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Apple Crumble Cheesecake Bars – Cozy, Creamy, and Perfectly Spiced

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the cheesecake layer: 16 ounces cream cheese, softened (two 8-ounce blocks)
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon cornstarch (or 2 teaspoons all-purpose flour)
  • Pinch of salt
  • For the apple layer: 3 medium apples, peeled, cored, and diced (about 3 cups)
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • For the crumble topping: 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, diced
  • Optional: 1/3 cup chopped pecans or walnuts
  • To finish (optional): Caramel sauce for drizzling
  • Sea salt flakes

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the other sides.
  2. Make the crust. In a bowl, stir graham crumbs, sugar, cinnamon, salt, and melted butter until the texture resembles damp sand. Press evenly into the prepared pan. Use the bottom of a measuring cup to compact it well. Bake for 8–10 minutes until set and lightly fragrant. Let it cool slightly while you prep the fillings.
  3. Stir together the apples. In a medium bowl, combine diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat and set aside. The cornstarch helps thicken the juices so the bars set cleanly.
  4. Make the crumble. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it in with your fingertips or a pastry cutter until pea-sized crumbs form. Stir in nuts if using. Refrigerate the crumble while you mix the cheesecake.
  5. Beat the cheesecake layer. With a hand mixer or stand mixer on medium, beat softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Scrape down the bowl. Add eggs one at a time, mixing just until blended. Beat in vanilla, sour cream, cornstarch, and a pinch of salt until smooth. Avoid overmixing to keep the batter from becoming too airy.
  6. Assemble the layers. Pour the cheesecake batter over the warm crust and smooth the top. Scatter the apple mixture evenly over the cheesecake. Sprinkle the chilled crumble generously over the apples, covering most of the surface but leaving a few peeks of apple showing.
  7. Bake. Bake at 350°F (175°C) for 38–45 minutes, until the edges are set and the center has a slight wobble when you jiggle the pan. The crumble should be golden brown. If browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool and chill. Cool in the pan on a rack until close to room temperature. Then refrigerate, uncovered, for at least 4 hours, preferably overnight. This step is key for clean slices and the right texture.
  9. Slice and serve. Use the parchment overhang to lift the slab out. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Drizzle with caramel and a pinch of sea salt if you like.