Apple Cheesecake Bars

Forget apple pie – these apple cheesecake bars are where it’s at! Chewy apple blondie base, smooth & creamy cheesecake, then topped with apple pie filling.

 

A slice of apple cheesecake bars topped with cinnamon sugar apples and whipped cream

Have you ever tried the combo of apple and cheesecake? It’s seriously to die for. The sweetness of the apple goes sooooo deliciously with the creamy, tangy cheesecake. And when you add in delicious brown sugar and cinnamon then you’re in for a real treat.

And that’s exactly what these apple cheesecake bars are. They start with a chewy, apple cinnamon blondie as the base. Then it’s a simple cheesecake that’s smooth and creamy with just a hint of cinnamon. To top it off we’re adding a spoonful (or two) of apple pie filling on top of each piece. 

How to Make Apple Cheesecake Bars

These apple cheesecake bars aren’t too complicated to make, but there are 3 components: the apple blondie base, the cheesecake layer, & the apple pie topping.

 

A slice of apple cheesecake bars topped with cinnamon sugar apples and whipped cream

Apple Blondie

To get started we first make the apple blondie base. It’s an easy, no mixer blondie recipe. First, we whisk together melted butter, sugars, and eggs. Then gently stir in the flour, cinnamon, salt, and chopped apples. The blondie base bakes for about 25 minutes. It should look set on the top when you take it out of the oven.

Cheesecake Filling

As the blondie base is baking, it’s time to make the cheesecake layer. Then the cheesecake filling is super easy and straightforward to make. Beat the cream cheese until soft, then mix in the sugar, cinnamon, cornstarch & sour cream. The cornstarch helps to bind the cheesecake together and reduce the chance of it cracking. Last but not least, mix in the eggs 1 at a time. Pour the cheesecake over top of the blondie base – and then the whole thing gets baked in the oven for about 30-35 minutes.

 

How to Avoid Cheesecake Sinking or Cracking

With cheesecake, it’s super important to let it cool slowly to minimize the risk of the cheesecake sinking or cracking. I like to cool mine in the oven with the door open (oven turned off) for about 20 minutes, then continue cooling at room temperature until it’s totally cooled. This helps to cool the cheesecake really gradually. From there it goes in the fridge to chill for at least 4 hours or preferably overnight.

The flavor actually gets better after you chill the cheesecake, so it’s perfect for making ahead.

 

A slice of apple cheesecake bars topped with cinnamon sugar apples and whipped cream

 

Apple Topping

You can either make the apple topping right before serving or make it ahead of time and store it in the fridge. All you need to do is cut up some apples and add them to a saucepan along with some brown sugar, cinnamon, water & butter. The apples will soften, and then you’re all done.

 

Can you Use Canned Apple Filling?

If you want to save time, you can also buy pre-made apple pie filling to use instead.

Once you’re ready to serve each slice gets topped with the apple pie filling for the most delicious fall treat. These apple cheesecake bars are seriously delicious and the perfect way to use up all your favorite fresh apples.

 

apple pie filling in a small dish with a spoon and cheesecake bars behind it

Apple Cheesecake Bars

Apple Spice Cake with Cream Cheese Frosting

This apple spice cake with cream cheese frosting is packed with flavor, filled with cinnamon, and has a delicious caramel undertone thanks to brown sugar. Then topped with fluffy cream cheese frosting – it’s the perfect cake for fall!

Apple Pie Bombs A La Mode

It’s not fall until you’ve made apple pie bombs a la mode with creamy vanilla ice cream and those glazed apples all over the tops. I love fall dessert recipes!

 

Apple Cheesecake Bars

Forget apple pie – these apple cheesecake bars are where it’s at! Chewy apple blondie base, smooth & creamy cheesecake, then topped with apple pie filling.

Ingredients:

Apple Blondie Base

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 2 1/4 all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 large apple, peeled and chopped

Cheesecake Layer

  • 20 oz brick-style cream cheese (use full fat)
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream
  • 3 large eggs

Apple Pie Topping

  • 3 large apples, peeled & chopped
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1-2 tablespoons water
  • 1 tablespoon butter

Directions:

Apple Blondie Base

  1. Preheat the oven to 325F degrees.
  2. Line a 9×13 inch baking pan with aluminum foil and grease well. Or line with parchment paper.
  3. In a large bowl whisk together the melted butter, sugars, and eggs.
  4. Fold in the flour, cinnamon & salt. Gently stir in the chopped apple.
  5. Pour the batter into the prepared pan and bake for 25 minutes or until the top looks fully set.
  6. Remove from the oven.

Cheesecake Layer

  1. In a large bowl beat the cream cheese until soft.
  2. Mix in the sugar, cinnamon & cornstarch.
  3. Turn the mixer down to low speed and mix in the sour cream.
  4. Mix in the eggs 1 at a time until just combined.
  5. Spoon/pour the batter over the cheesecake base and bake for 30-35 minutes or until the top looks just set except for a slight wobble in the center.
  6. Cool the cheesecake for 20-30 minutes in the oven with it turned off and the oven door open. Remove from the oven and continue cooling at room temperature.
  7. Once room temperature, cover the cheesecake and chill in the fridge for at least 4 hours or preferably overnight.

Apple Pie Topping

  1. Add the chopped apples, brown sugar, cinnamon, water,  and butter to a medium saucepan over low heat.
  2. Stir the mixture to toss the apples evenly in the brown sugar and cinnamon.
  3. Cook the mixture until the apples begin to soften.

Serving

  1. Remove the cheesecake from the fridge 20-30 minutes before serving.
  2. Cut with a sharp, thin knife.**
  3. Top each piece with apple pie topping and optionally whipped cream.

*Store leftovers in the fridge.

**Sometimes the bars can get a bit stuck to the pan. I use a think pie lifter, and if necessary peel the foil off the bottom of each bar.

Nutrition Information

Yield: 15 slices, Serving Size: 1

  • Amount Per Serving:
  • Calories: 496 Calories
  • Total Fat: 29g
  • Cholesterol: 125.1mg
  • Sodium: 227.9mg
  • Carbohydrates: 55.8g
  • Fiber: 3g
  • Sugar: 39.4g
  • Protein: 7.2g
All images and text ©Fiona Dowling for Oh Sweet Basil.

A slice of apple cheesecake bars topped with cinnamon sugar apples and whipped cream

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Fiona Dowling

Hi! My name's Fiona and I love to bake and blog. I share homemade, mainly from scratch recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.