Easy Apple Pie Cheesecake Bars

Alright, gather ’round, friends! Let me tell you about these Apple Pie Cheesecake Bars. Oh my goodness, they are a slice of heaven! I can almost smell the cinnamon and sweet apples baking right now, just thinking about them. It all started one fall afternoon when I was craving both apple pie and cheesecake but didn’t want to make two separate desserts. The result? These incredible Apple Pie Cheesecake Bars. I’ll never forget that first bite – the creamy cheesecake layer combined with the warm, spiced apple topping was pure magic.

It’s become a family tradition now, especially around the holidays, and I’m so excited to share the recipe with you! I’ve had a few ahem cheesecake disasters in my time (who hasn’t?), but this recipe is truly foolproof. It’s perfect for those busy weeknights when you want something special without spending hours in the kitchen. I’m all about keeping things simple and delicious, and that’s exactly what these Apple Pie Cheesecake Bars are. Come on, let’s get baking together!

What You’ll Need for This Apple Pie Cheesecake Bars

Okay, let’s talk ingredients! Here’s what you’ll need to whip up these delightful Apple Pie Cheesecake Bars.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Layer:

• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Apple Pie Topping:

• 4 medium apples, peeled and diced (Granny Smith or Honeycrisp work great!)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

I always use full-fat cream cheese for my Apple Pie Cheesecake Bars; it makes the cheesecake layer extra creamy and rich. When making these Apple Pie Cheesecake Bars, you can usually find a good deal on apples at your local farmer’s market in the fall. A trick I learned is to toss the apples with lemon juice right after dicing them to prevent browning.

For a quick prep shortcut, you can buy pre-made graham cracker crumbs, but I find it cheaper to just crush them myself in a food processor. And for a cost-saving tip, keep an eye out for cream cheese sales – stock up when it’s on offer! Store any leftover apples in the fridge in a bag with a paper towel to absorb moisture. This helps them last longer. For another delicious apple recipe, you could also try these Gluten Free Apple Cheesecake Bars.

Let’s Make This Apple Pie Cheesecake Bars Together

Alright, let’s get down to business! Here’s how we’re going to make these utterly irresistible Apple Pie Cheesecake Bars together. Don’t worry if your Apple Pie Cheesecake Bars don’t look perfect the first time – practice makes perfect, and they’ll still taste amazing!

1. Preheat the oven: Set your oven to 350°F (175°C). Trust me, a consistent temperature is key for a smooth cheesecake.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9×13 inch baking pan. I learned the hard way with Apple Pie Cheesecake Bars that a well-packed crust prevents it from crumbling later.
3. Bake the crust: Bake the crust for 8-10 minutes. This helps it set and prevents it from getting soggy when you add the cheesecake filling.
4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Make sure not to overmix, or your cheesecake can crack. In my kitchen, Apple Pie Cheesecake Bars usually takes me about 5 minutes to get the filling just right.
5. Pour the cheesecake filling: Pour the cheesecake filling over the baked crust, spreading it evenly.
6. Make the apple pie topping: In a separate bowl, combine the diced apples, sugar, flour, cinnamon, and nutmeg. Toss to coat. Melt the butter in a large skillet over medium heat. Add the apple mixture and cook for about 5-7 minutes, or until the apples are slightly softened. Stir in the lemon juice. Don’t worry if the apple mixture seems a little juicy – it will bake into the cheesecake beautifully.
7. Add the apple pie topping: Spoon the apple pie topping evenly over the cheesecake filling. While the Apple Pie Cheesecake Bars are cooking, I like to tidy up the kitchen a bit!
8. Bake the cheesecake bars: Bake for 30-35 minutes, or until the cheesecake is set and the edges are lightly golden. Your Apple Pie Cheesecake Bars should smell like warm apples and cinnamon – pure comfort!
9. Cool and chill: Let the cheesecake bars cool completely in the pan, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight. This is crucial for the cheesecake to set properly and develop its flavor.
10. Cut and serve: Cut the chilled Apple Pie Cheesecake Bars into squares and serve. You can add a dollop of whipped cream or a drizzle of caramel for an extra touch of decadence. If you are interested in another dessert bar recipe you might enjoy these Apple Cheesecake Bars – Pastry & Beyond.

How I Love to Serve This Apple Pie Cheesecake Bars

Let’s talk about serving! My family loves this Apple Pie Cheesecake Bars when I cut them into small squares for easy snacking. It’s the perfect size for little hands (and big ones too!). My go-to side dish with these bars is a simple scoop of vanilla ice cream; the cold creaminess is the perfect complement to the warm, spiced apples. This Apple Pie Cheesecake Bars is perfect for fall gatherings, Thanksgiving dessert, or even a cozy Sunday afternoon treat.

For presentation, I like to dust the bars with a little powdered sugar or add a drizzle of caramel sauce. If you have extra Apple Pie Cheesecake Bars (which is rare in my house!), they can be stored in the refrigerator for up to 3 days. For a seasonal variation, try using different types of apples like Fuji or Gala. Friends always ask for this Apple Pie Cheesecake Bars recipe, and it’s become a staple at our family potlucks. You could even try adding a scoop of this chicken avocado melt sandwich.

Your Apple Pie Cheesecake Bars Questions Answered

Got questions? I’ve got answers! Here are some of the most common questions I get about making Apple Pie Cheesecake Bars, straight from my kitchen to yours.

Q: My cheesecake cracked! What did I do wrong?

A: Ah, the dreaded cheesecake crack! You know what I do when my Apple Pie Cheesecake Bars crack? I usually find that overbaking or rapid temperature changes are the culprits. Try reducing the baking time slightly and let the cheesecake cool gradually in the oven with the door ajar. Adding a water bath can also help prevent cracking.

Q: Can I use a different type of crust?

A: Absolutely! You could use a shortbread crust, gingersnap crust, or even a chocolate cookie crust. Get creative with your Apple Pie Cheesecake Bars and see what flavors you love best. My family loves it with a shortbread crust!

Q: Can I make this ahead of time?

A: Yes, please do! Apple Pie Cheesecake Bars are actually better when made a day in advance. It gives the flavors time to meld and the cheesecake time to set properly.

Q: Can I freeze these Apple Pie Cheesecake Bars?

A: Yes, you can! Cut the bars into squares, wrap them individually in plastic wrap, and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months.

Q: What if I don’t have sour cream?

A: You can substitute plain Greek yogurt for sour cream in the cheesecake filling. It adds a similar tang and creaminess.

Q: Can I use pre-made apple pie filling?

A: While I always recommend fresh apples for the best flavor, you can use pre-made apple pie filling in a pinch. Just be sure to drain off any excess liquid before adding it to the cheesecake.

Q: My crust is soggy! How can I prevent this?

A: A soggy crust is no fun! Make sure to pre-bake the crust and let it cool completely before adding the cheesecake filling. Also, be sure to press the crust firmly into the pan to create a good seal. You could even try adding a teaspoon of cornstarch to the crust mixture to absorb any excess moisture. If you like apple and caramel together, check out this Caramel Apple Cheesecake Bars – Garnish & Glaze. This spicy brazilian coconut chicken is another great option you should try.

My Final Thoughts on This Apple Pie Cheesecake Bars

These Apple Pie Cheesecake Bars hold such a special place in my heart because they represent the perfect blend of two classic desserts. It’s a comforting and delicious treat that brings my family together every time I make it.

My Apple Pie Cheesecake Bars Pro Tips:

1. Room Temperature Cream Cheese: Make sure your cream cheese is completely softened for a smooth, lump-free cheesecake filling.
2. Don’t Overbake: Overbaking is the enemy of cheesecake! It will cause it to crack and dry out.
3. Patience is Key: Let the cheesecake cool completely before chilling it in the refrigerator. This prevents condensation and helps it set properly.

Some Apple Pie Cheesecake Bars variations I’ve tried include adding a caramel drizzle, a sprinkle of chopped pecans, or even a layer of salted caramel sauce. My son, loves the caramel drizzle version, while my daughter prefers the one with pecans. Don’t be afraid to get creative and make this recipe your own! I hope you enjoy making these Apple Pie Cheesecake Bars as much as I do. Remember, cooking is all about having fun and experimenting in the kitchen. So go ahead, give it a try, and let me know how it turns out! And if you want something that uses chicken, check out this one pan balsamic chicken.

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