Cinnamon Apple Cheesecake Bars
These Cinnamon Apple Cheesecake Bars have a thick buttery crust, layered with cheesecake and topped with Granny Smith apples, sprinkled with a cinnamon crumble topping.
Making these bars the perfect fall dessert!
I have been welcoming fall with my arms wide open.
I have already been scouting out the pumpkin patches, burning my favorite apple scented candles and sprinkling cinnamon on everything imaginable.
But if you’re not like me and you need something to get you in the mood for the crisp cool nights, pumpkin lattes and spiced cider, these delicious Cinnamon Apple Cheesecake Bars will for sure get you in the fall spirit.
This cinnamon apple cheesecake bar recipe is super easy to make and they taste just like apple pie but without all the fuss.
There is nothing fancy about the ingredients, all you need is all-purpose flour (don’t forget to measure out the flour correctly, it really does make a difference!), light or dark brown sugar (I used light brown sugar because that is what I had in the pantry, but you can use dark brown sugar as well), salt, unsalted butter (make sure to take the butter out of the fridge at least an hour before your ready to make this recipe to make sure the butter is softened), and make sure the cream cheese is softened, too!
I also used my new favorite sugar, Sugar In The Raw Organic White (I love using natural ingredients as much as possible…and because I used natural sugar, it makes these bars healthier, right!?).
You will also need two large eggs, vanilla extract. It’s important to use Granny Smith apples (the bright green ones) because when you bake them they don’t get mushy, they stay crisp and are not too sweet.
Lastly, you will need some ground cinnamon, apple pie spice (you could use nutmeg too), and quick-minute oats (make sure you use quick-minute oats, not old fashion oats or the crumble topping with have a dry oatmeal taste..gross!) for the delicious crumble topping.
Bake the bars for 30 minutes or until the cream cheese mixture is set. Let them cool completely before cutting them into squares.
I did place my bars in the refrigerator overnight until I cut and served them, but you don’t have to refrigerate them before serving.
These apple cheesecake bars are delicious plain, or the way I like to eat them is with a tiny dollop of whipped cream on top!
Let’s start baking…
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE CINNAMON APPLE CHEESECAKE BARS:
CINNAMON APPLE CHEESECAKE BARS:
- 2 1/2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 (8 oz.) packages cream cheese, softened
- 1/2 cup plus 2 Tablespoons Sugar In The Raw™ Organic White, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, cored and chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup quick-minute oats
- 1/2 cup (1 stick) unsalted butter, softened
- Preheat oven to 350F degrees. Spray 13x9 inch baking pan with non-stick cooking spray. Set aside.
MAKE CHEESECAKE BARS:
- In a medium bowl, combine flour, brown sugar, and salt.
- Using a fork or your fingers to cut in the softened butter until mixture is crumbly.
- Press mixture evenly into prepared pan. Bake for 15 minutes or until edges are lightly browned.
- In a large bowl, using an electric or stand mixer, mix softened cream cheese on medium speed until smooth.
- Mix in 1/2 cup Sugar In The Raw™ Organic White, eggs, and vanilla extract until smooth.
- Pour cream cheese mixture over warm crust.
MAKE CRUMBLE TOPPING:
- In a small bowl, mix together flour, brown sugar, and quick-minute oats.
- Using a fork or your fingers to cut in the softened butter until the mixture is crumbly. Set aside.
PREPARE APPLE MIXTURE:
- In a small bowl, combine chopped apples, remaining 2 Tablespoons Sugar In The Raw™ Organic White, ground cinnamon and apple pie spice .
- Spoon apple mixture over cream cheese mixture .
- Sprinkle crumble topping over apple mixture .
- Bake for 30-40 minutes or until cream cheese mixture is set. Let cool completely in baking pan before cutting into squares.
* Store covered in the refrigerator for up to 3 days.