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Apple Pie Cheesecake Bars

These Apple Pie Cheesecake Bars blend creamy cheesecake with spiced apple pie flavors in a buttery crust for an irresistible autumn dessert.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Bars, Cheesecake, Comfort Food, Easy, Fall, Spiced
Servings: 12 servings

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar

For the Cheesecake Filling

  • 4 packages cream cheese softened, 8 ounce each
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs

For the Apple Topping

  • 2 cups apples peeled and diced
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 0.25 cup brown sugar

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened.
  • Press this mixture firmly into the bottom of your 9 x 13-inch baking pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy.
  • Add the vanilla extract and eggs, one at a time, mixing well after each addition. Make sure the mixture is fully combined but avoid overmixing.

Prepare the Apple Topping

  • In a separate bowl, toss the diced apples with cinnamon, nutmeg, lemon juice, and brown sugar until evenly coated.

Assemble and Bake

  • Pour the cheesecake filling over the pre-baked graham cracker crust, smoothing the top with a spatula.
  • Evenly distribute the spiced apple mixture over the cheesecake layer, gently pressing the apples down to adhere slightly.
  • Place the assembled pan in the oven and bake at 325°F (163°C) for about 50-60 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
  • Remove from the oven and cool completely on a wire rack. Refrigerate the bars for at least 4 hours or overnight to allow the cheesecake to fully set.

Slice and Serve

  • Once chilled, use a sharp knife to cut the bars into squares. Wipe the knife clean between cuts for neat edges.
  • Serve these Apple Pie Cheesecake Bars chilled or at room temperature for a delightful treat.

Equipment

  • 9 x 13-inch baking pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Spatula
  • Sharp Knife
  • Cooling Rack

Notes

  • Use softened cream cheese to ensure a smooth, lump-free filling.
  • Do not overbake; the cheesecake should have a slight wobble when done.
  • Press the crust firmly to prevent crumbling when slicing.
  • Refrigerate bars overnight for best texture and flavor melding.
  • For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.