Apple Pie Cheesecake Bars Recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large Granny Smith apples, peeled and finely diced
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 cup cold unsalted butter, cubed
- Caramel sauce for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides. This makes it much easier to lift the bars out once they are cooled and set.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared baking pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract. Pour the cheesecake mixture over the pre-baked crust and spread it out evenly.
- In a small bowl, toss the diced apples with 2 tablespoons of brown sugar, cinnamon, and nutmeg until the fruit is well coated. Gently spoon the apple mixture over the cheesecake layer, trying to distribute the pieces evenly without pressing them too deep into the batter.
- In another bowl, combine the flour, oats, and 1/2 cup of brown sugar. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture becomes crumbly. Sprinkle the streusel generously over the apple layer.
- Place the pan in the oven and bake for 40 to 45 minutes. The edges should be lightly golden, and the center should be mostly set with just a slight jiggle. Remove from the oven and let the pan cool to room temperature on a wire rack.
- Once cooled to room temperature, transfer the pan to the refrigerator. Chill for at least 3 to 4 hours, or preferably overnight. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and drizzle with caramel sauce if desired.