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50-Minute Creamy Apple Crisp Cheesecake Bars

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These Creamy Apple Crisp Cheesecake Bars combine a buttery graham cracker crust, silky cheesecake filling, tender spiced apples, and a crunchy oat crisp topping. They’re the perfect fall dessert that comes together in about 50 minutes with only 15 minutes of active prep.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 3 medium apples (about 450g), peeled and diced
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon (8g) all-purpose flour
  • 16 oz (452g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream, room temperature
  • ½ cup (60g) all-purpose flour
  • ½ cup (40g) old-fashioned rolled oats
  • ½ cup (100g) brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Cook the apples: In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, 1 teaspoon cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until apples are tender but still hold their shape. Sprinkle flour over apples and stir for another minute. Remove from heat and let cool.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Add vanilla extract and sour cream, beat on low until smooth.
  5. Make the crisp topping: In a small bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fork to cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  6. Assemble the bars: Pour cheesecake filling over pre-baked crust and spread evenly. Spoon cooked apples over cheesecake layer. Sprinkle crisp topping evenly over apples.
  7. Bake for 35-40 minutes, until edges are set and center is just slightly jiggly. Top should be golden brown.
  8. Cool completely in pan on a wire rack for at least 1 hour at room temperature, then refrigerate for at least 3 hours or overnight.
  9. Once fully chilled, use parchment overhang to lift bars out of pan. Slice into 9 or 16 squares using a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are essential for a smooth cheesecake filling. Pre-cooking the apples prevents a watery layer. For clean slices, chill bars thoroughly and use a sharp knife wiped clean between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: apple crisp cheesecake bars, apple cheesecake bars, fall dessert, apple dessert, cheesecake bars, apple crisp bars

Find it online: https://blingbite.com/50-minute-creamy-apple-crisp-cheesecake-bars/