Apple Crumble Cheesecake Bars

Apple Crumble Cheesecake Bars 🍎🍰

 Ingredients

• For the Crust

• 1½ cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar

• For the Cheesecake

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• 2 tbsp heavy cream

• For the Apple Filling

• 2 medium apples, peeled and diced small
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 tbsp butter

• For the Crumble

• ¾ cup all-purpose flour
• ½ cup old-fashioned oats
• ⅓ cup brown sugar
• ¼ cup cold unsalted butter, cubed
• ½ tsp cinnamon
• Pinch of salt

• For the Caramel

• ½ cup caramel sauce

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan.

Bake for 8–10 minutes. Set aside to cool slightly.

Beat cream cheese and sugar until smooth.

Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.

Spread the cheesecake mixture over the crust.

Toss diced apples with brown sugar, cinnamon, flour, and lemon juice.

Melt butter in a skillet and cook the apples for 3–5 minutes, just until slightly softened.

Let the apples cool for a few minutes, then spread them evenly over the cheesecake layer.

For the crumble, combine flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter until coarse crumbs form.

Sprinkle the crumble generously over the apples.

Bake for 35–40 minutes, until the cheesecake is set and the crumble is golden.

Cool completely, then refrigerate for at least 4 hours.

Drizzle generously with caramel sauce before serving.

Cut into thick squares and serve chilled.

Tip: For the rich golden color and texture shown in the photo, use firm apples such as Granny Smith or Honeycrisp and don't overcook them before baking.