Cinnamon Apple Crisp Cheesecake Bars
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Layer:
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- For the Apple Topping:
- 2 large Granny Smith apples, peeled and finely diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Crisp Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later. Lightly grease any exposed pan surfaces with non-stick spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- In a large bowl using a hand mixer or a stand mixer, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, beating on low speed just until incorporated. Stir in the sour cream and vanilla extract. Pour the cheesecake batter over the pre-baked crust and spread it out evenly.
- In a separate small bowl, toss the diced apples with 2 tablespoons of sugar, 1 teaspoon of cinnamon, and nutmeg. Once the apples are evenly coated, spoon them gently over the top of the cheesecake layer.
- In another bowl, whisk together the flour, oats, brown sugar, and cinnamon. Use a pastry cutter or your fingers to work the cold, cubed butter into the mixture until it forms coarse crumbs. Sprinkle this crumble generously over the apple layer.
- Place the pan in the oven and bake for 40 to 45 minutes. The edges should be set and the topping should be a beautiful golden brown. The center might still have a very slight jiggle, which is normal for cheesecake.
- Remove the pan from the oven and allow it to cool completely at room temperature for about an hour. Once cooled, cover and refrigerate for at least 3 to 4 hours (or overnight) to allow the cheesecake to set fully before slicing into bars.