Apple Crisp Cheesecake Bars

Is there anything that screams “fall” more than the aroma of warm apples and cinnamon baking in the oven? These Sweet Apple Crisp Cheesecake Squares perfectly capture that cozy feeling. Imagine the creamy, tangy decadence of a cheesecake swirled with the sweet-tart goodness of an apple crisp. It’s the best of both worlds, and it’s guaranteed to be a crowd-pleaser. This recipe is perfect for your Thanksgiving or holiday gathering, or just a special treat for a crisp autumn weekend. I’ve spent countless hours tweaking this recipe to get the perfect balance of textures and flavors, and I’m so excited to share it with you!

My journey into baking began with my grandmother’s apple pie recipe. I’ve always been fascinated by how simple ingredients can be transformed into something extraordinary. Over the years, I’ve experimented with countless apple-based desserts, but this cheesecake square recipe is a personal favorite. I love the combination of creamy and crunchy textures, and the flavors are just heavenly. With apple season in full swing, now is the perfect time to bake something special. And trust me, these sweet apple crisp cheesecake squares are incredibly delicious!

Ingredients

Let’s talk ingredients. High-quality ingredients are essential for achieving the best possible flavor and texture in these Sweet Apple Crisp Cheesecake Squares. The type of apples, the richness of the cream cheese, and the freshness of the spices all play a crucial role in the final result.

• For the Crust:
  • Graham Cracker Crumbs: 1 ½ cups. Graham crackers provide a slightly sweet and sturdy base. You can also use digestive biscuits or shortbread cookies for a different flavor profile.
  • Melted Unsalted Butter: 6 tablespoons. The butter binds the crust together and adds richness. Use unsalted butter so you can control the salt level.
  • Granulated Sugar: ¼ cup. Sugar adds a touch of sweetness and helps the crust to brown.
• For the Cheesecake Filling:
  • Cream Cheese: 24 ounces (3 blocks), softened. Full-fat cream cheese is essential for a rich and creamy cheesecake. Make sure it’s fully softened to avoid lumps.
  • Granulated Sugar: 1 cup. Sugar sweetens the cheesecake and helps create a smooth texture.
  • Sour Cream: ½ cup. Sour cream adds tanginess and moisture to the cheesecake. Full-fat or low-fat sour cream can be used.
  • Eggs: 2 large. Eggs bind the cheesecake filling together and add richness. Use room-temperature eggs for best results.
  • Vanilla Extract: 1 teaspoon. Vanilla extract enhances the flavor of the cheesecake. Use pure vanilla extract for the best taste.
  • Ground Cinnamon: ½ teaspoon. Cinnamon adds warmth and spice to the cheesecake.
• For the Apple Crisp Topping:
  • Apples: 4 medium (Granny Smith, Honeycrisp, or a mix), peeled and diced. A combination of tart and sweet apples works best. Granny Smith apples provide tartness, while Honeycrisp apples add sweetness.
  • All-Purpose Flour: ½ cup. Flour thickens the apple crisp topping.
  • Rolled Oats: ½ cup. Rolled oats add texture and a nutty flavor to the topping.
  • Brown Sugar: ½ cup, packed. Brown sugar adds sweetness and a molasses-like flavor.
  • Unsalted Butter: ¼ cup, cold and cubed. Cold butter creates a crumbly texture in the topping.
  • Ground Cinnamon: 1 teaspoon. Cinnamon enhances the apple flavor and adds warmth.
  • Ground Nutmeg: ¼ teaspoon. Nutmeg adds a subtle warmth and spice.

Ingredient Science & Substitutions:

• Cream Cheese: The key to a creamy cheesecake! Ensure your cream cheese is properly softened at room temperature to avoid a lumpy batter. You can substitute Neufchatel cheese, but the texture might be slightly less rich.
• Apples: I prefer a mix of Granny Smith (tart) and Honeycrisp (sweet) for the apple crisp topping. Feel free to experiment with other varieties like Fuji or Braeburn. If you’re short on time, you can use canned apple pie filling, but be sure to drain it well.
• Oats: Rolled oats provide a nice chewiness to the crisp topping. Quick-cooking oats can be used in a pinch, but the texture will be slightly different.
• Spices: Cinnamon and nutmeg are classic fall spices. Feel free to add a pinch of ground cloves or ginger for extra warmth.

Step-by-Step Instructions

Now for the fun part: bringing all these delicious ingredients together! Follow these step-by-step instructions carefully, and you’ll be rewarded with the most delightful Sweet Apple Crisp Cheesecake Squares.

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a 9×13 inch baking pan lined with parchment paper. Parchment paper is crucial for easy removal.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the sour cream, eggs (one at a time), vanilla extract, and cinnamon until well combined. Be careful not to overmix.
3. Prepare the Apple Crisp Topping: In a separate bowl, combine the diced apples, flour, rolled oats, brown sugar, cold cubed butter, cinnamon, and nutmeg. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble the Squares: Pour the cheesecake filling over the graham cracker crust. Sprinkle the apple crisp topping evenly over the cheesecake filling.
5. Bake: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly. If the topping starts to brown too quickly, tent the pan with foil.
6. Cool and Chill: Let the cheesecake squares cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly.
7. Cut and Serve: Once chilled, lift the cheesecake squares out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!

Expert Tips

Over years of baking these Sweet Apple Crisp Cheesecake Squares, I’ve picked up a few tricks to ensure they turn out perfectly every time. These are my tried-and-true tips, straight from my kitchen to yours!

• Softened Cream Cheese is Key: This cannot be stressed enough! Properly softened cream cheese is crucial for a smooth and lump-free cheesecake filling. Leave your cream cheese out at room temperature for at least an hour, or even longer on a cool day.
• Don’t Overmix the Cheesecake Filling: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix just until the ingredients are combined.
• Chill Thoroughly: Chilling the cheesecake completely is essential for allowing it to set properly and for easy slicing. I recommend chilling it overnight for the best results.
• Line the Pan with Parchment Paper: This makes removing the cheesecake squares from the pan a breeze. Be sure to leave an overhang of parchment paper on the sides of the pan.
• Adjust Sweetness to Taste: Taste the apple crisp topping before adding it to the cheesecake and adjust the amount of sugar to your liking.

FAQ

Can I use a different type of apple?

Absolutely! While I recommend a mix of Granny Smith and Honeycrisp, you can use any apple variety you enjoy. Fuji, Braeburn, and Gala apples are all good choices. Just keep in mind that some apples are sweeter than others, so you may need to adjust the amount of sugar in the apple crisp topping accordingly.

Can I make these cheesecake squares ahead of time?

Yes, you can! In fact, I recommend making them a day ahead of time to allow the cheesecake to set properly. The flavor also intensifies as it sits in the refrigerator. Just be sure to store them in an airtight container.

How do I prevent the cheesecake from cracking?

Cracking can be caused by overbaking or sudden temperature changes. To prevent cracking, avoid overmixing the cheesecake filling, bake the cheesecake at a low temperature, and let it cool slowly in the oven with the door slightly ajar.

Can I freeze these cheesecake squares?

Yes, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. Thaw them in the refrigerator overnight before serving.

Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free graham crackers for the regular graham crackers in the crust and use a gluten-free all-purpose flour blend in the apple crisp topping. Be sure to check that your rolled oats are certified gluten-free, as some oats may be processed in facilities that also handle wheat.

Can I use a different type of sweetener?

While granulated sugar and brown sugar are my preferred sweeteners for this recipe, you can experiment with other options like coconut sugar or maple syrup. Keep in mind that these alternative sweeteners may affect the flavor and texture of the final product.

These Sweet Apple Crisp Cheesecake Squares are more than just a dessert; they’re a taste of autumn, a celebration of flavor, and a delightful treat to share with loved ones. From the creamy cheesecake layer to the sweet and crunchy apple crisp topping, every bite is a symphony of textures and tastes. I hope you’ll give this recipe a try and experience the joy of baking these squares for yourself!

Don’t forget to share your baking creations with me on social media! I’d love to see your versions of these sweet apple crisp cheesecake squares. And if you enjoyed this recipe, be sure to check out my other fall-inspired desserts, like my Pumpkin Spice Latte Cupcakes, Cranberry Orange Scones, or my Maple Pecan Pie Bars. Happy baking!

Print