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.
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.
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.
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 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!
More Easy Apple Desserts:
- Apple Cake with Caramel Frosting
- Apple Brown Betty
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Mini Dutch Apple Cheesecakes
- Apple Pie Bombs al la Mode
- Caramel Apple Sweet Rolls
- Apple Pie Pull-Apart Bread
- Apple Cake with Caramel Sauce
- Best Apple Crisp
- Apple Cider Cupcakes with Cinnamon Frosting
- Apple Pie Fried Ice Cream
Looking for another incredible dessert? Try this magic custard cake! Yowza!
Apple Cheesecake Bars
Description
Ingredients
Apple Blondie Base
- 1 cup butter, unsalted, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg, large
- 2 1/4 all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 apple, large, peeled and chopped
Cheesecake Layer
- 20 oz cream cheese, brick-style, use full fat
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1/2 cup sour cream
- 3 eggs, large
Apple Pie Topping
- 3 apples, large, peeled & chopped
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1-2 tablespoons water
- 1 tablespoon butter
Instructions
Apple Blondie Base
- Preheat the oven to 325F degrees.
- Line a 9x13 inch baking pan with aluminum foil and grease well. Or line with parchment paper.
- In a large bowl whisk together the melted butter, sugars, and eggs.
- Fold in the flour, cinnamon & salt. Gently stir in the chopped apple.
- Pour the batter into the prepared pan and bake for 25 minutes or until the top looks fully set.
- Remove from the oven.
Cheesecake Layer
- In a large bowl beat the cream cheese until soft.
- Mix in the sugar, cinnamon & cornstarch.
- Turn the mixer down to low speed and mix in the sour cream.
- Mix in the eggs 1 at a time until just combined.
- 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.
- 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.
- Once room temperature, cover the cheesecake and chill in the fridge for at least 4 hours or preferably overnight.
Apple Pie Topping
- Add the chopped apples, brown sugar, cinnamon, water, and butter to a medium saucepan over low heat.
- Stir the mixture to toss the apples evenly in the brown sugar and cinnamon.
- Cook the mixture until the apples begin to soften.
Serving
- Remove the cheesecake from the fridge 20-30 minutes before serving.
- Cut with a sharp, thin knife.**
- Top each piece with apple pie topping and optionally whipped cream.
Notes
Nutrition
Recommended Products
Rocky Mountain Woman
This looks like something to make as a fall preview and I’m ready for fall food. I’m not ready for winter weather, but fall food is definitely on my mind! Lovely photos, as always.
Sweet Basil
Thank you! I am soooooo ready for fall!
4+2 Chest of Drawers
Wow… This is looking very tasty. This is a great apple cheesecake bars recipe. Thanks for sharing this amazing post.
Sweet Basil
Thank you and thanks for taking time to leave a comment!
Debbie Bradley
2 questions:
1. Are baking apples recommended — such as granny smith?
2. Would lining the pan with foil or parchment be a good idea?
Sounds like a fabulous dessert. I’m going to enter them in a fall baking contest. I’ll let you know how I do.
Sweet Basil
Sure, you could definitely do that. We love a combination of Granny and Honeycrisp!
Brittany Audra @ Audra’s Appetite
Love how there is apples in both the blondie base and as a topping! I’ve never tried apples with cheesecake before…but looks delicious! 🙂
Sweet Basil
Soooo delicious! The more apples the better!
LeAnn
Your cheesecake layer says to “Mix in the eggs 1 at a time until just combined” but you have not eggs listed in your cheesecake ingredients…..
Elizabeth
I’m wondering if the recipe was corrected in the last 24 hours since you posted because when I look at the recipe, the last ingredient in “Cheesecake Layer” is 3 eggs.
Sweet Basil
Yes, we got it updated!
Sweet Basil
Thank you! We will get that fixed!