Ingredients

For the crust:

8 oz unsalted butter, softened (room temperature)
2 cups all-purpose flour (King Arthur flour recommended)
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
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:

1/3 cup light brown sugar
1 tsp vanilla bean paste
16 oz cream cheese, softened
2 eggs
1/4 cup granulated sugar
1 tbsp whiskey

For the apple filling:

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

Instructions

Step 1: 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 for easy release.

Step 2: In a mixer, cream together 8 oz softened unsalted butter and 3/4 cup light brown sugar until light and fluffy. Mix in 1 tsp vanilla bean paste or extract. Add 2 cups all-purpose flour and 1/2 tsp salt, mixing just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes, rotating halfway through. Remove and set aside to cool. Increase oven temperature to 350°F (177°C).

Step 3: Pulse 1/2 cup flour, 3/4 cup brown sugar, 1/2 tsp salt, and 1 tsp cinnamon in a food processor. Add 3 oz cold, cubed butter and pulse until mixture resembles small peas. Transfer to a bowl and stir in 1/2 cup rolled oats. Freeze the topping until ready to use to help it stay crisp.

Step 4: Beat 16 oz softened cream cheese with 1/4 cup granulated sugar and 1/3 cup light brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in 1 tsp vanilla bean paste and 1 tbsp whiskey, scraping the bowl to combine fully.

Step 5: Peel, core, and slice the apples evenly. Toss them with 2 tbsp granulated sugar, 3/4 tsp cinnamon, and 1/2 tsp freshly ground nutmeg until well coated.

Step 6: Pour the cheesecake filling over the cooled crust. Spread the apple mixture evenly over the cheesecake layer, then top with the chilled oat topping. Bake at 350°F (177°C) for about 35 minutes, rotating halfway through, until golden and set.

Step 7: Cool bars to room temperature, then refrigerate until fully chilled. Lift the bars out using the parchment and slice into squares with a sharp knife for clean edges.

Tips & Variations

Use freshly grated nutmeg for the best flavor in the apple filling.

Chilling the crisp topping before baking helps achieve a crunchier texture.

Substitute whiskey with bourbon or leave it out for a non-alcoholic version.

Old-fashioned rolled oats work best in the topping for texture; quick oats may become too soft.

FAQs

Can I use a different type of apple?

Yes, you can substitute Granny Smith apples with other firm, tart varieties like Honeycrisp or Braeburn for a different flavor but similar texture.

Do I have to use parchment paper?

While parchment paper isn’t strictly necessary, it makes lifting out the bars much easier and helps achieve clean slices.

Dessert

Sweet Apple Crisp Cheesecake Bars Recipe

Introduction