Description
These apple crumble cheesecake bars are basically everything I want in a fall dessert! An incredible cookie-like butter streusel does double duty as the crust AND the topping with a creamy vanilla cheesecake layer and spiced apples tucked in between. It’s like your favorite apple crumble and cheesecake got together and made something really, really good!
Ingredients
For the crust and crumble topping:
- 250 grams (2 cups) unbleached all purpose flour
- 125 grams (1/2 cup + 2 tablespoons) organic cane sugar
- 1/4 teaspoon salt
- 170 grams (3/4 cup or 1 ½ sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
For the vanilla cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- ½ cup organic cane sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
For the apple topping:
- 2 Granny Smith apples, peeled, cored and finely chopped (about 2 cups)
- 1 tablespoon organic cane sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven and prep baking dish: Preheat oven to 325F (165C). Line an 8×8 inch square glass baking dish with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the bars out later.
- Make the crust and crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the softened butter and vanilla extract. Beat until the mixture comes together into big, buttery crumbles. Pour 2/3 of the butter streusel mixture into the lined baking dish (set aside the rest for the topping). Spread it into an even layer, then firmly press it down using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
- Prebake crust: Bake for 15-20 minutes until lightly golden. Set aside to cool for a few minutes while you make the cheesecake filling and apple topping.
- Make the cheesecake filling: Wipe the stand mixer bowl clean. Then add the cream cheese, sugar and vanilla extract and beat until smooth and creamy. Add the eggs and mix on low until just combined. Pour the cheesecake filling over the crust and smooth it out evenly.
- Make the apple topping: In a small bowl stir together the chopped apples, sugar, cinnamon and nutmeg. Spoon evenly over the cheesecake layer.
- Top with crumble: Take the remaining butter streusel crumbles that were set aside and sprinkle over top of the apples.
- Bake: Bake for about 45 minutes or until the crumble topping is golden, the edges are set and the center still has a slight jiggle when you gently shake the dish.
- Chill and set: Place the baking dish on a wire rack and let it cool to room temperature. Then cover and transfer to the fridge to chill for at least 4 to 5 hours (I recommend overnight) to fully set before slicing and serving.
- Slice and serve: Lift the whole thing out of the baking dish using the parchment paper overhang and set it on a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or store in an airtight container in the fridge for 3 to 4 days. I love to top them with a little whipped cream and sprinkle of cinnamon before serving. A drizzle of caramel or salted caramel sauce would also be delicious.
Notes
Apples: I like to use Granny Smith apples for these cheesecake bars because the slight tartness balances out the other sweet components. If you prefer a sweeter apple, Honeycrisp would be my recommendation. Make sure to finely chop the apples (about a ¼-inch dice). The small pieces cook quickly, won’t weigh down the cheesecake layer and mean you can skip pre-cooking the apples.
Tip for big crumbles: Don’t stop the mixer too soon! At first, the mixture will look dry and sandy and you might wonder if something went wrong. It didn’t! Keep mixing and it will start to come together into those big beautiful crumbles. If you still have some smaller crumbs, just press them together by hand to make bigger pieces.
Use a kitchen scale for the butter streusel: I HIGHLY recommend using a kitchen scale to measure some of the butter streusel ingredients (especially the flour!). It gives you the right ratio every time, which means more consistent, cookie-like crumbles. This is the scale I use.
Use room temperature cream cheese and eggs: This is key for getting that super smooth and creamy cheesecake filling.
Don’t skip the chill: I know it’s hard to wait but cheesecake bars really do need time in the fridge to set properly. Trust me, they’re worth the wait!
