Apple Cheesecake Bars

Y’all, I might have outdone myself with this one.

This is T H E perfect fall dessert. I am absolutely in love with these and you will be too.

Apple cheesecake bars are easy, are stored easily, and have basic ingredients. These cheesecake bars are for all levels of bakers and anyone could make them!

ingredients

CRUST

• 6 graham crackers
• 25 Nilla wafer cookies
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted

CHEESECAKE

• 1-8 ounce package cream cheese, room temperature
• 1 egg
• 1/4 cup sour cream
• 1/4 cup + 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1 medium apple, peeled, cored, & finely diced
• 1/4 teaspoon ground cinnamon

TOPPING

• 1/2 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 cup old-fashioned oats
• 1/4 cup (4 tablespoons) butter, room temperature

INSTRUCTIONS

1. Preheat oven to 350ºF. Line an 8 x 8-inch baking dish with foil and spray with nonstick cooking spray.
2. CRUST: Pulse graham crackers and Nilla wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan and bake for 8 minutes.
3. In the meantime, prepare the filling. In the bowl of a stand mixer, beat cream cheese, egg, sour cream, 1/4 cup granulated sugar, and vanilla. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
4. Place the diced apple in a small bowl and toss with the 1 tablespoon granulated sugar and cinnamon.
5. TOPPING: Make the topping by mixing brown sugar, all-purpose flour, oats, and butter in a medium bowl with a hand mixer until it resembles coarse crumbs.
6. Pour cream cheese mixture over the hot crust. Sprinkle evenly with apples, then sprinkle over the topping.
7. Bake for 40-45 minutes. Remove from oven and cool to room temperature. After cool, place in refrigerator for at least 3 hours prior to serving.
8. Lift the cheesecake bars out of the pan by the foil overhanging, then slice into squares.
9. Keep apple cheesecake bars in an airtight container in the refrigerator for up to 4 days.

apple cheesecake bars

Preheat oven to 350ºF. Line an 8 x 8-inch baking dish with foil and spray with nonstick cooking spray.

CRUST: Pulse graham crackers and Nilla wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan and bake for 8 minutes.

In the meantime, prepare the filling. In the bowl of a stand mixer, beat cream cheese, egg, sour cream, 1/4 cup granulated sugar, and vanilla. Beat until smooth and creamy, scraping down the sides of the bowl as needed.

Pour over the hot crust.

Place the diced apple in a small bowl and toss with the 1 tablespoon granulated sugar and cinnamon.

Sprinkle apples over the cheesecake mixture.

Make the topping by mixing brown sugar, all-purpose flour, oats, and butter in a medium bowl with a hand mixer until it resembles coarse crumbs. Sprinkle topping evenly over the apples.

Bake for 40-45 minutes, remove from oven, and cool to room temperature.

After cool, place in refrigerator for at least 3 hours prior to serving.

Lift the cheesecake bars out of the pan by the foil overhanging, then slice into squares.

Keep apple cheesecake bars in an airtight container in the refrigerator for up to 4 days.