Apple Cheesecake Bars

These Apple Cheesecake Bars have a crunchy cookie crust with a delicious apple cheesecake filling and crunchy crumble topping. They’re so good and perfect for fall baking!

The BEST Apple Cheesecake Bars

Fall is one of my favorite times of year, and the best way to get into the fall spirit is with these apple bars that have a great cheesecake layer. It starts with a graham cracker and Nilla wafer crust, then they have a soft and gooey cheesecake center and the bars finish off with a streusel topping – the perfect fall dessert.

ingredients in apple cheesecake bars laid out on a white counter.

Ingredients Needed

Apples: Use whatever apples you love best. We typically use Granny Smith for baking, but you could use gala, fuji, or honeycrisp apples too. You’ll need to peel and dice them small.
Graham Cracker and Nilla Wafers: The perfect combination for a thick cookie crust. You can use all of one or the other if you prefer.
Butter: I use unsalted butter but you can use salted if that’s all you have.
Sugar: This recipe calls for both granulated sugar and brown sugar for the cheesecake and the topping.
Cream Cheese: Make sure your cream cheese is room temperature to avoid lumps.
Sour Cream: Make sure it’s room temperature to avoid lumps; regular or low fat can be used (don’t use fat free).
Eggs: Room temperature is key!
Oats: I use quick oats in the crumble topping.

process shot of apple cheesecake bars being made.

How to make Cheesecake Bars

I line my pan with foil or parchment paper for easy removal. Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs then stir in melted butter and cinnamon and press into pan.
Heat apples in the microwave to soften, then toss with cinnamon and sugar. Cool. Beat cream cheese, eggs, sour cream, sugar, and vanilla until smooth, then fold in apples.
Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer on medium speed. Mixture will be crumbly.
Spread cheesecake mixture over crust then sprinkle crumble evenly over the top.
Bake until the edges are golden and the center is set. These need to cool to room temperature and then chill before slicing.

Expert Tips

Using an electric mixer or stand mixer for this recipe will make your life a lot easier and help get out the lumps.
Your ingredients need to be room temperature to avoid lumps.
Don’t skip the chilling and cooling steps; cheesecake needs the time to rest and chill.
To add some more fall flavors, make these caramel apple cheesecake bars by taking caramel sauce to drizzle over top!

Storing and Freezing

Store in an airtight container in the fridge or at room temperature for up to 5 days, or freezer these bars in the freezer and cover them with plastic wrap. They can stay in the freezer for 3 months.

Apple Cheesecake Bars Recipe

These Apple Cheesecake Bars are the perfect Fall dessert with a crunchy cookie crust, creamy cheesecake and apple filling and crumble topping.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 45

Cooling Time 4

Total Time 5 45

Servings bars

Calories 171kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Crust

12 Graham Cracker Sheets (184g)
50 (184g) Nilla Wafer Cookies
¼ teaspoon ground cinnamon
12 tablespoons 170g) unsalted butter , melted

For the Cheesecake

2 (8-ounce) packages cream cheese, room temperature
2 large eggs , room temperature
½ cup (124g) sour cream , room temperature
½ cup (50g) granulated sugar plus 2 tablespoons (25g), divided
1 teaspoon vanilla extract
2 Granny Smith apples peeled, cored, and finely chopped
½ teaspoon cinnamon

For the Topping:

1 cup (200g) packed light brown sugar
1 cup (124g) all-purpose flour
½ cup (50g) quick cooking oats
½ cup (113g) unsalted butter , softened

Instructions

Line a 9×13” pan with foil and spray with cooking spray. Preheat oven to 350°F.
Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan.
Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon. Stir apples with cream cheese mixture. Pour over crust in pan.
Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer. Mixture will be crumbly.
Sprinkle crumble evenly over the cheesecake mixture. Bake for 40-45 minutes or until the top is golden brown and the cheesecake seems set. Cool to room temperature and then chill for at least 4 hours before cutting.