Description
Sweet Apple Crisp Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake filling, spiced apple layer, and a crunchy oat topping. These bars are baked to golden perfection and chilled for a refreshing, indulgent dessert perfect for any occasion.
Ingredients
Scale
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:
- 3 medium Granny Smith apples (peeled and sliced)
- 2 tbsp granulated sugar
- 3/4 tsp cinnamon
- 1/2 tsp fresh ground nutmeg (preferably freshly ground)
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 ensures easy removal of bars 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. Remove and set aside to cool. Increase oven temperature to 350°F (177°C).
- Prepare the Crisp Topping: In a food processor, pulse 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 until 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: 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. Mix in 1 teaspoon vanilla bean paste and 1 tablespoon whiskey, scraping down the bowl to combine thoroughly. The whiskey adds subtle depth of flavor.
- Prepare the Apple Filling: Peel, core, and slice the Granny Smith apples into even pieces. Toss them 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. Spread the apple mixture evenly 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 turns golden and is set.
- Cool, Chill, and Slice the Bars: Allow bars to cool to room temperature, then refrigerate until fully chilled. Using the parchment, lift the bars out of the pan and slice into squares with a sharp knife for neat edges.
Notes
- Softening the cream cheese and butter properly is crucial for smooth, even textures.
- Chilling the crisp topping before baking enhances its crunchiness.
- Using Granny Smith apples provides tartness that balances the sweetness well.
- Whiskey in the cheesecake layer adds complexity but can be omitted or substituted if preferred.
- Rotate the pan halfway through baking to ensure even cooking.
- Refrigerate the bars fully before slicing to achieve clean cuts and firm bars.
- 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, cream cheese bars, spiced apple bars
