These 4 layer apple cheesecake bars combined some of my favorite flavors all into one dessert recipe. It starts with a shortbread crust since the rest is already so rich. Then comes the thick and creamy cheesecake that is baked to perfection. Next, we are going to make the apple filling layer from scratch with fresh apples. To top the bars off is a delicious streusel with a caramel drizzle that will remind you of an old-fashioned apple crisp or maybe even a caramel apple.
If you find yourself making this cheesecake bar recipe in October, aka apple picking season, you may want to use freshly picked apples. Going to the orchard is a fun family outing, and apple recipes are at their peak during this time of the year. If you have an abundance left over, cook up a batch of homemade fried apples as an easy side dish (or fall dessert).
Choosing the Best Apples
When it comes to baking with apples, I like to use Granny Smith apples. They hold their texture well once they are cooked and the tartness helps to offset the sweetness in most desserts. They also offer a nice texture against the creamy cheesecake layer.
Another variety that would be great to use is golden delicious apples. These will make a smoother layer (once they cook down) and will be a little sweeter.
How to Make Caramel Apple Cheesecake Bars
Make the shortbread crust. Line a 9×13 baking pan with parchment paper and preheat the oven to 350 degrees. Combine 2 cups of flour and 1/2 of brown sugar in a food processor, and pulse until combined. Slice a stick of butter into tablespoons and add to the food processor. Pulse until the crumbles are fine. Bake. Press the crust into the bottom of the dish and bake for 20 minutes.
Make the cheesecake filling. In a medium bowl, beat the cream cheese using an electric mixer on medium speed until it’s fluffy. Mix in the sugar until combined. Add the sour cream, vanilla, and 1/2 cup of heavy cream. Once it’s mixed, add the flour. By hand, mix in one egg at a time. Transfer the cream cheese mixture. After the crust is finished baking, pour the filling over the crust into an even layer.
Make the apple layer. In a large bowl, toss together the chopped apples, sugar, cinnamon, and flour. Sprinkle over the cheesecake.
Mix together the crumb topping. Using a food processor, pulse the flour, baking powder, and brown sugar together. Add the tablespoons of butter and pulse until crumbly. Add 2 tablespoons of heavy cream and stir with a fork. Spread the topping over the apples in the baking dish. Bake for 45 minutes then turn the oven off and keep the door closed for 20 minutes, then crack the door and allow the cheesecake bars to come to room temperature. Refrigerate. Chill for at least 3 hours before slicing and serving. Drizzle with a caramel topping or sauce just before serving.
- Gently stir in the eggs instead of using the mixer. This allows for less air to get into the cheesecake mixture. Too much air can cause the cake to rise more than it should and overflow.
- Because apples turn brown so quickly, you may want to mix the streusel topping first so that you can immediately put it on before the apples oxidize.
- To prevent discoloration, you can add a little lemon juice to the apples.
- Do not add the caramel sauce before the cheesecake has had time to completely set. It will soak in instead of making a nice topping.
- Store them in an airtight container for up to 5 days in the refrigerator or freeze them for up to a month.
- To freeze, place them on a baking sheet in the freezer until they are almost frozen, then wrap them with plastic wrap and heavy-duty aluminum foil (or separated in layers in a freezer bag). This keeps them from getting smushed before they are fully frozen.
- If you don’t want to use fresh apples, substitute apple pie filling instead.
- Some like to use oats for a crisp topping instead of streusel. You can use the same ingredients to make that topping as I did on my Rhubarb Crisp
- For a “spicier” taste you can add a dash of nutmeg in with the cinnamon.
- Swap the shortbread crust for a homemade graham cracker crust if you prefer.
More Cheesecake & Dessert Bars to Try
Apple Cheesecake Bars
Ingredients
Shortbread Crust Ingredients:
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- 1 cup unsalted butter cold
Cheesecake Layer Ingredients:
- 3 – 8 oz. packages cream cheese softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- ½ cup heavy whipping cream divided
- 1 ½ tablespoons all-purpose flour
- 3 large eggs room temperature
Apple Layer Ingredients:
- 4 cups peeled and diced apples
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon all-purpose flour
Streusel Topping Ingredients:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- 1 tablespoon baking powder
- 2 tablespoons heavy whipping cream
- Optional: caramel sauce for drizzling
Instructions
Shortbread Crust:
- Preheat the oven to 350°F.
- Line the bottom of a 9×13 baking dish with parchment paper.
- In the bowl of a food processor, pulse together 2 cups flour and ½ cup brown sugar until combined. Cut 1 cup butter into tablespoon size pieces and add to the food processor. Pulse until fine crumbles form.
- Press the crust mixture into the prepared baking dish and bake for 20 minutes – crust will be lightly browned on top.
Cheesecake Layer:
- Meanwhile, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
- Add the granulated sugar and beat until combined.
- Add vanilla extract, sour cream, and ½ cup heavy cream and mix to combine. Add in the flour and mix.
- Add in one egg at a time and stir by hand until mixed in.
- Pour cheesecake mixture over the baked shortbread crust.
Apple Layer:
- Toss together diced apples, sugar, cinnamon, and flour.
- Sprinkle over the cheesecake layer in the baking dish.
Streusel Layer:
- Mix together flour, baking powder, and brown sugar by pulsing in the bowl of a food processor.
- Cut the butter into tablespoon size pieces and add to the food processor.
- Pulse several times more until mixture is crumbly.
- Sprinkle 2 tablespoons of heavy cream over the streusel mixture and stir with a fork or pulse just once or twice more. The streusel mixture will pull together just a bit to form larger clumps.
- Sprinkle the streusel topping over the apples in the baking dish.
- Bake at 350°F for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. Then, open the door of the oven and allow the apple cheesecake bars to cool to room temperature.
- Chill for at least 3 hours before cutting into bars and serving. Drizzle apple cheesecake bars with caramel sauce, if desired.
Nutrition
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