shortbread, cheesecake, cinnamon apple, crumble

Apple Crumble Cheesecake Bars

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These apple crumble cheesecake bars bring a buttery shortbread crust, creamy baked cheesecake and cinnamon apples together beneath a crisp crumble topping. Bake them in a square pan, chill thoroughly, then slice into small squares for an autumn dessert platter.

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Recipe at a Glance

  • Yield: 16 bars
  • Preparation: 30 minutes
  • Cooking: 60–70 minutes total
  • Chilling: 1 hour cooling, then at least 4 hours refrigeration

Table of Contents

Ingredients

Crust and crumble

  • 180 g all-purpose flour
  • 100 g granulated sugar
  • 1/4 teaspoon fine salt
  • 140 g cold unsalted butter, diced
  • 30 g rolled oats, for the crumble only
  • 1/2 teaspoon ground cinnamon, for the crumble only

Cheesecake filling

  • 450 g full-fat block cream cheese, softened
  • 100 g granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 60 g sour cream, at room temperature

Apple layer

  • 2 medium firm apples (about 300 g peeled and cored), cut into 1 cm cubes
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice

Before You Start

Use a 20 cm square metal pan; a larger pan makes thinner bars that bake faster. Bring the cream cheese, eggs and sour cream to room temperature so the filling mixes smoothly.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare the pan and crust

Heat the oven to 175°C (350°F). Line a 20 cm (8-inch) square metal pan with parchment, leaving handles. Mix the flour, sugar and salt. Rub in the butter until you have coarse crumbs that clump when squeezed. Reserve one-third of this mixture for the topping; press the rest firmly into the pan. Bake for 15 minutes, until lightly golden at the edges.

2. Mix the layers

Stir the oats and 1/2 teaspoon cinnamon into the reserved crumbs. In another bowl, toss the diced apples with the brown sugar, cinnamon, cornstarch and lemon juice. Beat the softened cream cheese and sugar on low speed until smooth, then mix in the sour cream and vanilla. Add the eggs one at a time, mixing only until incorporated.

3. Assemble

Reduce the oven to 160°C (325°F). Spread the cheesecake mixture over the warm crust. Distribute the apple cubes evenly over the filling without pressing them down, then scatter the reserved crumble on top.

4. Bake gently

Bake for 45–55 minutes. The edges should be set and the center should have a small gentle wobble, rather than a liquid ripple. If the crumble browns too quickly, tent loosely with foil. Turn off the oven and leave the door slightly open for 15 minutes before removing the pan.

5. Cool and slice

Cool on a rack for about 1 hour, then refrigerate for at least 4 hours, until firm. Lift out using the parchment and cut into 16 squares with a sharp knife, wiping the blade between cuts.

Cook’s Tips

  • Use a 20 cm square metal pan; a larger pan makes thinner bars that bake faster. Bring the cream cheese, eggs and sour cream to room temperature so the filling mixes smoothly.
  • Use firm apples such as Granny Smith or Braeburn and keep the pieces small so they soften during baking.
  • Avoid overbeating after adding the eggs. Extra air can make the cheesecake puff and crack.
  • For clean edges, slice only after the bars are completely chilled.

Storage and Make-Ahead

Refrigerate the bars in a covered container for up to 4 days. Freeze individual chilled bars, tightly wrapped, for up to 1 month; thaw overnight in the refrigerator. The crumble will soften during storage.

Recipe Questions

Can I use spreadable cream cheese?

Full-fat block cream cheese gives a firmer filling. Spreadable cream cheese varies in water content and may make the bars too soft.

Do the apples need precooking?

No. Dice them into small 1 cm cubes and scatter them evenly so they have time to soften as the filling bakes.

Can I make these the day before?

Yes. An overnight chill makes the bars easier to slice and gives the filling time to firm up.

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