These apple cheesecake bars start with a shortbread crust, followed by a creamy cheesecake layer, smeared with fresh apple pie filling, and topped off with a homemade crumble. Drizzle with caramel for a decadent and delicious dessert.
Line the bottom of a 9x13 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.
Notes
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 or crack.
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 also 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 cheesecake apple bars 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.