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Apple Crisp Cheesecake Delights

Apple Crisp Cheesecake Delights

Buttery graham crust, ultra-creamy vanilla cheesecake, cinnamon-spiced apples, and a golden oat streusel come together in these bakery-worthy bars—everything you love about apple crisp and cheesecake in one irresistible bite.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 teaspoons ground cinnamon
  • 0.5 cups unsalted butter melted
  • 24 oz cream cheese softened
  • 0.75 cups granulated sugar
  • 0.5 cups sour cream room temperature
  • 1 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoons lemon juice
  • 3 large eggs room temperature
  • 3 Granny Smith apples, peeled and diced about 0.5-inch dice
  • 0.5 cups light brown sugar packed
  • 1 teaspoons ground cinnamon
  • 0.25 teaspoons ground nutmeg
  • 1 tablespoons cornstarch
  • 1 tablespoons lemon juice
  • 1 cups old-fashioned rolled oats
  • 0.75 cups all-purpose flour
  • 0.5 cups light brown sugar packed
  • 0.5 teaspoons ground cinnamon
  • 0.25 teaspoons fine sea salt
  • 0.5 cups unsalted butter cold, cubed
  • 0.5 cups caramel sauce for drizzling, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting.
  • Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Par-bake for 8 minutes; set aside to cool slightly.
  • Apple layer: In a medium bowl, toss diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until well coated. Set aside.
  • Cheesecake filling: Beat cream cheese and granulated sugar on medium speed until smooth and fluffy, 2 to 3 minutes. Mix in sour cream, vanilla, and lemon juice, then beat in flour just to combine. Add eggs one at a time on low speed, mixing just until incorporated; do not overmix.
  • Assemble: Pour cheesecake filling over the warm crust and smooth the top. Scatter the apple mixture evenly over the filling.
  • Crisp topping: In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture forms pea-sized clumps. Sprinkle evenly over the apples.
  • Bake 40 to 45 minutes, until the streusel is golden and the cheesecake center jiggles slightly but is mostly set. If browning too quickly, tent loosely with foil for the last 10 minutes.
  • Cool completely in the pan on a rack. Refrigerate at least 3 hours (or overnight) to set.
  • Lift out using parchment, slice into 16 bars, and drizzle with caramel sauce before serving.

Notes

Use tart, firm apples like Granny Smith so the pieces keep their shape. For the cleanest slices, chill overnight and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; bars can be frozen (without caramel) for up to 2 months.