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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!

stacked apple cheesecake bars on a grey plate with a crumble topping.


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.
process shot of apple cheesecake bars being made.
process shot of apple cheesecake bars being made.
process shot of apple cheesecake bars being made.

How to make Cheesecake Bars

  1. 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.
  2. 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.
  3. Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer on medium speed. Mixture will be crumbly.
  4. Spread cheesecake mixture over crust then sprinkle crumble evenly over the top.
  5. Bake until the edges are golden and the center is set. These need to cool to room temperature and then chill before slicing.
stacked apple cheesecake bars on a grey plate with a crumble topping.

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.

stacked apple cheesecake bars on a grey plate with a crumble topping.

Apple Cheesecake Bars Recipe

5 from 17 votes
These Apple Cheesecake Bars are the perfect Fall dessert with a crunchy cookie crust, creamy cheesecake and apple filling and crumble topping.

Recipe Video

Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Yield 36 bars
Serving Size 1 bar
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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
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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.

Recipe Notes

  • Be sure to cool to room temperature before chilling.
  • Bars should be stored in the refrigerator in an airtight container. They can also be frozen.

Recipe Nutrition

Serving: 1bar | Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 17 votes (10 ratings without comment)

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111 Comments

  1. I think squats are hard enough alone, I couldn’t imagine doing them with a kettleball too. These cheesecake bars look amazing, especially the crust. I love the suggestion of serving them with salted caramel, yum! Also, thanks for mentioning my Caramel Apple Poke Cake!

    Reply

  2. I’m embarrassed to say it but… I’m in LOVE with my kettlebell! Like, 100% complete unconditional love. I feel so macho swinging it around, even though it’s only a 10 pound one. It helps that it’s a super cute shade of lime green! 😉 And seriously? Apple pie AND cheesecake in one bar?? Two of my favorite dessert! You are AMAZING and I love you!!

    Reply

      1. You’ll be there in no time, Dorothy!! Especially if you have such sweet motivation waiting for you at home. 😉

  3. I walked into the wrong “Zumba” class this week and it turned out to be a body combat class (the whole Monday being a holiday messed with my head) but I stayed and boy did I regret it because it was one of those with kettle balls and jacks. Still can’t feel my arms. But If these bars are what I get after one of those horrible classes, I will gladly do those squats!!!

    Reply