If you can’t decide between apple crisp and cheesecake, these Apple Crisp Cheesecake Bars are basically the answer. They have a buttery graham cracker crust, a creamy cheesecake layer, cinnamon-spiced apples, and a buttery oat crisp topping all baked together in one pan.

This is exactly the kind of fall dessert I love because it looks like you did a whole lot more work than you actually did. There are a few different layers, but none of them are complicated. You don’t have to make a homemade pie crust, there’s no fancy decorating, and the ingredients are all pretty basic.

They’re also a great way to use up a couple of apples during apple season without committing to an entire apple pie.

Once they’re completely chilled and you cut into them, you get that creamy cheesecake underneath the soft cinnamon apples with the crunchy oat topping. They’re sweet, cozy and just a little bit more special than a regular batch of cheesecake bars.

Why You’ll Love These Apple Crisp Cheesecake Bars

The best part about these bars is that you get a little bit of everything in one bite.

The graham cracker crust gives you a buttery base, the cheesecake is smooth and creamy, the apples add that classic cinnamon apple pie flavor, and the oat topping gives you the crumbly texture of homemade apple crisp.

They’re also:

• Made in one 8×8 baking dish
• Made with inexpensive, easy-to-find ingredients
• Great for fall gatherings and holidays
• Easy to make ahead
• A fun alternative to traditional apple pie
• Perfect for using up a couple of apples

And even though there are four layers, each one is really simple to put together.

What You’ll Need

Most of the ingredients in these Apple Crisp Cheesecake Bars are basic baking staples. Here’s what you’ll need and why we’re using each ingredient.

For the Graham Cracker Crust

Graham cracker crumbs: These make an easy, buttery base for the cheesecake. You can buy graham cracker crumbs or crush regular graham crackers yourself.

Butter: Melted butter holds the graham cracker crumbs together and gives the crust that rich flavor.

Brown sugar: A little brown sugar adds sweetness and works really well with all of the cinnamon and apple flavors.

Cinnamon: We’re adding cinnamon right into the crust so that apple crisp flavor runs through the entire dessert.

For the Cheesecake Layer

Cream cheese: You’ll need two 8-ounce blocks of softened cream cheese. I recommend using block-style cream cheese rather than the spreadable kind from a tub.

Make sure it’s softened before you start mixing. Cold cream cheese is one of the easiest ways to end up with little lumps in your cheesecake.

Granulated sugar: This sweetens the cheesecake without making it overly sweet, especially since we’re adding apples and a brown sugar crisp topping.

Eggs: Eggs give the cheesecake structure and help it set while baking.

Vanilla extract: Vanilla adds a little warmth and brings out the flavor of the cream cheese and cinnamon apples.

For the Cinnamon Apples

Apples: You’ll need two medium apples, peeled and diced into small pieces. I like keeping the pieces fairly small so you get apples throughout each bar.

Granny Smith is a great choice if you like a little tartness. Honeycrisp or Gala will give you a sweeter apple layer.

But as always, if you already have apples sitting in your kitchen, use what you have. There’s no reason to buy an entirely different bag of apples just for this recipe.

Brown sugar: Tossing the apples in brown sugar adds sweetness and helps give them that classic apple crisp flavor.

Cinnamon: You can’t really have apple crisp without cinnamon. 😂

All-purpose flour: A small amount of flour helps absorb some of the moisture released by the apples while they bake.

For the Crisp Topping

Old-fashioned oats: These give us that classic apple crisp texture. I prefer old-fashioned oats here rather than quick oats because they hold their texture better.

All-purpose flour: Flour helps turn the topping into buttery crumbs instead of just having oats sitting on top of the cheesecake.

Brown sugar: Brown sugar adds sweetness and a slightly caramel-like flavor.

Cinnamon: Another little bit of cinnamon ties the crisp topping into the apple layer underneath.

Butter: Melted butter brings everything together into those delicious little crisp clusters.

How to Make Apple Crisp Cheesecake Bars

Step 1: Make the Graham Cracker Crust

Preheat your oven to 350°F and line a 8×8-inch baking dish with parchment paper.

Leave a little parchment hanging over the sides of the pan. Once the bars are completely chilled, you can use it to lift the whole thing out before slicing.

Combine the graham cracker crumbs, melted butter, brown sugar and cinnamon.

Press the mixture firmly and evenly into the bottom of your prepared baking dish.

Bake the crust for about 8 minutes, then remove it from the oven.

Pre-baking gives the crust a little head start so it can hold up underneath all of those cheesecake and apple layers.

Step 2: Make the Cheesecake Filling

While the crust is baking, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, mixing just until combined after each addition.

Mix in the vanilla.

Try not to go crazy with the mixer once you add the eggs. We want everything incorporated, but you don’t need to whip a bunch of extra air into the cheesecake filling.

Pour the cheesecake mixture over the warm graham cracker crust and spread it into an even layer.

Step 3: Prepare the Apples

Peel your apples and dice them into small pieces.

Add them to a bowl with the brown sugar, cinnamon and flour. Toss until the apples are evenly coated.

Sprinkle the apples evenly over the cheesecake layer.

You don’t need to cook them first! They’ll soften right on top of the cheesecake while the bars bake.

Step 4: Make the Apple Crisp Topping

Combine the old-fashioned oats, flour, brown sugar and cinnamon.

Pour in the melted butter and stir until everything is coated and you have a crumbly mixture.

I like leaving some slightly larger pieces instead of breaking everything into tiny crumbs. Those buttery oat clusters are one of the best parts once they’re baked.

Sprinkle the crisp topping evenly over the apples.

At this point, you should be able to see all those little pieces of apple peeking through the oat topping.

Step 5: Bake

Bake the bars at 350°F for approximately 35–42 minutes.

The edges should look set while the center can still have a very slight jiggle. Remember that cheesecake continues setting as it cools, so you don’t want to bake it until it’s completely hard in the center.

Remove the pan from the oven and allow it to cool at room temperature.

Step 6: Chill Before Cutting

This is probably the hardest step because you’re going to want to cut into them immediately.

Don’t.

Once the pan has cooled, place it in the refrigerator for at least 3–4 hours, or until the cheesecake is completely chilled and set.

For the cleanest slices, you can even make these the night before and refrigerate them overnight.

Once they’re cold, use the parchment paper to lift the bars out of the pan and cut them into squares.

Tips for the Best Apple Cheesecake Bars

Soften your cream cheese. This is a big one. Softened cream cheese blends much more smoothly and helps prevent lumps in your cheesecake layer.

Dice the apples small. Big chunks take longer to soften and can make the bars harder to cut. Small pieces give you apple in almost every bite.

Don’t overmix the cheesecake. Once the eggs go in, mix only until everything is combined.

Don’t overbake. A slight jiggle in the center is okay when you remove the bars from the oven.

Let them chill. Seriously. 😂 The cheesecake needs time to set before you slice it.

Use parchment paper. Leaving extra parchment on the sides makes it much easier to remove the entire dessert from the baking dish and get prettier slices.

What Are the Best Apples for Apple Crisp Cheesecake Bars?

Granny Smith apples are always a great option for baking because their tart flavor balances out the sweetness of the cheesecake and brown sugar.

Honeycrisp apples are another great choice if you want something a little sweeter.

You could also use Gala, Fuji or another firm apple that you already have.

I wouldn’t stress too much about buying the “perfect” apple. This recipe has cinnamon, brown sugar, butter and cheesecake happening, your apples are going to be delicious.

Can I Make These Ahead of Time?

Absolutely, and this is actually one dessert that’s probably better to make ahead.

Since the cheesecake needs several hours to chill anyway, you can bake the bars the night before you plan to serve them and refrigerate them overnight.

That makes these especially nice for Thanksgiving, fall parties or any time you’re already making several things at once.

How to Store Apple Crisp Cheesecake Bars

Because these bars contain cheesecake, they should be stored in the refrigerator.

Keep them covered or place individual bars in an airtight container. They’re especially good straight from the refrigerator, but you can let one sit at room temperature for a few minutes before eating if you prefer a slightly softer cheesecake texture.

An Easy Fall Dessert Worth Making

There’s just something about apple desserts once fall rolls around, and these Apple Crisp Cheesecake Bars give you pretty much everything you could want in one dessert.

You’ve got the buttery graham cracker crust, creamy cheesecake, cinnamon apples and that crumbly oat topping and somehow it all comes together without being nearly as difficult as it looks.

They’re perfect if you want something a little different from regular apple crisp or apple pie, and they’re easy enough that you don’t need a special occasion to make them.

Honestly, a random fall weekend and two apples sitting on your counter sounds like a good enough reason to me.