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Best Apple Cheesecake Bars: Easy Fall Dessert Recipe

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These apple cheesecake bars feature a buttery graham crust, creamy cheesecake filling, and tender cinnamon-spiced apples. A perfect fall dessert that’s quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature
  • 3 medium apples (about 1½ pounds), peeled, cored, and diced into ½-inch cubes
  • ⅓ cup packed brown sugar (light or dark)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour in melted butter and stir until mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, until fragrant and just beginning to turn golden at the edges. Let cool completely on a wire rack.
  4. In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add ½ cup granulated sugar and beat for another minute until fluffy.
  5. Add eggs one at a time, beating on low speed just until incorporated. Stir in vanilla extract and sour cream until smooth.
  6. Pour the filling over the cooled crust and spread into an even layer.
  7. In a medium bowl, toss diced apples with brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch until coated.
  8. Spoon the apple mixture evenly over the cheesecake layer.
  9. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is slightly jiggly. If top browns too quickly, tent with foil during last 10 minutes.
  10. Let cool completely at room temperature on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
  11. Lift bars out using parchment overhang, slice into 16 squares, and serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the cheesecake to avoid cracks. For clean slices, use a hot knife and wipe between cuts. Bars taste even better the next day.

Nutrition

Keywords: apple cheesecake bars, fall dessert, apple dessert, cheesecake bars, easy dessert, Thanksgiving dessert

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