Ingredients

For the crust:

8 oz unsalted butter, softened (room temperature)
2 cups all-purpose flour (King Arthur flour recommended)
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
3/4 cup light brown sugar

For the crisp topping:

3 oz unsalted butter, cold and cubed
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned preferred)
3/4 cup brown sugar
1 tsp cinnamon

For the cheesecake filling:

1/3 cup light brown sugar
1 tsp vanilla bean paste
16 oz cream cheese, softened
2 eggs
1/4 cup granulated sugar
1 tbsp whiskey

For the apple filling:

2 tbsp granulated sugar
1/2 tsp fresh ground nutmeg (freshly ground preferred)
3/4 tsp cinnamon
3 medium Granny Smith apples, peeled and sliced

Instructions

Step 1: Preheat your oven to 325°F (163°C). Spray a 9×13-inch pan with nonstick spray, line it with parchment paper, and spray the parchment as well to ensure easy release later.

Step 2: In the bowl of an electric mixer, cream together 8 oz softened unsalted butter and 3/4 cup light brown sugar until light and fluffy. Mix in 1 teaspoon vanilla bean paste or extract. Add 2 cups all-purpose flour and 1/2 teaspoon salt, and mix just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes, rotating the pan once halfway through. Remove and set aside to cool. Increase oven temperature to 350°F (177°C).

Step 3: In a food processor, pulse together 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon salt, and 1 teaspoon cinnamon to combine. Add 3 oz cold, cubed unsalted butter and pulse until the mixture resembles small peas. Transfer to a bowl and stir in 1/2 cup rolled oats. Freeze the topping until ready to use to keep it extra crisp.

Step 4: In a mixer, beat 16 oz softened cream cheese with 1/4 cup granulated sugar and 1/3 cup light brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla bean paste and 1 tablespoon whiskey, scraping down the bowl to combine thoroughly.

Step 5: Peel, core, and slice the Granny Smith apples into even pieces. Toss the apples with 2 tablespoons granulated sugar, 3/4 teaspoon cinnamon, and 1/2 teaspoon freshly ground nutmeg until evenly coated.

Step 6: Pour the cheesecake batter evenly over the cooled shortbread crust. Spread the apple mixture over the cheesecake layer. Top with the chilled crisp topping. Bake at 350°F (177°C) for about 35 minutes, rotating the pan halfway through, until the top is golden and set.

Step 7: Let the bars cool to room temperature, then refrigerate until fully chilled. Lift the bars out using the parchment paper and slice into squares with a sharp knife for neat edges.

Tips & Variations

Chilling the crisp topping before baking helps maintain a crunchy texture.

Substitute whiskey with bourbon or apple brandy for a different flavor depth.

Use Granny Smith apples for tartness, or swap for Honeycrisp for a sweeter bar.

For a nutty twist, add chopped walnuts or pecans to the crisp topping.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after resting overnight. Prepare and bake as directed, then refrigerate to allow the flavors to meld.

Can I freeze these cheesecake bars?

Absolutely. Wrap the bars tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving for best texture.

Dessert

Sweet Apple Crisp Cheesecake Bars Recipe

Introduction