Tired of your regular old cheesecake dessert? Make these apple cheesecake bars instead for a fun fall twist on a classic...
Happy fall, ya’ll!
Well… almost fall. It is officially September and the start of “unofficial” fall where everything apple and pumpkin spice start lining the grocery store shelves and dominating most of the food industry.
So I’ve decided to dedicate September to apple month and then October to Pumpkin month.
Meaning, that most of the recipes you’ll find here will be fall inspired and made with either delicious fall apples or pumpkin.
Or a combination of the both… because, yeah. What’s better than pumpkin and apples together?
Anyway, these Apple Cheesecake Bars are the top of the list because I actually made them last year and they have been sitting in the blog queue waiting to be published… just didn’t find the right time.
Are apple cheesecake bars ok to post in spring and summer? Maybe… but I felt they would be better suited for fall. I mean, I made them as one of our Thanksgiving desserts last year… so it seemed fitting to wait.
My family and I love cheesecake and pretty much anything that can be made into cheesecake form and/or flavor. Pumpkin Cheesecake Pie anyone?!?
So when we went apple picking last year and had an abundance of apples (like we do every year, and are about to this year) I decided to use my chocolate chip cheesecake bars as inspiration to make into some apple cheesecake bars.
They turned out perfectly!
The crumb topping makes the perfect crunchy, sweet crust on top while the apple cinnamon-y (not a word? I’m making it one) goodness lies just below that on top of the creamy cheesecake layer.
Now, I’m not a huge fan of chunks of things in my cheesecakes… so I shredded these apples so you get the flavor and slight crunch from the apple but it’s not overpowering and leaving you with a weird mouth feel. Because who wants that?!?
However, you are more than welcome to chop or dice your apples instead of shred, if that’s why you prefer.
Either way, you cannot go wrong with these bars and I highly recommend you go make them now! Or for your first holiday gathering… since those are going to be coming up here real fast.
- 12 graham crackers
- 60 Nilla wafers
- 12 Tbsp unsalted butter melted
- 2 (8 oz) packages cream cheese
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 apples peeled, cored, and shredded
- 1 tsp ground cinnamon
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup unsalted butter melted
- Preheat oven to 350° F and spray a 9 x 9 baking pan with nonstick cooking spray.
- Add graham crackers and nilla wafers to food processor and process until they are fine crumbs.
- Add to bowl with the melted butter and stir to combine. Press into the bottom of prepared baking pan.
- In stand mixer, or with handheld beaters, beat cream cheese, eggs, sour cream, and sugar together. Pour over prepared crust.
- In seperate small bowl, add shredded apples and cinnamon and toss to coat. Spread evenly over cheesecake mixture in prepared baking pan.
- Add brown sugar, flour, and oats to bowl and mix to combine. Add melted butter and mix until you get large crumbs. Sprinkle evenly on top of cheesecake and apple mixture in prepared pan.
- Bake at 350° F for 40-45 minutes or until cheesecake is set. Cool at room temperature and then place in fridge for about an hour to chill before cutting and serving.