Description
Delicious Sweet Apple Crisp Cheesecake Bars featuring a buttery shortbread crust, creamy cheesecake filling, spiced apple topping, and a crisp oat streusel. This decadent dessert combines the comforting flavors of apple crisp and cheesecake in one easy-to-slice bar, perfect for sharing or special occasions.
Ingredients
Scale
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:
- 16 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 1 tbsp whiskey
For the apple filling:
- 3 medium Granny Smith apples, peeled and sliced
- 2 tbsp granulated sugar
- 3/4 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 325°F (163°C). Spray a 9×13-inch pan with nonstick spray, then line it with parchment paper, spraying the parchment as well to ensure easy release of the bars after baking.
- Make and Bake the Shortbread Crust: In an electric mixer, cream together 8 oz softened unsalted butter and 3/4 cup light brown sugar until light and fluffy. Mix in 1 tsp vanilla bean paste or vanilla extract. Add 2 cups all-purpose flour and 1/2 tsp salt, mixing just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes, rotating halfway through, then remove and set aside to cool. Increase oven temperature to 350°F (177°C).
- Prepare the Crisp Topping: In a food processor, pulse together 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 tsp salt, and 1 tsp cinnamon until combined. Add 3 oz cold cubed butter and pulse a few times 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 crisp.
- Make the Cheesecake Layer: 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 tsp vanilla bean paste and 1 tbsp whiskey, scraping down the bowl to ensure even mixing. The whiskey adds subtle depth to the flavor.
- Prepare the Apple Filling: Peel, core, and slice the Granny Smith apples into even pieces. Toss them with 2 tbsp granulated sugar, 3/4 tsp cinnamon, and 1/2 tsp freshly ground nutmeg until well coated.
- Assemble and Bake the Bars: Pour the cheesecake batter evenly over the cooled shortbread crust. Spread the apple mixture evenly over the cheesecake layer. Top with the chilled crisp topping. Bake at 350°F (177°C) for about 35 minutes, rotating once halfway through baking, until the top is golden and set.
- Cool, Chill, and Slice the Bars: Allow the bars to cool to room temperature, then refrigerate until fully chilled. Lift the bars out using the parchment paper and slice into squares with a clean, sharp knife for neat edges before serving.
Notes
- Softening butter and cream cheese to room temperature is crucial for smooth textures.
- Chilling the crisp topping before baking helps create a crunchy texture.
- Use parchment paper and nonstick spray to ensure easy removal of bars from the pan.
- The whiskey enhances the cheesecake flavor but can be omitted if desired.
- Rotate the pan halfway through baking for even cooking and browning.
- Store bars refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 31 minutes
- Cook Time: 1 hour 4 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple crisp, cheesecake bars, dessert bars, fall dessert, apple dessert, creamy cheesecake, crisp topping, easy bars
