These Apple Crumble Cheesecake Bars are an easy dessert for any holiday gathering. They start with a buttery shortbread crust, followed by a creamy cheesecake filling, topped with cinnamon-spiced apples, a crunchy crumble, and a salted caramel sauce. These bars can be made ahead, making them perfect for Thanksgiving, Christmas, or any cozy holiday party.
Ingredients
- 150 g (1¼ cups) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 12 g (1 Tbsp) powdered sugar, sifted
- ⅛ tsp salt
- 113 g (½ cup / 1 stick) salted butter, melted
- ½ tsp vanilla extract
-
15 g (1 Tbsp) salted butter, melted
- ⅛ tsp vanilla extract
- 40 g (⅓ cup) all-purpose flour
- 25 g (⅛ cup) granulated sugar
- 17 g (4 tsp) light brown sugar, tightly packed
-
450 g (2 bricks / 16 oz) cream cheese, very soft (70–74°F)
- 134 g (⅔ cup) granulated sugar
- 2 large eggs, room temperature
- 80 g (⅓ cup) sour cream, room temperature
- 2 tsp vanilla extract
- 2 tsp lemon juice
- ⅛ tsp salt
-
225 g (2 cups / 2 medium) apples, peeled, cored, and finely diced (¼” cubes)
- ½ tsp lemon juice
- 18 g (1½ Tbsp) granulated sugar
- 18 g (1½ Tbsp) light brown sugar
- 1 tsp ground cinnamon
-
¼ tsp ground nutmeg (freshly ground preferred)
- ⅛ tsp ground cardamom
- ⅛ tsp allspice
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- 50 g (¼ cup) granulated sugar
- 22 g (1½ Tbsp) salted butter, cubed
- 45 ml (3 Tbsp) heavy cream, room temperature
- ⅛ tsp salt
Shortbread Crust
Crumble Topping
Cheesecake Filling
Apple Layer
Salted Caramel Sauce
Instructions
Shortbread Crust
Preheat the oven to 350°F. Adjust the oven rack to the middle position. Line a 8×8-inch pan with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, powdered sugar, and salt.
- Mix the melted butter and vanilla extract in a small bowl, then pour into the dry ingredients.
- Stir until the mixture forms a soft dough.
- Press the dough evenly into the bottom of the pan using the back of a spoon, measuring cup, or your fingers. Do not press it up the sides.
- Chill the crust in the freezer for 10 minutes.
- Bake the chilled crust straight from the freezer for 15-18 minutes, or until lightly golden around the edges. Let cool slightly before adding the filling.
Crumble Topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.
- In a small bowl, mix the melted butter and vanilla extract.
- Add the butter mixture to the dry ingredients, stirring with a fork until crumbly and resembling wet sand.
- Refrigerate until ready to use.
Cheesecake Filing
In a large mixing bowl, beat the cream cheese and sugar on medium-low speed for 1 minute, until smooth. Scrape down the sides of the bowl several times to ensure no lumps remain.
- Add the eggs one at a time, beating on low until just combined after each addition.
- Mix in the sour cream, vanilla extract, lemon juice, and salt on low speed until smooth, about 30 seconds.
- Pour the cheesecake mixture over the cooled crust, then gently shake the pan to help it spread evenly to the edges.
Apple Layer
In a medium bowl, toss the apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves, and ginger.
- Evenly layer the spiced apple mixture over the cheesecake filling.
Assembly & Baking
Break up the chilled crumble topping and sprinkle it evenly over the apple layer.
- Bake for 38-45 minutes, or until the crumble is golden brown and the cheesecake center has a slight jiggle.
- Cool completely at room temperature, about 4 hours, then refrigerate for at least 6 hours to set.
Salted Caramel Sauce
In a small saucepan, melt the sugar over medium heat, stirring occasionally. The sugar will form clumps and then melt into a thick amber-colored liquid, 6-12 minutes. Stir constantly once it begins to melt. Be careful not to let it get too dark or it’ll have a bitter taste.
- Add the butter, stirring until fully combined. Slowly drizzle in the heavy cream, stirring continuously. Boil for 1 minute.
- Remove from heat, stir in the salt, and let cool for 10 minutes
Serving
Remove the cheesecake from the pan using the parchment overhang. Slice into 9 or 16 squares.
- Drizzle the caramel sauce over the crumble topping. Serve chilled.
Notes
- Servings: Makes about 9-16 squares, depending on slice size.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Prep: Measure all ingredients before starting to keep the recipe flowing smoothly.
- Cream Cheese: Fully soften the cream cheese to prevent lumps. You should be able to stick your finger into the top easily. Microwave for 5-10 seconds if needed.
- Apples: Sweeter apples like Honeycrisp or Fuji work best, but feel free to use your preferred variety or a mix.
- Flavor: These bars taste even better the next day. Make them ahead for enhanced flavor.
- Perfect Squares: For neat slices, chill the bars thoroughly. Use a sharp knife and clean it with a paper towel between cuts.
- Caramel Sauce: Leftover caramel sauce can be refrigerated in a sealed container for up to 2 weeks (perfect to make ahead and save time!). Reheat gently before using. Store-bought caramel can also be substituted.
Happy baking! ❤️
Emma & Eric
@birchberryco Holiday Baking 🤍 Find this recipe on our site birchberryco.com (link in bio)! Click the Recipes link at the top then Apple Crumble Cheesecake. #applecrumble #cheesecake #baking #recipe #thanksgivingdessert #christmasbaking #fallbaking #bakingtherapy #baketok #aesthetic #asmr ♬ Sixty Second Commercial 1 by Michael Reynolds - malcolm
