If you’re looking for a dessert that feels like a warm hug in every bite, this Apple Cinnamon Cheesecake Bars Recipe might just become your new favorite. It’s got everything—creamy cheesecake, cozy cinnamon-spiced apples, and a buttery graham cracker crust that all come together in perfect harmony. I absolutely love how this turns out every time, and I’m excited to share the details so you can make it at home and wow your friends and family!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The subtle cinnamon combined with fresh apples and tangy cheesecake hits all the right notes.
- Easy to Make: You don’t need fancy skills or equipment, and it’s straightforward from start to finish.
- Make-Ahead Friendly: These bars keep well in the fridge or freezer, making them great for prepping in advance.
- Great for Any Occasion: Whether it’s a cozy family night or a party, these bars always impress.
Ingredients You’ll Need
The flavors in this Apple Cinnamon Cheesecake Bars Recipe come together with simple pantry staples and fresh apples. I always recommend picking crisp, tart apples because their texture holds up beautifully after baking and adds a nice brightness against the creamy filling.
- Butter: Use unsalted melted butter for the crust; it helps bind the graham crackers perfectly without overpowering flavor.
- Graham cracker crumbs: Freshly crushed or store-bought both work, just make sure they’re finely ground for an even crust.
- Sugar: Granulated sugar keeps this just sweet enough without being too sugary.
- Cinnamon: Ground cinnamon adds that warm spice that pairs wonderfully with apples.
- Cream cheese: Make sure it’s at room temperature to get a smooth, lump-free filling.
- Eggs: They help set the cheesecake with just the right texture – not too dense or too light.
- Salt: Just a pinch enhances all the other flavors beautifully.
- Apples: I peel, core, and chop mine into small pieces so each bite has juicy pockets of apple.
- Optional toppings (caramel sauce and sea salt): These add a little extra decadence; caramel’s sweetness countered by a sprinkle of sea salt is a game changer.
Variations
I love how versatile this Apple Cinnamon Cheesecake Bars Recipe is—you can make it your own based on what you have or what you prefer. Don’t be afraid to get creative and switch things up!
- Use different apple varieties: I’ve tried tart Granny Smith and sweet Fuji, and both give a different but equally delicious balance.
- Spice it up: Adding a pinch of nutmeg or clove to the apple mixture gives it that deeper fall flavor I adore.
- Dairy-free option: Swap cream cheese with a dairy-free alternative, and use coconut oil instead of butter for crust—great for dairy-sensitive folks.
- Add nuts: Chopped walnuts or pecans sprinkled in the crust or on top add a lovely crunch.
How to Make Apple Cinnamon Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 350°F. I line a 9×9-inch baking pan with parchment paper, spraying the pan lightly first so the parchment sticks and won’t move around. It’s a little trick that saves you from frustration when transferring the bars out later. Then, mix your melted butter, cinnamon, sugar, and graham cracker crumbs until everything looks evenly combined. Press this mixture firmly into the bottom of the pan—using the bottom of a glass helps you get a nice compact and even layer. Bake it for 10 minutes so it sets up perfectly before adding the filling.
Step 2: Prepare the Apples
While the crust bakes, toss your peeled and chopped apples with sugar and cinnamon. I like to let this sit for a few minutes—it softens the apples slightly and ensures every bite is flavorful. This little step makes a big difference in how tasty the final bars are.
Step 3: Make the Cheesecake Filling
In your stand mixer bowl or with a hand mixer, beat cream cheese, sugar, eggs, and salt on medium-high speed for at least 5 minutes. This step is crucial. When I first tried rushing it, the filling wasn’t as smooth and creamy—take your time here to get that perfect texture. Once it’s silky smooth, gently fold the spiced apples into the cheesecake mixture, trying not to break up the apples too much.
Step 4: Assemble and Bake
Pour the filling over your baked crust and smooth out the top with a spatula. Baking it uncovered for about an hour will give you bars that are perfectly set—when the edges look firm and the center barely jiggles, they’re ready. It’s okay if there’s a tiny wobble; the bars continue to set as they cool.
Step 5: Cool and Serve
Let the bars cool completely in the pan—this is the hardest part for me! Once cooled, I slice them into squares, then drizzle with caramel sauce and sprinkle a little sea salt for that sweet-salty magic touch. Trust me, the caramel with sea salt is worth the extra effort.
Pro Tips for Making Apple Cinnamon Cheesecake Bars Recipe
- Room Temperature Cream Cheese: Allow it to soften fully before mixing to avoid lumps in your cheesecake filling.
- Don’t Overmix the Apples: Fold them gently to keep nice chunks instead of turning into mush.
- Press the Crust Firmly: I use a glass bottom to get it compact so your bars hold together well and slice easily.
- Cooling is Key: Be patient and let it cool fully before slicing, or the bars won’t hold their shape well.
How to Serve Apple Cinnamon Cheesecake Bars Recipe
Garnishes
I always finish these bars with a generous drizzle of caramel sauce and a light sprinkle of flaky sea salt. The salt really elevates the whole dessert—it balances the sweetness and brings out the warm apple and cinnamon notes just beautifully. Sometimes I add a dollop of whipped cream for a little extra indulgence.
Side Dishes
Serve these bars alongside a hot cup of coffee or chai tea for a cozy treat. If you want to turn it into dessert for a dinner party, a scoop of vanilla ice cream on the side takes it to the next level and makes everyone go crazy for it.
Creative Ways to Present
For special occasions, I like to bake these bars in mini muffin tins for cute cheesecake bites. You can also layer apple compote on top before drizzling caramel for a stunning presentation that feels fancy but is still so simple.
Make Ahead and Storage
Storing Leftovers
These Apple Cinnamon Cheesecake Bars keep beautifully in an airtight container in the fridge for up to 5 days. I usually take care to wrap them tightly to prevent them from drying out—although I find they almost never last that long around here!
Freezing
If you want to make a batch ahead of time, these bars freeze wonderfully. After cooling, I freeze them uncovered first on a tray so they firm up individually before wrapping tightly with plastic wrap and foil. They’ll keep up to 3 months this way and defrost gently in the fridge when you’re ready to enjoy.
Reheating
I recommend eating these bars chilled or at room temperature. But if you want them warm, a quick 10-15 seconds in the microwave does the trick. Just be careful not to overheat or they might get a bit too soft.
FAQs
-
Can I use frozen apples instead of fresh for this recipe?
While fresh apples give the best texture and flavor, you can use frozen apples if you thaw and drain them well first to avoid excess moisture making the cheesecake soggy.
-
What type of apples work best in this Apple Cinnamon Cheesecake Bars Recipe?
I recommend firm and slightly tart apples like Granny Smith or Honeycrisp. They hold their shape and provide a nice contrast to the creamy filling.
-
Can I make this recipe gluten-free?
Absolutely! Just swap out the graham cracker crumbs for a gluten-free version or use ground nuts like almonds in your crust.
-
How do I know when the cheesecake bars are done baking?
The edges will be set and firm while the center will have a slight jiggle but won’t be liquid. This indicates the bars are baked perfectly and will set as they cool.
-
Can I prepare these bars a day ahead?
Yes! These bars taste even better the next day once the flavors meld. Just store them in the fridge overnight and slice before serving.
Final Thoughts
Honestly, this Apple Cinnamon Cheesecake Bars Recipe is one of those desserts I keep coming back to because it’s comforting yet feels special enough for any celebration. I hope you enjoy making and eating it as much as my family and I do—there’s something so satisfying about biting into creamy cheesecake paired with warm, cinnamon-spiced apples. Next time you want a dessert that impresses without stress, give this a try and trust me, you’ll get rave reviews!
Print
Apple Cinnamon Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 9 servings (9×9 inch pan, cut into 9 bars) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Pie Cheesecake Bars combine the classic flavors of apple pie with the creamy richness of cheesecake, all on a buttery graham cracker crust. Featuring spiced apple pieces folded into smooth cheesecake filling, then baked to perfection and finished with a drizzle of caramel sauce and a sprinkle of sea salt, these bars are a delightful dessert for any occasion.
Ingredients
For Crust:
- 6 tablespoons butter (melted)
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
For Cheesecake Filling:
- 16 ounces cream cheese (at room temperature)
- 3 large eggs
- ¼ cup sugar
- ¼ teaspoon salt
For Apples:
- 2 large apples (peeled, cored, and sliced into small pieces)
- ½ teaspoon cinnamon
Optional Toppings:
- Caramel sauce (store-bought)
- Sea salt
Instructions
- Preheat and prepare pan: Heat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, spraying the pan with cooking spray first to help the parchment stick. Set aside.
- Make crust: In a medium bowl, combine melted butter, ½ teaspoon cinnamon, sugar, and graham cracker crumbs. Press the mixture evenly into the prepared pan using the bottom of a glass for a thin, compact layer. Bake for 10 minutes until set.
- Prepare apples: In another bowl, mix peeled and sliced apples with sugar and ½ teaspoon cinnamon, coating the apple pieces evenly.
- Make cheesecake filling: In the bowl of a mixer, beat cream cheese, sugar, eggs, and salt on medium-high speed for at least 5 minutes until the mixture is smooth and creamy. Gently fold in the spiced apples to combine without breaking down the apples.
- Assemble and bake: Pour the cheesecake mixture evenly over the baked crust and smooth the top with a spatula. Bake uncovered for about 1 hour or until the filling is set and slightly puffed.
- Cool and slice: Allow the cheesecake bars to cool completely in the pan before lifting them out using the parchment paper. Slice into squares.
- Add toppings and serve: Drizzle bars with caramel sauce and sprinkle lightly with sea salt for a delicious finishing touch.
Notes
- Storage (Refrigeration): These bars will keep in the fridge up to 5 days when stored in an airtight container or tightly wrapped.
- Storage (Freezing): Freeze cooled bars uncovered on a baking sheet until solid, then wrap in plastic wrap and aluminum foil; stored this way, they last up to 3 months.
Nutrition
- Serving Size: 1 bar (about 1/9 of pan)
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
