Description

These Sweet Apple Crisp Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake filling, spiced apple topping, and a crunchy oat crisp topping for a decadent dessert that’s perfect for fall or any time you crave a deliciously layered treat.

Ingredients

Scale

For the crust:

8 oz unsalted butter, softened (room temperature)
2 cups all-purpose flour (I use King Arthur flour)
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
3/4 cup light brown sugar

For the crisp topping:

3 oz unsalted butter, cold and cubed (easier to distribute)
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned preferred)
3/4 cup brown sugar
1 tsp cinnamon

For the cheesecake filling:

16 oz cream cheese, softened (crucial for smooth filling)
1/4 cup granulated sugar
1/3 cup light brown sugar
2 eggs
1 tsp vanilla bean paste (my favorite type)
1 tbsp whiskey

For the apple filling:

3 medium Granny Smith apples (peeled and sliced)
2 tbsp granulated sugar
3/4 tsp cinnamon
1/2 tsp fresh ground nutmeg (freshly ground preferred)

Instructions

Prepare the Pan and Preheat the Oven: Preheat your oven to 325°F (163°C). Spray a 9×13-inch pan with nonstick spray, line it with parchment paper, and spray the parchment as well. This helps the bars release easily later.
Make and Bake the Shortbread Crust: In the bowl of an electric mixer, cream together 8 oz softened unsalted butter and 3/4 cup light brown sugar until light and fluffy. Mix in 1 teaspoon vanilla bean paste or extract. Add 2 cups all-purpose flour and 1/2 teaspoon salt, and mix just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes, rotating the pan once halfway through, then remove and set aside to cool. Increase the oven temperature to 350°F (177°C).
Prepare the Crisp Topping: In a food processor, pulse together 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon salt, and 1 teaspoon cinnamon to combine. Add 3 oz cold, cubed unsalted butter and pulse a few times until the mixture resembles small peas. Transfer to a bowl and stir in 1/2 cup rolled oats. Freeze the topping until ready to use. Chilling the topping helps make the bars extra crisp.
Make the Cheesecake Layer: In a mixer, beat 16 oz softened cream cheese with 1/4 cup granulated sugar and 1/3 cup light brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla bean paste and 1 tablespoon whiskey, scraping down the bowl to ensure everything is combined. The whiskey adds a subtle depth of flavor.
Prepare the Apple Filling: Peel, core, and slice the Granny Smith apples into even pieces. Toss the chopped apples with 2 tablespoons granulated sugar, 3/4 teaspoon cinnamon, and 1/2 teaspoon freshly ground nutmeg until well coated.
Assemble and Bake the Bars: Pour the cheesecake batter evenly over the cooled shortbread crust. Evenly spread the apple mixture over the cheesecake layer. Top with the chilled crisp topping. Bake at 350°F (177°C) for about 35 minutes, rotating the pan once halfway through, until the top is golden and set.
Cool, Chill, and Slice the Bars: Allow the bars to cool to room temperature, then refrigerate until fully chilled. Lift the bars out of the pan using the parchment and slice into squares with a clean, sharp knife for neat edges.

Notes

Ensure the butter for the crust is softened to room temperature for easier creaming with sugars.
Cold butter in the crisp topping is key to achieving the right texture.
Softened cream cheese is crucial for a smooth cheesecake layer; avoid lumps.
Chilling the crisp topping before baking helps create an extra crunchy texture.
Use Granny Smith apples for tartness that balances the sweetness.
Whiskey adds a subtle depth of flavor but can be omitted if desired.
Rotate the pan halfway through baking for even cooking and browning.
Lift bars out with parchment to avoid breaking and ensure neat slicing.

Prep Time: 31 minutes
Cook Time: 1 hour 4 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple crisp, cheesecake bars, dessert bars, apple dessert, layered bars, fall dessert, baked cheesecake, shortbread crust, oat crisp topping