Apple Cheesecake Bars are one of my favorite treats to make for family and friends. With a crunchy graham cracker crust, creamy cheesecake filling, and juicy cinnamon apples on top, each bite is pure comfort. These bars are easy to make and always a hit at gatherings or for a cozy night in. They also make a great Thanksgiving dessert or bake sale treat.
Why You Want to Try Apple Cheesecake Bars
- Simple ingredients you already have at home: No fancy shopping trips needed. You can find everything you need at your local grocery store.
- Family-approved and picky-eater friendly: Even kids who aren’t big on cheesecake will ask for seconds.
- Perfect for any occasion: Great for potlucks, school events, or just a fun treat after dinner. These are great for holidays.
Ingredients & Equipment
Cinnamon roll apple casserole’s ingredient list is super simple.
- Graham cracker crumbs
- Brown sugar
- Cinnamon
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Granny smith apples
- Flour
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from the kitchen:
- 9×13 baking dish
- Parchment paper
- Medium mixing bowl
- Silicone spatula
- Electric hand mixer
- Large mixing bowl
- Vegetable peeler
- Chef’s knife
- Cutting board
- Small mixing bowl
Step By Step Instructions
This recipe makes 15 servings. It takes 20 minutes of prep time and 50 minutes of bake time.
Step 1. Preheat the oven to 350℉.
Step 2. Line a 9×13 baking dish with parchment.
Step 3. In a medium bowl, stir together graham cracker crumbs, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon, and the 6 tablespoons of melted butter. Press the graham cracker mixture into the bottom of your baking dish to form a crust.
Step 4. Bake the crust for 12 minutes. Allow the crust to cool completely before continuing.
Step5. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Next add in the eggs and mix to combine. Pour the cream cheese mixture over the crust and smooth out evenly into an even layer.
Step 6. Peel and core the apples. Finely dice them. In a medium bowl, toss the chopped apples in 3 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle these over top of the cheesecake mixture.
Step 7. In a small bowl, stir together the flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons melted butter. Sprinkle the crumble mixture over top of the apple layer.
Step 8. Bake for about 50 minutes or until the top begins to turn golden brown and the center will still have a slight cheesecake jiggle.
Step 9. Allow the cheesecake to cool completely. Then refrigerate for at least 6 hours or overnight.
Step 10. Cut into bars or squares and serve.
Variations
- Swap out the apples: Try pears, peaches, or berries for a fresh twist that matches the season.
- Add a nutty crunch: Sprinkle chopped pecans or walnuts into the crumb topping for extra texture.
- Spice it up: Mix in pumpkin pie spice or nutmeg with the cinnamon for extra flavor.
- Drizzle with caramel: Add a sweet caramel or honey drizzle over the top just before serving.
Leftovers & Storage
Store leftover apple pie cheesecake bars in an airtight container in the fridge. They will stay fresh for up to 4 days.
You can also freeze them for up to 2 months. Be sure to wrap each bar tightly in plastic wrap and place in a freezer-safe bag.
Tips & Tricks
- Let the bars cool fully before cutting for neat slices and less mess. This is why I recommend not cutting until after you’ve chilled the cheesecake bars.
- Line your baking pan with parchment paper for easy lifting and cleanup.
- Use room temperature cream cheese so the filling mixes smoothly.
- Dice the apples into small, even pieces so they cook evenly in the oven.
Recipe FAQs
Can I use a different kind of apple?
Yes, you can use any firm apple you like. Fuji, Honeycrisp, or Gala work well if you want something sweeter.
Can I make these bars ahead of time?
Definitely! These bars are actually even better the next day, so make them the night before if you can.
Do I need to peel the apples?
I always peel them for a softer texture, but you can leave the skin on if you prefer a little more bite.
Can I use low-fat cream cheese?
You can, but the bars might be a bit less creamy. Full-fat cream cheese gives the best texture.
How do I know when the cheesecake layer is done baking?
The center should look just set with a bit of jiggle like cheesecake has. It will finish firming up as it cools.
More Apple Desserts
- Apple Dump Cake
- Apple Cinnamon Roll Bake
- Baked Apple Pie Dip
- Toffee Apple Dip
- Apple Crescent Rolls
- Air Fryer Apple Crisp
- Air Fryer Apple Fritters
- Crockpot Caramel Apple Dump Cake
- Crockpot Cinnamon Apples
Equipment
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup brown sugar
- 3 tbsp brown sugar
- 3 tsp cinnamon divided
- 6 tbsp melted butter
- 24 ounces cream cheese softened
- 1 cup sugar
- 3 tbsp sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 granny smith apples
- ½ cup flour
- 4 tbsp melted butter
Instructions
PREP PAN
- Preheat the oven to 350℉.
- Line a 9×13 baking dish with parchment.
CRUST
- In a medium bowl, stir together graham cracker crumbs, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon, and the 6 tablespoons of melted butter.
- Press the graham cracker mixture into the bottom of your baking dish to form a crust.
- Bake the crust for 12 minutes. Allow the crust to cool completely before continuing.
CHEESECAKE LAYER
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth.
- Next add in the eggs and mix to combine.
- Pour the cream cheese mixture over the crust and smooth out evenly into an even layer.
APPLE LAYER
- Peel and core the apples. Finely dice them.
- In a medium bowl, toss the chopped apples in 3 tablespoons of sugar and 1 teaspoon of cinnamon.
- Sprinkle these over top of the cheesecake mixture.
TOPPING
- In a small bowl, stir together the flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons melted butter.
- Sprinkle the crumble mixture over top of the apple layer.
BAKE
- Bake for about 50 minutes or until the top begins to turn golden brown and the center will still have a slight cheesecake jiggle.
- Allow the cheesecake to cool completely. Then refrigerate for at least 6 hours or overnight.
- Cut into bars or squares and serve.
Notes
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