeping your bars from getting soggy.
• For the Streusel Topping:
  • 1 cup all-purpose flour: Forms the base of our crumbly topping.
  • 1 tablespoon baking powder: Gives the streusel a nice, light texture.
  • 1 cup packed light brown sugar: For a rich, sweet, and slightly chewy crumble.
  • ½ cup unsalted butter: Creates those irresistible buttery crumbs.
  • 2 tablespoons heavy whipping cream: Helps the streusel clump together beautifully.
• Optional:
  • Caramel sauce, for drizzling: Takes these bars over the top!

How to Make Apple Cheesecake Bars

Alright, let’s get baking! Don’t be intimidated; we’ll take it one simple step at a time.

Shortbread Crust

1. First things first, let’s get that oven ready. Preheat your oven to 350°F (175°C).
2. Grab a 9×13-inch baking dish and line the bottom with parchment paper. This little trick makes lifting the bars out for clean cuts so much easier!
3. Now for the crust! In the bowl of your food processor, combine 2 cups of all-purpose flour and ½ cup of packed light brown sugar. Give it a few pulses until they’re well combined.
4. Cut your cold 1 cup of unsalted butter into tablespoon-size pieces and toss them into the food processor with the flour mixture. Pulse again until you have fine, sandy crumbles. If you don’t have a food processor, you can use a pastry blender or your fingertips to cut the butter into the flour until crumbly.
5. Press this crumbly mixture firmly and evenly into the bottom of your prepared baking dish.
6. Pop it in the preheated oven and bake for 20 minutes. You’re looking for a lightly browned crust – it’ll smell amazing!

Cheesecake Layer

1. While your crust is baking, let’s get that heavenly cheesecake layer ready. In a large bowl, or the bowl of your stand mixer, beat the softened cream cheese until it’s wonderfully light and fluffy. A hand mixer works perfectly here too!
2. Add the granulated sugar and continue beating until it’s smoothly combined with the cream cheese.
3. Stir in the vanilla extract, room-temperature sour cream, and ½ cup of heavy cream. Mix until just combined – no need to overdo it!
4. Sprinkle in the 1½ tablespoons of flour and mix until it disappears into the batter.
5. Now, for the eggs. Add them one at a time, and here’s my personal tip: stir each egg in by hand with a spoon or spatula until just combined. This helps prevent overmixing, which can lead to cracks in your cheesecake.
6. Once your shortbread crust is out of the oven and slightly cooled, carefully pour the creamy cheesecake mixture over it.

Apple Layer

1. In a separate bowl, toss together your diced apples, 3 tablespoons of granulated sugar, ½ teaspoon of cinnamon, and 1 tablespoon of all-purpose flour. Make sure every apple piece gets a nice coating!
2. Gently sprinkle these perfectly spiced apples evenly over the cheesecake layer in your baking dish.

Streusel Layer

1. Time for the grand finale – the streusel! In your food processor, pulse together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 cup of packed light brown sugar.
2. Cut the remaining ½ cup of unsalted butter into tablespoon-size pieces and add them to the food processor. Pulse a few more times until you have a crumbly mixture.
3. Sprinkle 2 tablespoons of heavy cream over the streusel mixture. Now, stir it with a fork or give it just one or two more quick pulses in the food processor. You’ll notice the streusel will start to pull together a bit, forming lovely, larger clumps – these are what make the topping so delightful!
4. Evenly sprinkle this delicious streusel topping over the apples in your baking dish.
5. Place your baking dish back into the 350°F (175°C) oven and bake for 45 minutes.
6. Here’s another crucial step for that perfect cheesecake texture, similar to what you might do with a classic cheesecake or these blueberry cheesecake swirl rolls: After 45 minutes, turn off the oven but keep the door closed for another 20 minutes. This allows the bars to cool down slowly and gently, preventing cracks.
7. After 20 minutes, open the oven door a crack and let the apple cheesecake bars cool completely to room temperature inside the oven.
8. Once fully cooled, cover the dish and chill your bars in the refrigerator for at least 3 hours. This is super important for them to set properly and be easy to cut.
9. Finally, cut your chilled bars into squares and serve! If you’re feeling extra fancy (and you totally should!), drizzle them with some caramel sauce right before serving. Enjoy every single bite!

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to get creative and make it your own:

• Fruit Swaps: Not an apple fan, or just want to try something new? You can easily swap out the apples for other fruits! Pears, peaches, or even a mix of berries would be fantastic. If you love peachy desserts, you might also adore this easy small-batch peaches & cream danish!
• Spice it Up: Add a pinch of nutmeg, allspice, or a touch of cardamom to your apple layer for an even richer spice profile.
• Nutty Topping: Fold in ½ cup of chopped pecans or walnuts into your streusel mixture for an extra crunch.
• Zesty Cheesecake: A teaspoon of lemon zest in the cheesecake layer can brighten up the flavors beautifully.
• Different Crust: While the shortbread crust is divine, you could also use a classic graham cracker crust if you prefer.
• Chocolate Drizzle: Instead of caramel, a drizzle of melted white or dark chocolate would also be a lovely addition!

Tips for Success

To ensure your Apple Cheesecake Bars come out perfectly every time, keep these pointers in mind:

• Room Temperature is Key: For the smoothest, creamiest cheesecake batter, make sure your cream cheese, sour cream, and eggs are all at room temperature. This helps them mix together without lumps.
• Don’t Overmix: When adding the eggs to the cheesecake batter, mix just until combined. Overmixing can incorporate too much air, which can cause your cheesecake to crack during baking or cooling.
• Parchment Paper Power: Don’t skip lining your baking dish! It makes lifting the fully cooled and chilled bars out of the pan a breeze, allowing for clean, beautiful cuts.
• The Slow Cool Down: The step where you turn off the oven but leave the bars inside for 20 minutes with the door closed, then cracked, is essential. This gradual cooling prevents drastic temperature changes that can lead to cracks in your cheesecake. Patience is a virtue here!
• Chill Out: Chilling for at least 3 hours (or even overnight!) is crucial for the cheesecake to fully set. Trying to cut them too soon will result in a messy, unset dessert.
• Choose Your Apples Wisely: Firmer apples that hold their shape well, like Honeycrisp, Fuji, Gala, or Granny Smith, are ideal for baking. A mix of sweet and tart is my personal favorite!

How to Store Apple Cheesecake Bars

These delightful bars are just as good, if not better, the next day!

• Refrigeration: Always store your apple cheesecake bars in an airtight container in the refrigerator.
• Shelf Life: They’ll stay fresh and delicious for up to 4-5 days when properly stored.
• Freezing: If you want to keep them longer, you can freeze individual bars! Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months. Thaw them in the refrigerator overnight before serving.

FAQs

Let’s answer some common questions you might have about these irresistible bars!

Q: Can I use frozen apples?
A: I don’t recommend using frozen apples for this recipe, as they can release too much moisture during baking and make your bars watery. Fresh apples are best for texture and flavor.

Q: Why did my cheesecake layer crack?
A: Cracking is usually due to overmixing the batter (incorporating too much air) or rapid temperature changes during cooling. Make sure your ingredients are at room temperature, don’t overmix, and follow the slow cooling steps precisely!

Q: Can I make this recipe in a smaller pan?
A: This recipe is designed for a 9×13-inch pan. If you use a smaller pan, you’ll need to adjust ingredient quantities and baking times significantly to prevent overflow and ensure even baking.

Q: What’s the best way to cut clean bars?
A: Make sure the bars are fully chilled (at least 3 hours, ideally overnight). Use a sharp, thin knife and wipe it clean with a warm, damp cloth between each cut for the cleanest slices. A gentle sawing motion works best!

Don’t miss out on more delicious recipes and kitchen inspiration! Follow us on Pinterest for daily food adventures.