Description
Creamy apple cheesecake bars with a buttery graham cracker crust, smooth vanilla cheesecake filling, and a soft cinnamon apple topping. These chilled bars are cozy, rich, and perfect for holidays, fall baking, or anytime you want an easy dessert that looks bakery-worthy.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 medium apples, peeled and diced, about 2 cups
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until combined.
- Press the crust mixture firmly into the bottom of the prepared pan.
- In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth.
- Add the eggs one at a time, then mix in the vanilla extract and sour cream just until creamy.
- In a separate bowl, toss the diced apples with brown sugar, cinnamon, flour, and 2 tablespoons granulated sugar.
- Spread the cheesecake filling evenly over the crust.
- Spoon the apple mixture evenly over the cheesecake layer.
- Bake for 38 to 42 minutes, until the edges are set and the center has a slight wobble.
- Cool completely, then refrigerate for at least 3 hours before slicing into 9 bars.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Firm apples like Honeycrisp, Granny Smith, Fuji, or Pink Lady work best.
- Chill fully before slicing for clean layers.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg