Apple Crumble Cheesecake Bars
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. We hope you have as much fun making these as we do!
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.
Did you make this? We’d love to hear how it turned out! Leave a review
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