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Apple Crisp Cheesecake Bars

These Apple Cheesecake Bars have layers of cream vanilla cheesecake and fresh apple pie filling. They also have a brown sugar oat crust and a brown sugar oat topping!
5 from 7 votes
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Course: Dessert
Cuisine: American
Keyword: apple cheesecake, apple crisp, apple crisp cheesecake bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting/Cooling Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 9 bars

Equipment

  • 1 8x8 baking pan
  • 1 handheld or stand mixer
  • 1 apple peeler (or apple peeler corer)
  • 3 medium-large mixing bowls
  • 2 silicone spatulas

Ingredients

For the oat crust and oat topping (divided)

  • ½ cup butter melted
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar (light or dark) packed
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup old fashioned oats quick oats are OK too

For the cheesecake layer

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the apple filling

  • 3 cups chopped apples 2-3 apples, peeled, sliced and chopped
  • 2 tablespoons brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon

Instructions

To make the crust and the topping

  • Preheat the oven to 350 degrees.
  • Prepare 8x8 baking pan by greasing well or lining with parchment paper.
  • Add melted butter, oats, cinnamon, salt, flour, brown sugar to a medium bowl and mix until well combined. Mixture should be crumbly.
  • Spread HALF of the mixture throughout the prepared pan and press it firmly, ensuring that the whole bottom of the pan is covered (as pictured). Set the other half of the mixture side, as it will be used as the crisp topping.

To make the cheesecake layer

  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese in a separate bowl until smooth. Scrape down the bowl once complete.
  • Add sugar, vanilla extract and flour. Beat on medium-high until smooth. Scrape down the bowl once complete.
  • Add in egg and beat on low-medium until just combined. Do not over beat.
  • Pour the cheesecake batter over the crust. Use a spatula to gently smooth it out (as pictured).
  • Set aside.

To make the apple filling

  • Peel, slice and chop 2-3 apples (totaling 3 cups). Place them in a medium bowl.
  • Add cinnamon, brown sugar, granulated sugar and flour. Fold the mixture until the apples are fully coated.
  • Evenly sprinkle the apples over the cheesecake layer (as pictured).
  • Evenly sprinkle the remaining crisp topping over the top of the apples (as pictured).
  • Bake for 40-50 minutes or until the apples are bubbling and the center isn't as jiggly.
  • Remove from the oven and allow it to cool to room temperature, then place in the fridge for at least 4 hours (or overnight) before enjoying.