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
Storage: Store leftover apple pie cheesecake bars in an airtight container in the fridge. They will stay fresh for up to 4 days.
