Apple Pie Cheesecake Bars
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These Apple Pie Cheesecake Bars are to die for! We’re talking apple pie, cookies, and cheesecake all rolled into one. Top these bars with some salted caramel for a totally divine cheesecake dessert!
The Best Apple Pie Cheesecake Bars Recipe
Did I ever tell you that cheesecake is by far my all time favorite dessert? There’s no question about it that when I go into a restaurant and if I have any type of dessert, 99% of the time I will always order cheesecake. I mean there has to be some extraordinary dessert on the menu that catches my eye to make me stray from the norm.
These bars are not really about the salted caramel sauce, these squares are about the cheesecake and the apples. It’s no secret that I also like apple pie, so why not combine two of my favorite desserts together, cheesecake and apple pie?
It’s really no rocket science here. While most apple cheesecake bars call to put the apples and some sort of streusel topping over the top of the bars, here I went against the norm and mixed the apples with the cheesecake together. And why not?
Why You’ll Love These Apple Pie Cheesecake Bars
- Truly Decadent Dessert! Two delicious desserts combined into one luscious cheesecake bar.
- Quite Easy To Make! Although there are 3 parts to making this dessert, each part is extremely simple to make.
- Perfect For Any Occasion! Not only is this cake easy to make any time of the year, since apples are easy to find, but these bars are perfect for a party, a get together, picnics, or even potlucks!
Crust
- Graham crackers – The main ingredient in our crust and it also offers a great molasses flavor.
- Butter – Salted or unsalted though I prefer unsalted to control the sodium content of our dessert.
- Sugar – We want a nice clean flavor, white granulated sugar is your best bet. You can sub this with brown sugar.
- Spices – Some cinnamon to warm everything up and it pairs nicely with our apples.
Filling
- Cream cheese – I used 2 packages of whole fat Philadelphia cream cheese. Reduced fat can also be used to cut calories.
- Sugar – Again granulated sugar is best for this cheesecake recipe.
- Eggs – Our key binding agent for this cake, eggs will allow it to bake properly.
- Salt – To season our cake, an important component.
Apples
- Apples – I used Macintosh apples, however any kind will do! Be sure to slice them thin and bite sized.
- Spices – Some cinnamon to warm it all up, cinnamon also pairs perfectly with apple.
- Sugar – We want some white sugar to give us a clean sweetness.
Optional Topping
- Caramel sauce – You can use store bought like I did to make things a bit easier, or you can make your own! I’ll include directions below for doing exactly that.
- Sea salt – Some of the nice flaky stuff sprinkled over top.
Prep The Oven And Baking Pan
First, you’ll need to preheat your oven to 350°F. Next, spray a 9×9-inch baking pan with cooking spray then line it with parchment paper, so that the parchment paper sticks to the pan. Make sure to leave a 2 inch overlap on the sides, so you can easily pull the bars out.
Make The Crust
Prepare The Apples
Make The Cream Cheese Filling
To the bowl of your mixer, add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth. Gently fold in the prepared apples into the cheesecake mixture. You can also use an electric mixer.
Pour The Filling Over The Crust
Once the crust has baked for 10 minutes, pour the cream cheese filling over it. Level the top off with a spatula.
Bake The Cheesecake
Transfer the baking pan to the oven and bake uncovered for about an hour or until the filling is set. You’ll want to let the cheesecake cool completely before slicing it. Once the cake is cooled feel free to slice it into squares. I love to serve mine drizzled with some caramel sauce and sprinkled with some sea salt.
What’s The Best Cream Cheese To Use For Cheesecake?
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
Want To Make Your Own Caramel Sauce?
Well I sure won’t try to stop you! I have a super easy 1 ingredient caramel sauce right here on the blog, just follow the directions listed there to really take this dessert up a notch.
What Else Can I Top My Bars With?
Besides this delicious caramel sauce with sea salt there are other toppings you can add. Here are some suggestions:
- Whipped cream
- Chocolate sauce
- Toasted pecans or walnuts
- Cinnamon
- Cocoa Powder
Storing Leftovers
These little apple pie cheesecake bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in the fridge.
Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
Other Delicious Apple Desserts To Try
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Apple Pie Cheesecake Bars
Video
Ingredients
For Crust
For Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- 3 large eggs
- ¼ cup sugar
- ¼ teaspoon salt
For Apples
Optional Toppings
- caramel sauce (I used store bought)
- sea salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat oven to 350°F. Line a 9×9 baking pan with parchment paper, spray it with cooking spray first so that the parchment paper sticks to the pan. Set aside.
- In a medium bowl mix together the melted butter, 1/2 tsp cinnamon, sugar and the graham cracker crumbs. Pour the mixture into the prepared baking pan and press evenly. It might be easier to use the bottom of a glass to press the crumbs down to make a thin layer. Bake for 10 minutes.
- In a medium bowl mix together the apples with the sugar and cinnamon.
- To the bowl of your mixer add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth. Gently fold in the prepared apples into the cheesecake mixture.
- Pour the cream cheese filling over the crust in the baking pan. Level the top off with a spatula.
- Transfer the baking pan to the oven and bake uncovered for about an hour or until the filling is set. Let the cheesecake cool completely before slicing into it.
- Once the cake is cooled slice it into squares. Drizzle with caramel sauce and sprinkle with sea salt.
Equipment
Notes
- These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
- Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Could I substitute the filling for a store bought Apple pie filling? Thank you so much!
HI Bella,
Yes, of course you can. Let us know how it turns out!
Hi Joanna, your peach cobbler was sooo great that we have made it at least 4 times since then. And now your Apple Pie. My 8 y.o. daughter saw the pictures of it on the Instagram and just couldn’t wait to taste it. Your Apple Pie is 👍🏻! Thank you for your recipe! Knabes from Bavaria ❤
I’m so happy to hear you guys enjoyed the recipes. 🙂 Keep cooking and baking!
Thank you! ❤ Your pie tastes even more delicious on the next day. We also tried Biscoff butter instead of caramel and it was good, too! 👍🏻 My daughter checks your account every day to see if you cooked something great again 😂
I want to make this but in a 9×13 pan, what would the measurements be for that?
If you hover over the number of servings in the recipe card and change it to 12 let’s say for a 9×13 inch pan, the amounts in the recipe card will change automatically to what you’ll need.
Hi , I Noticed in the comments before the recipe you mention vanilla for the filling. However I didn’t see it in the ingredients. Could you clarify please. Thanks 😊
Sorry about that, there’s no vanilla, fixed it.
Would I have to triple the recipe for a jellyroll pan?
You’ll be alright just doubling the recipe!
Do you put the caramel sauce in the pan after slicing it or on each individual serving?
Either will work, but I put it on each cheesecake bar individually.
What is the bake time if using a 9×13 inch pan?
Hi can you use can apples
Sure, I would drain them first if needed.
Thank you
What is the alternative for graham cracker?
Thinking of making these for Thanksgiving. Could they be made a day or two before, frozen, then thawed in time to eat for dessert? Would it change the consistency?
They certainly could be made a day or two before. You could freeze them although refrigerating for a day or two should be fine if you put them in a covered container. Consistency may change a bit as they would be a bit firmer so you could put them out a bit early to soften them up a bit. They are so yummy!
I just made this they are yummy but can taste the eggs a little bit. Next time I make these I will try it with just using yolks only.
I made these tonight, they look okay, but you can really taste the egg. I followed the recipe to a T. just not too sure about this.
Most cheesecake fillings with 16 oz of cream cheese use 2 eggs.
I have now read the recipe and now I would love to try them because they look so good and to die for I have to go to the store and get the ingredients for it then I’m going to come back and make it not today but maybe next week yum yum yum
Hope you like it!
Hi jo
Can I use dijestive biscuits instead of graham cracker or something else?
Absolutely! Hope you try this recipe, it’s one of my favorites, so good!
So I followed the instructions and baked it for an hour. The top was very brown. This is my first baked cheesecake I have made. What went wrong?
I realize that I’m replying to an old comment but for someone else that might fear this as a problem: The recipe says total cook time is an hour because you bake the crust for 10 minutes, THEN add the filling and cook it for another 50 minutes. It is not bake for an hour with the cheesecake filling in it.
What kind of apples did you use? or does it not matter?
I used golden delicious apples but it doesn’t matter.
Okay, thank you 🙂